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
- 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
When did you change the recipe ? They are buttermilk muffins and always used buttermilk not sour cream and they were made with half oil and half butter ? Is this an error here ??
Yes, there was a hiccup in the recipe card schema, the original recipe is back now.