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Glazed Donut Muffins

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Ever have those mornings where you can’t decide donut or muffin? Let’s say you are standing in Dunkin Donuts and they have delicious glazed donuts and scrumptious muffins just staring you down. What do you do? If you’re me, you have both. You don’t settle for just one, instead you whip up a batch of Glazed Donut Muffins in your kitchen.

These Glazed Donut Muffins are amazing. They are the perfect combination of a cake-y muffin and a sugary, glazed donut. Plus, the tops of these muffins are so good that I could slice them off and just eat those all day long. Not that I would recommend that because these definitely fall into the “Not Skinny” portion of our blog. 🙂

Glazed Donut Muffins

Ingredients:

For the Muffin Batter

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 teaspoons 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

Preparation:

1) Preheat the oven to 425°F. Line a cupcake/muffin tin with 12 paper muffin cups.

2) In a mixing bowl, cream together the butter, vegetable oil, and sugars until smooth. Add the eggs one at a time.

3) Blend in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.

4) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. Don’t overmix it though. Just enough to make sure it is all combined.

5) Spoon the batter evenly into the 12 prepared muffin cups.

Glazed Donut Muffins

6 ) Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown. Do the toothpick test. If it comes out clean, they are done. Cool for a few minutes while you make the glaze.

7) In a medium bowl, mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.

sugar, water and vanilla in bowl

8) Dip the muffin tops into the glaze and allow the glaze to harden. After the glaze hardens (10 minutes), I highly recommend dipping them again for a double dip muffin top.

dipping donut muffins

9) Serving these muffins warm is the best. They will also keep in an airtight container for a day or two. You can always heat them up for about 10 seconds in the microwave to serve them warm later.

donut muffin on plate next to milk
donut muffins on white plate
donuts up close on white plate

I found this recipe at My Baking Addiction, and honestly, it didn’t need any modification. She nailed it with her few changes from the original King Arthur Flour recipe.

MORE MUFFIN RECIPES

Lemon Poppyseed Muffins

Jumbo Pumpkin Chocolate Chip Muffins

Crumb Topped Sourdough Rhubarb Muffins

Peanut Butter Banana Oat Muffins

Flourless Pumpkin Cheesecake Muffins

Strawberry Cream Muffins

Glazed Donut Muffins

Glazed Donut Muffins

Hollie Schultz
This is a cross between a glazed donut and a muffin and it's delicious.
5 from 1 vote
Prep Time 15 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 320 kcal

Ingredients
  

For the Muffin Batter

  • 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 teaspoons 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

Instructions
 

  • Preheat the oven to 425°F. Line a cupcake/muffin tin with 12 paper muffin cups.
  • In a mixing bowl, cream together the butter, vegetable oil, and sugars until smooth. Add the eggs one at a time.
  • Blend 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. Don’t overmix it though. Just enough to make sure it is all combined.
  • Spoon the batter evenly into the 12 prepared muffin cups.
  • Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown. Do the toothpick test. If it comes out clean, they are done. Cool for a few minutes while you make the glaze.
  • In a medium bowl, mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
  • Dip the muffin tops into the glaze and allow the glaze to harden. After the glaze hardens (10 minutes), I highly recommend dipping them again for a double dip muffin top.
  • Serving these muffins warm is the best. They will also keep in an airtight container for a day or two. You can always heat them up for about 10 seconds in the microwave to serve them warm later.

Nutrition

Calories: 320kcalCarbohydrates: 47gProtein: 5gFat: 13gSaturated Fat: 7gTrans Fat: 1gCholesterol: 39mgSodium: 276mgPotassium: 80mgFiber: 1gSugar: 25gVitamin A: 317IUVitamin C: 1mgCalcium: 70mgIron: 2mg
Tried this Recipe? Pin it for Later!Mention @BabyGizmo or tag #BabyGizmo!

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