Glazed Doughnut Muffins

I have worked many years in bakeries and doughnut shops- I guess that is where my love of bakery goods started!  My favorite things I used to make were the old fashioned doughnuts. I still just can’t get enough of them! I ran past the blog Sweet Pea’s Kitchen and found this yummy recipe. They taste a lot like the old fashioned doughnuts I used to sell and they are DELICIOUS!


Serves: 12

Glazed Doughnut Muffins

17 minCook Time

17 minTotal Time

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  • Muffins
  • 1/4 cup butter
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon ground nutmeg
  • 1 teaspoon cinnamon
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 2/3 cups all-purpose flour
  • 1 cup milk
  • Glaze:
  • 3 tablespoons butter; melted
  • 1 cup confectioners? sugar; sifted
  • 3/4 teaspoon vanilla
  • 1 tablespoon of hot water


  1. Directions:
  2. Preheat oven to 425 degrees. Fill your muffin tray with muffin liners. Then spray your liners with nonstick cooking spray.
  3. In a large bowl beat together with electric mixer- butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, beat in the baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk.  Mix until just combined. Do not over mix!
  4. Spoon batter into cups, filling the cups to the top, and then smoothing the 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.
  5. Cool muffins in muffin tin for 5 minutes. (If you keep them in for longer... the bottoms will still cook) then transfer to wire rack and cool 10 minutes before glazing.
  6. To make the glaze, In a medium bowl mix together the melted butter, confectioners? sugar, vanilla and water. Whisk until smooth.
  7. 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.
  8. Store in an air tight container



430 cal


12 g


68 g


11 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Adapted From Sweet Pea’s Kitchen

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6 Responses to “Glazed Doughnut Muffins”

  1. I saw this on Pintrest today and decided to go ahead and make them this evening. I had a little trouble with then being over done- when the tops were golden the insides were raw. So mine ended up being a little overdone. I couldn't wait to try them- so I had one after the first glazing (while it was still warm). It was pretty good although a little dry (I'm chalking this up to being overdone in the cooking). Next time I think I will try to find a cookie mold or something and make them smaller. They were pretty good though :)

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