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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.
I LOVE these muffins! They are delicious! A friend made them after seeing a link on pinterest, so I tried making them also, but my glaze is so runny it seems to slide right off the muffin( and they are cooled). How do you get yours to stick and appear so white and thick? Mine is very thin, even after double dipping.
Amber-
If you think the glaze is a bit too thin, you can add in a little more confectioners’ sugar to thicken it up or simply reduce the amount of water. I hope this helps – thanks for stopping by.
-Jamie
I, too, love high-domed muffins. I’ve made and posted Fine Cooking’s donut muffin which is brushed all over with butter and rolled in a cinnamon-sugar mixture. Very yummy! I love the idea of making them with a glaze on top. I’ve enjoyed browsing your blog–it’s great! I’ve bookmarked several recipes. Stop by and visit mine when you have a chance and check out the FC version of donut muffins: http://www.fransfavs.com/2012/05/donut-muffins/
You have a lovely blog! Many of your recipes are on my “got to try” list! Blessings!!!!
Just made these. We found the muffin tasted similar to a plain doughnut but a bit flavourless. Needed to add jam to the bottom half. The glaze is delicious. I think next time I might pop some filling in the middle. Possible cream? Or more glaze? Or jam? The possibilities are endless. Thanks for the recipe
I made these anticipating them to taste like donuts, but they do not. They just taste like a cinnamon/nutmeg muffin. Like a carrot muffin but without the healthy carrots.
Tasty but they did not live up to expectations.
My opinion is that if you think adding “healthy” carrots to a muffin make it healthy you are sorely, sorely wrong. The amount of carrots you add to muffins is not enough to actually give you any benefit. I am so looking forward to making these just as she posted!
Hi, I had a quick questions. I followed this recipe to a tee, however, after about 13 minutes in the over I noticed a burning smell. I decided to take them out and the bottoms were burned. Do you know what could have happened?
Kristen-
I am sorry you had issues with this recipe. I have made these many, many times and have never had this issue. Does your oven run hot – that’s the only explanation that I have.
-Jamie
Yummy!!! I’ll try this recipe on weekend, it’ll be a surprise!
Thanks!
Jamie- I am making some goodies for Easter brunch this sunday at my in-laws an hour away. How long do you think these will hold up if I make them today (friday-sunday)? Obviously they are best eaten all at once as soon as they come out of the oven, but I’d like to think they wouldn’t be too dry by sunday. :)
these look like these maple “tea cakes” I grew up on. Love the color and I am sure they taste just as good as they look!
I made these for a work brunch and they were a HUGE hit! Easy and delicious!
Amy-
I’m so glad to hear that you enjoyed the muffins! Thanks so much for taking the time to report back – have a great day!
-Jamie