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

Glazed Donut Muffins

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

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.


  • 1/4 cup unsalted butter, softened
  • 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 like ¾ teaspoon)
  • 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

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Nutrition Information
Yield 12 Serving Size 1 donut muffin
Amount Per Serving Calories 314Total Fat 13gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 7gCholesterol 50mgSodium 268mgCarbohydrates 45gFiber 1gSugar 22gProtein 5g

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