why make this recipe
Donut muffins are a delightful twist on traditional muffins. They capture the sweet, sugary goodness of donuts while maintaining the easy-to-eat shape of a muffin. Perfect for breakfast, snacks, or even as a sweet treat, these muffin delights are fluffy, flavorful, and dipped in a scrumptious glaze. They are sure to please both kids and adults alike!
how to make Donut Muffins
Ingredients:
- 1/4 cup butter, softened
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 2 eggs
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 2/3 cups flour
- 1 cup milk
- 3 tbsp butter, melted (for glaze)
- 1 cup powdered sugar (for glaze)
- 3/4 tsp vanilla (for glaze)
- 2 tbsp hot water (for glaze)
Directions:
- Preheat your oven to 425°F (220°C). Line a muffin tin with 12 muffin cups.
- In a large bowl, beat the softened butter, vegetable oil, granulated sugar, and brown sugar together until they are smooth.
- Add the eggs one at a time, mixing well after each addition. Next, mix in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla extract.
- Gradually add the flour and milk to the mixture, alternating between the two, until everything is just mixed together.
- Divide the batter evenly into the muffin cups. Bake for about 15-17 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for about 10 minutes. Meanwhile, prepare the glaze by mixing the melted butter, powdered sugar, vanilla extract, and hot water until smooth.
- Dip the tops of the muffins into the glaze twice for an extra sweet finish.
how to serve Donut Muffins
These donut muffins can be served warm or at room temperature. Enjoy them on their own or with a cup of coffee or tea. They also make a great treat for brunch or a cozy gathering with friends and family.
how to store Donut Muffins
To store donut muffins, keep them in an airtight container at room temperature for up to three days. You can also refrigerate them for a week. If you want to keep them longer, consider freezing them. Place the cooled muffins in a freezer-safe bag or container, and they will last for up to three months. Thaw them in the fridge overnight before enjoying.
tips to make Donut Muffins
- Ensure your baking powder and baking soda are fresh for the best rise.
- Experiment with your favorite spices, like cloves or allspice, for a unique flavor.
- For a fun twist, add chocolate chips or sprinkles to the batter before baking.
- Don’t overmix the batter; mix until just combined to keep the muffins fluffy.
variation
You can add different flavors like blueberry, chocolate, or even pumpkin spice by substituting some of the flour with fruit purees or chocolate chips. You can also make a nut-glaze by adding crushed nuts to the glaze mixture for added texture.
FAQs
1. Can I make donut muffins without eggs?
Yes, you can substitute the eggs with applesauce or mashed bananas for a vegan-friendly version.
2. Can I use whole wheat flour instead of all-purpose flour?
Yes, whole wheat flour can be used, but the texture may be denser. Consider mixing with all-purpose flour for a lighter muffin.
3. How can I make these muffins healthier?
You can reduce the sugar, use whole grain flour, or replace some butter with unsweetened applesauce. You can also add oats or nuts for added nutrition.
Donut Muffins
Ingredients
Muffin Batter
- 1/4 cup butter, softened
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 2 pieces eggs
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 2/3 cups flour
- 1 cup milk
Glaze
- 3 tbsp butter, melted
- 1 cup powdered sugar
- 3/4 tsp vanilla
- 2 tbsp hot water
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Line a muffin tin with 12 muffin cups.
- In a large bowl, beat the softened butter, vegetable oil, granulated sugar, and brown sugar together until smooth.
- Add the eggs one at a time, mixing well after each addition. Mix in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla extract.
- Gradually add the flour and milk, alternating between the two, until just mixed.
- Divide the batter evenly into the muffin cups.
Baking
- Bake for about 15-17 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for about 10 minutes.
Glaze
- Prepare the glaze by mixing the melted butter, powdered sugar, vanilla extract, and hot water until smooth.
- Dip the tops of the muffins into the glaze twice for an extra sweet finish.