Donut Muffins

All the flavor of a spice cake donut in muffin form! These donut muffins are soft and crumbly and packed with flavor. 

Donut muffins are a perfect grab-and-go breakfast or an indulgent relaxing morning go to. For more must-make muffins try Oatmeal Muffins, Banana Nut Muffins, or Double Chocolate Muffins. 

These portable donut muffins are simply delectable. They have that cake donut texture that makes them utterly dunk-able, and a sweet glaze for the irresistible factor. Just think cinnamon and sugar apple spice donut. 

 

They are perfect for those family breakfasts, or they can be made ahead for a quick grab-and-go. The kids love to pair these with a nice cold glass of milk, or if we’re feeling especially fancy, some hot apple cider! 

 

While the apples are optional, I love including them. They add a bit of tart, give some texture, and break up the sweetness of this decadent donut muffin. These are sure to be a big hit at your house—they are at mine!

PREP. Preheat the oven to 425°F. Lightly grease a standard muffin tin, or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.

WET INGREDIENTS. In a medium-sized mixing bowl, cream together the butter, vegetable oil, sugars and vanilla till smooth. Add the eggs, beating to combine.

DRY INGREDIENTS. Stir in the baking powder, baking soda, nutmeg and salt.

FLOUR + MILK. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

BAKE. Spoon the batter evenly into the prepared pan, filling the cups nearly full. Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.

COOL. Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they’re cooling, melt the butter for the topping (this is easily done in the microwave).

Glaze: Whisk together the glaze ingredients in a bowl. You can either spoon the glaze on top of the muffins, or just dunk the muffin tops straight into the bowl of glaze. 

 

SERVE warm, or cool on a rack and wrap airtight. STORE for a day or so at room temperature in a covered container.

To FREEZE, wrap each muffin in plastic wrap and then place all of them in a freezer safe bag. They should last for about 3 months. Let them thaw until they reach room temperature and then you can warm them in the microwave for 15 seconds or so to get that freshly baked taste.