I first saw this recipe on Pinterest several months ago. They claimed to taste exactly like a Krispy Kreme glazed doughnut. I pinned them and forgot about them (isn’t that what usually happens on Pinterest?) but came across them again recently and haven’t been able to stop thinking about them.
First of all, let me assure you that they taste absolutely NOTHING like a Krispy Kreme doughnut. They do, however, taste like a cinnamon and nutmeg infused cake doughnut. They are a wonderful morning treat, but if you’re craving a Krispy Kreme, this won’t do much to help you out. Except maybe fill up your tummy so you never want to eat again.
This is a quick and easy muffin recipe – the batter is absolutely gorgeous, silky and smooth, not too thick or thin. They bake up into lovely rounded top muffins (a must for a good muffin if you ask me) and will make your house smell just amazing. The muffin is dense and cake-like, with a moist, heavy crumb. I double dipped mine in the glaze to give them a heavy coating, but you can omit the glaze or even thicken it up a bit if you wish. The coating will ooze down the side of the liners, your fingers will get sticky, and you won’t care a bit.
I used freshly grated nutmeg so I cut the quantity down quite a bit since it’s so much stronger than the jarred spice. Otherwise I didn’t do much except double the recipe!
Let me know what you think – I’m curious if anyone else thinks these taste like Krispy Kreme!
Glazed Doughnut Muffins
Yield: 12 muffins
Prep time: 15 min ♦ Bake time: 15 min ♦ Total time: 40 min
1/4 cup softened, unsalted butter
1/4 cup vegetable oil
1/2 cup sugar
1/3 cup brown sugar
2 large eggs at room temperature
1 and 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 to 1 and 1/4 teaspoons ground nutmeg. (I used 1/4 teaspoon freshly grated)
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 and 2/3 cups all-purpose flour
1 cup milk
3 Tablespoons melted butter
1 cup powdered/confectioners sugar
3/4 teaspoon vanilla
2 Tablespoons hot water
Preheat oven to 425 degrees F. Line a muffin tin with cupcake/muffin liners.
In the bowl of a stand mixer, cream together butter, oil, sugar and brown sugar until light and fluffy. Add the eggs, one at a time beating each until just combined.
Combine the dry ingredients in a bowl (baking powder, baking soda, nutmeg, cinnamon, salt and flour). Combine the milk and vanilla in a measuring cup.
Add 1/3 of the flour mixture and beat until just combined. Add half of the milk mixture, and beat until just combined. Add another 1/3 of the flour mixture, beat, then add the rest of the milk, beat, and add the rest of the flour. Scrape the sides of the bowl and beat until just combined.
Using an ice cream scoop, fill the muffin tins nearly full with batter.
Bake the muffins for 15 to 17 minutes, or until they are a pale golden brown. Allow to cool in muffin tins while you prepare the glaze.
In a medium bowl, combine the glaze ingredients and whisk until smooth. Remove the muffins from the tins and dip the crown of each muffin into the glaze. Allow to cool a bit, then dip one more time.
Serve immediately, or store in an airtight container for up to 3 days.
Recipe adapted from My Baking Addiction