Glazed Doughnut Muffins

No, these don't taste exactly like doughnuts, as some might have you believe, but they are a close, easier, less messy, non-deep-fried, substitute that is still satisfying.  The kids loved these.  I might have over-mixed the batter, because they turned out a little heavier than I thought they would, but nobody else thought so.  But that muffin top (ha ha) with the glaze on it was so good!  The best part, definitely.  I think they turned out very nice.   

You fill the muffin tins up quite high with these muffins, so you get that humongo muffin-top that is so good.  I actually thought there was way too much batter to make just 12 muffins, but I used it all and they were just big on top, which was good.

Glazed Doughnut Muffins

adapted from Cooking Classy

• 3 cups all-purpose flour
  2 1/2 tsp baking powder
  1/4 tsp baking soda
  3/4 tsp salt
  1 1/4 tsp ground cinnamon
  1/2 tsp ground nutmeg
  3/4 cup milk
  1/4 cup + 2 Tbsp buttermilk
  10 Tbsp butter, softened
  1 cup granulated sugar
  2 large eggs
  1 tsp vanilla extract
• 
  Glaze:
  1 1/2 cups powdered sugar
  3 Tbsp milk
  1/2 tsp vanilla extract
  
  1.  Preheat oven to 400 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg, set aside. In a separate bowl, whisk together milk and buttermilk, set aside.
  In a large mixing bowl, using and electric hand mixer on medium speed, blend together butter and sugar until well- combined, about 30 seconds. Mix in eggs one at a time mixing after each addiction. Blend in vanilla. Using a wooden spoon to mix, add flour mixture in three separate batches, alternating with two additions of the milk mixture, mixing just until combine after each addition (batter will be thick). 
• 
  
• 2.  Divide batter among 12 paper lined muffin cups (in a non-stick muffin tin), filling each one nearly full (about 1/3 cup batter per each). Bake in preheated oven 15 - 20 minutes until toothpick inserted into center of cupcake comes out clean. Transfer to a wire rack and allow to cool for about 10 minutes.
• 
  3.  During the last few minutes of cooling prepare glaze by whisking together powdered sugar, milk and vanilla in a small bowl. Dip each muffin in glaze, while twirling and rotating to evenly coat tops (and allowing it a few seconds to get a good layer of coating on), then lift and allow excess glaze to run off. Enjoy warm or allow cupcakes to rest at room temperature about 5- 10 minutes until glaze has set. Store in an airtight container.

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