Mmmmm doughnuts. Who doesn’t love them? I love that this version comes in muffin form and tastes just like cake doughnuts without being fried! Therefore they are easier, healthier, with less frying mess to clean up and they taste just as good as the real thing. I saw this recipe over on Fine Cooking and knew I had to try it. After reading through the reviews I made a few adaptations of my own to add flavor, increase muffin height, slightly change texture and opted to go for a doughnut glaze rather than a buttered cinnamon sugar coating.
Now the only problem I have is that I want to eat them for breakfast, brunch, lunch, linner and dinner. I’m excited to try other variations of this muffin in the future (like orange cranberry, lemon poppy seed, dulce de leche, blueberry or jam filled, chocolate or pumpkin). Endless and delightfully delicious possibilities. Enjoy!
Ingredients
- 3 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 1 1/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 3/4 cup milk
- 1/4 cup + 2 Tbsp buttermilk
- 10 Tbsp butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups powdered sugar
- 3 Tbsp milk
- 1/2 tsp vanilla extract
Directions
- Preheat oven to 400 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg, set aside. In a separate bowl, whisk together milk and buttermilk, set aside.
- In a large mixing bowl, using and electric hand mixer on medium speed, blend together butter and sugar until well combine, about 30 seconds. Mix in eggs one at a time mixing after each addiction. Blend in vanilla. Using a wooden spoon to mix, add flour mixture in three separate batches, alternating with two additions of the milk mixture, mixing just until combine after each addition (batter will be thick). Divide batter among 12 paper lined muffin cups (in a non-stick muffin tin) filling each one nearly full (about 1/3 cup batter per each). Bake in preheated oven 15 - 20 minutes until toothpick inserted into center of cupcake comes out clean. Transfer to a wire rack and allow to cool for about 10 minutes.
- During the last few minutes of cooling prepare glaze by whisking together powdered sugar, milk and vanilla in a small bowl. Dip each muffin in glaze, while twirling and rotating to evenly coat tops (and allowing it a few seconds to get a good layer of coating on), then lift and allow excess glaze to run off. Enjoy warm or allow cupcakes to rest at room temperature about 5- 10 minutes until glaze has set. Store in an airtight container.
- Recipe Source: adapted lightly from Fine Cooking
Notes
*recipe updated 10/25/12, I made these a second time around today and omitted the lemon juice and used real buttermilk instead. If you don't have buttermilk, simply add just over a tsp of lemon juice to 1 cup + 2 Tbsp milk.
Recipe Source: adapted lightly from Fine Cooking
Chung-Ah | Damn Delicious: Amazing! I love these muffinized donuts! And that dulce de leche variation sounds heavenly! October 25, 2012 at 2:16pm
emma: these look perfect. i can’t wait to try them! October 25, 2012 at 2:40pm
Nonnie: Look amazing will try really soon October 25, 2012 at 2:51pm
Loretta E.: This truly looks incredible. Love that glaze dripping down the sides… October 25, 2012 at 3:18pm
Johlet: This looks divine! I want to eat it through my screen!
http://johced-ourjourneytoeverywhere.blogspot.com/
xxx October 25, 2012 at 11:42pm
sally @ sallys baking addiction: I’m drooling. That glaze. Jaclyn, you’ve hit a homerun with these. I want the WHOLE BATCH right now. October 26, 2012 at 2:35am
Grandbabycakes: Two of my favorite things blended together. Perfect! October 26, 2012 at 5:21am
The Cooking Actress: I loooove that you made muffins taste like glazed doughnuts!! They’re beautiful and I can imagine delicious! October 26, 2012 at 8:22am
angela @ anotherbiteplease: oh I can’t wait to make these…I love glazed doughnuts but not good at fryn’ so this is perfect for me! October 26, 2012 at 12:41pm
Bianca @ Sweet Dreaming: these look INCREDIBLE! i love your blog! :)
biancatang.com October 26, 2012 at 6:30pm
soraine sepulveda: Can I used self rising flour instead of all purpose flour? October 30, 2012 at 9:53am
Jaclyn: Soraine – you probably could but I’ve never tried so I can’t guarantee it. Unless you want to experiment you may just want to stick with it as listed =). Hope you enjoy! October 31, 2012 at 9:31pm
Gail: Made these tonight – they really DO taste just like cake donuts! The only change I made was substituting some whole wheat pastry flour, which worked great. Icing is a cinch, and finished product looks great. I only baked 12 minutes and they were perfect. November 5, 2012 at 11:53pm
angela @ another bite please: I have to comment again and say I made these and they were delicious!!! December 22, 2012 at 8:46am
Jaclyn: Angela – Thanks so much for coming back to leave another comment =)! I’m so glad that you enjoyed them! Have a great weekend and a wonderful Christmas! December 22, 2012 at 9:43am
Glazed Doughnut Muffins « Jason's Creations: [...] Recipe from Cooking Classy [...] December 26, 2012 at 10:00am
hannah benke: oh my goodness everything on your sight looks AMAZING!!!! you should totally make a cook book! i would buy it! January 6, 2013 at 12:51pm
Jaclyn: Hannah – that is seriously so nice of you to say =)! I really hope to make one in the future, my husband keeps trying to get me to and I keep using the excuse that I just don’t have time. I’m going to have to stop saying that one day and just do it =). Thanks so much for your nice comment! January 8, 2013 at 9:34pm
hannah: no problem! you should deffinitly make time! :) January 11, 2013 at 7:50pm
Susan: I tried these and they were just okay. The glaze was PERFECTION and they tasted good, BUT they tasted nothing like donuts. They were more spicy and less sugary than the donuts I was thinking of. Other than that, a great cupcake! February 19, 2013 at 3:14pm