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!
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.
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.
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:
- Glazed Lemon Poppy Seed Muffins
- Healthy Apple Muffins
- Biscoff Streusel Pumpkin Muffins
- Chocolate Overload Muffins
- Easy Monkey Bread Muffins
- Lemon Crumb Muffins
- Mini Applesauce Muffins
Donut Muffin Recipe
- 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.
Adapted from Sweet Peas Kitchen.