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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.
Excited to make these. My husband is a cop and everyone knows the whole cop and donut joke. (gets old!) I can make these for his shift and no one can make fun of them for being “donuts.” :)
These are really good. All six people in my family eat these up every time I make them. I also double dip the glaze. To avoid glaze all over the lining, I double up on the lining. After I’m through dipping and it has set, I remove one layer.
For anyone else outside the US (as I am) our cup measures are not the same as US cup measures.
I’m going to try making these, with the following conversions (which took quite a bit of rummaging around the internet to find the cup/gram for each ingredient):
1/4 cup butter: 56g
1/4 cup veg oil: 60ml
1/2 cup granulated sugar: 113g
1/3 cup brown sugar: 58g
2 2/3 cups flour: 350g
1 cup milk: 250ml
1 cup icing sugar: 150g
Oven: 220 celcius, 200 fan
I made these “krsipy kreme” cupcakes last night. They DO NOT TASTE like a krispy kreme doughnut and aren’t even close. They taste more like a spice doughnut. They are still good if you have never tried a krispy kreme, just disappointing because they aren’t what I thought they would be. :-(
Gina-
These were posted by a random person on Pinterest who claimed them to be Krispy Kreme Muffins. However, I have never made that claim and neither did King Arthur Flour, which is where the recipe is adapted from.
-Jamie
found this recipe on pinterest and i just had to make it.
just finished eating one of these babies and i think i’ll have seconds, so good!
thanks for sharing (:
These look amazing and I son would love them!! Our Krsipy Kreme closed a year ago.
One question,what type of brown sugar do you use? Dark brown or light?
Thank you!!
Meg-
I used light brown sugar – I probably should indicate that in the recipe. Thanks for stopping by.
-Jamie
What!! These look to die for. I am making them tomorrow!!!!
Stumbled on this recipe thanks to pinterest. So easy to do and sooo delicious! My dad was cooking dinner at the same time I decided to make this. He didn’t realize I took the brown sugar out of the cabinet to use, so he ended up using the rest.. I just used all white sugar and it turned out great. Can’t wait to make this for everyone!! :D
I just made the muffins… they’re SO good. I was a little worried since I never made a muffin or cake (excluding cornbread) – but it was pretty easy. For the glaze I couldn’t really dip it. I smoothed it over in a swooping pattern. I also didn’t get the right cinnamon, I got cinnamon sticks : So I just let it sit in the batter, hoping I didn’t mess up the whole thing.
Anyway, proud to say I’ve made my first muffins and they’re not only edible but very, very good. :D Thanks Jamie!
hi, my family are big k.kreme fans and big cake fans too so this will defo b a treat for them! just wanted to ask if this recipe is using the uk cup measurement and whether you have the recipe in grams?
thank you