Glazed Spiced Doughnut Muffins

Our house smelled amazing yesterday. A bit like fall, a lot a bit like a cozy home thanks to the generous doses of butter, nutmeg, cinnamon and sugar.

These muffins are definitely more muffin than doughnut in my mind, but they are delicious nonetheless!

Take a look at the recipe below.

(And, next time I’m making these, I’m going to throw a bit of pumpkin puree in to make them extra tasty!)

Glazed Doughnut Muffins

Recipe created by Sweet Pea’s Kitchen


For Muffins

1/4 cup unsalted butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cup flour
1 cup milk

for glaze

3 tablespoons unsalted butter, melted
1 cup confectioners’ sugar, sifted
1 teaspoon vanilla
2 tablespoons hot water


Preheat oven to 425 degrees Fahrenheit.

Spray your muffin tin with cooking oil.

In the bowl of a stand mixer (with this awesome paddle attachment), cream butter, oil and sugars. Beat in one egg at a time. Using a low speed (on my KitchenAid I used power 2), mix in baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined, do not over mix. Slowly add in the milk and flour. Alternate between the two. (I left the KitchenAid on 2 and poured flour, then milk, the flour until I had gone through both of them).

Spoon the batter into the muffin tin. Bake 15-17 minutes or until tops are golden. Cool muffins for a few minutes in the tin then pop them out of a tin and cool for 10 or so minutes on a cooling rack before dipping in glaze.

To make the glaze mix melted butter*, confectioners’ sugar, vanilla and water. Whisk until smooth.

Dip the cooled muffin tops in the glaze, holding over the bowl to let the excess drip off. Let the glaze harden and repeat so each muffin is double glazed.

<h3>Makes 12 muffins</h3>

*I found that if you pop the butter into the warm oven (once you’ve already turned the oven off), that the butter will be melted by the time you need to use it. No need to use extra energy to melt the butter!

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