Easy Glazed Doughnut Muffins

This week I was inspired by sweetpeaskitchen's glazed doughnut muffins, I HAD to make them. I have adjusted the recipe to what I did; most of it accidentally because I get too lazy to read instructions after a while. It also means my baking isn't pretty either!

Ingredients:
1/4 cup melted Butter
1/4 cup Vegetable Oil
1/2 cup Caster Sugar
1/3 Brown Sugar
2 large Eggs
2 tsp Baking Powder
2 tsp Cinnamon Powder
1/2 teaspoon Salt
1 & 1/2 tsp Vanilla Extract
2 & 2/3 cups plain flour
1 cup Milk

Icing
3 tbsp melted Butter
5 tbsp Icing Sugar, sieved
1 & 1/2 tsp Vanilla Extract


Makes
18


Muffin preparation
Preheat the oven to gas mark 7/425 Fahrenheit/220 Celsius. Place muffin cases into chosen tin. Beat together the oil, butter, caster sugar and brown sugar in a large mixing bowl with a wooden spoon. Add both eggs and 1 cup of flour and combine. Then add the baking powder, salt, vanilla extract and cinnamon and mix until smooth. Stir in 1 cup of plain flour and 1 cup of milk. Stir in the final 2/3 cup of flour last, and carefully. Spoon the batter into the tins filling the cases to the brim. Bake for 15-18 minutes rotating half through baking time, until a pale golden colour. Cool for 5 mins in the tin the 30 mins on a wire rack before icing.

I tried heart doughnuts, they tend to round off so it was wasted effort!

Icing
Whisk the melted butter, sugar and vanilla until smooth, dip the cooled muffins tops into the glaze and refrigerate for 10 minutes, dip a second time and refrigerate again for 10 minutes. Then Enjoy!

I should have added water to the glaze as they look like pure butter when double dipped. Also, I don't have a whisk and forgot to sieve the icing sugar so there are extra sugar lumps on some.

Yes, they look a mess. But they taste SO good.

Happy Baking!