as much as i would love to sit down and ramble on about how i've been having freaky dreams (thank you Almodovar) or why my legs aren't shaved (thank you lazy arms)...i simply am not going to do that.
thanksgiving is in a couple days and my brains feel crazy. running around, getting things done, not getting things done that I need to be getting done, getting parking tickets because crazy brains forget about the meter, running on caffeine-y things, pretzels, and cookie dough instead of good old fashioned rem cycles.
i'm starting to emulate a squirrel. and i need to be tranquilized.
no tranquilizer guns in sight. so i must take the next best thing, a few deep breaths and donuts in the form of muffins.
when behaving like a maniac, one should not be messing around with sizzling hot oil. but maniacs should get to eat donuts too.
donut muffins. they will be baked, glazed, admired, and then feasted upon.
no need to twiddle your thumbs as you wait for dough to rise. this will be instant success!
first. bake up some soft, lightly spiced muffins that taste like donuts. tilt them on their sides to let them cool down.
whisk up some beautiful glaze with orange zest and juice, butter, cinnamon, powdered sugar, and a touch of cream.
dunk their puffed tops in glaze. let dry. repeat.
how about some minis? like donut holes!!
glaze double dippage! uhuh, toooootally.
Orange Cinnamon Glazed Donut Muffins
adapted from my baking addiction
1/4 cup butter, softened
1/4 cup vegetable oil
1/2 cup sugar
1/3 cup brown sugar
2 large eggs
1 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp ground nutmeg
1 tsp cinnamon
3/4 tsp salt
1 tsp vanilla extract
2 2/3 cups all-purpose flour
1 cup whole milk
for glaze:
3 tbsp butter, melted
1 1/2 - 2 cups confectioners sugar, sifted
3/4 tsp vanilla
1/2 tsp cinnamon
zest of 1/2 an orange
2-3 tbsp fresh orange juice
1-2 tbsp heavy cream
1-2 tbsp heavy cream
preheat oven to 425. lightly grease a standard muffin tin, or line with papers. (I had enough batter for 12 regular size muffins and about 6 minis). in a medium sized bowl, cream butter, vegetable oil, and sugars until smooth. add the eggs, beating to combine. stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla. stir the flour into the butter mixture alternating with the milk, beginning and ending with the flour. mix til just combined. spoon batter into the prepared pan, filling the cups nearly full. bake the muffins for 15 to 17 minutes until they're pale golden brown and a cake taster inserted in the middle of one of the center muffins comes out clean. flop them on their sides in the muffin pan to cool.
prepare the glaze: in a medium bowl, mix together melted butter, sugar, vanilla, cinnamon, zest, juice, and cream. add more sugar and orange juice until you get your desired consistency. whisk til smooth.
when the muffins are cool, dip the crown into the glaze and set on a wire rack to dry. if you want to go for double dippage of glaze (DO IT), dip them again and let dry. serve warm or cool. they are best on the day they are made.
prepare the glaze: in a medium bowl, mix together melted butter, sugar, vanilla, cinnamon, zest, juice, and cream. add more sugar and orange juice until you get your desired consistency. whisk til smooth.
when the muffins are cool, dip the crown into the glaze and set on a wire rack to dry. if you want to go for double dippage of glaze (DO IT), dip them again and let dry. serve warm or cool. they are best on the day they are made.