Glazed Donut Muffins
Faster than a trip to the donut shop, these muffins are best served fresh out of the oven swirled in vanilla glaze...double glaze them for good measure!
Serves: 12 muffins
For Batter:
  • ¼ cup butter
  • ¼ cup canola oil
  • ½ cup granulated sugar
  • ⅓ cup brown sugar
  • 2 large eggs
  • 1-1/2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon ground nutmeg
  • 1 teaspoon cinnamon
  • ¾ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2-2/3 cups all-purpose flour
  • 1 cup milk
For Glaze:
  • 3 tablespoons butter, melted
  • 1 cup confectioners' sugar
  • ¾ teaspoon vanilla
  • 2 tablespoons hot water
  1. Preheat the oven to 425 degrees.
  2. Lightly grease a standard muffin tin or line with 12 paper muffin cups.*
  3. In a medium mixing bowl cream together the butter, oil and sugars till smooth.
  4. Add the eggs, beating to combine.
  5. Stir in the baking powder baking soda, nutmeg, cinnamon, salt and vanilla.
  6. Stir the flour into the butter mixture alternately with the milk, combining thoroughly.
  7. Spoon the batter into the prepared pan, filling the cups nearly full.
  8. Bake the muffins for 15 to 17 minutes or until they are pale golden brown and a toothpick inserted into the center muffins comes out clean.
  9. *Consider spraying paper liners with a non-stick spray so muffins separate from them easily.
Recipe by Cheery Kitchen at