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
These donut muffins 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 doughnut-muffin lovechild.
- 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
- 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.
Recipe adapted from: KingArthurFlour