Glazed Doughnut Muffins

So right now I am getting ready to go to Girl's Camp! It's a camp put on by my church where you get to spend a week with girls who live in your neighborhood and go to the same church as you. I love it! I am so excited to be able to spend this week with my girls. They are so much fun to be with!
After this week of girl's camp, I'll be at band camp! That's a camp where we spend 4 days in the barren land of Delta. You get off of the bus and you see nothing, but blank space all around you in the dry desert air. We stay at the IPP power plant down there, and we sleep in the cafeteria and gym, and work from 7 am to 9 pm, with meals of course! We get pretty tan, and we get lots done! Last year that was the most tired I had been. Ever. It was pretty ridiculous how tired you could be! Your head hits the pillow and you immediately fall asleep, and wake up at 6 and get ready for another long day of working.

Anyway, that's where I'll be for the next two weeks! So I have some posts scheduled so y'all will stay entertained! :)

Anyway, here's the muffins!

Glazed Doughnut Muffins

recipe cred: Sweet Peas Kitchen
For the Muffins:
  • 1/4 cup butter
  • 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
  • 3/4 teaspoon ground nutmeg
  • 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
  1. Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
  3. Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
  4. To make the glaze, In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
  5. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time  and allow to harden then serve.
Yields: 12 - 15 muffins

They are so delicious to eat with milk. So indulge and eat a couple!