February 7, 2013

Old Fashioned Muffins

I had the desire to try out a new recipe that I stumbled upon by accident. Doughnuts who doesn't like doughnuts? Honestly I don't because they don't like me ;-) I don't know if its because they are fried or if it is something in them that doesn't sit right with me but I just steer clear of them. SO when I saw the description of these on another fellow bloggers website I thought "heck why not give them a try" maybe this way I can get the taste of eating doughnuts without having to deal with the consequences.

Old Fashioned Muffins

1/4 cup butter, room temp
1/4 cup canola oil
1/2 cup sugar
1/3 cup brown sugar
2 eggs
1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp ground nutmeg
1 tsp cinnamon
3/4 tsp salt
1 tsp vanilla extract
2 2/3 cups flour
1 cup milk (I used lactose free milk)

Glaze (the best part)
3 TBS butter, melted
1 cup powdered sugar, sifted
3/4 tsp vanilla extract
2 TBS hot water


Preheat oven to 425F. Line 12 muffin cups with muffin liners or spray with nonstick spray.
 **I used muffin liners...it got a bit messy when it came to glazing time and I think next time I will try them without liners**

This picture does not justice to how fluffy the batter is!!

In a large bowl beat butter, oil, sugar and brown sugar until creamy and smooth. Beat in one egg at a time. Turn mixer on low speed and add baking powder, baking soda, nutmeg, cinnamon, salt and vanilla extract mix until just combined. Slowly add flour into mixture alternately with milk. Stir just until combined, DO NOT OVERMIX.

I forgot to smooth the tops

Spoon batter into cups, filling them (they rise but not crazy out of control). There is enough batter for exactly 12 filled muffin cups. Smooth batter before baking.
Bake 15-17 mins, rotate halfway through bake time.
Cool muffins 5 minutes in muffin pan before removing to cool. Cool 10 minutes before glazing.
Meanwhile while muffins are cooling prepare the glaze.

To make the glaze whisk glaze ingredients together until the mixture is smooth. 

Dip muffins into glaze, let the first dip set and then re-dip again.

Muffins taste great warm and will be keep at room temp for 1 day.....but I bet you won't even need to keep them that long!

****These could be frozen after cooling and then glazed once thawed****


  1. These look wonderful!! I have to try them :)

    Is there a way to print your recipes without having to copy and paste into word?

    Thank you!

    1. Great question Karen!! I am going to have to look into that....because honestly I have no clue ;-)

    2. I think I might have found a way....try clicking on the recipe title about the ingredients list. There is a link connected to that title that "should" take you to a page that makes it printable. PLEASE LET ME KNOW IF THIS WORKS??

    3. How sweet it is :D It worked!!!! But it doesn't print the picture :(

      Thank you!!

    4. Try it now!! I think I got the picture attached right ;-)

    5. You are good!!! If only I knew when you reply to my comments....oh well....gets me to check here often and look at all your recipes again :-)