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. 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!

Glazed Doughnut Muffins

Yield: 12 muffins

Prep Time: 15 minutes

Cook Time: 15 minutes


  • 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


  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

143 Responses to “Glazed Doughnut Muffins”

  1. Adele — January 15, 2014 at 5:06 pm

    I just found these on Pinterest and asked my sweet husband if he would go and buy some milk and brown sugar for me so I could make these for him. They are so good, and definitely double dipped!!! Thanks for the recipe!


    • Jamie — January 15, 2014 at 5:11 pm

      I am so glad to hear that you enjoyed the recipe! I am so with ya – double dipped is the only way to go.

  2. Lauren — February 1, 2014 at 1:46 pm

    Has anyone tried these as raspberry glazed donut muffins? I was thinking of using fresh raspberries in them. Thoughts?


  3. Nancy lim — February 13, 2014 at 8:43 pm

    I just made this, It came out like yours and it taste so good, tnx for sharing tested recipes, love it, definitely making it again and again


  4. Cagney lucy — February 26, 2014 at 9:20 pm

    These taste like a cake donut, everyone scarfed them down.


  5. Courtney — April 4, 2014 at 10:40 am

    These don’t taste like any Krispy Kreme I’ve ever had. The glaze by itself is good, if a little too runny. The muffins on their own are good too. When the glaze is on the muffins, however, something tastes off. Not bad, per se, but…ill matched?


  6. Meg — June 19, 2014 at 4:05 pm

    These weren’t nearly what I thought they would be, the muffin part is bland and the glaze is runny.


  7. Aimee @ ShugarySweets — June 25, 2014 at 11:27 am

    Oh my word these sound divine!!!


  8. Amber Stevens — June 25, 2014 at 12:18 pm

    I made these this morning, and they are just as delicious as you promised they would be! My boys devoured them. This is a keeper! Thanks for the recipe!


  9. Stephanie — July 1, 2014 at 7:26 pm

    Just saw this shared on fb. Can’t wait to try it. Seems like a mix of muffin and dounut. Maybe I can sneak some healthy-ness too like whole wheat white flour instead of all purpose. Your pictures are great.


  10. Tara — August 6, 2014 at 11:55 am

    These are wonderful!


  11. Sarah — October 10, 2014 at 8:27 am

    Hi, I made these with the lemon blueberry recipe, utterly gorgeous. I was wondering if this recipe could be adapted for chocolate chip? Or if you know of a similar moist, light chocolate chip muffin?


    • Jamie — October 10, 2014 at 10:28 am

      I haven’t tried it with chocolate chips, but be sure to let me know if you try it!

  12. Rebekah — November 29, 2014 at 11:04 pm

    I made these today and my whole family loved them :-). I included photos of the tasty treat along with a link to your recipe on my blog!
    Thanks for the great recipe.


    • Jamie — December 1, 2014 at 3:45 pm

      I’m glad the recipe was a hit with your family. Thanks for stopping by.


  13. Tj private — September 5, 2016 at 10:41 am

    These were more like plain bran muffins with glaze. Nothing doughnut about it. Very disappointed.  Waste of ingredients.  


  14. Casey — September 17, 2016 at 7:01 am

    Hi! Did you use salted or unsalted butter?


    • Jamie — September 17, 2016 at 2:49 pm

      Hi, Casey! I used unsalted butter. I hope you enjoy them!

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