Glazed Buttermilk Doughnut Muffins

If you love an old-fashioned cake doughnut, these are for you. The buttermilk gives the muffins that soft, tender crumb, and the glaze sets up sweet and slightly crackly on top. You get all the best parts of a glazed doughnut in a much easier muffin.

➡ My doughnut themed bakes are a big deal here in the Great Island kitchen and this little muffins started it all off. If you like this idea you need to try my Glazed Old Fashioned Doughnut Cake too!

What makes a doughnut muffin taste like a doughnut?

➡ Buttermilk does more than add moisture. Its acidity helps create a soft, tender crumb with that slight tang you get in an old-fashioned cake doughnut. It works with the baking soda to give the muffins a nice rise, too.

➡ Nutmeg is one of those background flavors you may not consciously notice, but you’d miss it if it weren’t there. It’s a classic flavor in all doughnuts and gives these muffins that unmistakable doughnut-shop taste. I love to grate mine fresh ~ the aroma is incredible.

Muffin glazing technique

These muffins rise beautifully with high domed tops, which gives you plenty of surface area for the glaze. I dip them twice for a nice thick coating.

1. Make sure your muffins are completely cool before glazing.
2. Put the glaze into a small deep bowl.
3. Dip the muffin top down into the bowl and lift straight up.
4. Let the excess glaze drip off and then set on a rack to dry.
5. You can give them a second dip for a richer glaze.

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Glazed Buttermilk Doughnut Muffins

4 from 26 votes

These easy buttermilk doughnut muffins have a tender cake-doughnut crumb, a hint of nutmeg, and a thick vanilla glaze.

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Prep Time:10 minutes minutes

Cook Time:17 minutes minutes

Total Time:27 minutes minutes

Servings: 12 muffins

Equipment

• muffin pan
• paper muffin liners

Ingredients

 

US CustomaryMetric

• 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, at room temperature
• 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

• preheat your 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 completely on a rack before glazing.
• 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.

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Course: Breakfast

Cuisine: American

Author: Sue Moran

Keyword: baking, breakfast, doughnuts, fall, muffins

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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