Glazed Doughnut Muffins

I love finding new dessert recipes! Muffins are one of those desserts that are flavorful but not overtly sweet and I love that you don’t ever have to make up any icing. However, I like the compromise of these with the thin coating of glaze to give it that kiss of sugary sweetness without overwhelming your palette with an in-your-face sugar coma. Which I’m ok with on some days. I’m definitely a sugar addict, so I have to try and tone it down sometimes.

I’ll just go ahead and admit that I was spooning up the glaze and eating it…yeah I’m still like a small child. My Moe and Papa had an old-fashioned crystal sugar bowl with a spoon in it, and when I was little and no one was around I used to sneak a few spoonfuls of straight sugar and then go about my business. Well now that I’ve aired out my dirty little secret let’s get to the recipe!

Glazed Doughnut 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 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp ground nutmeg
  • 1 tsp cinnamon
  • 3/4 tsp salt
  • 1 tsp vanilla
  • 2 2/3 cups all-purpose flour
  • 1 cup milk


  • 3 tbsp butter, melted
  • 1 cup powdered sugar, sifted
  • 3/4 tsp vanilla
  • 2 tbsp hot water

Preheat oven to 425 F. Line 12 muffin cups with muffin liners.

In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars until smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with flour.

Spoon batter into muffin liners filling all the way. Bake until muffin tops are a pale golden and springy to the touch for about 15 minutes. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.

To make the glaze combine all ingredients in a medium mixing bowl. Whisk until smooth.

When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden then serve. Doesn’t that just make your mouth water a little? I had to capture the drizzling glaze. It’s just so pretty!

I found this recipe over at Sweet Peas Kitchen. She did a wonderful job with these! They are a very kid friendly recipe. My girls ate them up!

Izzy is trying to offer the neighbors kitten some muffin. Silly girl.

This is about as much cooperation as I got from Lailah.

Ya know, she got important business to attend to. Can’t be standing around getting pictures taken by Momma! At least she gently placed the muffin on the ground and didn’t throw it.



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