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Old Fashioned Donut Muffins – these easy to make treats have a big vanilla flavor, a moist, fluffy crumb and a light glaze for a touch of added sweetness.
It’s no big secret that I love baked donuts. The chocolate cake donuts from Dunkin’ Donuts are my nemesis and like kryptonite to me. SO impossible to resist! However, I’m not so crazy about fried donuts (i.e. Krispy Kreme.) Deep fried donuts get a hard pass from me every time I’m offered one. I’m so grateful that there’s something in this world I don’t like to eat!
These old fashioned donut muffins remind me of a great cake donut complete with a sweet vanilla glaze. We’ve shared a few great recipes for homemade doughnuts over the years. One of my all-time favorites is these Baked Apple Cider Doughnuts covered in cinnamon and sugar. For the chocolate lover like me, try our Baked Chocolate Doughnuts with a simple glaze or rich chocolate icing. Yum!
We have a fool-proof recipe for sour cream donut muffins with beautiful domed tops.
This is an easy recipe with just two steps, and no mixer required. First combine the dry ingredients, then in a separate bowl whisk together the wet ingredients. The two mixtures are combined and blended just until moistened. Use a heaping large ice cream scoop to fill the muffin tin with batter then allow it to rest for 15 minutes before baking. If you don’t mess with the thick batter too much, and leave it in a mound, you’ll get beautiful domed tops every time!
Allow the donut muffins to cool a while before dipping in the glaze.
The muffins need to cool for 15 to 20 minutes before dipping in the glaze, but may be iced while slightly warm. If you’re not serving these immediately, the glaze will harden making the donut muffins easier to carry to their new home. You don’t have to share however, because these donut muffins will keep well for up to 3 days at room temperature. This recipe makes a dozen donut muffins, so probably enough to share, just saying.
The glaze should be thick enough to stay on top of the donut muffin, with minimal dripping down the sides.
Whisk the glaze ingredients together in a small, deep bowl. Dip the entire top of the muffin down into the glaze, taking care to stop just before the paper liner. Allow the excess glaze to drip back into the bowl then set the donut muffin upright on a cooling rack. If the glaze is the right consistency you’ll have just a few drips down the side. If there are a lot of runny drips, add a tablespoon or two of powdered sugar to thicken it up. The glaze will harden after about 30 to 45 minutes.
Can you freeze these donut muffins?
Yes you can! I recommend freezing them before adding the glaze, however. Make sure they are fully thawed before dipping in the icing.
Try these variations and change it up!
- Skip the vanilla glaze and brush the muffin top with melted butter. Immediately dip or sprinkle the muffin with a mixture of cinnamon and coarse sugar. Add 1 teaspoon ground cinnamon with the dry ingredients for more cinnamon flavor.
- This recipe calls for 1 tablespoon of vanilla extract. Substitute 1 teaspoon of almond extract for 1 teaspoon of vanilla and sprinkle sliced almonds on top. So good!
- You’re going to love this one – using a piping bag and small round decorating tip, fill the muffin with a teaspoon of your favorite jam. Instant jelly donut! If you don’t want to mess with a piping bag and tip, cut a cone shaped circle out of the top of the muffins. Fill with jam, then replace the cone on top. Use a knife to ice the top instead of dipping upside down.
- Add sprinkles to the glaze before it sets for a nice birthday or celebration treat.
- Mini chocolate chips work well in these muffins too! Add 1/2 cup mini chocolate chips to the batter, plus sprinkle a few on top of the muffins before baking. The addition of coarse sugar on top is very nice as well.
Can this recipe be used to make regular baked donuts in a doughnut pan?
Yes indeed! Scoop the batter into a piping bag or large ziplock baggie with a 1-inch hole cut in the corner. Pipe the batter into the doughnut pan wells and allow them to rest for 10-15 minutes. This recipe will make about 24 baked doughnuts instead of 12 donut muffins.
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These easy to make treats have a big vanilla flavor, a moist, fluffy crumb and a light glaze for a touch of added sweetness
- 2 ¼ cups all-purpose flour (298g)
- ½ teaspoon salt
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ cup granulated sugar (173g)
- 2 large eggs
- 1 cup sour cream (8-ounces)
- ½ cup unsalted butter, melted and cooled slightly (113g)
- 1 tablespoon vanilla extract
- 1 ½ cups powdered sugar (156g)
- 2 ½ tablespoons milk or cream
- 1/8 teaspoon vanilla extract
- Preheat oven to 400 degrees F. Lightly grease 12 muffin cups or cupcake liners with vegetable cooking spray. Set aside.
- In a large mixing bowl whisk together the flour, salt, baking powder, baking soda and sugar. Make a well in the center.
- In a small mixing bowl whisk the eggs until blended. Add the sour cream, melted butter and vanilla. Fold together with a spatula until blended. Pour the sour cream mixture into the flour mixture. Fold with the spatula until the dry ingredients are just moistened.
- Divide the mixture between the 12 muffin wells. I use an ice cream scoop to portion out the batter taking care to leave it mounded so the muffins will have nice round tops. Set the unbaked muffins aside for 15-20 minutes before baking.
- Bake at 400 degrees F for 16 to 20 minutes or until light golden brown and a toothpick inserted in the center comes out with no wet batter. Cool the muffins in the pan on a rack for 5 minutes, then remove to a wire rack to cool. The muffins can be slightly warm when glazed.
- Whisk together the glaze ingredients and place in a small deep bowl. Dip the tops of the muffins into glaze, covering the muffin top completely. Allow the glaze to dry until just set. This won’t take long.
- Store muffins in an airtight container at room temperature for up to 3 days.
- Muffins can be frozen before adding the glaze. Thaw completely before applying the icing.
- OPTIONAL: Omit the glaze and brush the tops of the muffins with melted butter then sprinkle or dip the tops into a mixture cinnamon and sugar.
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Thanks so much for stopping by! Tricia