Icing Topped Donut Muffins

Friday’s Fare

My thoughts of donuts go back to Monday’s after school when Mom would have made a huge batch of yeast donuts. Always on a Monday – the tradition of bread making day, I suppose. She would glaze them with a runny icing, hide a dozen or so for her and Dad to enjoy, and then dole some of them out to my brother and I and our friends as we came through the door looking for an after school snack.

I am not going to try to duplicate Mom’s recipe, well not today. On this Friday’s Fare, we are sharing with you a donut recipe with a twist that we have adapted from My Baking Addiction.

Icing Topped Donut Muffins
1/4 cup softened butter
1/4 cup olive oil
1/2 cup granulated sugar
1/3 cup loosely packed brown sugar
2 large eggs
1 ½ teaspoons baking powder
1/4 teaspoon baking soda
¾ teaspoons ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

3 tablespoons butter
1 cup sifted icing sugar
3/4 teaspoon vanilla
2 tablespoons hot water

Preheat the oven to 425°F. Lightly grease a muffin tin – 12 or 24

Mix baking powder, baking soda, nutmeg, cinnamon and salt together and set aside.

In a medium-sized mixing bowl, cream together the butter, oil, and sugars until smooth.

Add in the eggs, one at a time.  Beat until well mixed. Add spice mixture and vanilla. Blend but do not over-mix.

Now is the time to add the flour. Add alternately with the milk.

Place the batter in the prepared pans. Don’t be afraid to overfill.

Bake for 17 – 20 minutes until golden in colour and the “cake test” using a toothpick comes out clean. Remove from the oven and let sit in the pan for 2 minutes. Place on a wire rack to cool before icing.

Prepare the glaze in a medium sized bowl. Melt the butter and add to the icing sugar. Stir in the vanilla and hot water. Mix all of the ingredients together with a whisk until smooth.

When the muffins are cooled, dip the tops into the icing.

– You can use muffin papers in you tins.
– Makes 24 mini muffins.
– There should be enough icing to double dip the muffins before serving.

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