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 coffee...so 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
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium muffin pan with cooking spray, or line with paper liners.
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.
Bake 12 minutes in the preheated oven, until golden brown. Let rest for at least 5 minutes before removing from pan to wire rack.
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.