Donut Muffins

Breakfast is the best, don’t you agree?  Breakfast is even better when it involves donuts.  Donuts are even better when you can make them fast and in the comfort of your PJs.  Introducing: The Donut Muffin!  You’ll love these little donut muffins, I promise.  Grab a glass of milk and eat as many as you like. 🙂

Photos through 9-23-13 1035 Photos through 9-23-13 1038

Donut Muffins            Printer-Friendly Recipe

From: PDXfoodlove
Makes: 24 mini muffins

Ingredients

Muffins

1/4 cup butter
1/4 cup vegetable or canola oil
1/2 cup sugar
1/3 cup brown sugar
2 large eggs
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 1/4 tsp. freshly ground nutmeg
3/4 teaspoon salt
1 teaspoon vanilla
2 2/3 cups flour
1 cup milk

Glaze

1/2 cup chocolate chips (or baking chocolate)
2-6 Tbsp. heavy cream (add just enough to form a thick glaze)

Directions

Prepare a muffin tin by a spraying with nonstick spray.  Preheat oven to 425.

In a mixing bowl, cream together the butter, oil, and sugars until light and fluffy (about 3 minutes).  Add the eggs and vanilla, beating until combined (about 30 seconds).  In a large bowl, add the baking powder, baking soda, nutmeg, salt, and flour.  Mix together.  Slowly alternate adding the flour mixture and milk to the wet mixture, with the mixer on low.  Mix until just combined.

Use a spoon or cookie scoop to fill the muffin cups with batter.  Bake for around 15 minutes or until the muffins are turning golden brown.  Let the muffins cool completely.

To make the glaze, microwave the chocolate and 2 tablespoons of cream in 10 second intervals, stirring in between.  Add additional cream, if necessary, until the chocolate looks like a thick, smooth, and shiny syrup.  Dip the cooled muffin tops into the glaze.  Enjoy!

Spray that pan!

Spray that pan!

Cream butter, oil, and sugars together.

Cream butter, oil, and sugars together.

Add in the eggs and vanilla.

Add in the eggs and vanilla.

Mix together baking powder, baking soda, nutmeg, salt, and flour.  Freshly ground nutmeg is the optimal choice.

Mix together baking powder, baking soda, nutmeg, salt, and flour. Freshly ground nutmeg is the optimal choice.

Slowly add in the flour...

Slowly add in the flour…

then add a little milk, alternate until done.  Mix until just combined.

then add a little milk, alternate until done. Mix until just combined.

Scoop the dough into the muffin pan.  I got 24 mini-muffins out of this recipe.

Scoop the dough into the muffin pan. I got 24 mini-muffins out of this recipe.

Bake for about 15 minutes, or until golden brown.

Bake for about 15 minutes, or until golden brown.

Perfect!  Allow the muffins to cool before dipping in the glaze.

Perfect! Allow the muffins to cool before dipping in the glaze.

Add the chocolate and 2 tablespoons of cream to a microwave-safe bowl.

Add the chocolate and 2 tablespoons of cream to a microwave-safe bowl.

Microwave on 10 second intervals, stirring in between each.

Microwave on 10 second intervals, stirring in between each.

Add more cream in between cooking and stirring, if necessary.  You want a syrupy mixture that is thick, smooth, and shiny.

Add more cream in between cooking and stirring, if necessary. You want a syrupy mixture that is thick, smooth, and shiny.

Once the muffins are cool, dip in the glaze.  Now devour.

Once the muffins are cool, dip in the glaze. Now devour.

Photos through 9-23-13 1047Photos through 9-23-13 1098

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