Ever since my Dad became a Papa, Saturdays became Donut Day….aka, a day to use his grandchildren as an excuse to buy donuts. Don’t get me wrong, his grandkids adore Donut Day but he isn’t fooling anyone. My Dad loves donuts and will eat them with or without his grandchildren. He just feels less guilty about it with them around 🙂
One of my favorite types of donuts are old fashioned donuts. They are dense and moist, which is what I prefer. I’ve never been a huge fan of raised donuts because I feel like I am eating sweet air that still adds inches to my rear end. If I’m going to indulge, I want to feel like I actually ate something.
This recipe is great if you don’t have a donut pan but want to make something that tastes just like a donut! I love those old fashioned sour cream donuts that are covered in a vanilla glaze. I have a baked sour cream donut recipe that calls for a donut pan but I wanted to see how they would turn out in muffin form. The muffin form turned out just like the donuts. They take a little bit longer to took but they taste like donuts.
I only dipped the tops in glaze but if you want you can double the glaze recipe & cover the whole muffin in glaze, making it like one giant donut hole! The glaze will harden up after about 15-20 min. My picture show it freshly poured on but it hardens up quickly & turns more of a solid white color. Recipe made 8 old fashioned sour cream donut muffins.
These doughnut muffins look and taste just like their name sake, especially with their crinkly tops and the thick glaze. With the cinnamon and nutmeg, they make a great fall muffin too. I think next time, I will even try adding a cup of diced apple to them to make them even more perfect for the fall. However, that would require me to rename them “Apple Fritter Donut Muffins” instead….
For the Muffins:
- 1/4 cup butter, slightly softened
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 2 large eggs
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 3/4 tsp. ground nutmeg
- 1 tsp. cinnamon
- 3/4 tsp. salt
- 1 tsp. vanilla extract
- 2 2/3 cups all-purpose flour
- 1 cup low-fat milk
For the Glaze:
- 3 tbsp. butter, melted
- 1 cup confectioners’ sugar, sifted
- 3/4 tsp. vanilla
- 2 tbsp. hot water
- Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, add baking powder, baking soda, nutmeg, cinnamon, salt and vanilla just until combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and mixing until just combined. Do not overmix!
- Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
- To make the glaze, mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden. Serve and enjoy!