★★★★★

Donut Muffins

When you can’t decide between muffins and donuts, Donut Muffins are the answer! These easy muffins are reminiscent of an old fashioned donut, right down to the sweet glaze topping.

Glazed donut muffin with wrapper peeled off on a white plate.

Who doesn’t love a fresh glazed donut in the morning?

When you want the great taste of an old fashioned donut, but don’t want to deal with the frying (or leaving your house), make these Glazed Donut Muffins instead!

A batch of these is the perfect breakfast treat to bring to your morning meetings or to enjoy with a cup of coffee on a lazy Sunday morning.

Donut Muffins

Muffins are, I think, hands down the easiest to transport breakfast baked good.

They come right in their own wrapper so everyone can grab and go. But even if you’re NOT leaving the house (that’s a lot of us these days), muffins can make your mornings easier by eliminating a few dishes.

Okay, but we all know the real reason I look for an excuse to make muffins is the taste.

A great tasting muffin with a fluffy inside is exactly what I want with my coffee in the morning and I never get tired of playing with different mix-ins and toppings.

Donut muffin on a white plate with wrapper removed and a bite taken out.

Old Fashioned Donut

The urge to make donut muffins came to me one day when I was craving a donut. Not just any donut. A big old fashioned donut covered in sugary glaze.

I don’t crave donuts very often but when I do . . . I’ve just got to have one!

The only problem is that homemade donuts from scratch can be kind of time consuming. From making the dough to shaping and frying the donuts in oil, not to mention glazing and waiting for them to cool.

I had neither the time, not the patience, nor the desire to mess with the grease.

So, I pulled out my trusty muffin tin and got to work recreating all the great taste of an old fashioned glazed donut in a convenient, delicious and easy-to-make muffin.

And boy, am I glad I did! These muffins are light with a fluffy, moist crumb and just a hint of cinnamon. The glaze crackles just a bit when you bite into it before melting in your mouth.

I wouldn’t hesitate to say that these muffins turned out better than any treat I’d pick up at my neighbordhood coffee shop.

Nothing dry or crumbly about donut muffins! My kids and husband loved these and have already asked when I plan to make them again.

I have a hunch your whole family is going to love these Donut Muffins, too!

Favorite Muffin Recipes: Blueberry Muffins | Cinnamon Muffins

Donut muffins with a bowl of vanilla glaze for dipping the tops.

Ingredients

Here’s what I used to make these muffins. Don’t be fooled by the long list of ingredients. The muffins come together in a pinch. From start to finish, this donut muffin recipe takes a little more than half an hour (including cooling time!).

For the donut muffin batter:

  • Unsalted Butter
  • Vegetable Oil
  • Eggs
  • Granulated sugar
  • Brown sugar
  • Vanilla
  • Cinnamon and Nutmeg
  • Baking soda and baking powder
  • Milk
  • Flour

For the donut glaze:

  • Butter
  • Powdered sugar
  • Vanilla
  • Milk
Donut muffin being dipped into a clear glass bowl of glaze.

How to Make Doughnut Muffins

STEP 1. Make the muffin batter

In a large mixing bowl, beat the butter, oil, and sugars together until combined. Add in eggs, one at a time.

Add in the baking powder, soda, nutmeg, cinnamon, salt, and vanilla extract. With a spoon, slowly add in the flour and milk, mixing just until incorporated (being careful not to OVERMIX).

STEP 2. Bake the muffins

Divide the batter evenly into a muffin tin lined with paper liners using a metal scoop or spoons. They will be FULL.

Bake for 15-18 minutes at 400 F until the tops spring to the touch. Allow to cool several minutes in the pan, then move to wire rack. Cool before glazing.

STEP 3. Glaze

While the muffins are cooling, whisk together the melted butter, sugar, vanilla, and milk until desired consistency. Dip the tops of the cooled muffins into the glaze and allow to set, about 15 minutes.

Storage Tips

These keep well in an airtight container at room temperature for about 3 days. With plenty of real butter and oil in the batter, these stayed moist even after several days. The glaze topping also helps keep the

Bite removed from a glazed doughnut muffin.

Can you freeze donut muffins

Absolutely! Let these cool completely, then store in a freezer safe bag until ready to eat. Thaw at room temperature before enjoying!

Tips and Tricks

  • Be careful not to over mix the batter! When you stir everything together, do so just until everything is combined.
  • Don’t be afraid to fill the muffin tins HIGH! That’s what gives the muffins that nice puffy top as opposed to the flat top on cupcakes.
  • Don’t love glaze? These muffins are still tasty if you leave it off. (I happen to love the glaze on these best of all, though!)

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Favorite Breakfast Recipes

Yield: 12

Donut Muffins

Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes

When you can't decide between muffins and donuts, Donut Muffins are the answer! These easy muffins are reminiscent of an old fashioned donut, right down to the sweet glaze topping.

Ingredients

For the muffins

  • 1/4 cup unsalted butter, softened
  • 1/3 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 2 large eggs
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp ground nutmeg
  • 1 tsp cinnamon
  • 1/2 tsp kosher salt
  • 1 tsp vanilla extract
  • 2 2/3 cups all-purpose flour
  • 1 cup milk (any variety)

For the glaze

  • 2 Tbsp unsalted butter, melted
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 Tbsp milk

Instructions

  1. Preheat oven to 425 degrees F. Line a cupcake tin with paper liners. Set aside.
  2. In a large mixing bowl, beat the butter, oil, and sugars together until combined. Add in eggs, one at a time.
  3. Add in the baking powder, soda, nutmeg, cinnamon, salt, and vanilla extract. With a spoon, slowly add in the flour and milk, mixing just until incorporated (being careful not to OVERMIX).
  4. Divide the batter evenly into the paper liners using a metal scoop or spoons. They will be FULL.
  5. Bake for 15-18 minutes until the tops spring to the touch. Allow to cool several minutes in the pan, then move to wire rack. Cool before glazing.
  6. For the glaze, in a bowl, whisk together the melted butter, sugar, vanilla, and milk until desired consistency.
  7. Dip the tops of the cooled muffins into the glaze and allow to set, about 15 minutes. Serve and enjoy.

Notes

  • Store muffins in airtight container for up to 3 days or freeze.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 318Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 48mgSodium: 210mgCarbohydrates: 45gFiber: 1gSugar: 22gProtein: 5g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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Serve these donut muffins for breakfast, snacks or dessert! I love them with coffee but they’d also be delicious with a cold glass of milk. These just might become your new favorite muffins!

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on July 29, 2020

Comments & Reviews

  1. These look amazing! I am wondering if I can make the recipe using a cup for cup gluten-free flour mix? Do you have any input?

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