Krispy Kreme Dreams!

One of the things I miss about living in Florida (besides my sister and my brother in law) would have to be the Krispy Kreme doughnuts. There is nothing like pulling up to a Krispy Kreme drive through when the "Hot Doughnuts Now" sign has just come on and ordering a warm, gooey, tasty, doughnut! It's a heavenly experience! When I found the recipe for Glazed Doughnut Muffins on the My Baking Addiction blog I was immediately excited and knew that I was going to make these little sweet treats for breakfast this morning!

Music: Michael Buble Pandora

The recipe was very simple and enjoyable to make! The muffin batter was your traditional ingredients with some added spices like Nutmeg and Cinnamon.

The recipe called for flour and milk to be added alternatively starting and ending with the flour. Unlike the sugar in the last recipe I made, I took my time and make sure each addition of flour and milk was mixed in well.
Into the oven these little delights went! My mouth was watering waiting for them to come out. The smell of Cinnamon and Nutmeg enveloped the house!

They were perfect! A perfect round muffin shape! I immediately started on the glaze not wanting the muffins to be to cooled before I could glaze them. I knew I wanted the glaze to melt onto the muffins! A simple glaze was made out of confectioners sugar, butter, vanilla and little hot water! A quick taste test sent me right back to the south surrounded by Krispy Kreme's and palm trees!

What a treat the morning after a snow storm!

Reviews: "Very good, the glaze is to die for!"
"Just the perfect amount of sweetness"
"I immediately want another one!"

Glazed Doughnut Muffins

For the Batter
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 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 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

Directions
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 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 twice.
10.) Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.

Recipe adapted from: King Arthur Flour