Glazed Doughnut Muffins

If you are looking for something to make for that next special breakfast….I highly suggest these.  It’s a muffin, that tastes like a doughnut.  See, you already feel less guilty just by its shape. Oh yeah, and the fact that it is not fried in oil.

Anyway, I always feel guilty eating doughnuts, I hate that.  Who doesn’t want a doughnut with an ice, cold glass of milk?

I can also tell you, these are the perfect after school snack.  Not a lot to say here other than, these are incredible and why not give it a try.

It’s a doughnut in a muffin’s body.  Utterly genius.

Glazed Doughnut Muffins
From King Arthur Flour
Makes 12 muffins

For the muffins:
1/4 cup butter, room temperature
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup golden brown sugar, packed
2 large eggs
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon table salt
1 teaspoon vanilla extract
2-2/3 cups all-purpose flour
1 cup milk

For the Glaze:
3 Tablespoons butter, melted
1 cup confectioners’ sugar, sifted
3/4 teaspoon vanilla
2 Tablespoons hot water

Preheat oven to 425o F.  Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.

In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil and both sugars until smooth, about 2 minutes.  Add eggs, one at a time.  With the mixer on low speed, add baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined.  Mix in the flour alternately with milk until combined.

Spoon batter into cups, filling them to the top. Smooth the tops with the back of a spoon.  Bake until muffin tops are a pale golden brown and spring back to the touch., about 15 to 17 minutes.  Cool muffins in the tin for 5 minutes before removing.  Cool 10 minutes before glazing.

To make the glaze, in a medium bowl, combine all ingredients and mix with a spoon until smooth.

When the muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden (about 2 minutes).  Dip a second time and allow to harden again. Serve.

One Year Ago: Rugelach
Three Years Ago: Cranking It Up

Post a Comment

10 Comments and 1 Reply

  1. Beth 1

    Doughnut muffins — spectacular!

  2. Angie 2

    I don’t have a stand up mixer. Can I do this by hand? Thank you.

  3. Noble Pig 3

    Yes, just don’t overmix.

  4. Mmmm….these look delish! Love the pic of your boys!

  5. Stacey 5

    These look amazing – I can’t wait to make these. By the way, the town next to me (well, the state did it) built a below-the-road tunnel for turtles! As an animal/nature lover, I’m happy because I don’t think we do enough for animals and nature – but I can see where some people think it’s absurd. I don’t care – I’m loving it. :) Just found your blog today and will be a frequent reader!

  6. Yamhill Kathy 6

    Regular or mini-muffin pans,please?

  7. Karen 7

    Is the recipe for the mini or regular sized muffin tins?

  8. Noble Pig 8

    Mini, but you can make them in the regular size as well. Just increase the cooking time.

  9. Michelle 9

    I made these yesterday for my son’s birthday breakfast, and he loved them! They are so easy, and have a lovely subtlety to them. I was worried that I would think the nutmeg was overpowering, but it wasn’t at all. Thank you so much for the recipe!

  10. Vicky 11

    I have a similar recipe for doughnut muffins that we brush the top of the muffins with melted butter and sprinkle a mix of cinnamon sugar on the top. My husband’s grandmother’s recipe – DELISH!! I will definitely try the glazed to see how that is.


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