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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.
Thanks for this recipe! I just baked these (and double dipped the frosting, too) – delish!
Only one problem though..I’m concerned that they won’t last more than 24 hours at my house ;)
Katherine
I have a cupcake blog called My Year of Cupcakes. I featured your Glazed Doughnut Muffins on day 101. Here’s the link if you wanna take a look: http://myyearofcupcakes.com/2013/11/09/day-101-glazed-doughnut-krispy-kreme-cupcakes/
Thanks for the fun recipe!
Leslie-
Thank you so much, that’s fantastic! Have a wonderful day!
-Jamie
Hi Jamie! I’ve been looking for a great treat to bring in for school, and I’m sure my classmates will love these! I’m making these right now! (I’m twelve by the way if you were wondering about the school thing.)
Madison-
It’s wonderful to hear that you are interested in baking at your age! Stop back and let us know how your classmates liked the muffins, and thank you so much for following MBA!
-Jamie
Just tried this recipe out for the first time and they’ve turned out brilliantly (despite me not having any nutmeg in the cupboard. Oops!)
Thank you for the easy to follow recipe; can’t believe how light and moist these muffins are! I will definitely be making these again.
Nim,
I’m so happy that you enjoyed the recipe! Thank you so much for stopping back to let us know! Have a lovely day and thank you for following MBA!
Jamie
ok so I’m in love with this idea, completely absolutely in love. I told my sister I would make them for her birthday but she has decided she wants it to be her actual birthday cake instead, do you think that this would work as an actual cake? I’m thinking bake it, slice it into maybe 3 layers and glaze them all before stacking? She dosen’t want a filling just wants them to taste like krispy kremes since I mentioned them and its a 12″ to feed everyone so I’m worried about making the whole thing taste like a glazed doughnut?? i don’t often glaze stuff and live in a krispy kreme free state so rarely have them so am flying a little blind here, any help you can suggest would be GREATLY APPRECIATED to say the least because its on monday so i don’t really have any trial time.
Emma,
I’m really sorry I didn’t see this sooner to answer you. I’m not sure if that would work or not. Please let me know if you tried it, I’d love to know how it turned out.
-Jamie
I missed this recipe the first go-round but today I saw it on pinterest so lucky for you it’s going to have a resurgence of popularity. Nice! I just pinned and printed it. So excited to try these. They look yummy Jen!
Has anyone made a chocolate glaze to go on top?
Those look so delicious.Thanks for sharing it. I, too, prefer muffins to doughnuts.
Linda-
Me too – I’m a total muffin lover. Thanks for stopping by!
-Jamie
Would like to know how to get these a little moist because they are really dry to eat buy itself.
Hi Nany,
I’m surprised to hear you say that. Did you use the glaze? You could try adding just a bit more milk, like a couple of tablespoons, but I wouldn’t do any more than that or the muffins will never fully bake.
– Jamie
Just made these for breakfast tomorrow. Hoping they are as good as they look!!
I made one modification – We have been cutting back on our gluten intake, so I substituted the flour for whole wheat spelt flour. I use the same amount of flour and liquids in all other recipes and they all turn out great – sometimes better than the original! When these came out of the oven, they smelled and looked SO good. Can’t wait to EAT them! My husband was disappointed when I told him he had to wait until tomorrow. ;)