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These Glazed Donut muffins taste just like a donut, with just the right hint of nutmeg and cinnamon, and are topped with the most delicious glaze!
We liked this donut muffin recipe so much, we’ve since made frosted cinnamon donut muffins and more! All of them are great cinnamon-y breakfast treats.
Glazed Donuts in Muffin form!
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.
For more muffins with a twist try our Carrot Cake Muffins, Monkey Bread Muffins, and Snickerdoodle Muffins.
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!
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.
For more delicious muffin recipes, check out:
- Glazed Lemon Poppy Seed Muffins
- Healthy Apple Muffins
- Chocolate Overload Muffins
- Easy Monkey Bread Muffins
- Lemon Crumb Muffins
Donut Muffin Recipe
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 all-purpose flour
- 1 cup milk
Glaze ingredients:
- 3 tbsp butter melted
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp water hot
Instructions
- Preheat oven to 425 degrees. Line cupcake tray with liners.
- 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.
- 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.
- To make the glaze, mix melted butter, powdered sugar, vanilla and water together. Mix until smooth.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Adapted from Sweet Peas Kitchen.
Yum! They had a really nice texture!
Whoops – I meant 2 cups of AP flour and 2/3 cup of cake flour. Thanks.
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!
I have not tried, but I am sure it could. I haven’t used cake flour too much, so not sure how it might change the recipe. One way to find out 🙂
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
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!