Note: It is my turn to provide breakfast for the students of our youth ministry at church. It always helps our students to wake up and get started with the morning when they can grab a cup of something warm to drink and a light breakfast. These doughnut muffins always seem to be a big hit.
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 to 1 ¼ teaspoons ground nutmeg, to taste (I used ¾)
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk
3 Tbsp butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water
Preheat the oven to 425°F. Lightly grease a standard muffin tin.
Or line with 12 paper muffin cups, and grease the cups with non-stick
vegetable oil spray; this will ensure that they peel off the muffins
In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
Add the eggs, beating to combine. Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla. Stir the flour into the butter mixture alternately with the milk,
beginning and ending with the flour and making sure everything is
thoroughly combined. Spoon the batter evenly into the prepared pan, filling the cups nearly full. Bake the muffins for 15 to 17 minutes, or until they’re a pale golden
brown and a cake tester inserted into the middle of one of the center
muffins comes out clean. In a medium bowl, prepare the glaze by mixing together the melted
butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
When muffins have cooled slightly, dip the muffin crown into the
glaze and allow the glaze to harden. At this point, you can leave them
as is or go for the double dip. I glazed my muffins twice. Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.