Donut Muffins

These easy donut muffins taste just like donut holes! Soft, flavorful, and topped with simple glazes—perfect for breakfast or brunch.

If a donut and a muffin had a baby, this would be it. These donut muffins are soft, sweet, and perfectly bite-sized — everything you love about donut holes, but without the hassle of frying.

They’re one of those recipes that disappear fast in my house. You know the kind… you grab one “just to try it,” and suddenly you’ve eaten four while standing at the kitchen counter.

The best part? You can customize them with different glazes and flavors, so they never get boring.

Let’s make them.

How To Make Donut Muffins

Ingredients

• 1/3 cup shortening (Make sure you use shortening, not margarine.)
• 1/2 cup sugar
• 1 egg
• 1-1/2 cups flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 3/4 cup milk
• 1/2 tsp butter flavor extract
• 1/2 tsp vanilla extract

Directions:

1. In a mixing bowl, mash together the shortening and sugar.
2. Add the egg and whisk it all up until it is smooth.
3. Add the flour, baking powder, salt and nutmeg into the bowl.
4. Pour in the milk, butter extract and vanilla extract. Mix the batter with a whisk until it is smooth.
5. Drop the mixture into 24 oiled mini muffin cups about 2/3 full.
6. Bake the muffins at 350 for 15-18 minutes, the tops my still look pale. Remove them from the oven and allow them to cool.

Donut Muffin Glazes

Choose your favorite… or make all three.

CHOCOLATE

• 2 Tablespoons unsalted butter
• 1 Tablespoon milk
• 1 teaspoon light corn syrup
• 1/2 teaspoon vanilla extract
• 1 ounce bittersweet chocolate, chopped
• 1/2 cup sifted confectioners’ sugar

1. Combine butter, milk, corn syrup, and vanilla in a small glass bowl and microwave until melted.
2. Add the chocolate and sugar and whisk until smooth.
3. Dip tops of muffins into glaze. Allow glaze to set for 30 minutes before serving.

STRAWBERRY

• 2 Tablespoons unsalted butter
• 1 Tablespoon milk
• 1 teaspoon light corn syrup
• 1/2 teaspoon strawberry extract
• 1/2 cup sifted confectioners’ sugar
• a few drops pink food coloring

1. Combine butter, milk, corn syrup, and strawberry extract in a small glass bowl and microwave until melted.
2. Add the sugar and whisk until smooth.
3. Add food coloring and stir until desired color is reached.
4. Dip tops of muffins into glaze. Allow glaze to set for 30 minutes before serving.

VANILLA

• 1 Tablespoon milk
• 1/4 teaspoon vanilla
• 1/2 cup sifted confectioners’ sugar

1. Mix all ingredients together until smooth.

Easy Flavor Variations

Chocolate Donut Muffins: Add a few teaspoons of cocoa powder to the batter.

Cinnamon Sugar Donut Muffins: Dip warm muffins in melted butter, then roll them in a cinnamon-sugar mixture for that classic donut shop flavor.

Tips for the Best Donut Muffins

• Glaze once the muffins are cool so it sets nicely instead of melting off.
• Don’t over mix the batter — it keeps the muffins tender.
• Nutmeg is the secret ingredient that gives them that true “donut” flavor.

Whether you’re making these for a weekend treat, a holiday breakfast, or just because you’re craving something sweet, these donut muffins are always a good idea.

Just don’t blame me when you go back for seconds… and thirds.