Funfetti, Donut, and Muffins. Do I need to say more? Dipped in a sweet glaze. I die!
There’s a new muffin in town… at least new to me. I recently learned of the existence of donut muffins. Say what? A donut and a muffin combined into one? Where have you been all my life?! So it probably goes without saying that I needed to get bakin’ to make up for lost time.
I don’t even want to start thinking about all the hours of muffin-donut-eating I missed out on over the years. It would probably be too much for me to take, so let’s focus on my very first encounter with these yummies instead.
They actually remind me a lot of these baked doughnuts I made a while back. With the use of nutmeg and cinnamon that give them that unmistakable flavor of a delectable donut and with the reminiscent texture of a buttery yet light muffin, these definitely have it all.
And to top it all of, there’s sprinkles. Both inside and out. It’s the way to go. It’s delicious, fun and pretty much everything you could ask for.
And here’s a muffin top I can’t stop staring at. Beautifully cracked and perfectly risen. I love when that happens :).
I usually bake my muffins somewhere around 375 degrees F, but this recipe calls for a temperature of 425 degrees F. Even though I was somewhat hesitant, I followed the instructions, closed my eyes and left all doubt behind, waited patiently, and was rewarded with some of the most amazing and beautiful muffins ever. 425 degrees and decreasing the baking time is where it’s at, friends.
Also, a shorter baking time = muffins that get in my tummy faster, which is always an excellent thing!
Double-dipping these muffins makes them extra indulgent. I’m a die-hard glaze lover, but you could totally just go with a single dip or omit the glazing process all together. It’s completely up to you.
And then this happened. It’s inevitable and one of my favorite things as a food blogger.
Hope I’m not the only one who goes crazy over these. Enjoy!
- 1/4 cup (4 tablespoons) unsalted butter
- 1/4 cup canola oil
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground nutmeg (or 1/2 teaspoon if you want a more subtle flavor)
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 2 teaspoons vanilla extract
- 2 2/3 cups all-purpose flour
- 1 cup milk
- 1/3 cup sprinkles, more for sprinkling on top
- 3 tablespoons unsalted butter, melted
- 1 1/2 cups confectioners’ sugar
- 1 teaspoon vanilla
- 2 tablespoons hot water
- Preheat oven to 425 degrees F. Line a muffin pan with muffin liners or spray with nonstick spray.
- 1. In the bowl of your electric mixer, cream together butter, oil, and sugars until well combined, about 2-3 minutes. Add eggs, beating until smooth. Add baking powder and soda and mix until just incorporated. Next, measure nutmeg, cinnamon and salt and add to the mixture. Stir in vanilla and sift in the all-purpose flour. Mix until completely incorporated. Pour milk into the batter and give it a good stir. Remove from the mixer and fold in sprinkles.
- 2. Using a large cookie scoop, fill muffin cups until nearly full. Place in the oven and bake for 15-17 minutes or until a toothpick inserted in the middle comes out clean and tops are golden brown.
- Remove from the oven and let stand for a couple of minutes. Remove from the pan and let muffins cool on a wire rack.
- 3. Once muffins are still slightly warm, prepare the glaze by mixing whisking all the ingredients together until smooth. Dip (or double dip) each muffin into the glaze and return to the wire rack. Top with additional sprinkles, if desired and wait until glaze is set, about 5-10 minutes.
- Muffins will keep up to 3 days stored in an airtight container or up to 4 weeks in the freezer.