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
- ¼ cup unsalted butter, softened
- ⅓ cup vegetable oil
- ½ cup granulated sugar
- ⅓ cup light brown sugar, packed
- 2 large eggs
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp ground nutmeg
- 1 tsp cinnamon
- ½ tsp kosher salt
- 1 tsp vanilla extract
- 2 ⅔ 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
- Preheat oven to 425 degrees F. Line a cupcake tin with paper liners. Set aside.
- 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).
- Divide the batter evenly into the paper liners using a metal scoop or spoons. They will be FULL.
- 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.
- For the glaze, in a bowl, 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. Serve and enjoy.
Notes
- Store muffins in airtight container for up to 3 days or freeze.
Nutrition Information:
Yield:
12Serving Size:
1Amount 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.