As I was avoiding my daily to-do’s yesterday I found a pin on pinterest titled Glazed Doughnut Muffins. Immediately my mouth began to water, I had to get my hands on one and I could not/would not wait. Once verified that all ingredients were within reach, I busted out my floral apron, turned my Pandora radio station to Van Morrison and got to business.
Look at these tastefully simple beauties! Old fashioned iced cake doughnuts within a paper muffin wrapper – purely genius.
Glazed Doughnut Muffins
Yields: 12 muffins
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 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk
For the Glaze:
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water
Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. 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 batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
To make the glaze, In a medium bowl mix 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. Once hardened, dip a second time and allow to harden then serve.
This sounds just horrible right? I mean who wants to eat caramelized onion with tender cauliflower baked in custardy cheese within a buttery crust? Oh wait. I do.
This recipe was one of my first pins to my food pin board (found here). I just could not resist this flavor combo. That paired with Smitten Kitchen’s irresistibly honest description (“I finally had a bite and let out a resounding “Holy Shitzu!” Except with fewer letters”) – this definitely was high on my list.
Ok so here are the changes I made:
1} Pre-made pie crusts from Whole Foods. Because I am lazy.
2} A bag of Swiss / Gruyere combo – The kind you buy for fondue. Pre-shredded. (Revert to bullet one – ie : Lazy)
3} Truffle infused oil - because I didn’t feel like spending $17.00 on the good stuff.
Even though I made 2 ‘tarts’ (Mine are more like pies) I did not double the recipe.
I served the pie still warm with some greens tossed in a light vinaigrette. Outcome you ask? Freaking amazing. I mean it was ‘sit around the table and eat in silence’ kind of good. Even my four year old ate it. This definitely falls into the ‘make again’ category.
I am the girl who is easily inspired – which is great. I think. Maybe not – I rarely complete anything.
Seriously though – I have a half tiled fireplace, countless knitting projects still on the needles, a partially painted hallway and a perpetually messy house. There is no excuse – I am talking Years here people. Years.
I do have my reasons though. We have 2 little honey-facers (4 years and 10 months). Plus I own and operate 2 businesses (although one of them seems to operate me – amazing how that happens).
Whats with Pinterest? Who isn’t inspired by the things they see pinned? The hard part, as usual, is the follow through. This blog is my attempt to complete things I found inspiring on Pinterest.
You can follow my pin boards here - or by searching Emily Hagen.