Glazed Donut Muffins

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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.

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.

WHAT ARE DONUT MUFFINS?

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. 

HOW TO MAKE GLAZED DONUT MUFFINS

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.

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. 

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. 

HOW TO STORE DONUT MUFFINS

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.

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. 

Glazed Donut 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.


4.48 from 19 votes

Print Pin

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

Servings: 12 muffins

Equipment

• KitchenAid 6 Qt. Professional 600 Series Stand Mixer
• KitchenAid 9-Speed Digital Hand Mixer
• Standard cupcake/muffin tin

Ingredients 

1x2x3x

• ▢ ¼ cup unsalted butter softened
• ▢ ¼ cup vegetable oil
• ▢ ½ cup granulated sugar
• ▢ ⅓ 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

US CustomaryMetric

Instructions

• 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.

Notes

Recipe adapted from King Arthur Flour

Nutrition

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

The default measuring system on My Baking Addiction is US Customary. Unit conversions are provided as a courtesy; please be aware that there may be some discrepancies.

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