Strawberry Doughnut Muffins


Do you have a food from your childhood that even when you have it now, it instantly takes you back to those days? For me, it has got to be strawberry milk and sprinkle doughnuts. It’s incredibly random, but it was something I loved as a child. I didn’t get to have them very often, but when I did…I was so happy. It was the perfect flavor combination.

As you can probably tell, that flavor combination inspired this recipe. These muffins are super cakey and have a doughnut like texture. The strawberry glaze is the perfect amount of sweet, and the sprinkles go without saying. These doughnut muffins are fast, easy, and make for a beautiful breakfast.

Preheat oven to 425 and line two (6 tin) muffin pans with cupcake liners
(6 tin) muffin pans with cupcake liners

In a medium sized bowl, combine the flour, baking soda, baking powder, and salt. Set aside

Cream the butter, oil, and sugars together.

Add in the eggs and almond extract

Mix in a 1/4 of the dry ingredients.

Alternate the dry ingredients with the milk.

Scoop evenly into each muffin cavity filling them about 3/4 full.Bake for 14-16 min or until domes are lightly golden

Allow them to cool in the pans for 5 minutes.

Move them to a cooling rack while you prepare the glaze.

Combine the glaze ingredients starting with 4 tablespoons of milk. Add more if necessary.

Spoon glaze over each of the cooled muffins. Then top with sprinkles and serve

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