Glazed Donut Muffins

From My Baking Addiction.

Glazed Donut 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 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1 teaspoon Ground Nutmeg ((3/4 - 1 1/4 tsps, to taste))
  • 1 teaspoon Cinnamon
  • 3/4 teaspoons Salt
  • 1 teaspoon Vanilla Extract
  • 2 2/3 cups All-Purpose Flour
  • 1 cup Milk
  • 3 tablespoons Butter (melted)
  • 1 cup Confectioners Sugar (sifted)
  • 3/4 teaspoons Vanilla
  • 2 tablespoons Hot Water


Step 1 Preheat the oven to 425º. Lightly grease a standard muffin tin, or line with 12 paper muffin cups greased with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
Step 2 In a medium-sized mixing bowl, cream together 1/4 cup butter, vegetable oil and 1/2 cup granulated & 1/3 cup brown sugars until smooth.
Step 3 Add the eggs, beating to combine.
Step 4 Stir in the baking powder, baking soda, nutmeg, cinnamon, salt and 1 tsp vanilla.
Step 5 Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour, and making sure everything is thoroughly combined.
Step 6 Spoon batter evenly into the prepared pan, filling the cups nearly full.
Step 7 Bake the muffins 15 to 17 minutes, or until they are a pale golden brown and a cake tester inserted into the middle comes out clean.
Step 8 In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners sugar, vanilla and water. Whisk until smooth.
Step 9 When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip.
Step 10 Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.

This Post Has 0 Comments

Leave A Reply

You must be logged in to post a comment.