Fabulous breakfast during cool Fall mornings. The peanut butter glaze is the perfect topping for these donut muffins!
If you’d suddenly woke me up in the middle of the night, I would start talking about glazes. How beautifully they can cover cakes, cupcakes or muffins. How delicious and fun it is to catch the drips right onto your finger or clean the plate from them afterwards. Straight.into.your.mouth.
Then I’d start singing Adele’s “Skyfall” song – currently obsessed with. Or most likely Sesame Street’s theme song. Yeah, probably the latter…
I had these muffins in mind for quite a while now. I adapted King Arthur’s Flour recipe ( you can always trust those ) by adding my own twist. Cinnamon and ground cloves. Oh my… I love ground cloves… Every time I bake with them, I make everyone smell the container with this amazing spice. Needless to say, no one understands my affection with cloves. It’s just a spice, they say. Oh, but it’s not! When you add it to your baked goods – you know it’s Fall! You know it’s holiday baking time!
This is the view of the center, so you can see how fluffy and light these muffins are. Gorgeous from the high top to the very bottom and the last scrumptious crumb on your plate!
- 1/2 c vegetable or canola oil
- 1/2 c granulated sugar
- 1/3 c packed brown sugar
- 2 large eggs
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 3/4 tsp salt
- 1 tsp vanilla extract
- 2 2/3 c all-purpose flour
- 1 c milk
- 4 Tbsp creamy peanut butter
- 2 Tbsp milk
- 1/2 c powdered sugar
Preheat your oven to 425 degrees F. Grease your muffin tin ( not only each cavity but the top surface in between them too ). Set aside.
In a bowl of you stand mixer, beat together oil and both sugars, until well blended.
Add eggs, one by one, beating well after each addition.
Turn off the mixer. Add baking powder, soda, cinnamon, cloves and salt. Beat again until incorporated.
With your mixer on the lowest speed, add flour alternating with milk, making sure you start and end with flour.
Spoon the batter into prepared muffin tin, filling each cavity nearly full.
Bake 15 to 17 minutes.
Cool in pan for 2 to 3 minutes. Gently pop out and transfer onto a cooling rack to cool completely before glazing.
For the glaze:
Place peanut butter and milk in a microwave safe bowl. Heat up in 10 second increments, until liquid and runny consistency.
Add enough powdered sugar to thicken it up but still drizzling consistency.
Pour over muffins.
This recipe makes about 15 muffins. When baking the last three, pour a tablespoon of water to empty cavities to prevent scorching.
These muffins have incredible high tops. Just look at this one:
It was calling for a glaze. I knew it would drip beautifully, forming those tempting arches along the way. And it did.
I sprinkled some brown sugar on top of each muffin. Just for fun.
Now don’t you tell me I am the only one who wipes the glaze of the empty plate with my finger to enjoy the last bit of it…..