Remember Hostess Donette’s?
Those donuts will forever be a fond memory of mine. Once a week I would treat myself to the mini donuts and I loved every bite of them. Its amazing how much self control I had as a child & how little I have now. If I was still in school I’m sure I’d buy those on the daily.
I have a new goal. To re-create each flavor of the Hostess Donette’s but in MUFFIN form. So, no deep fried goodness… but hopefully they will be just as fluffy and moist as the original, just a little more “healthy.”
This week I conquered the Glazed Doughnut. The result was a tender, fluffy, nutmeg-y cake topped with the typical glazed-donut glaze. Perfection.
**All sugars used in this recipe were provided by Wholesome Sweeteners. They make amazing organic products. There’s a very pure taste in the sugar that results in absolutely delicious baked goods!
Glazed Doughnut Muffins:
(makes 12 full size donuts, 30 minis)
For the Batter:
1/4 cup butter
1/2 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 to 1 ¼ teaspoons ground nutmeg, to taste (I used ¾)
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups cake flour
1 cup buttermilk
Powdered Sugar Glaze:
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted**
3/4 teaspoon vanilla
2 tablespoons hot water
1. Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
2. In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
3. Add the eggs, beating to combine.
4. Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.
5. Stir the cake flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
6. Spoon the batter evenly into the prepared pan, filling the cups nearly full.
7. Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
8. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
9. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins three times 🙂
10. Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.
**Wholesome Sweeteners sugar
Recipe adapted from: King Arthur Flour & My Baking Addiction