Chocolate Glazed Donut Muffins

My cousin invited us to a brunch for the long Labor Day weekend. I always feel empty-handed unless I bring something, but I figured they'd have all the main food...what to bring? A no-brainer, once I saw this recipe here! It's like the joy of a donut without the deep-fried ugliness! They turned out really well, and the only change I might make would be to put less dough in the muffin tins to increase the ratio of "glaze" to "donut". You'll want to try this one with a glass of milk!

Chocolate Glazed Donut Muffins

2 cup flour
1 cup sugar (slightly less)
1 T baking powder
1 t salt
1/4 t Allspice

1/4 tsp nutmeg
2 eggs
1/4 cup canola oil
1/4 cup melted butter
3/4 cup milk
1 tsp vanilla extract

Heat oven to 350 degrees.

Sift the dry ingredients together in a large bowl.

In a separate bowl, combine the eggs, oil, butter, milk and vanilla. Add to dry ingredients, combining gently until smooth.

Grease the muffin pans. Divide the batter between the muffin cups.

Bake for about 18 minutes or until a toothpick comes out clean.

Cool in pan on rack for about 5 minutes, then turn on out on rack to cool. Cool completely before glazing.

Chocolate Glaze

1/2 cup (3 ounces) semisweet chocolate chips
2 tablespoons (1 ounce) butter
1 tablespoon plus 1 teaspoon light corn syrup
1/4 teaspoon vanilla extract

Melt the ingredients together in a heat-safe glass bowl over a pot of simmering water, stirring often.

Pour glaze into small, shallow bowl. Dip muffin tops in glaze and set upright. Decorate with sprinkles, if desired, while glaze is still sticky. Let sit until glaze firms. Enjoy!