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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
Ingredients
- 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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
So happy to hear you enjoyed the muffins, Milisa! Thanks so much for stopping by and leaving your feedback!
-Jamie
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!
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
I doubled this recipe in order to share it with neighbors. I increased the spice and added ground clove but followed the recipe otherwise. I thought the 425 oven temp was too high and baked just 15 minutes per recipe. However, these muffins were rather dry and bland even with the “double dip” of glaze. Is it possible the temperature of the oven was a misprint or error?
Hello! 425 F is the correct temperature. These are not meant to be moist like a blueberry muffin would be, but definitely a bit more dry and cakey, like a cake donut. I also have not ever doubled this recipe before, so I am not sure if that might have had an effect. Thanks for stopping by and leaving your feedback!
Jamie
Can I make them with gluten free flour?
My daughter had celiac disease and these look great. I have never had a donut muffin.
Hello! I haven’t attempted this recipe with this substitution, so I am not sure of the result. If you happen to give it a try, I’d love to know how they turned out. Thanks so much for stopping by.
-Jamie
Is it possible to make these in a larger muffin pans? The larger 6 jumbo pans? How long would you cook them for if you did?
Hello! I haven’t attempted this recipe in a jumbo muffin pan, so I am not sure how long they would need to bake. If you happen to give it a try, I’d love to know how they turned out. Thanks so much for stopping by.
-Jamie
I just wanted to comment since I’ve now been using this recipe for 9 years. It’s been a secret killer at parties. I say secret because the first time I made them they weren’t so pretty. People avoided them until one person tried one, then started hiding more muffins to take home later.
Now my sister and close friends ask specifically for these muffins for holiday parties. They’ve gotten prettier too. I was just confused on how to glaze them at first and frankly…impatient. Thanks so much for such a great recipe Jamie!
Hi! Did you use salted or unsalted butter?
Hi, Casey! I used unsalted butter. I hope you enjoy them!
These were more like plain bran muffins with glaze. Nothing doughnut about it. Very disappointed. Waste of ingredients.
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! http://his-girl-friday.com/2014/11/29/25-days-of-christmas-activity-list/
Thanks for the great recipe.
Rebekah-
I’m glad the recipe was a hit with your family. Thanks for stopping by.
-Jamie
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?
Sarah-
I haven’t tried it with chocolate chips, but be sure to let me know if you try it!
-Jamie