Cinnamon Glazed Doughnut Muffins

Recipe adapted from My Baking Addiction

I love doughnuts. Always have. Always will.  My favorite doughnuts are actually maple long johns from a small bakery in Winona, MN, but glazed doughnuts are a close second.

Warm glazed doughnuts, mmmmmmmm.

I like muffins too. Not as much as doughnuts, but they are still tasty. They are also a little easier to make than doughnuts, and easy usually wins in my book. But imagine my taste buds jumping off my tongue when I saw this recipe for a doughnut muffin. A glazed doughnut muffin! This was one of those recipes that I instantly knew I would try, and love. It sounds like it would be complicated, right? Not at all! This recipe is very easy, not too time consuming, and delicious!

The only major change I made was to leave out the nutmeg and add a little extra cinnamon (the truth is, I thought I had nutmeg but didn’t, and didn’t want to waste time going to the store). I think the taste was still fabulous, and a little extra cinnamon never bothers me. The glaze is a simple powdered sugar frosting. You could certainly only put one layer of glaze on the muffins if you wanted to cut back on the sweetness, but seriously, two layers makes these divine. Next time I make them I may even get daring and try three! I had some extra glaze that Derek just started pouring onto the muffins after biting into them. I think these would make a fabulous quick fall breakfast treat, and would be great with some apples or maple syrup added to the mix. Enjoy!

Glazed Doughnut Muffins
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1/4 cup butter (1/2 stick), room temperature
1/4 cup vegetable oil
1/2 cup sugar
1/3 cup brown sugar
2 eggs
1 1/2 tsp baking powder
1/4 tsp baking soda
1 1/4 tsp cinnamon
3/4 tsp salt
1 tsp vanilla
2 2/3 cup flour
1 cup milk

Glaze:
3 Tbsp butter, melted
1 cup powdered sugar
3/4 tsp vanilla
2 Tbsp hot water

Preheat oven to 425 degrees. Line muffin pan with muffin cups (or lightly grease). Beat together the butter, oil and sugars. Add eggs and vanilla, then add baking powder, soda, cinnamon and salt. Stir in flour and milk, alternating between the two, starting and ending with the flour. Pour mixture into muffin cups until nearly full. Bake approximately 15 minutes or until toothpick inserted into center comes out clean.
While the muffins are cooking, mix together the melted butter and vanilla. Add powdered sugar (mixture will be thick), and then add water. Stir together until smooth.
Once muffins have cooled slightly, dip the domes of the muffins into the glaze. Let harden. If you prefer you can dip them again (highly recommended).