Happy National Glazed Donut Day!! In honor of this holiday, I baked up some mini glazed donut muffins! These pop-able hybrids are everything I hoped for and more. And if you’re thinking a muffin can’t replace a donut, this recipe will prove you wrong.
I love the idea of glazed donut muffins. This recipe is super quick to put together as a fun add-on for breakfast or brunch. All the ease of making muffins with all the taste of a fresh donut! These muffins are baked at a high temp, so they have a crisp outer edge, like it was fried. The inside is a soft, cakey puff with a touch of vanilla & barely-there spice, which totally elevates the flavor of this delightful donut-muffin lovechild.
Not only is this mini glazed donut muffin recipe pretty versatile…
(adding different spices and flavorings to the batter), these muffins were the perfect size for dunking into a delicious, sweet, creamy glaze.
I also did not feel horrible eating more than one..unlike actual donuts. Hah!
I just can’t get enough of these!
I don’t know…they might actually be WAY better than a plain ol’ donut. Sorry glazed donut, upstaged on your own holiday! So sad for you!
Recipe adapted from King Arthur Flour
Mini Glazed Donut Muffins
For the Muffins:
- ¼ c butter
- ¼ c vegetable or canola oil
- ½ c sugar
- 1/3 c brown sugar
- 2 eggs
- 1 ½ tsp baking powder
- 1/4 tsp baking soda
- ½ tsp nutmeg
- ¼ tsp cardamom optional- I have a habit of adding cardamom to everything! You could definitely use cinnamon instead
- ¼ tsp salt
- 1 tsp vanilla extract
- 2 2/3 c flour sifted or mixed with a whisk
- 1 c milk
For the Glaze:
- 3 tbsp melted butter
- 1 1/3 c powdered sugar
- 1 tsp vanilla bean paste or extract
- 3-4 tbsp hot water
- Preheat the oven to 425°F.
- Grease min-muffin tin with shortening or vegetable oil.
- In the bowl of a mixer, cream the butter, oil and sugars until smooth.
- Add eggs and beat until fully incorporated.
- Stir in the baking powder, baking soda, spices, salt and vanilla.
- With the mixer on low speed, gently add in about a third of the flour and stir until mostly worked in. Then add about a third of the milk; mix in. Continue to alternate while mixing (stopping for an occasional scrape down) until all of the milk and flour are in the batter.
- Once the last of the ingredients are in, do not over mix.
- Using a two-tablespoon size cookie scoop, place one scoop of batter into each cavity. Or, if you don't have this size scoop, fill the cavity most of the way, leaving a little bit of room.
- Bake the muffins for 7-10 minutes (they were perfect for me at 8min), until golden brown and a toothpick or cake tester comes out clean.
- Remove muffins from the pan and place onto a metal rack to cool.
- In a deep bowl, mix the glaze ingredients.
- Dip muffins into the glaze and allow the glaze to harden.