Wednesday, August 8, 2012

Glazed Spice-Cake Donut Muffins

I love spice cake.  I love donuts.  I love muffins.  Why not combine them all?  This recipe does not result in your typical Krispy Kreme, fried donut...although the glaze is quite similar.  The texture is more of a cake donut consistency, with a wonderful, spiced flavor.  They are the perfect thing to have in the morning with a warm, cup of comforting, and very suitable for dunking.  They also keep well for a couple days (for best taste, no more than three), and who doesn't love leftovers? Another thing I love about this recipe is that there are so many options on how to prepare the batter.  You can bake them: into mini muffins (just reduce baking time), on parchment paper or greased baking sheet to create muffin top cookies, into one, large pan to create a snack cake/quick bread, in a donut pan, and/or you can frost them with cream cheese icing.  However, I absolutely adore this recipe the way it is - no alterations necessary.  

Yield: 12 muffins


For the muffins:
  • 1 cup white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 2 teaspoons ground cinnamon
  • 3 cups all-purpose flour
  • 1 cup buttermilk, at room temperature
  • 3 eggs, at room temperature
  • 1 tablespoon maple syrup
  • 1/2 cup butter, melted and cooled slightly

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


  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium muffin pan with cooking spray, or line with paper liners.
  2. In a medium bowl, mix sugar, baking powder, baking soda, nutmeg, cloves, cinnamon and flour. Whisk buttermilk, eggs, maple syrup, and butter in a separate medium bowl until just combined, and stir into the dry ingredients. Do NOT over mix. Spoon the mixture into the prepared pan, about 3/4 of the way full.
  3. Bake 12 minutes in the preheated oven, until golden brown.  Let rest for at least 5 minutes before removing from pan to wire rack.
  4. For glaze, combine melted butter, confectioners' sugar, vanilla, and hot water in a medium bowl.  Whisk until smooth.  When muffins have cooled slightly, dip the muffin crown into the glaze.  Serve warm or at room temperature.

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