Glazed Spice Muffins

These muffins came from this recipe and were supposed to be "Glazed Doughnut Muffins". They sounded delicious, and I was way too lazy to actually go get donuts Sunday morning, so I thought muffins would be the perfect solution. That title was incredibly misleading. What I ended up with were very tasty Glazed Spice Muffins that in no way resembled any sort of doughnut I've ever had. Talk about a disappointment. However, these are still quite good, as long as you aren't expecting doughnut flavor. I'm not bitter or anything.

 Ingredients:

For the Muffins:
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 tsp baking powder
1/4 tsp baking soda
3/4 tsp ground nutmeg
1 tsp cinnamon
3/4 tsp salt
1 tsp vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the Glaze:
3 tbsp melted butter
1 cup confectioners sugar
3/4 tsp vanilla
2 tbsp hot water

Directions:

1. Preheat oven to 425° F and grease 12 muffin cups. I use non-stick spray and spray all up inside the cups, and then rub it in with a paper towel so that there's not little grease puddles in the bottom of the cups.

2. Combine butter, sugars and vegetable oil until smooth. For some reason, when I make muffins, I like to use the hand mixer instead of my stand mixer. I think it's easier to get the consistency right when you do it by hand.

3. Beat in eggs one at a time.

With eggs!

 4. Add in baking powder, baking soda, nutmeg, cinnamon, salt and vanilla and mix it all together.

5. Add in the flour and milk, but not all at once. Alternate between flour and milk, beginning and ending with the flour. I did 1 cup flour, 1/2 cup milk, 1 cup flour, 1/2 cup milk and then the final 2/3 cup flour.

Top left: First cup flour. Top right: 1/2 cup milk. Bottom left: 2nd cup flour. Bottom right: The rest of the milk

Final batter after the last of the flour was added.

6. Scoop the batter into the cups. The easiest way to do this is with an ice-cream scoop. All of the muffins will turn out the same size, which is important when baking them.

7. Bake for 15-17 minutes until a toothpick inserted into the middle comes out clean.

8. While the muffins are cooling, mix up your glaze. To do that, you just put all the ingredients together in a bowl:

And mix:

Super easy.

9. After the muffins are cooled, dip them in the glaze. I put mine on a wire rack, so that the extra glaze would drip off onto the paper towel and not my table.

To dip the muffins, I just turned them upside down and swirled them in the glaze. The glaze then melted down the sides a little bit and settled into all the crack in the muffins. They turned out really pretty.

All glazed up

And that's it! Once I got over the fact that they weren't doughnutty at all, these muffins were actually quite tasty. The glaze hardens up after awhile and makes a nice crust on top of the muffins, while the inside is nice and chewy. They make a wonderful breakfast on a fall morning.

Yummy!