Simple donut muffin with a delicious glaze!
These muffins taste like doughnuts, with just the right flavor of nutmeg and cinnamon, and topped with the most delicious glaze! These glazed donut muffins are a delicious breakfast, perfect for brunch and parties!
We love this doughnut muffin recipe very much, and since then we have made frosted cinnamon doughnut muffins, as well as snickerdoodle doughnut muffins! They are all delicious cinnamon breakfasts.
Glazed donuts in the form of muffins!
A few years ago, my mother made these donut muffins for Evie’s first birthday party for the first time, and we have been loving them ever since. These babies are perfect for our party, and I know they are perfect for other parties, showers or brunch!
But you definitely don’t need a special occasion to make these muffins…they are also an excellent breakfast. 😉
I like these glazed donut muffins because they really taste like donuts, but they are not fried like most donuts. There is a hint of spices, especially cinnamon and nutmeg, which give them a great flavor!
Not to mention the homemade glaze that every muffin is dipped into. These muffins are so amazing, but they are so simple to make.
Tips for making muffins
In a blender, blend the butter, oil, and sugar until smooth. Next, add the eggs and beat until the mixture is fluffy.
Add baking powder, baking soda, nutmeg, cinnamon, vanilla salt, milk and flour. Playing well. (notes: Make sure you keep the measuring cup consistent with the dry ingredients, as even a slight measurement error can cause the muffins to become dry and crumbly. )
After everything is mixed, scoop the batter into the liner and fill the top. (tip: For this, we like to use a large cookie scoop. Too easy! )
Bake at 425 degrees for 15-17 minutes, or until the top is golden brown and springs back when touched. Let the muffins cool for 10 minutes before adding Glaze.
Making the glaze: Mix the melted butter, powdered sugar, vanilla and water together. Stir until smooth.
When the muffin has cooled slightly, dip the top of the muffin into the glaze to harden the glaze. After hardening, immerse and harden it again. Service and enjoy!
Other topping ideas: You can make a chocolate glaze, or you can dip the muffins in butter as they come out of the oven and then roll them into cinnamon sugar.
If you are hosting an event, it is best to sprinkle something on the glaze to make these muffins more festive!
Go ahead, no problem!
You can store muffin batter Place in the refrigerator for about 3 days before baking.
If you want to freeze these for a quick breakfast In a week, I will avoid glazing before freezing. Bake them as usual and let them cool before putting them in a freezer bag.
To reheat them, put them in the microwave until heated. A little trick to keep them moist is to reheat it while wrapping it in a damp paper towel to lock in the moisture.
I have a feeling that we will make these again at breakfast-and soon! ! We are happy to try different versions. I think the chocolate cake donut muffins are great too!
For more delicious muffin recipes, please check:
Course breakfast, dessert
Preparation time 7 minutes
Cooking time 15 minutes
Cool for 10 minutes
Total time 32 minutes
Calories 339 kcal
Author Little Luna
- 1/4 cup butter
- 1/4 cup vegetable oil
- 3/4 cup sugar
- 1/3 cup brown sugar
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 2 teaspoons cinnamon
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 2/3 cups flour
- 1 cup milk
- 3 tablespoons melted butter
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons hot water
Preheat the oven to 425 degrees. Padded cupcake tray.
In a blender, blend the butter, oil, and sugar until smooth. Add eggs and beat until fluffy. Add powder, soda water, nutmeg, cinnamon, salt vanilla, milk and flour. Playing well.
Use a spoon to pour the batter into the liner and fill it up. Bake for 15-17 minutes or until the top is golden brown and elastic to the touch. Let cool for 10 minutes before adding Glaze.
To make the glaze, mix the melted butter, powdered sugar, vanilla and water together. Stir until smooth.
When the muffin has cooled slightly, dip the top of the muffin into the glaze to harden the glaze. After hardening, immerse and harden it again. Service and enjoyment.
Adapted from Sweet Pea Kitchen.