|Doughnut Muffins. So Yummy!|
The next time I will double the muffin recipe (but not the glaze as I had plenty leftover) and I will also double dip the muffins. The glaze did take longer to set up than I expected so next time I will need to remember that and start them a little earlier so that the glaze is not quite so runny when we sit down to partake of the GOODNESS!
Doughnut Muffins (original recipe)
|Doughnut Muffins (plain)|
1 large egg
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup vegetable oil
3/4 cup whole milk
1 teaspoon vanilla extract
Pre-heat oven to 350 degrees and grease muffin tins with cooking spray.
In a large bowl beat together sugar and egg until light and fluffy.
In a small bowl mix together flour, baking powder, salt, and nutmeg. Pour flour mixture into egg mixture and stir until well combined. (the next time I make this I am going to wait and add the flour mixture until after I have added all the wet ingredients because it was very hard to get the lumps of flour out of the batter).
Add in vegetable oil, milk, and vanilla extract. Mix well!
Pour into greased muffin tins, filling each about 3/4 full (I probably over filled mine).
Bake for about 15 minutes or until tester comes out clean.
6 tablespoons butter, melted
2 cups powdered sugar, sifted
1/2 teaspoon vanilla extract
1/3 cup hot water
1 cup semi-sweet chocolate chips
Combine the butter with the powdered sugar and mix until well blended.
Add the vanilla and the hot water. Mix until smooth.
Melt the chocolate chips in a microwave-safe bowl in the microwave for 30 seconds. Stir, then microwave another 30 seconds and stir again. Continue microwaving for 30 seconds at a time and stirring until chocolate is completely melted. Add the chocolate to the butter mixture. Blend until smooth.
When the doughnuts have cooled, dip each top into the glaze and then flip over and cool on a plate until the glaze firms up, about 15 minutes.