Glazed Doughnut Muffins

Glazed doughnut muffins recipe made with butter, oil, flour, sugar, brown sugar, and nutmeg. Each muffin is dipped in a powdered sugar glaze for a sweet topping! These are perfect for a special breakfast or brunch with family and friends!

These Glazed Doughnut Muffins have been a breakfast favorite in our family for years and years. If you like having a sweet breakfast treat every now and then, these muffins will definitely be a highlight for you!

While one batch of these makes a dozen muffins, perfect for a family, this recipe easily doubles if you’re making them for a party or to share with friends. These turn out so pretty with the glaze on top that a batch would be perfect for a baby or a bridal shower!

Do these muffins taste like glazed doughnuts?

Not exactly, but they are absolutely delicious! The muffins remind me more of cake doughnuts than the lighter, fried glazed doughnuts typically found in donut shops.

What’s in this recipe?

For these muffins, you’ll need flour, sugar, brown sugar, butter, oil, eggs, milk, cinnamon, nutmeg, and baking powder. I truly think the nutmeg is the star of the show, it really gives these muffins a “donut” flavor. Whatever you do, don’t skip the nutmeg! For the glaze on top, you’ll need powdered sugar, butter, and a bit of water.

Do these muffins need to be refrigerated?

The answer depends on the temperature in your house/kitchen. If it’s a particularly hot day, I would refrigerate them. The glaze topping could melt and get gooey in hot temps. At normal room temperature, these muffins are fine to be kept out on the counter during breakfast for for the duration of a party.

What type of muffin liners are recommended?

I recommend using typical paper muffin liners for these muffins. Doughnut muffins tend to be a bit on the dry side, so having a disposable paper liner is best for them.

How to make this recipe:

1. In a medium sized mixing bowl, stir together the dry ingredients for the muffin batter. You’ll need the flour, baking powder, salt, cinnamon, and nutmeg. Stir it well to incorporate all of the ingredients.

2. Next, you’ll need your stand mixer. Blend together the softened butter, oil, sugar, and brown sugar. Then add in the eggs and vanilla. Blend all of these ingredients well.

3. Turn the mixer on low speed. Add in some of the dry mixture. Once that’s well mixed, add in some of the milk. Keep alternating the dry mixture and the milk until they have all been mixed together well.

4. Line a muffin tin with paper muffin liners. Evenly divide the muffin batter among the 12 muffin cups in the muffin tin. Bake the muffins and cool them completely on a wire rack.

5. Once the muffins are completely cooled to room temperature, whisk together the powdered sugar, butter, and water until smooth. Dip the tops of each muffin into the glaze mixture, allowing excess glaze to drip off as needed. Place the dipped muffins back onto the wire rack to allow the glaze to set, this only take a few minutes.

Serve the doughnut muffins once the glaze has set! These go perfectly with a hot cup of coffee or tea!

Can these muffins be frozen?

Absolutely! Wrap them individually in plastic wrap and place them in a freezer plastic bag. Freeze for up to 3 months. Thaw muffins in the refrigerator overnight or microwave them to warm them up.

More recipes you’ll love:

• Cinnamon Roll Cake
• Peanut Butter Banana Muffins
• Pumpkin Streusel Muffins
• Lollipop Flower Cupcakes
• French Toast Muffins

If you liked this recipe, leave a rating and a comment below this post!

Glazed Doughnut Muffins

Glazed Doughnut Muffins made with butter, oil, sugar, brown sugar, flour, and nutmeg and topped with a powdered sugar glaze.

5 from 2 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: recipe for donut muffins

Prep Time: 20 minutes minutes

Cook Time: 16 hours hours

Servings: 12 muffins

Calories: 316kcal

Author: Kelly Miller

Ingredients

• ▢ 1/4 cup oil
• ▢ 1/4 cup butter softened
• ▢ 1/2 cup sugar
• ▢ 1/3 cup brown sugar
• ▢ 2 eggs
• ▢ 1 tsp vanilla
• ▢ 2 1/2 cups flour
• ▢ 1 1/2 tsp baking powder
• ▢ 1/4 tsp baking soda
• ▢ 3/4 tsp nutmeg
• ▢ 1 tsp cinnamon
• ▢ 3/4 tsp salt
• ▢ 1 cup milk

For the glaze:

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

Instructions

• With an electric mixer, cream together butter, oil and sugars.
• Add eggs one at a time, beating after each addition.
• Add vanilla and beat until combined.
• In a separate bowl, combine flour, baking powder, baking soda, nutmeg, cinnamon, and salt.
• Turn the mixer on and gradually alternate flour mixture with milk until all are combined well.
• Line a 12 cup muffin tin with paper liners and spray the inside of the liners with nonstick spray.
• Evenly fill each muffin cup with batter, they will be filled almost to the top.
• Bake at 425 for 14-16 minutes or until a cake tester comes out clean.
• Allow to cool.
• For the glaze, whisk butter, powdered sugar, vanilla, and water in a shallow bowl.
• Dip each muffin top into glaze, allowing excess to drip off.

Video

Nutrition

Calories: 316kcal | Carbohydrates: 46g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 249mg | Potassium: 123mg | Fiber: 1g | Sugar: 25g | Vitamin A: 278IU | Calcium: 61mg | Iron: 1mg

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