This post may contain affiliate links. Please read our privacy policy.
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.
This site – is scraping your content and passing it off as her own. http://www.bforbel.com/2011/12/krispy-kreme-cupcakes.html Just a heads up from a fellow blogger.
Thanks, Emily!
So happy I found your blog, unfortunately I found it because the recipe you adapted and your photos are being used on this blog. http://www.bforbel.com/2011/12/krispy-kreme-cupcakes.html
LOVE THESE! Just made them exactly like recipe but in mini muffin pans instead of the regular sized ones. Just bake for 8 mins @ 425. They were so cute and delicious! Can’t wait to give them to my neighbors. Thanks!
Olivia
i just made these, They are yummy, even my hubby ( whu does’t usually like sweets) loved them. I will be making these again!
these look amazing…I just Pinned them to my Donut Board so I can remember that I HAVE TO make these. I love KK donuts and these look sooo good!
omg these are gooood! Thank you for sharing!
My glaze was a little more translucent than in your picture, but still good.
Ughh.. I’m not a psychic nor do I play one on tv.. but after finding your blog I see a larger pant size in my future!
Ha! You may be right! Thanks so much for stopping by and leaving a comment.
-Jamie
Hi! I just saw this recipe on Pinterest and I can’t wait to try it!! However I do have a question. I’m not much of a chef so I don’t have baking soda and baking powder on had. Can I change the AP flour to self rising and just leave out the baking soda and baking powder? Is it the same flour measurements?? Thanks for your help in advance!!!
Katie-
I wouldn’t recommending substituting Self-Rising for AP in this recipe. Thanks for stopping by.
-Jamie
Just made these this morning and they were delicious! I’ve never had a muffin rise as high as these did. It would not be rude to double dip on this one :)
I have made these muffins three times since stumbling across your site.
They are hands down the only thing that I have baked and have had completely consumed the same day. My kids love them. They are the best right after being dipped (double of course) while they are warm. A little bit of heaven on earth in these suckers.
I think I might just have to make them again today….
Becky-
Yay! They are one of my favorite muffins ever. Thanks so much for reporting back on your experience with them!
-Jamie
I now have my brother asking me to make these when he comes to visit. They are a HUGE hit around here! Thanks again for the great goody!