Glazed Doughnut Muffins

Ingredients

• 3 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/4 tsp baking soda
• 3/4 tsp salt
• 1 1/4 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 3/4 cup milk
• 1/4 cup + 2 Tbsp buttermilk
• 10 Tbsp butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups powdered sugar
• 3 Tbsp milk
• 1/2 tsp vanilla extract

Directions

1. Heat your oven to 400 degrees. In a mixing bowl, whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg, then put that bowl aside. In another bowl, whisk the milk with the buttermilk and set it aside too.
2. In a large mixing bowl, beat the butter and sugar with an electric hand mixer on medium speed until they come together well, about 30 seconds. Add the eggs 1 at a time, mixing after each addition, then beat in the vanilla.
3. Switch to a wooden spoon. Stir in the flour mixture in 3 separate batches, alternating with 2 additions of the milk mixture, and mix only until everything is combined after each addition. The batter will be thick.
4. Spoon the batter into 12 paper lined muffin cups set in a non-stick muffin tin, filling each cup almost to the top, about 1/3 cup batter per each. Bake at 400 degrees for 15 – 20 minutes, until a toothpick poked into the center of a cupcake comes out clean.
5. Move the muffins to a wire rack and let them cool for about 10 minutes. During the last few minutes of that cooling time, make the glaze by whisking the powdered sugar, milk and vanilla together in a small bowl.
6. Dip each muffin top into the glaze, turning and twisting it so the top is coated evenly, and let it linger for a few seconds to pick up a good layer. Lift it out and let the extra glaze drip away. Enjoy warm, or leave the cupcakes at room temperature about 5- 10 minutes, until the glaze has set. Store in an airtight container.