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Glazed Donut Muffins

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.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 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
US Customary - Metric

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

Recipe adapted from King Arthur Flour