double dip glazed chocolate donut muffins

You know those old fashioned cake-like donuts be it chocolate or vanilla that have that 'almost' crispy, sweet milky like glaze on top? Yeah I love that, and I think I've found the closest glaze recipe to it.
After playing around with various glazes I found one that really works well and most importantly, dries/hardens up just right. You know if you're gonna make a donut, you need a good glaze. It's really all about the glaze for me ? Why go through all that work for a crappy glaze?
If you do make these, please heed my advice and use mini muffin tins or use mini donut tins. The regular size muffins work good, but to be honest there is just too much muffin to glaze ratio; it's just not even enough--even with the double dipping. Too much muffin and the muffins are a tad dry, but I'm certain if I did these again and used a mini muffin tin or mini donut tin, reduce the baking time they would be spot on.

Now isn't that better and easier than all that yeast, waiting for the dough to rise, cutting dough, rise again, deep fry, etc...?
I thought so.

double dip chocolate glazed doughnut muffins
print recipe

Muffins:
1/4 cup + 3 TB unsalted butter, room temp
1/4 cup vegetable oil
1/2 cup + 1/3 cup granulated sugar
2 large eggs
2 1/3 cups all-purpose flour
1/3 cup dutch cocoa powder
1 ½ ts baking powder
1/4 ts baking soda
1 ts cinnamon
3/4 teaspoon salt
½ ts pure vanilla extract
½ cup whole milk
½ cup buttermilk

Glaze:
4 TB butter; melted
1 cup + 3 TB confectioners’ sugar; sifted
A giant pinch of salt
3/4 teaspoon vanilla
2 TB hot water

Cook notes:
The next time I make these muffins I highly recommend using mini muffin tins or mini donut pans. I just think there was too much cake and not enough glaze. These would be perfect as donut bites, thus being able to glaze the mini donut all around. Also, keep in mind that these bake very fast. So please check them at the 10 minute mark! And watch the baking times if you do use mini muffin/donut tins.

Preheat oven to 425 degrees F.
IN a bowl, mix the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt; set aside.
In a glass or cup, mix the whole milk with the buttermilk; set aside.
Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
In the bowl of a stand mixer or by hand, cream the butter, vegetable oil, and sugars till smooth.
Add in the eggs, vanilla extract, and mix well.
Stir half the flour into the wet/butter mixture, stir, then add half the milk mixture, then add in the remaining flour mixture, stir, and finally the remaining milk mixture.
Using an ice cream scoop, scoop the batter into cups, filling the cups to the “almost” top.
Bake muffins until the tops are slightly springy to the touch, 13-16 minutes; rotating halfway through baking time.
If using mini muffins pans, bake 10-12 minutes; definitely check at the 10 minute mark.
Cool muffins for about 15 minutes before glazing.
For the glaze: in a shallow bowl mix the melted butter, confectioners’ sugar, vanilla and water; whisk until nice and smooth. Dip the muffin tops in glaze and let cool and harden on wire racks.
For double dipping: reheat glaze in microwave for 20 seconds (or shorter) and re-glaze again.
The glaze takes a couple hours to harden up—worth the wait though!
Should make: 12-14 regular muffins or 24 mini