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
Glazed Buttermilk Doughnut Muffins
Glazed Buttermilk Doughnut Muffins ~ these sweet muffins have the texture of the perfect cakey doughnut!
Servings: 12 muffins
Ingredients
- 1/4 cup unsalted butter, at room temperature
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoons ground nutmeg, or more, 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 425°F.
- 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.
Nutrition
Serving: 1 muffin · Calories: 339 kcal · Carbohydrates: 57 g · Protein: 5 g · Fat: 10 g · Saturated Fat: 4 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 3 g · Trans Fat: 0.2 g · Cholesterol: 44 mg · Sodium: 207 mg · Potassium: 138 mg · Fiber: 1 g · Sugar: 35 g · Vitamin A: 205 IU · Vitamin C: 0.01 mg · Calcium: 67 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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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!