Glazed Donut Muffins
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
12 muffins
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Course
Breakfast
Glazed Donut Muffins
Description
Glazed Donut Muffins start with a batter rich in butter and oils, sweetened with granulated and brown sugar, and flavored with cinnamon and nutmeg for warm spice notes. Baking powder and soda provide lift, while beaten eggs contribute moisture and structure. The batter, alternated with all-purpose flour and milk, is spooned into muffin tins and baked until a pale golden color indicates doneness.
The glaze is made by combining melted butter with confectioners’ sugar, vanilla, and warm water, producing a smooth and shiny coating that resembles the glaze on a classic donut. Once the muffins cool, this glaze is drizzled or dipped over the tops, adding sweetness and a slight buttery richness.
This recipe produces a muffin that captures the essence of a glazed donut in a convenient, baked form. They can be served as a breakfast pastry or snack and offer a textured contrast between soft interior and glossy, sweet exterior. The recipe is adapted from King Arthur Flour, lending reliability to the technique.
Ingredients
- ¼ cup butter softened, unsalted
- ¼ cup vegetable oil
- ½ cup granulated sugar
- ⅓ cup brown sugar
- 2 egg large
- 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 vanilla extract pure
- 2 ⅔ cups all-purpose flour
- 1 cup milk
For the Glaze:
- 3 tablespoons butter melted
- 1 cup confectioners’ sugar sifted
- ¾ teaspoon vanilla extract pure
- 2 tablespoons water hot
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
- Use softened unsalted butter for the batter to achieve proper creaming with sugars.
- Ensure muffins are fully cooled before applying glaze for best adherence.
- Baking until a tester comes out clean ensures muffins are baked through without dryness.
- Sift confectioners’ sugar before making the glaze to avoid lumps.
User Reviews
Overall Rating
4.6
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