Tuesday, September 13, 2011

Glazed with Amazing

By now you know I’ll bake just about anything with cinnamon. Yet again – something amazing with cinnamon. I made these muffins on a Saturday in prep for Sunday morning breakfast before church. The longer I sat and looked at them – they called out to me. Well, you have to have quality control right? Warm and oozy glaze? Perfect. Pretty sure if I could get my butt out of bed on time in the morning to make these – they’d be perfect warm from the oven – but alas… I’m lazy. These were great for days after. The glaze seals in the moist cinnamony cake. Messy but awesome.

Glazed Donut Muffins
What you need!
For the muffins:
1/4 cup butter, softened
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoons ground nutmeg, to taste
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the Glaze:
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water

Make it!
Preheat the oven to 425°F. Line a standard size muffin tin with (12) paper liners.
In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth. Add the eggs, beating to combine. Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
Spoon the batter evenly into the prepared pan, filling the cups nearly full.
Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a toothpick inserted into the middle of one of the center muffins comes out clean.
In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Serve warm.

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