Рецепт Old Fashioned Donut Muffins
Ever since my Dad became a Papa, Saturdays became Donut Day....aka, a day to use his grandchildren as an excuse to buy donuts. Don't get me wrong, his grandkids adore Donut Day but he isn't fooling anyone. My Dad loves donuts and will eat them with or without his grandchildren. He just feels less guilty about it with them around :)
One of my favorite types of donuts are the old fashioned ones. They are dense and moist, which is how I prefer donuts. I've never been a huge fan of raised donuts because I feel like I am eating sweet air that still adds inches to my rear end. If I'm going to indulge, I want to feel like I actually ate something.
These muffins really do remind me of those old fashioned donuts. Especially with their crinkly tops and the thick glaze. With the cinnamon and nutmeg, they make a great fall muffin too. I think next time, I will even try adding a cup of diced apple to them to make them even more perfect for the fall. However, that would require me to rename them "Apple Fritter Donut Muffins" instead....
Old Fashioned Donut Muffins
(makes 12 muffins)
- 1/4 C butter, room temperature
- 1/3 C vegetable oil
- 1/2 C sugar
- 1/3 C brown sugar
- 2 eggs
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp nutmeg
- 1 tsp cinnamon
- 3/4 tsp salt
- 1 tsp vanilla extract
- 2 2/3 C flour
- 1 C milk
- Glaze:
- 2 Tb butter, melted
- 1 C powdered sugar
- 3/4 tsp vanilla
- 2 Tb hot water
1. Preheat oven to 425 degrees and line 12 muffin cups with liners. In a large bowl, beat with a wooden spoon the butter, oil and both sugars until smooth. Beat in eggs, one at a time. Add the baking powder, baking soda, nutmeg, cinnamon, salt and vanilla.
2. Switch to a rubber spatula and stir in 1 C of flour just until combined. Add 1/2 C of milk and stir just until combined. Add another 1C of flour and stir just until combined. Add the remaining 1/2 C of milk and stir just until combined. Add remaining 2/3 C of flour and stir just until combined. Do NOT over mix any of these steps. Under mixing is better than over mixing!!! If you over mix, your muffins will not dome well and will be tough.
3. Divide the batter evenly between the 12 muffin cups. They will be quite full. Bake for 15-17 minutes until the tops are springy to the touch. Allow them to cool for a few minutes before removing them from the pan. Cool for 10 minutes on a rack before glazing.
4. Beat together all the ingredients for the glaze, then dip the top of each muffin in the glaze, allowing the excess to drip back into the bowl. Allow the first glaze layer to harden, then dip them once more.