I don’t know about you all, but it seems like the weekend is already a year in the past. We worked so hard to prime the entire upstairs for painting and start sanding the floors! It was probably 30 man/woman-hours altogether and between the two of us. We did not go to the gym. We didn’t need to.

So I’m playing catch up a little bit when it comes to my June baking vow. Yesterday I tried a recipe sent to my by our friend Kim. It is delicious and I’ll be posting about it soon. When I came to work with a sandwich on it, everyone took one look at the sandwich and wanted to know about the bread. So yeah, it turned out pretty good! +1 for the June Bread Challenge.

But of course, I’m not only baking bread. We always bake. And one morning, while Dave got started on an early run to Home Depot, I worked on these:

Donut. Muffins. That’s right. You can tweak donut batter just a bit, put it in a differently shaped pan, and make it into a muffin. Seems obvious, and yet, we do it so infrequently. And of course, I would be remiss if I left out the chocolate glaze.

But to make this donut-y goodness, we must temporarily abandon the muffin method in favor of the creaming method (what you do when you make cookies). And that’s ok! It’s a little bit more work, but it’s worth it.

Here’s what you need:
1/4 cup butter
1/4 cup neutral oil, such as vegetable oil
1/2 cup sugar
1/3 cup brown sugar
2 large eggs
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 1/4 tsp. FRESHLY GROUND nutmeg
3/4 teaspoon salt
1 teaspoon vanilla
2 2/3 cups flour
1 cup milk

For the glaze:

1/2 cup chocolate chips2-6 Tbsp. heavy cream – this will depend on your chocolate chips, moisture in the air, etc.

Preheat the oven to 425 and grease a muffin tin with nonstick spray.

Cream the butter, oil and sugars together, until light and fluffy. This usually takes me about 3 minutes. Add in the eggs and vanilla, and beat for another 30 seconds or so until they are well-incorporated.

In a separate bowl, stir together the baking powder, baking soda, nutmeg, salt and flour. With your mixer on low, add the flour mixture and the milk in alternating batches, until just combined. Do not overmix.

Spoon the batter into muffin cups and bake for about 15 minutes. While the muffins are baking, make the glaze by microwaving the chocolate chips and 2 Tbsp. of cream, 10 seconds at a time, and then stirring to mix. It will take some additional heat and additional tablespoons of cream, but eventually the glaze should look kind of like chocolate syrup: thick, but smooth and shiny. Allow to the muffins to cool completely before dipping in the glaze and allowing the glaze to dry (or not).

Adapted lightly from King Arthur Flour.