Glazed Doughnut Muffins
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Glazed Doughnut Muffins taste like your favorite bakery cake doughnuts, with sweet, soft dough, and the drippy sugared glaze you’ll lick off your fingers. The muffin format is baked, rather than fried, so it’s totally more acceptable for breakfast—or a treat!
Doughnuts in muffin form! These 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. Everyone is going to love them!
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.
Glazed Doughnut Muffins
Now the only problem I have is that I want to eat them for breakfast, brunch, lunch, snacktime, 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!
Other Muffin Recipes to Try
Muffins are a family favorite for us, especially as we enter really busy seasons of our lives. It’s easy to make a large tray of muffins that will last you for the rest of the week. I love being able to grab-and-go with my breakfasts when I’m already running late. It’s a bonus if your muffins are also sweet enough to be dessert! Here are a handful of my favorite muffin recipes to add to your rotations:
- Blueberry Streusel Muffins
- Lemon Poppy Seed Muffins
- Monkey Bread Muffins
- Mini Muffin Pancake Bites
- Carrot Cake Cream Cheese Muffins
- Pumpkin Muffins
- Healthy Cornbread Muffins
Follow Cooking Classy
Glazed Doughnut Muffins
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
- 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