Glazed Doughnut Muffins


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!


Glazed Doughnut Muffins

Yield: 1 dozen


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Recipe Source: adapted lightly from Fine Cooking

Recipe 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 Reply

  • emma: these look perfect. i can’t wait to try them! October 25, 2012 at 2:40pm Reply

  • Nonnie: Look amazing will try really soon October 25, 2012 at 2:51pm Reply

  • Loretta E.: This truly looks incredible. Love that glaze dripping down the sides… October 25, 2012 at 3:18pm Reply

  • Johlet: This looks divine! I want to eat it through my screen!
    xxx October 25, 2012 at 11:42pm Reply

  • 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 Reply

  • Grandbabycakes: Two of my favorite things blended together. Perfect! October 26, 2012 at 5:21am Reply

  • 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 Reply

  • 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 Reply

  • Bianca @ Sweet Dreaming: these look INCREDIBLE! i love your blog! :) October 26, 2012 at 6:30pm Reply

  • soraine sepulveda: Can I used self rising flour instead of all purpose flour? October 30, 2012 at 9:53am Reply

  • 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 Reply

  • 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 Reply

    • Jaclyn: I’m so glad you liked these Gail! Thanks for your comment! July 17, 2013 at 10:16pm Reply

  • angela @ another bite please: I have to comment again and say I made these and they were delicious!!! December 22, 2012 at 8:46am Reply

    • 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 Reply

  • Glazed Doughnut Muffins « Jason's Creations: […] Recipe from Cooking Classy […] December 26, 2012 at 10:00am Reply

  • 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 Reply

    • 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 Reply

      • hannah: no problem! you should deffinitly make time! :) January 11, 2013 at 7:50pm Reply

  • 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 Reply

  • Gigi: I want to make these this week but I am a little confused. The recipe calls for 1/4 cup plus 2 tbsp. buttermilk. the update says I cup plus 2 tbsps. Just wanted to make sure since I will be making them at someone else’s house. May 26, 2013 at 8:13pm Reply

    • Jaclyn: I’m sorry which update are you referring to? You should be using the 1/4 cup plus 2 Tbsp though :). May 26, 2013 at 8:35pm Reply

  • Nikki: I’m dying to try this recipe! It looks sooo yummy! I was wondering though, do you have a recipe or can you take this one and put the dough in a doughnut tin to bake it? Doughnuts are my weakness especially cake but I’m having trouble finding good recipes for the doughnut tins. June 14, 2013 at 1:23pm Reply

    • Jaclyn: I think these would work fine in the donut tins. I hope you love them! I love doughnuts too – they are amazing! June 27, 2013 at 6:46pm Reply

  • Sasha: these were all right. i didn’t like the glaze. could have used something. maybe honey? and put two tablespoons of milk in first, and add a little more after you decide that that’s not enough. my glaze came out too runny. also, when you do the toothpick test, just as a tip, take them out just when you’re at that point of indecision as to whether they’re done or not; i overdid mine. :/ as for the muffin recipe itself, i’d add more butter. July 12, 2013 at 8:33pm Reply

    • Elizabeth: Thank you… I like hearing how a recipe is, not how good it looks. We all know they look good, but need an evaluation of taste. Thx again. July 4, 2016 at 8:17pm Reply

  • Carol: These look and sound lush, I am going to have a go at making these for the kids to take to school…will let you know how it goes :-) November 11, 2013 at 3:27pm Reply

  • Cagney Lucy: I made this in a square cake pan, it turned out great…immediately scarfed down. Tastes like a cake donut. February 26, 2014 at 6:17pm Reply

    • Jaclyn: I’m so glad you liked these muffins Cagney! Thanks for taking the time to leave a comment! March 4, 2014 at 9:25pm Reply

  • Anum: I made these 2 days ago, and they were delicious! Everyone came back for seconds! I had a little trouble though as I tried to dip the muffins in the glaze. They started breaking apart. Any pointers for me for next time? May 19, 2014 at 4:44pm Reply

    • Jaclyn: You might want to thin the glaze out a little more with a little more milk or you can spoon it over the tops of the muffins. Glad you liked them! May 19, 2014 at 10:03pm Reply

  • Sourgrapes: I made these last night and wasn’t disappointed. The only thing I ganged was the glaze. I added some salt, cinnamon, nutmeg and cloves to it.
    Thank you for the recipe! September 11, 2014 at 7:21am Reply

    • Jaclyn: Glad you enjoyed the recipe! September 28, 2014 at 12:39am Reply

  • Andi Walker: mmmmm, we tried these this morning and they were a huge hit. They were a bit dry, so I might reduce the flour (I prob over-mixed). Anyhoo, thank you sooo much. Loving these :D October 16, 2014 at 4:09pm Reply

  • Sunday garcia: I made these tonight. They are dry. When you eat them they fall apart. The crumbs will not stick together. December 9, 2014 at 7:30pm Reply

    • Jaclyn: There was probably too much flour added/or they were possibly over-baked because they shouldn’t be dry. I suggest carefully scooping and leveling the flour. sorry that happened though! January 13, 2015 at 9:50pm Reply

  • Laura Dembowski: I can’t believe how much these are like doughnuts! And they baked up perfectly. I’d love if you’d check out my blog post about them! April 18, 2015 at 8:35am Reply

  • Gigi: Would I be able to make cake pops instead of muffins? May 21, 2015 at 7:23pm Reply

    • Jaclyn: That should be fine. Hope you love them! May 22, 2015 at 12:05am Reply

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