So I really sat here debating whether to spell it donut or doughnut. Anyway, I made these last night and they turned out to be pretty good! They taste just like a spice donut... yum! Next time I will add a little lemon zest to the batter and a little lemon juice to the glaze; not a lot but just enough to lighten and freshen it up!
- 1/4 c softened butter
- 1/4 c vegetable oil
- 1/2 c sugar
- 1/3 c brown sugar
- 2 large eggs
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp nutmeg
- 1 tsp cinnamon
- 3/4 tsp salt
- 1 tsp vanilla
- 2 2/3 c flour
- 1 c milk
- 3 tbs melted butter
- 1 c powdered sugar
- 3/4 tsp vanilla
- 2 tbs hot water
- Preheat the oven to 425* and liberally spray a muffin tin with 12 muffin slots. If you use paper liners, still spray the inside of the liners.
- In a medium bowl, cream the butter, oil and sugars until smooth.
- Add the eggs and combine.
- Stir in the baking powder, baking soda, nutmeg, cinnamon, salt and vanilla.
- Stir the flour into the batter alternately with the milk. Start with the flour and end with the flour.
- Spoon the batter equally into each of the 12 muffin slots until each are nearly full.
- Bake for 15-17 minutes or until they are pale golden brown and a toothpick comes out of a middle muffin clean.
- While they are baking, in a small bowl, whisk together all the glaze ingredients until smooth.
- When the muffins are done, carefully remove from the tin and cool on a wire rack.
- When the muffins have cooled slightly, dip the tops of each muffin into the glaze. The glaze hardens pretty quick. Once it has hardened, you can double dip the muffin tops again. You may have to mix another half batch of the glaze.
- Serve warm or cool and store in an airtight container for a day.