Glazed Doughnut Muffins Recipe

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Glazed Doughnut Muffins

Missy Wimpelberg


While having your morning coffee, do you ever sit and argue with yourself, doughnuts or muffins? Well with this recipe, you do not have to that. You get the best of both worlds. These are fun to make and the kids love them! Plus, the best thing about this recipe, is everything are generally items we always have on hand.

pinch tips: Perfect Bacon Every Time



12 muffins


10 Min


30 Min



1/4 c
1/4 c
vegetable oil
1/2 c
1/3 c
light brown sugar
1/4 tsp
baking soda
2 large
1 1/2 tsp
baking powder
3/4 tsp
ground nutmeg
1 tsp
1/2 tsp
1 tsp
vanilla extract
2 2/3 c
all purpose flour
1 c


3 Tbsp
butter, melted
1 c
confectioners' sugar, sifted
2 Tbsp
hot water

Directions Step-By-Step

Preheat oven to 425 degrees. Line 12 muffins cups with liners or spray with Pam.
In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
To make the glaze, In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden then serve.

About this Recipe