Maple Glazed Donut Muffins

Ingredients

• 2 cup all-purpose flour
• 1.5 cup granulated sugar
• 2 tsp baking powder
• 0.5 tsp kosher salt
• 1 tsp ground cinnamon
• 0.25 tsp ground nutmeg
• 1.25 cup whole milk
• 1 large egg (Room temperature)
• 2 tbsp unsalted butter (Melted; for the muffin batter)
• 1 tbsp vanilla extract (For the muffin batter)
• 2 cup confectioners' sugar (For the glaze; ensure it has no lumps)
• 3 tbsp unsalted butter (Melted; for the glaze)
• 3 tbsp pure maple syrup (Pure maple syrup is recommended rather than pancake syrup)
• 0.5 tsp maple extract (May be omitted, though the maple flavor will be more subtle)
• kosher salt (1 pinch, for the glaze)
• 2 tbsp very hot water (Use 2 to 3 tablespoons at 120–140°F; add 1 tablespoon at a time as needed)

Steps

1. 1

   Preheat the oven to 350°F. Line a 12-cup muffin pan with liners or spray it well with nonstick cooking spray.

2. 2

   In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.

3. 3

   In a separate bowl, whisk together the milk, egg, melted butter, and vanilla.

4. 4

   Pour the wet ingredients into the dry ingredients. Stir just until no large lumps remain; do not overmix. The batter will be somewhat thin.

5. 5

   Divide the batter evenly among the muffin cups, filling each about two-thirds full.

6. 6

   Bake for 20 to 24 minutes, or until a toothpick inserted into the center comes out with a few crumbs.

7. 7

   Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Warm muffins can make the glaze too thin and cause it to slide off.

8. 8

   In a wide, shallow bowl, whisk together the confectioners' sugar, melted butter, maple syrup, maple extract, and salt.

9. 9

   Add the hot water 1 tablespoon at a time, whisking until the glaze is smooth and about as thick as honey. You may not need all of the water.

10. 10

    Hold a muffin by the bottom and dunk the top into the glaze. Lift it out and let the excess glaze drip back into the bowl, then place the muffin on a wire rack.

11. 11

    Let the first coat of glaze set for 10 to 15 minutes.

12. 12

    For a thicker glaze, dunk the muffins a second time. Let the glaze set for about 30 minutes, or until shiny and dry to the touch.

Notes

The recipe specifically recommends not overmixing the batter and cooling the muffins completely before glazing. Two-percent milk may be substituted for whole milk, though the muffins may be slightly less rich. If using salted butter, consider reducing the kosher salt. The glaze can be double-dipped for a thicker coating.

Nutrition per serving

• dessert
• breakfast
• muffins
• baked
• American
• vegetarian