I am not really a doughnut fan; however, I do love me some muffins. I especially adore big muffins with gorgeous domed crowns.
When I came across this recipe on King Arthur Flour, I knew they would be a perfect grab and go breakfast for Brian to take to work. So, I whipped them together, but kicked them up a notch by drenching them in a sweet doughnut glaze. How can it get any better than that?
This recipe was super easy and yielded one of the best muffin tops I have ever baked. The texture is cakey with a slightly dense crumb and the sugary vanilla infused glaze makes this one pretty amazing muffin. I double dipped my muffins, because I am a sucker for that glazey goodness. I don’t mind the rustic drippiness of glaze, but you could always remove the muffins for the liners if it bothers you. If you give these a try, definitely stop back to MBA and let me know how you liked them!
Random Note 1: My Baking Addiction is nominated for a BlogLuxe award in the area of Eye Candy…you can check it out by clicking the link. It would be pretty rad if you voted for me too!
Random Note 2: If you are in need of a new kitchen knife, definitely check MBA late this weekend for a pretty awesome giveaway.
Print this recipe
Glazed Doughnut Muffins
For the Batter
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 to 1 ¼ teaspoons ground nutmeg, to taste (I used ¾)
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk
For the Glaze
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water
Directions
1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
3) Add the eggs, beating to combine.
4) Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.
5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.
7) Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
8.) In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
9.) When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.
10.) Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.
Recipe adapted from: King Arthur Flour
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{ 104 comments… read them below or add one }
I have made donut muffins before, but I didn’t do a glaze. I will be trying your recipe next time around! Good luck with the Best Eye Candy award…I am going to vote for you!
No, problem. Just voted. You have a wonderful blog.
I have never eaten these king of Muffins but I do love doughnuts. They sound much healthier. Thanks for sharing, Jamie.
Oh hello there delicious breakfast treat! We’ve tried donut muffins before…but only with the standard cinnamon/sugar topping. Why have we never thought of a glaze?! These look divine…and of course you have to double dip! Thanks for posting!
=O You kill me one recipe at a time!!!
And…my vote is yours
These look delicious! I’ve always loved looking at King Arthur Flour recipes…but how do you modify them to fit “normal” all purpose flour? Or can you just use the measurement given by KAF?
Rene-
I just used regular AP flour with the measurement given in the recipe and all worked out fine.
-Jamie
I’ve been wanting to make doughnut muffins! These look so good, I’m sure it’ll be sooner rather than later. Off to vote for you
My stomach just started growling! I am a doughnut fan, but can’t get a good one here in Topeka. It’s probably a good thing, because my butt would definitely be bigger if I could. I have seen posts about doughnut muffins and have resisted up to this time. I may have to try these!
I can’t even imagine how many of these I would eat.
I am always looking for new sweets to bake for the staff at work..this is perfect! Now hopefully I don’t eat em’ all before I deliver them
What beautiful crowns! These look amazing!
Congrats on the nomination! You’ve got my vote
I saw some similar to these on the Food Networks “The Best Thing I Ever Ate”…was wondering how to adapt to get these…thank you, thank you!
Yum! Just made these! They are sooooo gooooood! I changed it a bit by putting hot brewed coffee in the glaze in place of the water! Delightful combo!
Oooh the coffee component sounds fabulous!
Yum! I just made these! Delicious
These muffins look amazingly delicious!! Goodness!
My kids are going to love these muffins! I have never seen these before. THANKS!
Yum! Will definitely try these out soon!
yummmm wannnttt
I just made this recipe too! Only I used the cinnamon sugar topping from the original recipe. I will definitely have to try the glaze!!!
I saw this recipe in my KAF email earlier this week and put it on my to do list. Once I saw your post I knew I needed to make it today. I am so happy I did–these muffins are delicious! Thanks for inspiring me…
Definitely trying these! They look yummy! Good luck. You’ve got my vote!
I’ve seen many doughnut muffin recipes, but they usually don’t actually taste like a doughnut.
Do these actually taste like a doughnut??
Katherine-
The glaze makes these taste more doughnut-y than other doughnut muffins I have tried. It’s definitely a cake doughnut texture NOT a yeasted doughnut texture. Hope this helps and thanks for stopping by MBA!
-Jamie
Jamie, I whipped these right up last night! They are so pretty (I posted a photo on your facebook page).
They taste so much like a spice donut. I didn’t think my hubby would like them b/c he’s not a fan of spice cake, but he came home from work raving about the one I stuck in his lunch box today. A keeper for sure! Thanks
These look YUMMY I love muffins/ donuts and the glazed kind are my favorite. Definately on my to Bake list. Love everything KAF does Thanks
I saw those at KAF…hard to believe but they look even better here. Maybe it’s the thought of them being double glazed. Oh, yeah!
Congrats on the nomination! You go!
Hope you have a fab & delicious 4th!
~ingrid
yum! those look great!
these look so spectacular! I’ve made sugar doughnut muffins but never thought of the glaze! they look so delicate and tasty.
Just made these and oh my yum! Only issue……..my tops were’t lovely and smooth like yours. All bumpy and a few cracks. Any thoughts on what went wrong?
What a great idea! It’s a nice change from the giant pile of buttercream frosting that ends up on cupcakes these days.
These look amazing!
Just finished baking these for my husband to take to work. They were delicious. I think I’ll keep one to have with my coffee in the morning. Keep up the good work
Oh yummmmm! Those look fabulous!
I made a batch of these the other day! Loved them! The tops baked beautifully & they’re so, so good. I even blogged about it — http://sarahblackstock.blogspot.com/2010/07/glazed-donut-muffins.html
Those muffins looks delicious! I plan on trying to make them. Wish me luck!!!!
Hi Jamie!!! First, let me say that I love your site! There are many days when I can’t wait to log on and see what you’ve been baking. I wanted to let you know that I recently adapted your recipe for doughnut muffins to create something I like to call “Not-So-Donut Holes” – here is the link!
http://deliciousbydesign.blogspot.com/2010/07/not-so-donut-holes.html
Looking forwards to more of your creations!
~Amanda~
I love cinnamon so I had to make these! SO GOOD! Next to heaven with my cup of coffee this morning! I brought them over a friend’s and she asked for the recipe.
Holy buckets of yumminess! Wow! What a delicious looking doughnut muffin.
So darling and the glaze just seals the deal!
I will not share this with the monkeys. Nope not gonna do it. They are addicted to doughnuts enough as it is. Oh who am I am I kidding, those look to good to pass up. The glaze alone has me rushing into the kitchen.
I stumbled upon this recipe earlier this week when someone reblogged it on Tumblr. I followed the link back to your sight, read the recipe and bookmarked it in my computer to make another time. WELL! I just got done baking these (and dipping them), and sat down to eat my first one, and was in heaven! They have such a great texture and the glaze is reminiscent of the one that comes with Toaster Strudels. Can’t wait to share with my husband! Thanks for the great recipe!
I just made these last night (stumbled onto your blog yesterday. yes, I live under a rock.) and they are fantastic! Thanks for a great recipe.
Made these for some hungry nurses (husband included). They turned out just gorgeous. Actually took a picture of them. Thanks for all the ideas and recipes!!
Just curious if you have any suggestions on altering the time & temp to make mini muffins? Thanks
OMG!!!!!! I just made these. I didn’t have vegetable oil on hand so I substituted full fat vanilla yogurt. All I can say is these things are addictive. Wow. Thank you for sharing this recipe. It’s most assuredly a keeper.
Does this recipe only make 12 or 24 (regular sized ‘muffins’) at a time?
These will be perfect to make for our church brunch!
Thanks for sharing!!!!!!!!!!!!!!!!!
Bri-
This makes 12 regular sized muffins. All of the muffin and cupcake recipes on MBA use standard sized muffin liners unless otherwise noted.
Thanks-
Jamie
Made this recipe today and it was great! However, next time, I’d double the recipe for the glaze! Amazing breakfast treat, thanks!
Came across your blog when I searched for “Donut muffins”. I’m using your recipe now & so far, they look great. I love your blog and will be an avid reader from now on. Thanks a bunch!!
I have made these muffins three times since stumbling across your site.
They are hands down the only thing that I have baked and have had completely consumed the same day. My kids love them. They are the best right after being dipped (double of course) while they are warm. A little bit of heaven on earth in these suckers.
I think I might just have to make them again today….
Becky-
Yay! They are one of my favorite muffins ever. Thanks so much for reporting back on your experience with them!
-Jamie
I now have my brother asking me to make these when he comes to visit. They are a HUGE hit around here! Thanks again for the great goody!
Just made these this morning and they were delicious! I’ve never had a muffin rise as high as these did. It would not be rude to double dip on this one
Hi! I just saw this recipe on Pinterest and I can’t wait to try it!! However I do have a question. I’m not much of a chef so I don’t have baking soda and baking powder on had. Can I change the AP flour to self rising and just leave out the baking soda and baking powder? Is it the same flour measurements?? Thanks for your help in advance!!!
Katie-
I wouldn’t recommending substituting Self-Rising for AP in this recipe. Thanks for stopping by.
-Jamie
Ughh.. I’m not a psychic nor do I play one on tv.. but after finding your blog I see a larger pant size in my future!
Ha! You may be right! Thanks so much for stopping by and leaving a comment.
-Jamie
omg these are gooood! Thank you for sharing!
My glaze was a little more translucent than in your picture, but still good.
these look amazing…I just Pinned them to my Donut Board so I can remember that I HAVE TO make these. I love KK donuts and these look sooo good!
i just made these, They are yummy, even my hubby ( whu does’t usually like sweets) loved them. I will be making these again!
LOVE THESE! Just made them exactly like recipe but in mini muffin pans instead of the regular sized ones. Just bake for 8 mins @ 425. They were so cute and delicious! Can’t wait to give them to my neighbors. Thanks!
Olivia
So happy I found your blog, unfortunately I found it because the recipe you adapted and your photos are being used on this blog. http://www.bforbel.com/2011/12/krispy-kreme-cupcakes.html
This site – is scraping your content and passing it off as her own. http://www.bforbel.com/2011/12/krispy-kreme-cupcakes.html Just a heads up from a fellow blogger.
Thanks, Emily!
hi, my family are big k.kreme fans and big cake fans too so this will defo b a treat for them! just wanted to ask if this recipe is using the uk cup measurement and whether you have the recipe in grams?
thank you
I just made the muffins… they’re SO good. I was a little worried since I never made a muffin or cake (excluding cornbread) – but it was pretty easy. For the glaze I couldn’t really dip it. I smoothed it over in a swooping pattern. I also didn’t get the right cinnamon, I got cinnamon sticks : So I just let it sit in the batter, hoping I didn’t mess up the whole thing.
Anyway, proud to say I’ve made my first muffins and they’re not only edible but very, very good.
Thanks Jamie!
Stumbled on this recipe thanks to pinterest. So easy to do and sooo delicious! My dad was cooking dinner at the same time I decided to make this. He didn’t realize I took the brown sugar out of the cabinet to use, so he ended up using the rest.. I just used all white sugar and it turned out great. Can’t wait to make this for everyone!!
What!! These look to die for. I am making them tomorrow!!!!
These look amazing and I son would love them!! Our Krsipy Kreme closed a year ago.
One question,what type of brown sugar do you use? Dark brown or light?
Thank you!!
Meg-
I used light brown sugar – I probably should indicate that in the recipe. Thanks for stopping by.
-Jamie
found this recipe on pinterest and i just had to make it.
just finished eating one of these babies and i think i’ll have seconds, so good!
thanks for sharing (:
I made these “krsipy kreme” cupcakes last night. They DO NOT TASTE like a krispy kreme doughnut and aren’t even close. They taste more like a spice doughnut. They are still good if you have never tried a krispy kreme, just disappointing because they aren’t what I thought they would be.
Gina-
These were posted by a random person on Pinterest who claimed them to be Krispy Kreme Muffins. However, I have never made that claim and neither did King Arthur Flour, which is where the recipe is adapted from.
-Jamie
For anyone else outside the US (as I am) our cup measures are not the same as US cup measures.
I’m going to try making these, with the following conversions (which took quite a bit of rummaging around the internet to find the cup/gram for each ingredient):
1/4 cup butter: 56g
1/4 cup veg oil: 60ml
1/2 cup granulated sugar: 113g
1/3 cup brown sugar: 58g
2 2/3 cups flour: 350g
1 cup milk: 250ml
1 cup icing sugar: 150g
Oven: 220 celcius, 200 fan
These are really good. All six people in my family eat these up every time I make them. I also double dip the glaze. To avoid glaze all over the lining, I double up on the lining. After I’m through dipping and it has set, I remove one layer.
Excited to make these. My husband is a cop and everyone knows the whole cop and donut joke. (gets old!) I can make these for his shift and no one can make fun of them for being “donuts.”
I made these for a work brunch and they were a HUGE hit! Easy and delicious!
Amy-
I’m so glad to hear that you enjoyed the muffins! Thanks so much for taking the time to report back – have a great day!
-Jamie
these look like these maple “tea cakes” I grew up on. Love the color and I am sure they taste just as good as they look!
Jamie- I am making some goodies for Easter brunch this sunday at my in-laws an hour away. How long do you think these will hold up if I make them today (friday-sunday)? Obviously they are best eaten all at once as soon as they come out of the oven, but I’d like to think they wouldn’t be too dry by sunday.
Yummy!!! I’ll try this recipe on weekend, it’ll be a surprise!
Thanks!
Hi, I had a quick questions. I followed this recipe to a tee, however, after about 13 minutes in the over I noticed a burning smell. I decided to take them out and the bottoms were burned. Do you know what could have happened?
Kristen-
I am sorry you had issues with this recipe. I have made these many, many times and have never had this issue. Does your oven run hot – that’s the only explanation that I have.
-Jamie
I made these anticipating them to taste like donuts, but they do not. They just taste like a cinnamon/nutmeg muffin. Like a carrot muffin but without the healthy carrots.
Tasty but they did not live up to expectations.
My opinion is that if you think adding “healthy” carrots to a muffin make it healthy you are sorely, sorely wrong. The amount of carrots you add to muffins is not enough to actually give you any benefit. I am so looking forward to making these just as she posted!
Just made these. We found the muffin tasted similar to a plain doughnut but a bit flavourless. Needed to add jam to the bottom half. The glaze is delicious. I think next time I might pop some filling in the middle. Possible cream? Or more glaze? Or jam? The possibilities are endless. Thanks for the recipe
You have a lovely blog! Many of your recipes are on my “got to try” list! Blessings!!!!
I, too, love high-domed muffins. I’ve made and posted Fine Cooking’s donut muffin which is brushed all over with butter and rolled in a cinnamon-sugar mixture. Very yummy! I love the idea of making them with a glaze on top. I’ve enjoyed browsing your blog–it’s great! I’ve bookmarked several recipes. Stop by and visit mine when you have a chance and check out the FC version of donut muffins: http://www.fransfavs.com/2012/05/donut-muffins/
I LOVE these muffins! They are delicious! A friend made them after seeing a link on pinterest, so I tried making them also, but my glaze is so runny it seems to slide right off the muffin( and they are cooled). How do you get yours to stick and appear so white and thick? Mine is very thin, even after double dipping.
Amber-
If you think the glaze is a bit too thin, you can add in a little more confectioners’ sugar to thicken it up or simply reduce the amount of water. I hope this helps – thanks for stopping by.
-Jamie
Made these this morning, so good! Definitely putting these on my breakfast short-list
Eric-
So glad to hear you enjoyed the muffins – thanks so much for stopping by and giving us your feedback! Have a great day.
-Jamie
More of a muffin than a cupcake but a very fine texture and very tasty
just made these for thanksgiving today. they turned out so well. very impressed! i agree with what someone said above about needing some kind of filling. some kind of creme would be perfect!
but congratulations for a wonderful muffin.
I made these last night and these DO NOT taste anything like a donut,They taste alright but not good enough to make again!
I made these last week and my family loves them! I am making them to sell at my daughter´s elementary school next week. I asked some of the school moms to help me decide between 2 muffin recipes and this one was the winner. Hope to sell a ton of them! Thanks for the great recipe, and I love how they rise and have such a great shape. The glaze is pretty awesome too.
I am so glad you enjoyed the recipe. Thanks for stopping by and providing your feedback – have a great day!
-Jamie
I haven’t tried these yet but OMG they sound SO yummy!! I grew up on Krispy Kreme’s we had them at least once or twice a week as a kid in Tampa, FL. Anyhow, Thanks for sharing the Recipe!!! i can’t wait to try these!!!!
Amy Smith
I have been craving a donut ever since I was diagnosed with celiac. I made these last night and I turned it into a gluten free one. OMG!!! I’m in heaven! It’s like eating an old fashioned glazed donut!! This could be VERY dangerous! They turned out beautiful! My husband and daughter BOTH loved them as well!
I made these over the weekend! Very yummy, i definitely recommend double dipping in the glaze
I made these over the weekend, and they were awesome! Will put this on my favorite list.I don’t get the connection with a Krispy Kreme doughnut though…tastes nothing like it.
I would suggest reducing the oven temp. The first time I used 425 and it burnt the bottoms after 15 minutes, 375 is what I did and worked great
Just made these for breakfast tomorrow. Hoping they are as good as they look!!
I made one modification – We have been cutting back on our gluten intake, so I substituted the flour for whole wheat spelt flour. I use the same amount of flour and liquids in all other recipes and they all turn out great – sometimes better than the original! When these came out of the oven, they smelled and looked SO good. Can’t wait to EAT them! My husband was disappointed when I told him he had to wait until tomorrow.
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