Glazed Donut Muffins

I had been wanting to try this recipe out for a long time and I finally did!  I made these on Easter for quick, light-ish breakfast before church and a bigger Easter meal with family around noon.  They were delicious!  I mean what an awesome combo?!?  Glazed donut meets muffin form!!!  They are definitely a bit indulgent, but in my opinion, completely worth the splurge!

Servings: 16 muffins

Serving Size: 1 muffin

Points Plus: 6pp

Level of Difficulty: Medium

Prep Time: 20 minutes

Bake Time: 15-17 minutes

Ingredients:

Muffins:

1/4 cup butter

1/4 cup vegetable oil

1/2 cup sugar

1/3 cup brown sugar

2 eggs

1 1/2 tsp. baking powder

1/4 tsp. baking soda

3/4 tsp. nutmeg

1 tsp. cinnamon

3/4 tsp. salt

1 tsp. vanilla

2 2/3 cups flour
1 cup skim milk

Glaze:
3 Tbsp. butter, melted
1 cup powdered sugar
3/4 tsp. vanilla
2 Tbsp. hot water

Directions:
Preheat the oven to 400°.  Line a regular muffin tin with liners.  In a large bowl, cream together the butter, oil and white and brown sugars.  Add the eggs, one at a time, and beat until smooth.  Add in the baking powder, baking soda, nutmeg, cinnamon, salt and vanilla, stirring until just well combined.  Alternately add the flour and milk seperately; add about 1/2 the flour, then 1/2 the milk and repat.  You want to make sure to not overmix this batter. 

Spoon the donut muffin batter into the muffin cups.  Bake for about 15-17 minutes or until the muffins are just turning golden brown.  Cool muffins on a wire rack.  It's important you allow the muffins to cool before you add the glaze to the tops.  Make the glaze in a small bowl by mixing together the butter, powdered sugar, vanilla and water.  Use a whisk to make sure the glaze is smooth and void of lumps.  Dip each muffin top into the glaze by turning the muffins upside down.  Allow the glaze to harden and then transfer back to the wire rack to cool/harden further.  You might need to dip the muffins a second time.  It kind of depends on your preference!

Tip:

A tip I use often when I make muffins is to split the batter into regular muffins and some mini muffins.  Mini muffins are obviously less pp value and you still get the taste!  Obviously mini muffins are a bit easier to overeat though, so make sure to practice portion control if you take this strategy.

XOXO Megan

Recipe adapted from Sweet Pea's Kitchen