Glazed Donut Muffins

Glazed Donut Muffins
 Healthier and just as pretty as a donut, Glazed Donut Muffins are heavenly!

Glazed Donut Muffins

We enjoy hosting many of our family and friends during the busy summer months. We like to serve a little something extra for breakfast, pancakes, waffles, or muffins are always a good choice.
These yummy muffins taste like doughnuts and require a lot less preparation.  Mix them up, and spoon the batter into a muffin pan.  While Glazed Donut Muffins are baking, I scramble some eggs, squeeze some juice, and then serve breakfast with love. 
I also like to take them to friends with fresh fruit for a luncheon or when a sick mama needs some tender loving care, they are always appreciated. You’ll find these muffins are just magical!
In a medium mixing bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and hot water until smooth.  When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden.  Now repeat again, giving them a double dip, just for good measure!
5 from 1 reviews
Glazed Donut Muffins
Faster than a trip to the donut shop, these muffins are best served fresh out of the oven swirled in vanilla glaze...double glaze them for good measure!
Serves: 12 muffins
For Batter:
  • ¼ cup butter
  • ¼ cup canola oil
  • ½ cup granulated sugar
  • ⅓ cup brown sugar
  • 2 large eggs
  • 1-1/2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon ground nutmeg
  • 1 teaspoon cinnamon
  • ¾ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2-2/3 cups all-purpose flour
  • 1 cup milk
For Glaze:
  • 3 tablespoons butter, melted
  • 1 cup confectioners' sugar
  • ¾ teaspoon vanilla
  • 2 tablespoons hot water
  1. Preheat the oven to 425 degrees.
  2. Lightly grease a standard muffin tin or line with 12 paper muffin cups.*
  3. In a medium mixing bowl cream together the butter, oil and sugars till smooth.
  4. Add the eggs, beating to combine.
  5. Stir in the baking powder baking soda, nutmeg, cinnamon, salt and vanilla.
  6. Stir the flour into the butter mixture alternately with the milk, combining thoroughly.
  7. Spoon the batter into the prepared pan, filling the cups nearly full.
  8. Bake the muffins for 15 to 17 minutes or until they are pale golden brown and a toothpick inserted into the center muffins comes out clean.
  9. *Consider spraying paper liners with a non-stick spray so muffins separate from them easily.
Serve warm or cool on a rack or wrap them up, airtight.  Muffins will keep at room temperature for about a day.  Makes 12.
Go ahead, make some magic muffins at your house!  Thanks for visiting me.

About The Author


Renée is passionate about making and sharing ALL things delicious! Her happy place really is her kitchen where she loves whipping up memories with her family and friends. Raised in sunny Southern California she's spent her adulthood in Idaho, both sides of her great state. She's married to an amazing man, and together they have 5 children, who gave them five more, and now they have 28 grandchildren. So there’s always a reason to cook and celebrate around their place!


  1. Debbie

    I love the idea of the taste sensation of a doughnut without the fried dough. The cinnamon-nutmeggy tastes is one of my older daughter’s favorites. She would love these.

    I’ll bet they would be good as mini muffins and in a brunch buffet.

  2. Yvonne @ StoneGable

    Renee, These muffins will be on the menu for sure!!!!! I will get lots of kisses from my family! Thanks for sharing this great yummy treat at ON THE MENU MONDAY!

  3. soulstyle

    These look SO amazing, thank you for sharing!

  4. Julie

    These look so so good! What a great treat for friends and family. Sending hugs from the midwest!!!

  5. Christine

    Yummy! Makes me wish I wasn’t so much of a night owl so I could come over for breakfast!!!

  6. The Café Sucré Farine

    I can see Renee, how these would be a HUGE hit! You always have something fun and delicious! Oh, I forgot, magical!

  7. Jacqueline

    Sounds like the perfect morning! I am coming to visit! Of course I am going to take mine dipped in frosting – I am such a frosting girl. When I get everyone home, I need to try these. It would be dangerous to make them and consume them all myself!

  8. Erin

    These look wonderful! I love that you double dipped them! Just perfect =o)

  9. Cher' Shots

    Yum ~ one of the few times that double dipping is allowed! lol
    ‘hugs from afar’

  10. Pondside

    These sound yummy! I have only ever made doughnuts once and thought ‘never again’ as I don’t really like to fry. I will definitely give these a try.

  11. SavoringTime in the Kitchen

    What a wonderful way to start the day! Your family is very lucky to have to serving up wonderful breakfasts like this. A muffin that tastes like a donut and double-dipped sounds delicious!

  12. Cathy

    I love doughnuts, but never make them so this would be a special treat. In this circumstance double dipping is encouraged.

  13. Sarah

    Oh, my but these look delicious. I don’t think they are on my diet, but think I’ll make them anyway. LOL

  14. Sue

    The double dip puts these muffins over the top! 🙂


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