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.
Ingredients
- 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
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
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Nutrition Information
Yield 12 Serving Size 1 donut muffinAmount Per Serving Calories 314Total Fat 13gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 7gCholesterol 50mgSodium 268mgCarbohydrates 45gFiber 1gSugar 22gProtein 5g
Cecilia
Friday 28th of January 2022
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!
Jamie
Thursday 3rd of February 2022
Thanks so much for your feedback, Cecilia! I'd suggest using less water and see if that helps! -Jamie
Abigail Wenderson
Thursday 20th of August 2020
Wow, amazing reciepe. I never get tired of baking, so going to make this delicious muffins soon.
Jamie
Saturday 22nd of August 2020
Thanks so much for stopping by, Abigail! I appreciate you taking the time to comment. Happy Baking! -Jamie
Becky
Monday 3rd of August 2020
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!
Jamie
Sunday 9th of August 2020
So happy to hear you enjoyed the donut muffins, Becky! Thanks so much for stopping by and leaving your feedback! -Jamie
Milisa
Monday 27th of July 2020
These muffins were so easy to make and the whole family loved them. This will definitely be on the breakfast rotation for back to school.
Jamie
Monday 27th of July 2020
So happy to hear you enjoyed the muffins, Milisa! Thanks so much for stopping by and leaving your feedback! -Jamie
Sally
Saturday 18th of July 2020
I was excited to try this recipe, as I love cake donuts! I thought 425 sounded like a very high temperature, but I checked the reviews and nothing was said about it being a “typo”. I took the muffins out after 13 minutes (not 15-18 mins as directed) as they appeared to be “done”. I should have taken them out even sooner, as they were very dry. My oven temperature has always tested spot on, so I don’t think the issue was the oven. Please let me know if the temperature should have been lower than that. Many thanks!
Jamie
Saturday 18th of July 2020
Hello! 425 F is the correct temperature. These are not meant to be moist like a blueberry muffin, but more dry and cakey like a cake donut. Thanks for stopping by and leaving your feedback. Jamie