Glazed Doughnut Muffins

October 25, 2012

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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.

Doughnut Muffins

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

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.
Servings: 12
Prep20 minutes
Cook20 minutes
Ready in: 40 minutes

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

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

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39 Comments

  • 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

  • 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!

  • 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?

    • Jaclyn

      Jaclyn Bell

      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!

  • Cagney Lucy

    I made this in a square cake pan, it turned out great…immediately scarfed down. Tastes like a cake donut.

    • Jaclyn

      Jaclyn Bell

      I’m so glad you liked these muffins Cagney! Thanks for taking the time to leave a comment!

  • 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 :-)

  • 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.

    • 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.

  • 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.

    • Jaclyn

      Jaclyn Bell

      I think these would work fine in the donut tins. I hope you love them! I love doughnuts too – they are amazing!

  • 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.

    • Jaclyn

      Jaclyn Bell

      I’m sorry which update are you referring to? You should be using the 1/4 cup plus 2 Tbsp though :).

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