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

Glazed Doughnut Muffins

207 Responses to “Glazed Doughnut Muffins”

  1. Pingback: Jessa-Nomics | Jawsiebelle

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    HGeiger — May 25, 2012 @ 4:51 pm

    Just made these, they are still warm even. These are yummy. I had to have my taste tester hubby try one first. He loved them. Thank you for the great recipe share. I think this will become one that rotates through my baking days!

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    Dalton Brooke (@RandomGirl1239) — May 29, 2012 @ 6:00 pm

    ok, so I really want to make these!! I don’t have ground nutmeg. Can I just leave it out or replace it with something?

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    Tricia — May 31, 2012 @ 3:02 pm

    So I JUST put these in the oven and I would like to start off by saying that I almost didn’t put the batter into the cupcake tin. I ALWAYS taste my batter after it’s mixed, and this batter was very delightful! I could carry the rest of my batter over to my couch and eat it with a spoon and glass of milk. My 2 year old daughter is protesting baking the batter. She agrees, a spoon and the batter are good enough! The rest will get baked though, can’t wait to try the finished product! :D

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    Melanie — June 9, 2012 @ 11:57 am

    Made these this morning after finding on pinterest with my five and seven year old girls. Loved them. So easy to make and very yummy!!! Thank you!

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    Chyi — June 19, 2012 @ 4:49 pm

    Love this recipe, looks amazing. I made a batch and not sure if the muffin is suppose to be soft, it tasted dry in the middle. Couldn’t take a big bite. Not sure what happened. However if I have a glass a milk with it it tasted great and went down great. Any suggestions?? Will need to try it again.

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    lookingpositivelymedieval — July 6, 2012 @ 3:04 pm

    I just made these and I would be lying if I said that I didn’t lick the glaze drips off the counter ;) SO GOOD!!! Thanks for sharing.

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    elle dubya — July 7, 2012 @ 8:50 pm

    I made these today and they were amazing! I foung that I had to cook them significantly longer than the 17 minutes suggested (23 total actually!). They reminded me of a muffin I used to get back home at this bakery that was famous for the most incredible muffins ever. Thank you for sharing!!

  12. Pingback: Glazed Donut Muffins « Choosing Simplicity

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    Elaine Josleyn — July 25, 2012 @ 12:34 pm

    I think I will love them. Will try the recipe soon.

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    Gena — August 18, 2012 @ 8:45 pm

    I can’t wait to try these!

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    Lynette — August 23, 2012 @ 9:15 am

    Where or where did I go wrong? Such glowing comments and my efforts were a complete disaster.I’ve checked all the ingredients and instructions and I’m stymied.I’m known as a really good baker and have been asked to bake for many different occasions so I’m really perplexed.The texture of the “batter” was really more like soup so I used a large measuring cup to pour it into the muffin tin rather than scoop it in as one would normally do.I did fill almost to the top..what a mistake…not only did they overflow they sunk to completely raw in the sunken middle creating a hard crust around the rim on the muffin slots.Obviously I really don’t want to take the time to give it another go…more time and ingredients etc…however I would appreciate any comments that may help me understand what went wrong…thanx…

    • Christina replied: — August 24th, 2012 @ 10:27 pm

      Lynette,
      I am so sorry to hear that these muffins didn’t turn out for you! :( The batter definitely should not have been a soupy consistency. I am not sure where you went wrong. My family loves these muffins so I make them at least once a month and have never had a problem with them.

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    Jaysa — August 24, 2012 @ 1:14 am

    Pregnant and craving donuts at midnight. Just made these and they turned out like the picture!! That never happens to me. Delish!! Might eat them all right now!

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    Robin Anderson — August 24, 2012 @ 1:30 pm

    Made these in my doughnut pan and they worked great! Put 4 teaspoons in each cavity and then baked for 10mins :) I am sure my husband will enjoy these!

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    Cherie — August 25, 2012 @ 7:02 am

    Amazing… Light and fluffy…and the glaze…mmmmm. Thank you for the great treat recipe!

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    Terri — August 25, 2012 @ 12:44 pm

    I did bake these and they taste wonderful, however, my glaze did not turn out as pictured. It is more of a shiny glaze on my muffins instead of the whitest color in the picture. The glaze did not seem to harden, so I am not quite sure what I made of done wrong. I did let my muffins cool for about 15 minutes before I glazed them. Any ideas what may have happened with the glaze?

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    Brinn — September 16, 2012 @ 5:52 pm

    I just made these and they are SOOO easy and ABSOLUTELY delicious! My kids just devoured them! Thanks for making my Sunday a hit!

    • Christina replied: — September 17th, 2012 @ 9:43 pm

      Yay!! I am so happy to hear that you enjoyed the muffins Brinn! :D My family loves when I make a batch of these muffins!

  22. Pingback: Glazed Doughnut Muffins. « Oven Of Happiness

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    Oliveoyl — September 19, 2012 @ 3:04 pm

    Just made this and tweaked the icing a bit as I LOVE the look of vanilla beans. I added vanilla beans to the icing mix and maple syrup (instead of the vanilla extract). SO good :D

    • Christina replied: — September 20th, 2012 @ 9:46 pm

      Yay! So happy to hear that you enjoyed the muffins! I love the idea of using vanilla beans and maple syrup…yum! :)

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    ANGIE — September 19, 2012 @ 8:11 pm

    I also am from Peoria. I found your muffin recipe on another page clicked on it and so your info. Your muffins look great ! I just sent a note because i never see recipes from my area. I am also in PSD 150 as a parent Have a great school year!

    • Christina replied: — September 20th, 2012 @ 9:51 pm

      Nice to “meet” you Angie! :)

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    Lisa — September 22, 2012 @ 6:46 pm

    My glaze is more yellow color. It’s like I have too much butter maybe but I followed recipe. Does it dry clear/whitish like your pic or did I mess up?

    • Christina replied: — September 23rd, 2012 @ 9:20 pm

      Lisa,
      I am not sure why the glaze would have been a yellowish color. The muffins should have turned out just like the picture. Did you sift the powdered sugar?

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    Misty — September 26, 2012 @ 2:18 pm

    These were flavored really well, but my glaze wouldn’t harden, so I just have sticky muffins.

    • Christina replied: — September 28th, 2012 @ 10:07 pm

      I hate to hear that your glaze didn’t harden Misty. The only thing I could think of for it not hardening would be that too much liquid was added to the glaze. If you give them another try, only add 1 tablespoon of water and check the consistency before adding the extra tablespoon.

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    Chinwe — September 27, 2012 @ 2:21 pm

    Just finished baking these up and it came out perfectly. I didn’t have a 12 muffin cup. I used my 6 jumbo size muffin cup and it still came out perfectly.

    I know the recipe yields 12 muffin but I actually came up with more than 12. I assume that the 6 jumbo muffin pan is double of the 12 muffin cup. Anyhoo I ended up with 6 gynormous muffins and 4 regular sized muffins.

    I say it was a success!

    • Christina replied: — September 28th, 2012 @ 10:47 pm

      Yay! So happy to hear that you enjoyed the muffins! I love the idea of making them in a jumbo muffin tin…even more glazed deliciousness! :)

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    Sandra — October 8, 2012 @ 11:00 am

    Wowza! I made these yesterday, and they came out awesome! I did them in a mini muffin pan, anmy husband and I can’t stop pooping the little nuggets if goodness in our mouths! Having a two week old baby, I knew if I wanted to bake it better br quick and easy and these were the prefect thing to go with. Well definitely make again. Thanks!

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    Amanda — October 8, 2012 @ 11:56 am

    I made these with my sister, who doesn’t cook much, and we loved them! The flavor was so wonderful, I’ll definitely be making them again! Thanks for sharing them!

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    Anna — October 14, 2012 @ 9:51 pm

    I made a pan of these for my husband and I’s Sunday evening snack tonight. One of the fastest recipe’s to put together, even making it for the 1st time (always a plus!) And as I turned my back to make the glaze, I heard the hubby yelp as he grabbed a (very) hot one from the pan and throw it down the hatch with a satisfied grunt. I turned around to scold him and tell him they weren’t done yet. Then as I was putting on the 1st glaze, he ate another while I tried telling him i wasn’t DONE yet! haha, needless to say these poor things were half gone by the time I finally finished triple glazing (*whoops… but there was still glaze in the bowl and i didn’t want to throw it away!) them :) He did agree they were best when I had actually finished them, but the smell was just sooo yummy, that it was hard to let them sit there to cool! :) I subbed plain yogurt for the oil and they couldn’t have turned out tastier! So much for hoping there would be some left for breakfast.

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    Lisa F — October 15, 2012 @ 9:41 pm

    Thank you so much for posting this recipe! These are sooo delicious and easy to make. I made them tonight for a muffin tray that I’m taking to work tomorrow and my boys and I had to ‘test’ a couple…huge hit! They thought it was awesome to have homemade glazed ‘donuts’ and let me tell you, these muffins are better than any store bought donut! I almost don’t want to put them on the tray…lol ;)

    I’m new to your blog (I found it thru Pinterest tonight) but I will definitely be back!

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    Sheila — October 16, 2012 @ 12:57 pm

    These muffins are really good. I make them and freeze them for my son for breakfast. I pull a couple out the night before and they are ready to eat the next morning!

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    Libby iller — October 18, 2012 @ 12:03 pm

    Just wanted to let you know that I just made these as is as mini muffins- baked for 10-12 min @ 425 degrees and they were awesome!! it also made an unbelieveable 5 dozen minis !!! just a taste but I am taking to work and have dieters!! thanks for posting.. also.. my printer doesnt print the b,v w & y on your recipe altho it does on all other recipes…. lol

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    Lisa — October 20, 2012 @ 8:59 am

    I’m waiting for them to bake as I write this. Can’t wait! :-D

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    Billie — November 2, 2012 @ 9:16 am

    I made these for some folks at work, and I think they really enjoyed them! I really appreciate you including a picture of the muffin texture on the inside. The nutmeg really makes the flavor pop. Thank you!

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    Jessica — November 10, 2012 @ 4:36 pm

    I made these today and they turned out so good! My glaze a little watery as well, and it did look a little yellow. I will for sure be making these again soon! Thanks for the recipe :)

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    Julie — January 14, 2013 @ 9:35 pm

    Made these tonight and they’re delicious! The only thing I’ll do differently next time around is stick a fork down the middle of each muffin before glazing, so the glaze can sink in past the top (I’m not a sugar person, yet I did think they needed a little oomph of extra sweetness). So good, thank you!

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    Vanessa — January 16, 2013 @ 3:33 pm

    Just made these glazed donut muffins. They were so yummy! I did use 1 cup white wheat flour and the remaining AP flour. Cut the sugars to 1/4 cup white sugar and 1/4 cup packed brown sugar. The glaze makes them just the right sweetness!

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    KCentner — January 20, 2013 @ 8:39 pm

    I made these for the Health Clinic I work at and everyone LOVED them! I’ve never been asked by so many people for a recipe. Thanks for posting; they’re delicious!

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    Lakia — January 22, 2013 @ 1:35 am

    These looked amazing. Tried them and my husband loved them. Will have too add to stretch the glaze though. It wasn’t enough to double dip all the muffins. But they were GREAT! Thanks for the recipe.

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    Becca — January 27, 2013 @ 4:55 pm

    Made these today – they are AWESOME!! Thanks for sharing this magnificent recipe!

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    Patti — January 27, 2013 @ 10:17 pm

    Awesome muffins. Made them tonight with my husband and put chocolate chips in them. The glaze is the perfect touch.

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    Kathy — February 3, 2013 @ 12:54 pm

    These are absolutely excellent! Made a dozen, they’re all gone. Now I’m on my second dozen for Sunday morning treat. Thanks for posting this

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    Jill — February 6, 2013 @ 9:47 pm

    These are fabulous. I am making another batch right now and adding some apples!

    • Christina replied: — February 19th, 2013 @ 9:09 pm

      Mmmm..I bet the addition of the apples would be incredible! :D

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    Kirsten — February 8, 2013 @ 12:28 am

    I made these the other day and I accidentally burnt them by leaving the oven on 500 then tried to salvage them by pulling off the tops and just glazing them ( the glaze soaked into the muffin, and they were *still* amazing!!!! Making them again tomorrow! :)

    • Christina replied: — February 19th, 2013 @ 9:06 pm

      Kirsten,
      I am so happy to hear that you were still able to enjoy the muffin tops! :D

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    MommyT — February 9, 2013 @ 2:15 pm

    These look great! Just wondering if the butter has to be softened?

    • Christina replied: — February 19th, 2013 @ 9:00 pm

      Yes, the butter should be softened before you beat it with the rest of the ingredients. If you give them a try I would love to hear how they turn out for you! :)

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    Judy Crouch — February 9, 2013 @ 10:27 pm

    Just finished making 3 batches for church in the morning. Husband loves them and thinks we just need to keep them at home. They are delicious. thanks so much for sharing.

    • Christina replied: — February 19th, 2013 @ 8:55 pm

      Judy,
      I am so happy to hear that you enjoyed the muffins so much! Thanks so much for letting me know how they turned out for you! :)

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    Nichole — February 11, 2013 @ 12:37 pm

    DELICIOUS! I am typing this as I eat my second muffin! The only thing I did differently was add a little more hot water. As you probably know, a little goes a long way in icing but with two tbsps it was still a little thick. This recipe truly is wonderful! Thanks Pinterest!

    • Christina replied: — February 19th, 2013 @ 8:48 pm

      Yay! I’m so happy to hear that you enjoyed the muffins Nichole! Thanks so much for letting me know how they turned out for you! :)

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    dale thecrazyscotsman adams — February 16, 2013 @ 11:28 pm

    Made em today and loved em. Picture perfect like in the photo. Nice crackly tops piled high and glazed to perfection. Thanks for sharing this recipe. Ma fav doughnuts from tim hortons is the old fashioned glazed.

    • Christina replied: — February 19th, 2013 @ 8:37 pm

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

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    Cindy — February 17, 2013 @ 9:06 am

    I made these muffins and two comments I received were they were really good but “dry”. Was that something I did? I followed the recipe exactly. Is there something to add that could make them less dry? I thought they were delicious but the dryness was nothing that a little butter didn’t cure!

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