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Glazed vanilla donut muffins
Glazed Vanilla Donut Muffins - baked muffins that taste like donuts, dressed with sweet vanilla glaze and sprinkles.
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course:
Breakfast
Cuisine:
American
Keyword:
bakery style muffins
Servings:
15
muffins
Calories:
192
kcal
Author:
Anna
Ingredients
!for donut muffins:
½
c
vegetable or canola oil
½
c
granulated sugar
⅓
c
packed light brown sugar
2
large eggs
2 and ⅔
cup
all-purpose flour
1 ½
teaspoon
baking powder
¼
teaspoon
baking soda
¾
teaspoon
salt
1
teaspoon
vanilla extract
1
c
milk
!for the glaze:
2
c
powdered sugar
2 to 4
teaspoon
milk
clear vanilla extract or other flavoring
US Customary
-
Metric
Instructions
Grease muffins tin (cavities and the top). Set aside.
Preheat oven to 425 degrees F.
In a medium mixing bowl, whisk together the dry ingredients (flour, baking powder, soda and salt). Set aside.
In a large mixing bowl of a stand mixer, mix together oil and both sugars. Mix for 2 minutes on medium speed.
Add eggs, one at a time and mix well.
Add vanilla and mix again.
With mixer on low speed, mix in dry ingredients alternating with milk.
Pour into muffin pan, filling each cavity ¾ full.
Bake 15 to 18 minutes or until toothpick inserted in the center of each muffin comes out clean.
Cool in pan for 3 minutes, then transfer onto a wire rack and cool completely before glazing.
!make the glaze:
Place sugar in a medium mixing bowl. Add vanilla or other flavoring and whisk.
Add milk, starting with 2 teaspoons, adding more as you go, if needed, until you reach thick but drizzling consistency.
Dip each donut muffin head down into the glaze, letting the excess drip off.
Place on a wire rack, wait 30 seconds until the glaze drips down a little bit more, then add sprinkles.
Nutrition
Calories:
192
kcal
|
Carbohydrates:
28
g
|
Protein:
1
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Cholesterol:
23
mg
|
Sodium:
154
mg
|
Potassium:
86
mg
|
Sugar:
27
g
|
Vitamin A:
60
IU
|
Calcium:
47
mg
|
Iron:
0.2
mg