Buttermilk Donut Muffins (inspired by Cooking Classy)
3 cups all-purpose flour
2 1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1 1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 cup milk
1/2 cup + 2 Tb buttermilk
10 Tb butter, softened
1 cup sugar
2 large eggs
1 1/2 tsp vanilla
Glaze
1 1/2 cups powdered sugar
2-3 Tb milk
1/2 tsp vanilla
Preheat your oven to 400 degrees, and grease/line a 12 cup muffin tin.
Whisk flour, baking powder & soda, salt, and spices together in a medium bowl, and set it aside. In a small bowl (or glass measuring cup, which is easiest!) combine milk and buttermilk and set aside
Beat butter and sugar together until smooth. Add eggs one at a time, mixing well after each. Mix in vanilla. Add dry ingredients in three batches, alternating with half portions of the milk mixture, mixing until just combined after each.
Spoon into prepared muffins tin, each cup should be almost, but not quite full. If not glazing, sprinkle tops generously with sugar. Bake for 13-18 minutes, until muffins are very lightly browned. Allow to cool before glazing.
Make your glaze by whisking the powdered sugar, milk and vanilla together in a small bowl. Dip the top of each muffin in the glaze, let a bit of the extra glaze drizzle off, then set on a piece of wax/parchment paper to set. (You can also skip the glaze, and top with streusel, plain sugar, sprinkles, or dip the tops in melted butter and cinnamon sugar!)