I love how these muffins capture the nostalgic flavor of an old-fashioned donut without needing to fry anything. I get the same tender texture and sweet, crackly glaze, but with much less mess.
I also appreciate how quick and straightforward the batter is. I mix everything in one bowl, bake for under 20 minutes, and dip them in a simple glaze. The nutmeg and cinnamon give them that unmistakable donut-shop aroma that fills my kitchen while they bake.
They are perfect for breakfast, brunch, or an afternoon snack with coffee. I like serving them slightly warm when the glaze has just set for the best texture.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the muffins:
1/4 cup (1/2 stick) butter, at room temperature 1/4 cup vegetable oil 1/2 cup granulated sugar 1/3 cup brown sugar 2 eggs 1 1/2 teaspoons baking powder 0.5 teaspoon baking soda 1/2 teaspoon nutmeg 1 teaspoon cinnamon 1/2 teaspoon salt 1 teaspoon vanilla extract 2 2/3 cup flour 1 cup milk
For the glaze:
3 tablespoons butter, melted 1 cup powdered sugar 3/4 teaspoon vanilla 2 tablespoons hot water
Directions
I start by preheating my oven to 425°F and lining a 12-cup muffin tin with paper liners.
In a large bowl, I beat together the butter, vegetable oil, granulated sugar, and brown sugar until the mixture is smooth and creamy. I add the eggs one at a time, mixing well after each addition. Then I stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla extract.
Next, I add the flour and milk in alternating portions. I stir in one-third of the flour, followed by one-third of the milk, and repeat until everything is combined. I make sure not to overmix so the muffins stay tender.
I divide the batter evenly among the muffin cups and bake them for 15 to 17 minutes, or until a toothpick inserted into the center comes out clean. I let them cool in the pan for about 10 minutes, then transfer them to a wire rack.
While the muffins cool slightly, I prepare the glaze by mixing the melted butter, powdered sugar, vanilla, and hot water in a small bowl until smooth.
I dip the top of each muffin into the glaze, letting the excess drip back into the bowl. After the glaze sets, I dip them once more for that classic donut-style finish. I let the glaze harden before serving.
Servings And Timing
This recipe makes 12 muffins.
Prep time: about 15 minutes Bake time: 15–17 minutes Cooling and glazing time: about 15 minutes
Total time: approximately 45 minutes
Variations
I sometimes roll the warm muffins in a cinnamon-sugar mixture instead of glazing them for a more traditional cake donut feel.
When I want extra texture, I add a light sprinkle of coarse sugar on top of the glaze before it sets.
For a richer flavor, I swap part of the milk for buttermilk, which gives the muffins a slight tang and even softer crumb.
If I feel creative, I add a small amount of maple extract to the glaze for a maple donut twist.
Storage/Reheating
I store the muffins in an airtight container at room temperature for up to 2 days. If I need to keep them longer, I refrigerate them for up to 5 days, though I find they are best fresh.
To freeze, I place the unglazed muffins in a freezer-safe container for up to 2 months. I thaw them at room temperature and glaze them after thawing for the best texture.
If I want to enjoy them warm, I microwave a muffin for about 10 seconds to soften it slightly before serving.
FAQs
Can I make these muffins ahead of time?
Yes, I often bake them a day in advance. I prefer to glaze them the day I plan to serve them so the tops stay fresh and slightly crisp.
Can I use only butter instead of oil?
I can, but I find that using both butter and oil gives the best balance of flavor and moisture. Using only butter may make them slightly less tender.
Why should I avoid overmixing the batter?
I avoid overmixing because too much stirring can make the muffins dense and tough instead of soft and cake-like.
Can I make these without liners?
Yes, I can grease the muffin tin well instead of using liners. I make sure to coat each cup thoroughly so the muffins release easily.
How do I know when the muffins are done?
I insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, I know they are ready to come out of the oven.
Conclusion
I love how these old-fashioned donut muffins bring classic comfort to my kitchen with minimal effort. They have all the flavor of a traditional cake donut, topped with a sweet glaze that sets beautifully. Whether I serve them for breakfast, brunch, or a simple snack, they always disappear quickly and leave everyone asking for more.
Homemade Old-Fashioned Donut Muffins featuring a tender crumb, classic cinnamon spice, and sweet vanilla glaze. A comforting American treat that’s quick to bake and impossible to resist.
Author:Ella
Prep Time:15 minutes
Cook Time:17 minutes
Total Time:32 minutes
Yield:12 muffins
Category:Snack
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
For the Muffins:
1/4 cup (1/2 stick) butter, at room temperature
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 eggs
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1 teaspoon cinnamon
0.5 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk
For the Glaze:
3 tablespoons butter, melted
1 cup powdered sugar
3/4 teaspoon vanilla extract
2 tablespoons hot water
Instructions
Preheat oven to 425°F (220°C) and line a 12-cup muffin tin with liners.
In a large bowl, beat together butter, vegetable oil, granulated sugar, and brown sugar until smooth and creamy.
Add eggs one at a time, beating well after each addition.
Mix in baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla extract.
Stir in one-third of the flour, followed by one-third of the milk. Repeat until all flour and milk are incorporated. Do not overmix.
Divide batter evenly among the prepared muffin cups, filling about 3/4 full.
Bake for 15–17 minutes, or until a toothpick inserted in the center comes out clean.
Cool muffins in the pan for 5–10 minutes, then transfer to a wire rack.
In a small bowl, whisk together melted butter, powdered sugar, vanilla, and hot water until smooth.
Dip the top of each muffin into the glaze, allowing excess to drip off. Let glaze set, then dip again for a thicker coating.
Allow glaze to harden before serving.
Notes
Do not overmix the batter to keep muffins tender.
Double dipping creates a bakery-style thick glaze.
Best enjoyed fresh, but can be stored in an airtight container for up to 2 days.
Add a cinnamon-sugar coating instead of glaze for a different twist.
