Running Upward: Glazed Donut Muffins (Anything With "Donut" in the Name is Good....)

I like donuts.

I realize this makes me an unhealthy person.

I have said, in the past, I wish I WERE one of those people who was repulsed by this type of food. But I like donuts, and Red Vines, and Coke. (Lately, I have been forced by the scale to like these foods a little less......)

So when I needed a muffin recipe for celebrating a birthday this week, I knew it was going to be this one. I've had it in my "to try" pile for a month or so, and it was time to bust it out!

(Ok, do these look YUMMY or what??)

Here's what you need:

For the Batter
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 to 1 ¼ teaspoons ground nutmeg, to taste (I used ¾)
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

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

Preheat the oven to 425. Put 12 paper liners into muffin pan, then lightly spray with Pam so that the liners peel of easily.

In a mixing bowl, cream the butter, oil, and sugars together until smooth. Then add the eggs and vanilla, and beat until incorporated. (I did this part with my kitchen aid, then the rest by hand)

Then add the dry ingredients, then the milk, and mix together by hand with a spatula, just until blended. The batter will still be a bit lumpy, that's fine.

I use an ice cream scoop to fill my muffin tins. Now normally, you fill the pan half or three quarters full, but for this recipe you make them almost all the way full. This is so there's a substantial muffin top (the good kind of muffin top) to glaze when the donut muffins are baked!

Bake the muffins for about 18 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Then whisk the glaze ingredients together: