Glazed Donut Muffins

After a late night with some of our friends, I got up the next morning to make breakfast for those that crashed at our house instead of driving home (we’re very responsible when it counts).  I had been craving glazed donuts and thought that glazed donut muffins might just hit the spot.  I was right!  They’re cinnamon-y and nutmeg-y and covered in a vanilla glaze.  Everyone agreed they were quite the breakfast.

I made a dozen medium muffins and then 24 mini muffins.  The minis went a lot faster, since they’re about a bite each.  I put out a bowl of the glaze after I had glazed the larger ones and let people dip the minis as they ate them.  I would highly recommend doing the minis if you are going to have a buffet of some sort for breakfast, but the large were just as tasty and perfect for putting on a plate with eggs and bacon.

Recipe – Makes 24 medium muffins


1/4 c butter

1/4 c vegetable oil

1/2 c granulated sugar

1/3 c brown sugar

2 eggs

1 1/2 t baking powder

1/4 t baking soda

1/2 t ground nutmeg

1 t cinnamon

3/4 t salt

1 t vanilla extract

2 2/3 c flour

1 c milk


1 c powdered sugar

1/2 t vanilla extract

3 T butter, melted

2 T hot water


  1. Pre-heat your oven to 425°
  2. Cream together the brown and granulated sugars, butter, and oil until smooth.
  3. Add the eggs in one at a time.
  4. Turn down the mixer to low speed and add the baking powder, baking soda, cinnamon, nutmeg, salt, and vanilla.
  5. Alternate the flour and milk as you add them to the mix, starting and finishing with the flour.
  6. Divide the muffin batter between the muffin tins, about 3/4 of the way to the top.
  7. Bake 15 to 17 minutes, until a toothpick comes out clean and the tops are golden brown.
  8. Allow to cool for 20 minutes, 10 in the pan and 10 out of the pan on a wire rack.
  9. Meanwhile, make the glaze by whisking the powdered sugar, butter, water, and vanilla extract together in a small bowl.
  10. Dip the tops in the glaze and allow to cool completely before dipping them again.  You’ll want two or three coats of glaze.
  11. Allow the tops to harden before serving.

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