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
Glazed Buttermilk Doughnut 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
Don’t forget to pin these Glazed Buttermilk Doughnut Muffins
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!