Glazed Doughnut Muffins

Lately I have been in the mood for some doughnuts, but not just any doughnuts the type that are cakey and covered in glaze. The type that smells like cinnamon when you bake them, makes your whole house smell oh so good! So I think I just found me a good recipe!

These Glazed Doughnut Muffins remind me of the Entenmann's Pop Ems. If you don't know what they are here a pic.

via Entenmanns

My boyfriend absolutely loves these Entenmann's Pop Ems, so I was looking for a doughnut recipe that would come close and boy am I glad I found this recipe!

These Glazed Doughnut Muffins are so delicious and pretty easy to make, and the bf loves them too! The glaze is what makes these Doughnut Muffins extra good! I love the ginger and cinnamon in this recipe, its makes the house smell so good that it reminds me of the holidays. I would be baking these once again!

I say bake these and try for your self, I promise you would love them!

Enjoy!

Glazed Doughnut Muffins 

Adapted from King Arthur Flour

Source: une Gamine dans la Cuisine

for the muffins

2 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground ginger
1 teaspoon cinnamon
3/4 teaspoon salt
1/4 cup (that's 4 Tablespoons) of unsalted, room temperature butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup packed, light brown sugar
2 room temperature eggs
1/2 teaspoon pure almond extract
1 cup buttermilk (milk or cream will work too) (I used coconut milk)

for the glaze (adapted from allrecipes)

3 Tablespoons of unsalted butter, melted
1 cup confectioners’ sugar
1/4 teaspoon pure almond extract
2 tablespoons hot water

method:

Preheat the oven to 425 F., and either line muffin tin with cupcake liners, or lightly grease the tin. 

[Note: This recipe will make 12 muffins.]

In a large bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, and salt; Set aside.

In a separate, large mixing bowl, beat together the butter, oil, and sugars until well combined and creamy. (It's okay if it's a little bit lumpy.] Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Add the almond extract and beat to combine.

Switch over to a large wooden spoon or rubber spatula and Stir the dry ingredients into the butter mixture alternately with the buttermilk, beginning and ending with the flour and making sure everything is thoroughly combined.

Divide the batter evenly among the prepared muffin tin (each cup should be almost full).
Bake for 15-17 minutes, or until light golden. (A thin knife inserted into the muffins should come out clean.)

Remove the tin from the oven and allow the muffins to rest in the pan as you prepare the glaze.

Glaze: In a medium-size bowl, combine the melted butter, confectioners' sugar, almond extract, and hot water. Whisk until smooth.

As soon as the the muffins are cool enough to touch, gently remove them from the tin and dip each muffin crown into the glaze. Set the muffins aside and allow the glaze to harden before serving (this should only take about 10 minutes.) If you have any left-over glaze, you can spoon it over each muffin just before enjoying with a cup of strong, creamy coffee!

Makes 12 muffins