Glazed Donut Muffins Recipe

5 from 3 votes

Bake Glazed Donut Muffins ahead and enjoy the soft, donut-like texture all week long—sweetened just enough and quick to warm up for breakfast or snacking.

Prep Time15

Cook Time15

Cool Time10

Total Time40

Course: Breads & Muffins

Cuisine: American

Diet: Vegetarian

Servings: muffins

Calories: 354kcal

Author: Andrea

Ingredients

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
1 tsp ground nutmeg
1 teaspoon cinnamon
1/4 tsp pumpkin pie spice
3/4 tsp salt
1 1/4 teaspoon vanilla extract
2 2/3 cup all-purpose flour
1 cup milk (1% works great)
3/4 cup Granny smith apples cooked, 1/4'' cubes, optional

For the Glaze

3 tablespoons butter melted
1 cup powdered sugar
3/4 tsp vanilla
2 tbsp milk

For the Cinnamon Sugar Topping

1 tbsp butter melted
1/4 cup sugar
1 tbsp cinnamon

Instructions

Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). 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 helps them peel off the muffins cleanly.
In a medium-sized mixing bowl, cream together the butter, vegetable oil, sugars, and vanilla until smooth.
Add the eggs, beating to combine.
Stir in the baking powder, baking soda, nutmeg, and salt.
Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
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 center of one of the muffins comes out clean.
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).
Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon sugar. Or simply dip the tops of the muffins into the melted butter, then roll in the cinnamon sugar.

Notes

STORE Cinnamon Sugar Donut Muffins in a covered container at room temperature for a day or so. To FREEZE, wrap each muffin in plastic wrap, then place them in a freezer-safe bag. They’ll keep well for up to 3 months.

Let them thaw at room temperature, then REHEAT briefly in the microwave (about 15 seconds) to bring back that freshly baked texture. For best results, apply the glaze and cinnamon sugar topping after reheating.

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