Same old-fashioned flavor from the comfort of your own kitchen.
Everyone has a favorite donut. Whether yours is a maple bar or a jelly-filled, there’s no denying that there’s just something special about a simple sugary old-fashioned. While most donuts are made with yeast and plenty of rising time, Old-Fashioned Donuts rely on baking powder as their leavening agent which means they translate incredibly well to a baked muffin version with a cakey crumb and the same sugared glaze you know and love. That’s just what these easy muffins give you – that same old-fashioned flavor from the comfort of your own kitchen.
Instead of needing to chill, roll, and cut out a dough, all you need to do here is mix up a quick batter. It has the same sweetly spiced flavor as the donut, but the crumb is a bit less dense, though still cakey.
This will make twelve regular-sized muffins, and the baking time is pretty brief, about fifteen minutes.
While the texture and taste of the muffin itself might make you think of an old-fashioned donut, the thing that really brings it home is the simple glaze. While the donuts are cooling you just whisk together butter, vanilla, powdered sugar, and hot water…
… and then dunk all those muffin tops twice. Dunking them once and then letting the glaze harden before you go in to dunk again ensures that the glaze actually stands out. Waiting until they’re nearly room temperature helps too – you don’t want to run the risk of the glaze sinking right into the muffins so you miss out on that bite of sugary crust when you first bite into one!
Old-Fashioned Donut Muffins
Makes 12 muffins; 10 minutes prep, 15 minutes cook time
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
- 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
- Preheat oven to 425°F and line 12 muffin tins with liners.
- In a large bowl, beat together the butter, oil, and both sugars with an electric mixer until smooth.
- Beat in eggs, one at a time. Add baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.
- Stir in 1/3 of the flour, followed by 1/3 of the milk. Repeat with remaining flour and milk, taking care not to overmix.
- Divide batter evenly between the lined muffin cups. Bake until a toothpick inserted into the center comes out clean, 15-17 minutes.
- Cool for 10 minutes on wire rack while you make the glaze.
- In a small bowl, mix together the melted butter, powdered sugar, vanilla, and hot water until smooth.
- Dip the top of each muffin in the glaze, allowing the excess to drip back into the bowl. Allow glaze to harden, then dip once more. Enjoy!
Recipe adapted from My Kitchen Escapades.