Old Fashioned Donut Muffin
Yeah, you read that title right. They do exist! But the recipe that I use was a 12 serving batch. 12. For one person. Too many. That's 12 days worth of muffins. Maybe 6 if I was in a really muffiny mood. I like having the occasional muffin with my coffee. But not forced into eating them for a week straight because I don't want them to be wasted.
Old fashioned donuts are my favorite kind of donut. It's got that cakey texture and then that amazing glaze that just sends it over the top. This muffin recipe is definitely that in muffin form. Which means the texture is obviously a muffin and not like a cake. But the cinnamon and nutmeg really stand out in this recipe.
I've recently started working at a bakery and it's so funny the difference in quantity. We use a giant mixer and massive batches of dough for all sorts of treats and then I come home to my little kitchen-aid mixer and barely fill the bowl. But it's kind of liberating. If you don't get excited about food normally, taking on a challenge like this really helps keep your enthusiasm up. And I've probably eaten more sweets over the past week and a half then I have in a long time. I'm not complaining.
Anyway, here's the recipe. I was able to cut it down to a batch of 4 (yes you read that right) muffins. The perfect amount for one (or two) people.
Old Fashioned Donut Muffins
Makes 4 Muffins
Serves 1-2 (With the delicious glaze there's no way you're just having one)
- 1 Tablespoon Butter, softened
- 1 Tablespoon Vegetable Oil
- 2 Tablespoons Sugar
- 1 Tablespoon and 1 Teaspoon Light Brown Sugar
- 2 Tablespoons Egg
- 1/2 Teaspoon Baking Powder
- A Pinch of Baking Soda
- 1/4 Teaspoon Cinnamon
- A Pinch of Nutmeg
- A Pinch of Salt
- 1/4 Teaspoon Vanilla
- 1/2 Cup and 1 Tablespoon All Purpose Flour
- 1/4 Cup Milk
- 3/4 Tablespoon Melted Butter
- 1/4 Cup Powdered Sugar
- Splash of Vanilla
- 1/2 Tablespoon Water
- Put out butter to soften! (I'm going to say this 100 times, don't skip this.) Preheat oven to 425°F. Use muffin pan and spray with non-stick stuff or use cute paper muffin cups. I used the muffin cups because it makes washing the pan easier. #lazy
- Beat together butter, vegetable oil, and sugars until smooth. If your butter isn't softened it won't get incorporated properly and will affect your beautiful creation. Set it on top of the oven while it's preheating to speed along softening if need be.
- Add egg and continue beating on low speed.
- Add baking powder, baking soda, cinnamon, salt and vanilla until combined.
- Next you're going to add the milk and flour alternately. You're going to start and end with flour. So little flour, little milk, little flour, rest of milk, rest of flour. Don't every mix. Once it looks like a smooth batter you're ready.
- Scoop batter in equal amounts into muffin cups. They should be a little over half way full. Put the pan in your preheated oven and set a timer for 7 minutes. After the first timer goes off rotate the pan and then bake for another 7 minutes. So they'll be in the oven for a total of 14 minutes.
- Take out of oven and let cool for five minutes in the pan. Then remove and set on cooling rack for ten more minutes. During this ten minutes...
- Make the glaze! It's super simple, toss all the ingredients into a small bowl. Get out your whisk and mix everything together.
- Once the muffins have cooled you're going to glaze the tops of your muffins. I used a brush, but you can use a spoon or whatever method you want. You glaze them once, then leave them for about 5-7 minutes for the glaze to harden then RE-GLAZE them. Yep. Double dipping. And then you're done and you can demolish your spoils of war!