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Wednesday, July 16, 2014

Cake Doughnut Muffins

Who doesn't like a old fashioned "Cake Doughnut"?! These tasty little gems are a "healthier" version 
of those favorite pastries (sort of....). They are not only moist and scrumptious, but they make the house smell soooooooooooo good too!

*They warm up great, taste fabulous cold and they freeze well too!

Cake Doughnut Muffins
1/4 c. butter, room temperature
1/4 c. oil 
1/2 c. sugar
1/3 c. brown sugar
2 eggs
1 1/2 t. baking powder
1/4 t. baking soda
3/4 t. ground nutmeg
1 t. cinnamon
3/4 t. salt
1 t. vanilla
2 2/3 c. flour
1 c. milk

Spray muffin tin with cooking spray. Preheat oven to 425 degrees. In a mixing bowl, beat butter, oil and both sugars until smooth. Add eggs and mix until combined. Add all spices, along with baking soda, baking powder and vanilla. Stir until combined. Add flour and milk. Stir just until ingredient is incorporated, you don't want to over mix. Divide batter into muffin cups. Bake 15-17 minutes. Cool slightly before topping with glaze (recipe below).  

** NOTE...mine were a little darker than I like them, so next time I would cook for 13 minutes. Check yours and get them out when they are done the way you like them. :)


6 T. melted butter
2 c. powdered sugar
3/4 t. vanilla
2 T. HOT water

Mix all ingredient together. Whisk until smooth. When muffins have cooled slightly, dip the crown of each muffin into the glaze. Allow glaze to harden just a bit, then repeat the process. Serve with butter or eat as is. 

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