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.
Prep Time15 minutesmins
Cook Time18 minutesmins
Total Time33 minutesmins
Course: Muffins
Cuisine: American
Keyword: doughnut muffins, glazed donuts, old fashioned donuts
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.
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!)