Glazed Buttermilk Doughnut Muffins ~ these sweet muffins have the texture of the perfect cakey doughnut!
If you’re in the mood for the cozy comfort of a doughnut but want something a little easier to whip up, these Glazed Buttermilk Doughnut Muffins are just the thing. They’re soft, tender, and have all the classic flavors of your favorite old-fashioned doughnuts, but with the simplicity of a muffin. Plus, they’re topped off with a sweet, sugary glaze that makes them irresistible. Perfect for breakfast, brunch, or a sweet snack, these doughnut muffins are sure to become a new favorite in your baking rotation.
related: Glazed Old Fashioned Doughnut Cake
Buttermilk gives these muffins great flavor and a tender crumb. A touch of nutmeg is the secret to the ‘doughnut’ flavor, so don’t skip it! I love to grind mine fresh, the aroma is incredible.
These buttermilk doughnut 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 other doughnut inspired cakes and muffins:
- Glazed Chocolate Doughnut Cake
- Apple Cider Doughnut Cake
- Baked Apple Cider Doughnuts ~ New York Times Recipe
- Apple Cider Doughnut Loaf Cake
- Powdered Sugar Doughnut Cake
- Pumpkin Doughnut Muffins
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Glazed Buttermilk Doughnut Muffins
Ingredients
- 2 1/4 cup all purpose flour, at room temperature
- 3/4 tsp nutmeg
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sugar
- 1 cup sour cream
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
for the glaze
- 2 cups powdered sugar
- pinch of salt
- 1/4 tsp vanilla extract
- 5-7 Tbsp water, to thin
Instructions
- Line a 12-cup muffin tin with muffin tin liners. Set aside.
- In a medium mixing bowl, whisk together the flour, nutmeg, baking powder, baking soda, and salt. Set aside.
- In another small mixing bowl, combine the sugar, sour cream, vegetable oil, eggs, and vanilla extract. Whisk well until smooth.
- Add the wet ingredients to the dry ingredients and fold the batter together gently just until everything is evenly incorporated and there are no dry streaks of flour left.
- Divide the batter into the 12 muffin tins. Let the batter rest at room temperature for around 15-20 minutes.
- Meanwhile, preheat oven to 400F.
- Bake the muffins for about 15-18 minutes until the muffins are risen and starting to turn golden brown on top.
- Allow the muffins to cool in the pan for a few minutes before carefully removing them from the pan and placing them on a baking rack to finish cooling.
- To make the glaze, whisk together the powdered sugar, salt, vanilla extract and water to make a thin, runny glaze. You may have slightly more than you need to glaze the muffins, but it's much easier to dip them in the glaze if you have a little extra.
- 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 for the glaze to set before enjoying.
Nutrition
Don’t forget to pin these Glazed Buttermilk Doughnut Muffins
This was a great recipe. I added glaze to the bottom of the muffins and they reminded me of donut sticks! Next time I will try baking them in a mini loaf pan and cover them with glaze.
You have to try my Glazed Old Fashioned Doughnut Cake
Does this glaze harden? I bake for our outdoor coffee group every Sunday and it will be easier to pass around and eat with a hardened glaze.
PS love Madison – our daughter and son in law are moving back in Sept – can’t wait to go to the best farmers market again when we visit!
Yes, the glaze hardens. It doesn’t get literally hard, but it’s firm and not sticky. Hope to see you at a future farmers market!!
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 !!
I would say you could substitute up to a cup of oat flour here Stephie.
Thank you for responding so quickly !!
These rock!
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.
Thanks so much for the feedback, Joan!
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.
You’ve just made my mouth water 😉
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
Sue, these are just so gorgeous!
I should definitely say I’m impressed with your blog. These are amazing!
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.
There are always donuts in our house. This muffin version looks to die for!