Glazed Donut Muffins

Jump to Recipe

These muffins taste just like a donut, with just the right hint of nutmeg and cinnamon, and are topped with the most delicious glaze! These Glazed Donut Muffins make a great breakfast treat, and they’re perfect for brunches and parties!

We liked this donut muffin recipe so much, we’ve since made frosted cinnamon donut muffins, and snickerdoodle donut muffins! All of them are great cinnamon-y breakfast treats.

Donut Muffins topped with glaze

glazed Donuts in Muffin form!

My mom first made these donut muffins for Evie’s 1st birthday party YEARS ago, and we’ve loved them ever since. These babies were perfect for our party, and I know they’d be great for other get togethers, showers, or brunches!

But you definitely don’t need a special occasion to make these muffins… They’re an excellent breakfast treat as well. 😉

I love these Glazed Donut Muffins because they really do taste like a donut, but they’re not fried as most donuts are. There’s a hint of spice, specifically cinnamon and nutmeg, that gives them a tremendous flavor!

Not to mention the homemade glaze that each muffin is dipped in. These muffins are so phenomenal, and yet SO simple to make.

Baked Donut Muffins in a muffin tin

Tips for muffin making

In your mixer, beat together butter, oil and sugars until smooth. Next, add the eggs and beat until the mix is fluffy.

Add the baking powder, baking soda, nutmeg, cinnamon, salt vanilla, milk and flour. Beat well. (Note: Make sure that you are leveling off your measuring cups with the dry ingredients, because even a slight mis-measurement can lead to dried out and crumbly muffins.)

Once everything is all mixed, spoon batter into liners and fill to tops. (Tip: We like to use a large cookie scoop for this. So easy!)

Bake for 15-17 minutes at 425 degrees or until tops are golden and spring back when touched. Let the muffins cool for 10 minutes before adding Glaze.

To make the glaze: mix melted butter, powdered sugar, vanilla and water together. Mix until smooth.

When the muffins have cooled slightly, dip the muffin top into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden. Serve and enjoy!

Other topping ideas: You can make a chocolate glaze, or you can dip the muffins in butter when they come out of the oven and then roll them in cinnamon sugar.

If you’re hosting an event it would be an awesome idea to add some sprinkles on top of the glaze to make these muffins more festive!

Close up of a donut muffin separated into two halves

Make ahead, no problem!

You can store the muffin batter for about 3 days in the fridge before baking.

If you want to freeze these for a quick breakfast during the week, I would avoid putting the glaze on before freezing them. Bake them like normal and let them cool before placing them in freezer bags.

To reheat them, pop them in the microwave until heated through. A little trick for keeping them moist would be to reheat it while it is wrapped in a damp paper towel to lock in the moisture.

close up of a glazed donut muffin

I have a feeling we’ll be making these again for breakfast – and soon!! And we are excited to try different versions. I think a Chocolate Cake Donut Muffin would be fantastic too!

For more delicious muffin recipes, check out:

Donut Muffin Recipe

5 from 2 votes

These muffins taste just like a donut, with just the right hint of nutmeg and cinnamon, and are topped with the most delicious glaze!

Course Breakfast, Dessert
Cuisine American
Prep Time 7 minutes
Cook Time 15 minutes
Cool 10 minutes
Total Time 32 minutes
Servings 12
Calories 339 kcal
Author Lil' Luna

Ingredients

Muffin ingredients:

  • 1/4 cup butter
  • 1/4 cup vegetable oil
  • 3/4 cup sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground nutmeg
  • 2 tsp cinnamon
  • 3/4 tsp salt
  • 1 tsp vanilla extract
  • 2 2/3 cup flour
  • 1 cup milk

Glaze ingredients:

  • 3 tbsp butter melted
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 2 tbsp water hot

Instructions

  1. Preheat oven to 425 degrees. Line cupcake tray with liners.

  2. In your mixer, beat together butter, oil and sugars until smooth. Add eggs and beat until fluffy. Add powder, soda, nutmeg, cinnamon, salt vanilla, milk and flour. Beat well.
  3. Spoon batter into liners and fill to tops. Bake for 15-17 minutes or until tops are golden and springy to the touch. Let cool 10 minutes before adding Glaze.
  4. To make the glaze, mix melted butter, powdered sugar, vanilla and water together. Mix until smooth.
  5. When muffins have cooled slightly, dip the muffin top into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden. Serve and enjoy.

Adapted from Sweet Peas Kitchen.

Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

Let Us Know What You Think!

Your email address will not be published. Required fields are marked *

Comments

  1. OH wow! These look amazing. I love glazed donuts (especially Krispy Kreme!), so putting these in muffin form is so smart. I can’t wait to see you in 2 more days!!

  2. Hey there!
    These were very yummy, although definitely too sweet for breakfast lol My muffins are a bit crumbly, and I’m not sure why. I didn’t overcook them and followed the ingredients exactly. I may just add a bit more milk next time and see if that helps moisten things up. They weren’t dry, but not as moist as I had imagined they would be. Overall a very yummy recipe and I will make again!

  3. 5 stars
    Made these for in a muffin basket assortment! Overall pretty good although they had a dry taste, it could just be the baked donut taste! Would definitely make again! Any suggestions to not get the dry taste? They were done perfectly

    1. Hmm..I’m not sure what caused them to have that. I haven’t had that issue. I know too much or too little of certain ingredients can cause dryness or over-stirring. If you google what causes dryness in muffins, you can find suggestions to help get them moist, after baked. I hope this helps! Thank you so much for trying them!

  4. My granddaughter and I want to make these this weekend. Can a portion of the flour be substituted with cake flour?
    Such as 2 cups AP flour and 1/3 cup cake flour? Thanks!