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Glazed Donut Muffins
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COOK TIME
15 min
TOTAL TIME
25 min
SERVINGS
12-14 min
This easy recipe for Glazed Donut Muffins bring the best parts of a donut and a homemade muffin together in one! They bake up soft and fluffy with warm cinnamon and nutmeg, then get dipped in a sweet vanilla glaze that hardens just like a classic donut. Enjoy them warm for breakfast, with a cup of coffee, or as a sweet little snack any time of day!
Not quite a donut and not quite a muffin… but somehow the best of both worlds. These glazed donut muffins started as a simple brown sugar muffin recipe, but after the first bite we realized they tasted a lot like a classic cake donut. That’s when the idea clicked to lean fully into the donut inspiration and finish them with a sweet vanilla glaze. One dip in that glaze and the glazed donut muffin was officially born.
What makes these muffins so good is the flavor and texture. They’re soft and tender with warm cinnamon and nutmeg, rich brown sugar flavor, and a muffin top. Once they cool slightly, each muffin gets dipped into a sweet vanilla glaze that hardens perfectly creating a slightly crackly finish. In our house they disappeared quickly, and my daughter Leah even started sneaking just the tops… honestly, I can’t blame her because everyone knows the top of the muffin is the best part!
The best part about this hybrid treat is how simple it is to make. The ingredients are basic pantry staples and the batter comes together quickly in one bowl with no complicated steps. In less than 30 minutes you’ll have a batch of warm, bakery-style muffins ready to glaze. They’re perfect for breakfast, an afternoon snack, or a little sweet treat with coffee. Once you make them, don’t be surprised if you immediately need to make another batch!
Ingredients You’ll Need
Melted Butter – Adds rich flavor and a soft, tender crumb while helping create that bakery style muffin texture. Melting it before mixing allows it to blend smoothly into the batter.
Vegetable Oil – Keeps the muffins extra moist and soft even after they cool. Using oil alongside butter is what gives these muffins that tender cake donut style texture instead of something dense or dry.
Granulated Sugar – Sweetens the batter while also helping the muffin tops develop lightly golden edges as they bake.
Brown Sugar – Brings moisture and a deeper caramel flavor. The molasses in brown sugar also helps create that soft, almost cake like interior.
Eggs – Provide structure and help the batter emulsify so everything mixes smoothly together while helping the muffins rise properly in the oven.
Baking Powder – Creates lift in the batter so the muffins rise nicely and develop a domed top.
Baking Soda – Works with the brown sugar to create additional lift and helps keep the texture light instead of heavy.
Cinnamon & Nutmeg – Adds warmth and depth that complements the brown sugar. It gives the muffins a lightly spiced flavor without overpowering the donut profile.
Salt – Balances the sweetness and sharpens the overall flavor of the muffins.
Vanilla Extract – Adds a sweet bakery style warmth that rounds out the flavor of the batter.
All Purpose Flour – Forms the base structure of the muffins and holds the batter together as it bakes.
Milk – Adds moisture and helps loosen the batter so it mixes smoothly. It also contributes to the soft, tender crumb.
Donut Glaze
Butter – Adds richness and helps the glaze set into that slightly firm donut style coating. It also gives the glaze a smooth texture that coats the muffin tops well.
Powdered Sugar – Creates the smooth, sweet base of the glaze. Because it dissolves easily, it forms a silky coating you wouldn’t get from regular granulated sugar.
Vanilla Extract – Enhances the sweetness of the glaze.
Hot Water – Thins the glaze to the right consistency for dipping so it spreads evenly over the muffin tops.
How To Make Glazed Donut Muffins
Prepare for baking: Preheat the oven to 425F. Line a standard muffin pan with paper liners or lightly grease the cups so the muffins release easily after baking.
Mix the wet ingredients: In the bowl of a stand mixer or large mixing bowl, combine the melted butter, vegetable oil, granulated sugar, and brown sugar. Beat until the mixture is smooth and well blended, then add the eggs and continue mixing for about 1 to 2 minutes until fully incorporated.
Add the dry ingredients: Add the baking powder, baking soda, ground nutmeg, cinnamon, salt, and vanilla extract to the bowl. Pour in the milk and begin mixing on low speed so the ingredients combine evenly. Add the all purpose flour and mix just until the batter comes together and no dry flour remains. Avoid overmixing so the muffins stay soft and tender.
Fill the muffin pan: Spoon the batter into the prepared muffin liners, filling each cup about three quarters full. This allows enough space for the muffins to rise and form a rounded top.
Bake the muffins: Place the muffin pan in the preheated oven and bake for 12 to 14 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Cool before glazing: Remove the muffins from the oven and allow them to cool in the pan for about 10 to 15 minutes. The muffins should still be slightly warm but firm enough to handle before dipping in the glaze.
Prepare the donut glaze: In a small bowl, whisk together the melted butter, powdered sugar, vanilla extract, and hot water until the glaze is smooth and pourable.
Dip the muffin tops: Hold each muffin upside down and dip the top into the glaze, allowing the excess to drip off before placing it upright again. Let the glaze set for a few minutes until it begins to harden.
Double glaze: Dip the muffin tops into the glaze a second time for a thicker coating, then let them sit until the glaze fully sets. Serve warm or at room temperature. Enjoy!
Expert Tips
Let the melted butter cool for a minute before mixing so it blends smoothly into the sugar and doesn’t cook the eggs when they’re added to the bowl.
Spoon and level the flour instead of scooping because packed flour is one of the fastest ways to end up with dense muffins instead of that soft cake donut texture.
Stop mixing the batter once the flour disappears since muffin batter only needs a quick mix and overworking it will make the muffins heavier than they should be.
Use a cookie scoop or measuring cup to portion the batter so each muffin bakes at the same rate and you don’t end up with some overbaked and some underdone.
Start with a fully hot oven because that blast of heat helps the muffins rise quickly and gives you those nice rounded tops.
Let the muffins sit for about 10-15 minutes before glazing so the crumb has time to set and the tops won’t tear when you dip them.
Whisk the glaze really well before dipping so the powdered sugar fully dissolves and you end up with a smooth, shiny coating instead of streaks.
Use hot water in the glaze instead of cold because it melts everything together faster and makes it much easier to get that silky donut-style glaze.
Dip the muffins while they’re still a little warm but not too hot since the glaze grabs onto the surface better and sets into that thin crackly coating.
Set the glazed muffins on a wire rack to finish so the extra glaze can drip off and the bottoms don’t turn sticky while everything firms up.
Ways To Customize
Swap the nutmeg and cinnamon for pumpkin pie spice to create a warm fall version.
Replace part of the milk with buttermilk to add a subtle tang and create an even softer, more tender crumb similar to old-fashioned cake donuts.
Stir mini chocolate chips into the batter for a chocolate chip version.
Add orange zest to the batter and glaze to brighten the flavor and give the muffins a fresh citrus note.
Roll the muffins in cinnamon sugar after glazing while it’s slightly stick to create a texture similar to a classic cinnamon cake donut.
Swap the vanilla glaze for a maple glaze by mixing powdered sugar with maple syrup and a splash of milk.
Fold finely diced apples into the batter to create an apple cake donut style muffin.
Use almond extract in place of the vanilla for a slightly nutty bakery flavor.
Top the freshly glazed muffins with crushed toasted nuts like pecans or walnuts to add a little crunch and contrast.
Storing & Freezing
Storing: Store glazed donut muffins in an airtight container at room temperature for up to 3 days. Because the glaze hardens after dipping, placing a sheet of parchment paper between layers helps prevent the tops from sticking together. If your kitchen runs warm, keep the container in a cooler area of the counter rather than near the stove or sunlight. These muffins are best the day they are made when the glaze has that classic crackly finish, but they still stay soft and flavorful for a couple of days.
Freezing: For the best results, freeze the muffins without the glaze. Let the baked muffins cool completely, then place them in a freezer safe bag or airtight container and freeze for up to 2 months. When ready to enjoy, thaw them at room temperature, then dip the tops in freshly made glaze.
FAQ
Why do you dip the muffins twice in the glaze?
The first dip soaks slightly into the warm muffin and creates a thin base layer, while the second dip builds that thicker white coating you see on bakery style glazed donuts.
Can I make these in a donut pan instead of a muffin pan?
Yes, the batter works well in a donut pan and creates baked cake donuts. The baking time will be shorter, usually around 8 to 10 minutes depending on the pan, since donuts are thinner than muffins.
How do I know when the muffins are fully baked?
The tops should look lightly golden and spring back when gently pressed. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
Can the glaze be poured over the muffins instead of dipping?
Yes, but dipping gives a more even donut-style coating. Pouring the glaze works best if the muffins are placed on a wire rack so the excess can drip off and the glaze sets smoothly.
How do I keep the glaze from getting too thick while dipping the muffins?
Glaze naturally thickens as it sits, especially as it cools. Whisk in a small splash of hot water to loosen it back up so it coats the muffin tops smoothly again.
More Donut Recipes
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Glazed Donut Muffins
Slight nutmeg flavor, lots of deep brown sugar flavor mixed with, crazy moist (sorry) and then a sweet hardened glaze.
Ingredients
1/4 cup (1/2 stick) butter, melted
1/4 cup vegetable oil
3/4 cup sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground nutmeg
2 teaspoons cinnamon
3/4 teaspoon salt
1 teaspoon pure vanilla extract
2 2/3 cups all-purpose flour
1 cup milk
*Glaze*
3 Tablespoons butter, melted
1 cup powdered sugar
1 teaspoon pure vanilla extract
2 Tablespoons hot water
Instructions
1. Preheat oven to 425 degrees. Line a muffin tin with paper liners and set aside.
2. In a mixer, beat together the butter, oil, sugar and brown sugar until combined. Add eggs and beat again until combined, 1-2 minutes.
3. Add baking powder, baking soda, nutmeg, cinnamon, salt, vanilla, milk and flour. Mix again on low until all combined.
4. Spoon batter into the liners about 3/4 full. Bake for 12-14 minutes or until tops are golden brown. Let cool 10-15 minutes until glazing.
5. **Glaze-** Mix melted butter, powdered sugar, vanilla and water together. Whisk until smooth.
6. When muffins have cooled slightly, dip the muffin top into the glaze, set upright again and allow to harden. Once hardened, dip a second time and allow to harden again. Serve warm and enjoy!
Notes
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2 Responses
Kids loved them, I halved glaze recipe and still lots.
So glad they loved them!