Friday, February 8, 2013

Glazed Donut Muffins

These muffins have a split personally. They may look like a muffin on the outside but they smell and taste like a glazed donut. Regardless of their identity crisis they are completely sweet and delicious. If you're looking for a good breakfast to make your Valentine over the weekend while you are stuck inside during the Nemo blizzard I suggest you give these a try!!

Ingredients for the Muffins:
1/4 Cup Butter - Softened
1/4 Cup Vegetable Oil
1/2 Cup Sugar
1/3 Cup Brown Sugar - packed
2 Eggs
1 Cup Skim Milk
2 2/3 Cup Flour
1 Tsp Vanilla Extract
1 Tsp Cinnamon
1 1/2 Tsp Baking Powder
3/4 Tsp Salt
3/4 Tsp Nutmeg
1/4 Tsp Baking Soda

Ingredients for the Glaze:
1 Cup Powdered Sugar - Sifted
3/4 Tsp Vanilla Extract
3 Tbsp Butter - Melted
2 Tbsp Hot Water

Makes a dozen muffins

Adapted from:

Start by preheating your oven to 425 F. Line your muffin pan with paper liners or spray the pan with Pam Spray. In your stand mixers bowl fitted with the paddle attachment mix together the softened butter, vegetable oil and both sugars until smooth and well combined on a medium speed, about 2 minutes. While it is still mixing add the eggs one at a time.
Turn the mixer on a lower speed and add the vanilla, baking powder, baking soda, salt, cinnamon and nutmeg until just combined. Mix in half of the flour, then half of the milk, then the rest of the flour followed by the remaining milk.
Using an ice cream scooper fill each muffin tin up to the top with batter, smoothing it out with the back of a spoon. Bake the muffins for 15 minutes or until they are golden brown and spring back to touch.
Let them cool 5 minutes in the pan and then another 10 minutes out of the pan on a baking rack. While they are cooling you can make the glaze.
In a small bowl sift in the powdered sugar, add the melted butter, vanilla and hot water. Stir with a spoon until smooth.
Dip each muffin top directly down into the glaze, spin it around on it's side so it can cover the edges and let any access drip back off into the bowl. Place the glazed muffin back on the baking rack, be aware its going to drip more down the sides. Do this with every muffin two times allowing them to dry and harden a for about 5 minutes in between dips. Let them harden completely before storing them in a tupperware.
Enjoy!! - Nicole

Linked at:,,,,,,,,,,,,,,,,,,,, www.mizhelenscountrycottage, www.sweet2eatbaking.com,,,


  1. Oh my goodness, this is my kind of muffin!

  2. Those muffins look amazing! Thanks for linking up on Foodie Friends Friday!

  3. I'm sure I'd eat the entire batch... Yum. I'd love to have you come and share at Super Saturday Show & Tell today :) xoxo~ Ruthie

  4. Holy cow, these glazed muffins look so delicious! Just saw your link over at Six Sisters and thought I'd stop by :)

    I'd love for you to link up a few recipes at my weekend link party @The Weekend re-Treat

    Hope to see you there!

  5. Yum, these look so good!


  6. I bet these taste amazing!!! Thanks for sharing on Foodie Friends Friday!

  7. I love this idea! I make Jelly Donut cupcakes that are delicious, but taste more like cake donuts than glazed. I'll have to try glazing those babies sans jelly. Thanks for the inspiration!

  8. Making donut muffins have been on my baking to-do list for so long, I really need to try these out! Yours look great!!

  9. I love these Muffins and wish I had one right now. Hope you are having a great Valentine Weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  10. These look tasty and remind me of my Donut Muffins I make with Cinnamon and Sugar topping.
    I will definitely have to try the glazed topping.


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