Wednesday, November 14, 2012

Glazed Spice Muffins

Six parents, sixteen children, thirty-six grandchildren.  Needless to say, we attend a lot of birthdays throughout the year.  Every party is enjoyable and we love to get together with the family but that is A LOT of birthday cake.  While we do enjoy eating cake, 5 times a month (actually it works out to be more than that some months) is a little much.  It's so sweet and the frosting is so rich; but how do you tell a child that they should choose something besides a cake, for their birthday?

I made this "muffin" looking for a way to reduce the sweetness while still being able to call it a cupcake.  The secret is the amazing glaze on top.  The glaze is sweet but it's not as thick as frosting or as heavy.  The cake itself is a little denser than regular cake so you get less crumbs all over the floor (a huge plus in my book) and it's not as sweet as a regular cake, so it seems to please adults. 

For the Muffins:
  • 1/4 c butter
  • 1/4 c canola oil
  • 1/2 c granulated sugar
  • 1/3 c brown sugar
  • 2 large 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 c all=purpose flour
  • 1 c milk
For the Glaze:
  • 3 tbs butter; melted
  • 1 c powdered sugar
  • 3/4 tsp vanilla
  • 2 tbs hot water
Preheat oven to 425'F.  Line 12 muffin cups with liners or spray with cooking spray.  

In a large bowl, beat together the butter, oil, and the two sugars until smooth.  

Beat in the eggs, one at time.  With the mixer on low speed, add the baking powder, baking soda, cinnamon, nutmeg, salt and vanilla until just combined.  Stir the flour into the butter mixture alternating with the milk, beginning and ending with the flour and mixing until just combined.  Do not over-mix.

Spoon the batter into the cups, filling the cups and smoothing the tops.  Divide the batter equally among the prepared muffin cups.  

Bake until the muffin tops are a pale golden and springy to the touch, about 15 minutes.  

Cool muffins in the muffin tin for 5 minutes, the transfer to a wire rack and cool 10 minutes before glazing.

To make the glaze, in a medium bowl, mix together the melted butter, powdered sugar, vanilla and water.  Whisk until smooth.

When the muffins have cooled slightly, dip the muffin top into the glaze and allow the glaze to harden.  Once hardened, dip a second time and allow to harden then serve.

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