Glazed Doughnut Muffins

Ooooo. Pinterest, ya did it again. Don't these just look delightful? ... I am a sucker for anything sweet and when I saw this pin on pinterest this morning, I knew at some point today I would be in the kitchen whipping up a batch for myself (and the husband if I must share).  

I've already 'tested' one out just to make sure they were okay to eat - scrumptious, no doubt about it! The recipe is below if you yourself are just as lured into the thought of the deliciousness of a doughnut within a muffin. 

Enjoy.

Glazed Doughnut Muffins 

Yields: 12 muffins 

For the Muffins:

1. 1/4 cup butter
2. 1/4 cup vegetable oil
3. 1/2 cup granulated sugar
4. 1/3 cup brown sugar
5. 2 large eggs
6. 1 1/2 teaspoons baking powder
7. 1/4 teaspoon baking soda
8. 3/4 teaspoon ground nutmeg
9. 1 teaspoon cinnamon
10. 3/4 teaspoon salt
11. 1 teaspoon vanilla extract
12. 2 2/3 cups all-purpose flour
13. 1 cup milk

For the Glaze:

1. 3 tablespoons butter; melted
2. 1 cup confectioners’ sugar; sifted
3. 3/4 teaspoon vanilla
4. 2 tablespoons hot water

Directions:

1. Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
3. Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
4. To make the glaze, In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
5. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time  and allow to harden then serve.