Glazed Doughnut Muffins

by Jamie on July 1, 2010

Post image for Glazed Doughnut Muffins 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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{ 66 comments… read them below or add one }

1 Maria July 1, 2010 at 4:10 pm

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! :)

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2 My Kitchen in the Rockies July 1, 2010 at 4:17 pm

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.

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3 The Blue-Eyed Bakers July 1, 2010 at 4:20 pm

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!

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4 Manu Miranda July 1, 2010 at 4:20 pm

=O You kill me one recipe at a time!!!

And…my vote is yours ;)

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5 Rene Rodgers July 1, 2010 at 4:26 pm

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?

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6 Jamie July 1, 2010 at 10:08 pm

Rene-
I just used regular AP flour with the measurement given in the recipe and all worked out fine.
-Jamie

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7 Avanika (Yumsilicious Bakes) July 1, 2010 at 4:33 pm

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 :)

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8 Daphne July 1, 2010 at 6:29 pm

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!

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9 Jessica @ How Sweet July 1, 2010 at 7:01 pm

I can’t even imagine how many of these I would eat.

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10 CaSaundra July 1, 2010 at 7:41 pm

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 :-)

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11 Kaitlin July 1, 2010 at 9:47 pm

What beautiful crowns! These look amazing!

Congrats on the nomination! You’ve got my vote ;)

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12 Susan Harrington July 1, 2010 at 10:26 pm

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!

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13 Marzipan July 1, 2010 at 11:21 pm

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!

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14 Jamie July 2, 2010 at 12:57 pm

Oooh the coffee component sounds fabulous!

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15 kimmie July 1, 2010 at 11:46 pm

Yum! I just made these! Delicious :)

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16 Memoria July 2, 2010 at 12:37 am

These muffins look amazingly delicious!! Goodness!

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17 Jennifer H July 2, 2010 at 7:34 am

My kids are going to love these muffins! I have never seen these before. THANKS!

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18 sarah b. July 2, 2010 at 8:04 am

Yum! Will definitely try these out soon!

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19 Sheena July 2, 2010 at 11:15 am

yummmm wannnttt

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20 Nancy July 2, 2010 at 1:16 pm

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!!!

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21 Dana July 2, 2010 at 2:20 pm

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…

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22 Lisa P July 2, 2010 at 2:30 pm

Definitely trying these! They look yummy! Good luck. You’ve got my vote!

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23 katherine July 2, 2010 at 4:31 pm

I’ve seen many doughnut muffin recipes, but they usually don’t actually taste like a doughnut.

Do these actually taste like a doughnut??

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24 Jamie July 2, 2010 at 4:33 pm

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

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25 Tina July 2, 2010 at 9:10 pm

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 :)

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26 Kathryn July 2, 2010 at 9:45 pm

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

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27 ingrid July 3, 2010 at 1:09 pm

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

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28 lynne July 3, 2010 at 7:14 pm

yum! those look great! :)

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29 cat July 3, 2010 at 7:31 pm

these look so spectacular! I’ve made sugar doughnut muffins but never thought of the glaze! they look so delicate and tasty.

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30 Kate July 4, 2010 at 1:09 pm

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?

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31 Emma @CakeMistress July 5, 2010 at 8:58 pm

What a great idea! It’s a nice change from the giant pile of buttercream frosting that ends up on cupcakes these days.

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32 Ashley July 8, 2010 at 4:43 pm

These look amazing!

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33 Veta July 9, 2010 at 3:41 am

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

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34 Amanda July 13, 2010 at 9:59 am

Oh yummmmm! Those look fabulous!

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35 Sarah B. July 16, 2010 at 4:11 am

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

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36 C July 17, 2010 at 7:55 pm

Those muffins looks delicious! I plan on trying to make them. Wish me luck!!!!

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37 Amanda Relph July 17, 2010 at 9:55 pm

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~

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38 Ashley August 6, 2010 at 8:55 pm

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.

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39 Kristen November 30, 2010 at 8:02 pm

Holy buckets of yumminess! Wow! What a delicious looking doughnut muffin.

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40 Wenderly December 1, 2010 at 1:10 pm

So darling and the glaze just seals the deal!

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41 Tickled Red December 4, 2010 at 2:14 pm

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.

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42 Meghan January 27, 2011 at 2:13 pm

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!

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43 Missy February 11, 2011 at 10:39 am

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.

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44 BIRD March 25, 2011 at 4:14 am

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!!

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45 BIRD March 27, 2011 at 9:36 pm

Just curious if you have any suggestions on altering the time & temp to make mini muffins? Thanks :)

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46 Tracy April 16, 2011 at 2:05 pm

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.

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47 bri May 2, 2011 at 2:25 pm

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!!!!!!!!!!!!!!!!!

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48 Jamie May 2, 2011 at 3:46 pm

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

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49 Cristina July 19, 2011 at 6:55 pm

Made this recipe today and it was great! However, next time, I’d double the recipe for the glaze! Amazing breakfast treat, thanks!

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50 Michelle S July 27, 2011 at 9:12 am

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!!

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51 Becky D August 1, 2011 at 11:34 am

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….

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52 Jamie August 1, 2011 at 2:15 pm

Becky-
Yay! They are one of my favorite muffins ever. Thanks so much for reporting back on your experience with them!
-Jamie

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53 Becky September 30, 2011 at 4:47 pm

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!

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54 Robin September 3, 2011 at 5:50 am

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 :)

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55 Katie October 4, 2011 at 9:05 am

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!!!

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56 Jamie October 8, 2011 at 10:17 am

Katie-
I wouldn’t recommending substituting Self-Rising for AP in this recipe. Thanks for stopping by.
-Jamie

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57 Lisa Perry October 4, 2011 at 3:28 pm

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!

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58 Jamie October 4, 2011 at 5:26 pm

Ha! You may be right! Thanks so much for stopping by and leaving a comment.
-Jamie

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59 Jill October 19, 2011 at 3:05 pm

omg these are gooood! Thank you for sharing!
My glaze was a little more translucent than in your picture, but still good.

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60 Averie @ Love Veggies and Yoga October 26, 2011 at 6:31 pm

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!

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61 jennifer saulmon November 24, 2011 at 12:14 am

i just made these, They are yummy, even my hubby ( whu does’t usually like sweets) loved them. I will be making these again!

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62 Olivia December 23, 2011 at 2:06 pm

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

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63 Lisa January 13, 2012 at 10:05 am

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

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64 Emily - @ColoradoMom January 13, 2012 at 11:38 am

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.

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65 Jamie January 14, 2012 at 2:59 pm

Thanks, Emily!

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66 attiya January 13, 2012 at 7:17 pm

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

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