The first time I made Glazed Doughnut Muffins he commented “You could sell these,” while we both polished off our third… or fourth. The next time, “These taste like candy.”
A doughnut pan has been on my wishlist for a while, and truly, I’ve decided it can remain right there as long as I have access to these tender, light muffins. I’ve made them with blueberries and apricots so far, and we can’t wait to try other varieties. Yum!
Glazed Doughnut Muffins
- fresh orange or lemon zest (about two teaspoons)***
- 1/3 cup white sugar
- 1/3 cup brown sugar
- ¼ cup softened butter
- ¼ cup coconut oil***
- 2 eggs
- 1 teaspoon vanilla
- 1 cup milk
- 2 2/3 cups flour***
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups diced fresh or frozen fruit (blueberries, strawberries, apricots, peaches, etc.)
- 3 tablespoons melted butter
- 1 cup powdered sugar, sifted (I’m usually lazy and don’t sift things, but I do sift here. No lumps in my glaze!)
- ½ teaspoon vanilla
- 1 tablespoon lemon or orange juice
- 1 tablespoon warm water (or additional lemon/orange juice)
Combine zest with both sugars. Smoosh it around so the flavor gets in the sugar. Beat in butter and coconut oil until smooth. Whisk in eggs, vanilla, and milk.
In a small bowl, combine flour, baking powder, baking soda, and salt. Add to the wet mixture. Stir until well combined. *Mixture will be thinner than a regular muffin recipe.* Fold in fruit.
Scoop batter into greased muffin tins. Bake at 400° for about 18 minutes. Test with a toothpick to make sure they’re done. Allow muffins to cool for 5-10 minutes in the pan, or they’ll fall apart when you take them out. (Experience speaks!)
Dip the tops of warm muffins into the glaze. Finish cooling on a wire rack. Best devoured fresh, but muffins will keep in an airtight container for a day or two. I’m sure you could also freeze them, but we’ve not yet had any left to try that out!
Makes about 18 doughnut muffins.
*** When I remember, I try to zest my oranges before I peel them, keeping the zest in the freezer so I always have some handy.
*** I’m guessing regular cooking oil would work fine, but if you’re not baking and cooking with coconut oil yet, you’re missing out on great taste and amazing health benefits! I order mine from Tropical Traditions, Amazon, or Vitacost.
*** I use 2 cups whole wheat pastry flour and 2/3 cup unbleached white flour, and we love the light and tender texture of these doughnut muffins. Use whatever combination of flour suits your fancy!
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