Glazed Doughnut Muffins

Have you ever found yourself choosing between a doughnut or a muffin to start your day? Well now you don’t have to choose! These glazed doughnut muffins are perfect for those of us that just can’t make up our minds in the morning! :) Moist muffins spiced with cinnamon and nutmeg and dipped in a delicious powdered sugar glaze. Mmmm…

Glazed Doughnut Muffins

Moist muffins spiced with cinnamon and nutmeg and dipped in a delicious powdered sugar glaze.

Yield: 12 muffins

Ingredients:

For the Muffins:
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the Glaze:
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water

Directions:

Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and mixing until just combined. Do not overmix!
Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
To make the glaze, In a medium bowl mix 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. Once hardened, dip a second time and allow to harden then serve.

Recipe Note: Muffins will keep at room temperature for about a day.

Source: My Baking Addiction originally adapted from King Arthur Flour

200 Responses to “Glazed Doughnut Muffins”

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  3. #
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    Jane — September 8, 2011 @ 11:53 am

    Too much flour and not enough cinnamon or nutmeg. The glaze is perfect though.

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    Lisa in IL — September 12, 2011 @ 2:31 pm

    made these yesterday – I have to say oh my gosh these are amazing! my daughter practically finished the entire batch herself, thanks for sharing this recipe, it is certainly a keeper

    • Christina replied: — September 20th, 2011 @ 9:49 pm

      I am so glad to hear that you guys enjoyed the muffins! They are certainly one of my favorites! :)

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    Laura — September 15, 2011 @ 1:00 pm

    These are SOOO good. Can you convert this recipe to 8×8 or 9×13 pan?

    • Christina replied: — September 20th, 2011 @ 9:38 pm

      Laura,
      I have never tried making this in a pan instead of muffin cups, but there is no reason why you couldn’t. I would try baking it in an 8X8 square or a 9inch round. You would just have to adjust the baking time. Let me know how it turns out for you if you give it a try! :)

  6. #
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    Erica — November 14, 2011 @ 9:50 pm

    i just made these today (thanks to piterest) :-) the flavor was amazing…so yummy…especially the glaze…mmmmmmmmm one question…did i mix them too long? they were a bit heavier than i had envisioned…still really, really yummy though. i’ll for sure be making them again. p.s. i think i might just use that glaze for everything!!!!!!!

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    Calogero — November 16, 2011 @ 8:40 pm

    They are nice :-)

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  9. #
    58
    Dana — November 29, 2011 @ 12:16 pm

    Definatley going to try these.

  10. #
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    Redneckprincess — November 29, 2011 @ 8:29 pm

    Yum…I am trying those tomorrow morning!!!

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  12. #
    60
    Katie — December 1, 2011 @ 7:54 pm

    These look great and so creative. I love how you incorporated two very famous breakfast foods we all love to crave!

  13. #
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    Kwegyirba — December 3, 2011 @ 11:04 pm

    great recipe! i cannot wait to try this (i will be making a gluten free/dairy free version to fit my allergies)

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  15. #
    62
    Carol Haas — December 12, 2011 @ 11:18 pm

    Do you need to have a standing mixer (with the paddle adjustment) to make these ~ or can you just use a regular mixer?

    • Christina replied: — December 14th, 2011 @ 9:08 am

      Carol,
      No you do not need to use a stand mixer…a regular mixer will do just fine. I hope you enjoy them! :)

  16. #
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    Kristy — December 15, 2011 @ 1:29 am

    OMG! Just whipped these up. Amazing! Thanks for the recipe! :)

    • Christina replied: — December 22nd, 2011 @ 9:22 pm

      Kristy,
      I am so glad that you enjoyed them! Thanks so much for letting me know how they turned out! :)

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  18. #
    64
    Mimi — December 17, 2011 @ 9:47 pm

    These sound amazing! Sounds like I need to add this to our Christmas morning menu!

  19. #
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    The Fabulously Modest Life — December 23, 2011 @ 9:03 pm

    These look amazing! Will have to save this recipe for one of my “cheat” days of clean eating ;)

  20. #
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    Heather — December 23, 2011 @ 10:16 pm

    I just made these for my little guy that is allergic to wheat as well as a plethora of other things. The only thing changed in the recipe was the regular flour to gluten free flour. They turned out PERFECT!!! I loved them, he loved them and the other kids loved them. Thank you so much for this amazing and perfect recipe! <3 Merry Christmas!

    • Christina replied: — January 3rd, 2012 @ 9:45 pm

      Heather,
      I am so glad that everyone enjoyed the muffins!! Thanks so much for letting me know how they turned out! :)

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  22. #
    67
    Richard N — January 3, 2012 @ 7:14 pm

    I love these !! Making a batch for the 4th time. I use this recipe, as-is, and use a 6-up jumbo cupcake pan. I slow it down to 400 and go for about 20 minutes. Works just perfect… big tops, but not overhanging.
    Awesome recipe !! I use as a base for chocolate muffins and a few other variants…

    • Christina replied: — January 4th, 2012 @ 2:35 pm

      Richard,
      I am so glad that you enjoyed them! I bet they would be great as a jumbo muffin…I really need to get myself a jumbo muffin pan! :) Thanks so much for letting me know how they turned out!

  23. #
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    Courtney — January 6, 2012 @ 9:18 am

    I found this on pinterest and have been dying to make it. I’m just waiting for them to set so I can glaze them and I feel like a little kid pacing back and forth, I’m so excited for them to be finished so I can try them! Thanks for sharing this recipe!

    • Christina replied: — January 10th, 2012 @ 10:49 pm

      Courtney,
      I hope you enjoyed the muffins! :)

  24. #
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    Trish — January 10, 2012 @ 10:32 am

    I tried this recipe because my boyfriend loves old fashioned doughnuts. He really loved them! This recipe is a keeper, thanks for sharing it!

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  26. #
    70
    Sugar -N- Spice Makes Everything Nice — January 11, 2012 @ 8:27 am

    I totally made these! They were AWESOME! Here’s my link! http://sweetpeaskitchen.com/2011/05/17/glazed-doughnut-muffins/

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  28. #
    71
    Jen — January 11, 2012 @ 3:02 pm

    I made these today, but gluten free. I just added 1 tsp of xantham gum and rice flour in place of the AP Flour. Delicious!!! Thanks for the recipe!

    • Jen replied: — January 11th, 2012 @ 3:03 pm

      Wanted to add that I made them as mini-muffins so that they would look more like doughnut holes. Only took about 10 minutes in the oven. Worked out great!

    • Christina replied: — January 16th, 2012 @ 8:49 pm

      Awesome Jen! I am so glad that you were able to make them gluten free and mini! :D Thanks so much for sharing how the recipe turned out for you!

  29. #
    72
    Sweet Enchantment — January 19, 2012 @ 8:24 pm

    I tried this recipe the other day, it was great! Old fashioned doughnuts are my boyfriends favorite, too and he loved these! Thanks for sharing your recipes!

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  31. #
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    katie — February 12, 2012 @ 5:45 pm

    Just made these….yummy! I used silicone cupcake liners…..so when I turned them upside down to dunk in the glaze they slid right out LOL! I improvised for the next 11. Although I had first dibs on the one that took the glaze bath!

  32. #
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    jgadrin — February 21, 2012 @ 10:43 am

    yum! this would hit the spot right now. i’m going to give these a try. thanks for sharing your recipe.

  33. #
    75
    Melissa — March 8, 2012 @ 7:41 am

    I am featuring your recipe today on my blog. Thank you for a great recipe! We all loved them!

    Melissa

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  35. #
    76
    Makenzie — March 14, 2012 @ 11:55 am

    These are delicious!! I used vanilla almond milk to replace the milk because that’s all I had, and it turned out amazing. Very yummy recipe:)

  36. #
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    Amy — March 23, 2012 @ 9:02 am

    I just made these and my family LOVED them! Delicious!

  37. #
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    Ellie Kate — March 28, 2012 @ 10:18 am

    Yum! Thanks for sharing!

    Review: Didn’t taste exactly like a glazed donut, but that’s totally fine — the recipe turned into something all its own and it was delicious. I would actually recommend a slightly less buttery glaze for those who dislike the taste of butter. (I made these for my family, and I’m a little worried to try them on my dad, who can’t handle the taste of butter.) But this is just a personal preference and something to look out for — not a criticism of the recipe, just me sharing my experiences in case it might help some of you. Overall though, these are delicious and indulgent — it’s nice to have gourmet food right in the comfort of my house!
    4.5/5 stars

    -Ellie Kate :)

  38. #
    79
    Denise Wilson — March 30, 2012 @ 1:49 pm

    These were delicious! Going to make them for a church luncheon dessert this weekend, too. We loved them! I think I will try mini-muffin size for church, so they will go farther. Thanks for the recipe!

  39. #
    80
    Kristi — April 3, 2012 @ 3:32 pm

    O.M.G. The smell currently coming from my oven is unreal! I’ve had my on the recipe for days and finally decided to make it. I cut down the amount of sugar & oil. Also, I used a banana & unsweetened applesauce instead of eggs. Thanks for the recipe & inspiration! :)

  40. #
    81
    Deb — April 7, 2012 @ 12:42 pm

    These are great!! I made them for our church Easter brunch tomorrow morning if I don’t eat them all:) Thanks so much for sharing.

    • Christina replied: — April 9th, 2012 @ 9:42 pm

      So glad to hear that you enjoyed the muffins Deb! Thanks so much for letting me know how they turned out! :)

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  42. #
    82
    Sky — April 20, 2012 @ 4:05 pm

    Oh yum! I’ve been craving donuts (being pregnant helps with that…) so this will be perfect! Plus my hubby has a work event in the am, might make them for his co workers too!

  43. #
    83
    Robin Byrd — April 21, 2012 @ 5:36 pm

    I just made these! They are excellent. Very easy to make and taste wonderful. It truly is dense like a muffin and tastes like a glazed donut. I did put sprinkles on some. Taking into work. Thanks! I did make the regular size and mini muffins.

  44. #
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    C. Beth — April 27, 2012 @ 8:27 am

    Saw these linked on Finding Joy in My Kitchen. They look delicious! It appears that I have all the ingredients on-hand, so I may need to test them today…. :)

  45. #
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    Kelli — April 27, 2012 @ 11:55 am

    I made these last night and actually found them kind of…bland? The spices were there and I could taste them but something about the taste or texture just fell flat for me. I will be attempting them again as soon as I figure out how to fix what I didn’t like because the idea is awesome and they were very easy to make.

    • AmburQ replied: — August 19th, 2012 @ 1:46 am

      I totally agree with your assessment…I even double checked to make sure I got the amount of sugar correct. I did cook them longer than stated because they were still “wet” in the middle. The glaze was good but I was left wanting something more…

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    Lori — May 1, 2012 @ 9:20 pm

    These sound absolutely amazing, but unfortunately I am allergic to nutmeg. Will they work without it? Should I substitute something else (i.e. more cinnamon, etc.)? If you have any tips, I would love to hear them!

  47. #
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    jaymel — May 5, 2012 @ 11:23 am

    These muffins of yours I just made today. They are yummy and the cake is so moist!! Can’t wait to try more of ur recipes!!

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  49. #
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    Trish — May 19, 2012 @ 12:49 pm

    Super big hit in my family.. on my make again list and seriously yummie..I love mini donuts and these reminded me of them…thank you so much for sharing

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    Sarah — May 22, 2012 @ 7:01 pm

    Just tried these….made them as mini-muffins as well as muffin tops (in my muffin top pan). Delish…however, I dipped the entire muffin in the glaze because I love sugar and WOW!! Thanks for the great recipe.

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