Glazed Doughnut Muffins

Welcome to March! Believe me, I'm extremely happy that Spring is on it's way, but because of the mild winter, it almost feels as though the warm weather hasn't been properly earned.

Usually winter and I spar with each other, and by March, it feels as though the monotonous grey, cold, snow-filled days are bleeding into one another and will never end. (Don't tell winter, but I secretly kind of enjoy the torment.) This year the warmer weather will arrive, but it'll feel more like I'm seeing someone that I have been speaking with every weekend, instead of someone who has been gone for several months.

The moody poet/artist in me likes to suffer before allowing herself to feel happy. Luckily this abnormality doesn't taint my world of baking (at least not very often). Case and point; These yeast-free, baked, doughnut muffins. Yes, instant gratification can sometimes be good, very, very good.



I've made doughnut muffins before, but they're so easy and delicious to make, I can't help but make them over and over again. I was inspired to make this particular recipe after staring, ridiculously long, at the gorgeous photo on the King Arthur Flour site. But instead of a crumbly coating of cinnamon and sugar, I decided to go with a glazed topping...only because it's been far too long since I've had a Krispy Kreme doughnut.

In just a short time you can whip up a batch of these muffins and pretend to wish for warmer weather while snuggled up with a good book.



Glazed Doughnut Muffins (adapted from King Arthur Flour)

for the muffins
2 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground ginger
1 teaspoon cinnamon
3/4 teaspoon salt
1/4 cup (that's 4 Tablespoons) of unsalted, room temperature butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup packed, light brown sugar
2 room temperature eggs
1/2 teaspoon pure almond extract
1 cup buttermilk (milk or cream will work too)

for the glaze (adapted from allrecipes)
3 Tablespoons of unsalted butter, melted
1 cup confectioners’ sugar
1/4 teaspoon pure almond extract
2 tablespoons hot water

method
Preheat the oven to 425 F., and either line muffin tin with cupcake liners, or lightly grease the tin. [Note: This recipe will make 12 muffins.]

In a large bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, and salt; Set aside.
In a separate, large mixing bowl, beat together the butter, oil, and sugars until well combined and creamy. (It's okay if it's a little bit lumpy.] Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Add the almond extract and beat to combine.
Switch over to a large wooden spoon or rubber spatula and Stir the dry ingredients into the butter mixture alternately with the buttermilk, beginning and ending with the flour and making sure everything is thoroughly combined.
Divide the batter evenly among the prepared muffin tin (each cup should be almost full).
Bake for 15-17 minutes, or until light golden. (A thin knife inserted into the muffins should come out clean.)
Remove the tin from the oven and allow the muffins to rest in the pan as you prepare the glaze.

Glaze: In a medium-size bowl, combine the melted butter, confectioners' sugar, almond extract, and hot water. Whisk until smooth.
As soon as the the muffins are cool enough to touch, gently remove them from the tin and dip each muffin crown into the glaze. Set the muffins aside and allow the glaze to harden before serving (this should only take about 10 minutes.) If you have any left-over glaze, you can spoon it over each muffin just before enjoying with a cup of strong, creamy coffee!

Makes 12 muffins