Glazed Doughnut Muffins

10.25.2012

430 Shares

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!

Remember to subscribe to the Cooking Classy newsletter to receive new recipe notifications delivered to your inbox!

MY LATEST VIDEOS
MY LATEST VIDEOS

Follow Cooking Classy on Facebook | Instagram | Pinterest | Twitter for all of the latest updates, recipes and content.

Print

Glazed Doughnut Muffins

Yield: 1 dozen

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

Glaze

  • 1 1/2 cups powdered sugar
  • 3 Tbsp milk
  • 1/2 tsp vanilla extract

Instructions

  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

39 comments

  • 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

  • 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! http://piesandplots.net/doughnut-muffins/ April 18, 2015 at 8:35am 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

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d