This is going to sound a bit crazy coming from an admitted baked good addict, but doughnuts have never really been my thing. I know, right? We've always had doughnuts around my house growing up, too. Well at least when company was staying over night, haha!
I have to say though, glazed doughnuts are pretty awesome. If I'm forced to eat a doughnut, that's the one I'm going to choose every time. I remember driving to Dunkin Donuts on the morning of my birthday every year to get a box of Munchkins (doughnut holes) for my class. That was a HUGE thing in elementary school, let me tell you. I was always disappointed when it came to the bottom of the box after I had given them out to my class that the only ones left were the chocolate glazed and the blueberry. Yuck.
I went ahead with these Glazed Doughnut Muffins and they totally ROCK. I would say it's definitely a muffin flavored like a baked doughnut, with an amazing homemade glaze. Even better than the real thing, in my humble non-doughnut-liking opinion. This is for sure on my list to make for a church potluck!
With an electric mixer, cream together butter, oil and sugars. Add eggs one at a time, beating after each addition. Add vanilla and beat until combined. In a separate bowl, combine flour, baking powder, baking soda, nutmeg, cinnamon, and salt. Turn the mixer on and gradually alternate flour mixture with milk until all are combined well. Line a 12 cup muffin tin with paper liners and spray the inside of the liners with nonstick spray. Evenly fill each muffin cup with batter, they will be filled almost to the top. Bake at 425 for 14-16 minutes or until a cake tester comes out clean. Allow to cool. For the glaze, whisk butter, powdered sugar, vanilla, and water in a shallow bowl. Dip each muffin top into glaze, allowing excess to drip off.
I double dipped the muffins and that was even more fabulous! What a great breakfast for guests, huh?