Everyone at my company and everyone on Instagram looks forward to my #thursdaynightbaking. I bake for work every week and they love it! I made the mistake of missing a week, once in the last seven years….boy did I hear about it! Baking and cooking for people makes me so happy. I love taking care of people and filling their bellies. Feeding people has always been one of my talents and something I enjoy so much. Even after a long day at work, I enjoy coming home and making a big meal for us, and once a week a big meal and baking for a building full of lovely people!
This week ends the year for business so I thought a yummy breakfast thing would hit the spot. These maple glazed donut muffins are delicious and easy to boot! I’ll accidentally try one just to “make sure” they are suitable for everyone else to eat 😏.
Maple Glazed Donut MuffinsPrint Recipe
- 1/4 cup butter, softened
- 1/4 cup vegetable oil
- 1/3 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 2/3 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup whole milk
- FOR THE GLAZE
- 2 cups powdered sugar
- 2 tablespoons melted butter
- 1 tablespoon heavy cream
- 1/2 teaspoon maple extract
- water - as needed by the teaspoon
Preheat the oven to 425 degrees, and position the oven rack in the center. Spray a standard sized muffin tin with nonstick spray. I like to use Pam for Baking. Muffin liners can also be used.
In the bowl of an electric mixer, cream butter, oil and sugars on medium speed until smooth.
Add eggs one at a time, mixing until incorporated. Add vanilla extract and mix.
In a separate bowl, combine flour baking soda, baking powder, pumpkin pie spice, and salt. Stir the flour into the batter gradually, alternating between the flour mixture and the milk, starting and ending with the flour. Mix on low speed until well combined.
Use a scoop or two large spoons to fill each well with the batter until they are nearly full.
Bake for 15 minutes, or until the tops are light golden brown, and a toothpick inserted into the center comes out clean. Try not to over bake.
When the muffins are cool enough to handle, remove them from the muffin tin and place them on a cooling rack.
FOR THE GLAZE
Add the powdered sugar, melted butter, heavy cream, and maple extract to a small bowl and whisk together. Add tiny amounts of water, until you have a nice thick glaze. The consistency you want is just slightly thinner than toothpaste, so that when the whisk is lifted out of the glaze it falls back into the bowl in a slow thick ribbon. When the muffins are mostly cool, dip the top into the glaze and place them back on a cooling rack (with a paper towel underneath to catch drips). The glaze will be dry to the touch within about 10 minutes.