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
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.
Love the double dipping!
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?
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!
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.
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.
Wow, these look amazing!!! I always forget about muffins. I should totally make these soon 🙂
OMG UNFAIR, Sue. That up there is muffin porn. I’m reporting you. 🙂 *drool*
Double-dipping your doughnuts?? Oh, my goodness!! Sounds amazing (;-D)
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.
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.