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Glazed Donut Muffins are the best possible combination of baked donuts and easy-to-make muffins. Dip the tops in a sweet glaze for a breakfast treat that will put a smile on anyone’s face.

Three glazed donut muffins stacked on top of each other on a white countertop, with a coffee mug in the background

I have to confess, I’m not really a big donut fan.

Don’t come at me! They’re just not my favorite breakfast food. 

But I do love me some muffins. I especially adore big muffins with gorgeous domed crowns. Whether they’re Chocolate Zucchini Muffins, Pumpkin Cream Cheese Muffins, or Morning Glory Muffins, I can’t get enough.

So what happens when you combine a glazed donut and a muffin into one breakfast food?

I suddenly find myself in love with it. That’s what.

Batter for glazed donut muffins in a metal mixing bowl with the paddle attachment in the bowl


If you’ve never had a donut muffin before, you might be thinking, “But Jamie, what is a donut muffin?”

Have you ever had a baked donut? A donut muffin is basically that same batter, just baked in a muffin tin instead of a donut pan.

No donut pan? Don’t want to buy one? No problem.

These Glazed Donut Muffins are a take on a classic glazed donut. I dipped the tops (twice!) in a sweet donut glaze. They’re cakey with a slightly dense crumb and oh so perfect with a sugary vanilla-infused glaze.

Sure, you could just dip them in the glaze once. But you know I like to be a little extra, so I just had to double dip mine. 

Freshly baked donut muffins in a muffin tin set on a dish towel on a countertop


To make these Glazed Donut Muffins, cream together the butter, oil and both sugars until smooth.

You can do this by hand with a wooden spoon, but I don’t really want to put in that kind of a workout, so I just do this with my electric mixer. 

Next, add the eggs, followed by the leaveners and spices.

Glazed donut muffin with a bite taken out of it, set on a counter next to a coffee mug

To finish up the batter, add the flour alternately with the milk, making sure to begin and end with the flour. This is a method used a lot when making cake batter, too.

Fill the muffin tins with the batter and bake. 

Overhead view of glazed donut muffins set on plates and in muffin tins on a white counter

While the donut muffins bake, whisk together the glaze. Let the muffins cool slightly before dipping the tops into the glaze.

Let the glaze harden and then decide if you want to go for the double dip. You know I always do. 

You can let these Glazed Donut Muffins cool completely before serving, but they’re really amazing when served still slightly warm. 

Donut muffin being lifted out of a glass bowl of donut glaze, with the excess glaze dripping back into the bowl


Leftover Glazed Donut Muffins can be stored in an airtight container at room temperature for about a day. 

If you want to store them longer, I recommend freezing them.

Glazed donut muffins in a muffin tin on a kitchen towel set on a counter

Pop the donut muffins in a freezer-safe zip-top bag and toss the bag in the freezer.

Then you have a craving for a donut muffin, you can grab one and microwave it for 30-60 seconds before enjoying. 

Donut muffin being lifted out of a bowl of donut glaze, with the white glaze dripping off the top of the muffin and back into the bowl
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Glazed Donut Muffins

By: Jamie
4.55 from 22 ratings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 12 muffins
Glazed Donut Muffins are the best possible combination of baked donuts and easy-to-make muffins. Dip the tops in a sweet glaze for a breakfast treat that will put a smile on anyone’s face.


  • ¼ cup unsalted butter softened
  • ¼ cup vegetable oil
  • ½ cup granulated sugar
  • cup brown sugar
  • 2 large eggs
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ to 1 ¼ teaspoons ground nutmeg to taste (I like ¾ teaspoon)
  • 1 teaspoon cinnamon
  • ¾ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 2 ⅔ cups all-purpose flour
  • 1 cup milk

For the Glaze:

  • 3 tablespoons butter melted
  • 1 cup confectioners’ sugar sifted
  • ¾ teaspoon pure vanilla extract
  • 2 tablespoons hot water


  • 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.
  • In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
  • Add the eggs, beating to combine.
  • Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.
  • Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
  • Spoon the batter evenly into the prepared pan, filling the cups nearly full.
  • 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.
  • In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
  • 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.
  • 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


Serving: 1donut muffin, Calories: 320kcal, Carbohydrates: 47g, Protein: 5g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 47mg, Sodium: 265mg, Potassium: 83mg, Fiber: 1g, Sugar: 25g, Vitamin A: 279IU, Vitamin C: 0.01mg, Calcium: 72mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

4.55 from 22 votes (20 ratings without comment)

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  1. Tisha says:

    5 stars
    These are delicious! Soft and fluffy with great flavor (I did 3/4 tsp nutmeg and it seems just right!) I didn’t have enough glaze to dip twice so next time I might double it for dipping twice. But seems like enough with just one dip this round. So tasty and will definitely be making again!

  2. Sassy says:

    5 stars
    Thank you for the yummy recipe. I made it using the higher amount of spices. Next time, I will back off from so much nutmeg. The glaze is runny yet does set as muffin cools so I don’t understand the comments. It is NOT meant to be a fluffy muffin. It is more of a dry cake-ish muffin. Perfect double dipped. I made 12 in a regular muffin tin and had enough dough for 2 jumbo. I think I baked the jumbo for 18 minutes!! Rave reviews from the household!! I will make this again!!

    1. Jamie says:

      I’m so happy to hear you enjoyed this recipe. Thank you so much for stopping by and leaving your feedback.

  3. Cecilia says:

    Thank you so much for posting this, I really enjoy the recipe! I make these and store them in the freezer at work. I actively have to tell myself to stop eating them so often. The only question I have is about the glaze. I’m not too sure what I am doing wrong, but it always comes out runny and clear, not thick and white like yours is pictured. Any suggestions? Thanks!

    1. Jamie says:

      Thanks so much for your feedback, Cecilia! I’d suggest using less water and see if that helps!

  4. Abigail Wenderson says:

    Wow, amazing reciepe. I never get tired of baking, so going to make this delicious muffins soon.

    1. Jamie says:

      Thanks so much for stopping by, Abigail! I appreciate you taking the time to comment. Happy Baking!

  5. Becky says:

    These suckers are pretty darn special.  I love them. My kids love them. My kids friends love them.  They are fantastic.  Can’t go wrong with the glazed donut muffin.  And yes, the double glaze is a must! 

    1. Jamie says:

      So happy to hear you enjoyed the donut muffins, Becky! Thanks so much for stopping by and leaving your feedback!