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Wednesday
Jun202012

Old-Fashioned Doughnut Muffins

So we have been wearing a lot of spandex recently. Well, not spandex per se, but Lululemon pants which, let's be honest, is just the modern, socially acceptable equivalent of 80's spandex. 

Well, maybe not for most people. If you are one of those rock stars who wear Lululemon pants and actually does yoga, we are super impressed. We like to give off the illusion of being sporty but really, yoga? Omigosh, so boring. Meditating is stressful. We just think about all the other things we have to do...and eat. We meditate with wine at 7pm.

Wait, where were we?

Oh yes. We have been wearing a lot of Lululemon pants recently, and as we have clearly illustrated, not for the yoga reasons. For the pudge reasons. (Whatevs. It's been a hard month, ok?)

Thus, in typical Blue-Eyed Baker fashion, rather than starve ourselves for the impending bikini (yeah, right, HA!) season, we just decided to go big or go home and make old-fashioned doughnuts into muffins (not old-fashioned muffins, those sound NOT tasty). It's like a perfect storm of breakfast treats. 

And, you can always not wear a bikini. Just a thought.

Old-Fashioned Doughnut Muffins
Makes 12 muffins
Adapted from King Arthur Flour and My Baking Addiction

Print Recipe

For the Doughnuts:
1/4 cup (1/2 stick or 4 tablespoons) unsalted butter, room temperature
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup light brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3 dashes ground nutmeg
1 heaping teaspoon ground cinnamon
3/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 2/3 cups all-purpose flour
1 cup milk 

For the Glaze:
4 tablepoons (1/2 stick) unsalted butter, melted 
1 cup confectioner's (powdered) sugar
1 teaspoon pure vanilla extract
2 tablespoons hot water

Preheat the oven to 425 degrees Fahrenheit. Grease a standard 12-cup muffin tin.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, oil, and sugars until smooth. Scrape down the sides of the bowl with a rubber spatula. Add the eggs and beat until combined. Stir in the baking powder, baking soda, nutmeg, cinnamon and vanilla. Scrape the bowl again. Then add the flour in 3 parts alternately with the milk ending with the flour (i.e. some flour, stir a bit, some milk, stir, flour, stir, rest of the milk, stir, rest of the flour) until well mixed.

Spoon the batter evenly into the muffin tins and bake for 15-17 minutes until pale golden on top. Transfer to a wire rack to cool slightly while you make the glaze. This recipe makes enough for two glaze dips per muffin, but you could easily double for 4 dips (yum) or spread them with cream cheese frosting! We digress. 

Make the glaze in a tall cup or mug for easy dipping. Mix together the melted butter, confectioner's sugar, vanilla and hot water. Whisk until smooth. Dip the crowns of each muffin into the glaze and return to the rack to cool a bit. Repeat as desired with the dipping. 

Keep at room temperature in an air tight container for up to 3 days.

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Reader Comments (4)

Well it's not like I go swimming anyways, so I don't really need that bikini ;) So can I have two of these?

LOL story of my life! I like the way you think:-)

who needs bikinis when you have doughnut muffins anyway? :)

June 21, 2012 | Unregistered Commenterwhat katie's baking

Do you think I could sub the milk for buttermilk? I have alot left over and would like to use it up. Any ideas would be appreciated:). These look delicious and I plan to make either way just need some advice.
Thanks!

June 23, 2012 | Unregistered CommenterKim

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