Glazed Donut Muffins | Saturday morning just got a whole lot better!  I am a cake doughnut girl, the area I live in doesn’t have a big supply of doughnut shops.  That’s why I created this incredible muffin!  Dripping with delicious glaze, once you have a Glazed Donut Muffin you’ll forget all about glazed doughnuts!

Glazed Donut Muffins

These moist glazed doughnut muffins are tender with loads of nutmeg and cinnamon.  Not only are they tasty but they’re big too!  But be warned…. you may want to double the recipe because your family is going to love these muffins.

Glazed Donut Muffins

Don’t forget to make plenty for the freezer!  These muffins freeze beautifully up to a month!  I would wait on the glaze until you’re ready to serve.  The moisture from the freezer would melt the glaze and make it seep into the muffin.

Glazed Donut Muffins

Use my printable tags and package them up for a friend or add to a breakfast themed gift basket for the holidays!

Click here to get your free tags!  GLAZED DONUT GIFT TAGS

Glazed Donut Muffins

Yields 17 Muffins     adjust servings

 

Ingredients

For the Muffins

  • 1/4 cup butter, softened
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar
  • 2 eggs
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2-2/3 cups all-purpose flour
  • 1 cup milk

For the Glaze

  • 3 tablespoons butter, melted
  • 1 cup confectioners' sugar
  • 3/4 teaspoon vanilla extract
  • 2 tablespoons hot water

Instructions

For the Muffins: 

Preheat oven to 425°.  Line a muffin pan with 12 muffin liners.  Cream together the butter, vegetable oil, sugars, eggs, baking powder, baking soda, nutmeg, cinnamon, salt, vanilla, flour and milk until everything is combined.  Spoon the batter evenly into the prepared pan, filling the cups nearly full.  Bake for 15 to 17 minutes or until a toothpick inserted into the center comes out clean.

For the Glaze: 

Mix together the butter, confectioners' sugar, vanilla and water until smooth.  When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden.

Recipe Notes

 

MORE MUFFINS RECIPES

WHITE CHOCOLATE RASPBERRY MINI MUFFINS  2. BERRY CHEESECAKE MUFFINS  3. FRUIT AND FLAXSEED MUFFINS

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Comments

Glazed Donut Muffins — 5 Comments

  1. Hey, I was just wondering if nutmeg was a main ingredient or if you can substitute it with something else?! I want to make these for my friend but she is allergic to nutmeg :/ please let me know!! Thank you!! 🙂

    • Hi Hannah,
      Nutmeg is what gives this muffin that cake donut taste. If you have to omit the nutmeg I would add an extra teaspoon of cinnamon and maybe it will now be more of a snickerdoodle muffin. 🙂

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