Glazed Buttermilk Doughnut Muffins

Glazed Buttermilk Doughnut Muffins ~ these sweet muffins have the texture of the perfect cakey doughnut!

Nutmeg is the secret to the doughnut flavor!

These muffins rise beautifully with perfect domed tops that practically beg to be drenched in glaze. I was only too happy to oblige.

Dip them twice to make sure you get a nice thick layer of the stuff.


If you love these muffins you’ll also love my APPLE CIDER DOUGHNUT CAKE ~ it’s a fluffy moist bundt cake with the flavor of your favorite fall spiced doughnuts.

~~~adapted from King Arthur Flour

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3.81 from 21 votes

Glazed Buttermilk Doughnut Muffins

Yield 12 muffins
Author Sue Moran

Ingredients

  • 1/4 cup unsalted butter at room temperature
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 to 1 1/4 teaspoons ground nutmeg to taste (I used freshly grated)
  • 3/4 teaspoon salt
  • 2 2/3 cups all-purpose flour
  • 1 cup buttermilk you can use regular milk

glaze

  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 2 cups sifted confectioner’s sugar

Instructions

  • Set oven to 425F
  • Cream the butter, oil and sugars together. Add in the eggs, one at a time. Then add the vanilla. Beat well.
  • Whisk the dry ingredients together, and add them, alternately with the buttermilk, to the butter and eggs. Begin and end with the dry ingredients.
  • Grease your muffin tin and fill the cups. They will be full.
  • Bake for 15-17 minutes, just until a toothpick inserted in the center comes out clean. Don’t over bake.
  • Remove the muffins from the pan and cool on a rack.
  • Dip the cooled muffins, top down, into the glaze, swirling it around a bit to insure you get a good coating. Set them back on the rack. After you’ve dipped all the muffins, go around and dip them a second time.
  • To make the glaze, heat the milk in a small saucepan and then, off the heat, add the extract and sugar, whisking into a smooth glaze.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.


Don’t forget to pin these Glazed Buttermilk Doughnut Muffins

Glazed Buttermilk Doughnut Muffins ~ these sweet muffins have the texture of the perfect cakey doughnut! #breakfast #muffins #doughnuts #recipe #easy #brunch #cake #dessert #baking #glazed #buttermilk

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24 Comments

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  • Reply
    Stephie Scatie
    October 19, 2020 at 5:33 am

    5 stars
    Hi. I love your recipes. Cant wait to try these. I was wondering can oat flour (as in your donut bundt cake) can be substituted for some of the regular flour here ? If so, how much ? We love the donut bundt cake but I didn’t have enough oat flour on hand … thanks !!

    • Reply
      Sue
      October 19, 2020 at 5:57 am

      I would say you could substitute up to a cup of oat flour here Stephie.

      • Reply
        Stephie Scatie
        October 19, 2020 at 6:59 am

        5 stars
        Thank you for responding so quickly !!

  • Reply
    Andie
    January 19, 2016 at 6:17 pm

    5 stars
    These rock!

  • Reply
    Joan
    March 15, 2014 at 4:25 pm

    5 stars
    Just found this today via a link from facebook and made them immediately. Hubby and I don’t care for Dunkin nor cake donuts usually but these were great muffins. Thanks so much for satisfying our sweet tooth.

    • Reply
      Sue
      March 15, 2014 at 5:44 pm

      Thanks so much for the feedback, Joan!

      • Reply
        Bonnie Pierce
        January 8, 2018 at 6:27 am

        5 stars
        Made them
        This morning. Absolutely delightful. Halved the batch and dipped tops in salted kerrygold melted butter before glazing. Also added one shake of cinnnamon to glaze and a teaspoon of strawberry jam just to be weird.

        • Reply
          Sue
          January 8, 2018 at 6:48 am

          You’ve just made my mouth water 😉

  • Reply
    ninagail
    October 5, 2013 at 9:20 pm

    5 stars
    I made these last year. My advice, don’t! Could not stop eating them. If you like cake donuts, you will devour these. Great recipe and so easy to make. Thanks for sharing. Wonderful as always

  • Reply
    gigiofca
    May 14, 2013 at 6:05 am

    Sue, these are just so gorgeous!

  • Reply
    Janet
    January 31, 2013 at 6:33 pm

    5 stars
    I should definitely say I’m impressed with your blog. These are amazing!

  • Reply
    grace
    January 26, 2013 at 4:39 pm

    i got addicted to dunkin donuts when i lived in ny, but they’re so few and far between down here in va–we’re talking serious withdrawal! love this idea for muffins, sue.

  • Reply
    Krystle (Baking Beauty)
    January 25, 2013 at 10:38 pm

    There are always donuts in our house. This muffin version looks to die for!

  • Reply
    Vicki Bensinger
    January 25, 2013 at 1:08 pm

    Wow these really do make a beautiful dome when rising. The minute I saw the glaze on these donut muffins I started salivating. Beautiful muffins. Leave it to King Arthur to come up with this yummy recipe. Thanks for sharing it.

  • Reply
    Magnolia Verandah
    January 25, 2013 at 2:01 am

    Love the double dipping!

  • Reply
    Bites from life with the barking lot
    January 25, 2013 at 4:06 am

    Oh my, your post takes me back to trips to Vermont and the local Dunkin Donut store. What a rush to walk in. These look really good and I’d imagine the butter and the oil would make a light muffin….I’m a sucker for glazes. I’ve gotta try these. Thanks!

  • Reply
    Kate
    January 25, 2013 at 3:43 am

    Mmmm. A doughnut disguised as a muffin. Brilliant! I just saw a travelogue from Sweden and apparently they are yet another culture absolutely religious about their afternoon pastry and coffee break. Your muffins will have to be part of my further education.

  • Reply
    Alison Burtt
    January 25, 2013 at 2:21 am

    This is the sort of thing that makes me so happy I keep powdered buttermilk on hand. Guess what I’m making tomorrow for breakfast?

  • Reply
    Averie @ Averie Cooks
    January 25, 2013 at 1:24 am

    This is crazy but I have a carton of buttermilk for another recipe I made for next week. And then I was going to make donuts with the rest. But then thought well lots of people dont have donut pans. And so almost made muffins. But have a carrot cake going. But now I want these muffins. Sue they’re stunning!

    And Dunkin’. When I lived in Chicago they were like on every block. I actually have been in CA for 10 years and didnt notice their absence! I do miss Krispy Kreme, but there are a few, very limited ones. But not like the South where they’re everywhere.

  • Reply
    Amy @ Elephant Eats
    January 24, 2013 at 11:56 pm

    Wow, these look amazing!!! I always forget about muffins. I should totally make these soon 🙂

  • Reply
    shannon weber
    January 24, 2013 at 10:41 pm

    OMG UNFAIR, Sue. That up there is muffin porn. I’m reporting you. 🙂 *drool*

  • Reply
    Linda L.
    January 24, 2013 at 10:24 pm

    Double-dipping your doughnuts?? Oh, my goodness!! Sounds amazing (;-D)

  • Reply
    Amy
    January 24, 2013 at 8:27 pm

    Oh my gosh, these look amazing. Old-fashioned buttermilk doughnuts are my favorite type of doughnut, and if I had to pick, doughnuts are my favorite type of food. Unfortunately there are things like social norms that make it unacceptable for me to eat one every day but how I wish I could! These look so good, and I love how you baked them–all the doughnut flavor, more acceptable to eat them more often. King Arthur’s website is so great for recipes, aren’t they? Anyway, definitely bookmarking these.

    • Reply
      Sue/the view from great island
      January 25, 2013 at 12:23 am

      I do love the King Arthur website, and one day I’m going to make a pilgrimage to their store in New Hampshire. Don’t tell anyone, but my favorite food just might be doughnuts, too.

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