Glazed Donut Muffins

Saturday 29 October 2011

There's one thing that I really miss over here . . . cake donuts. You know the kind I mean . . . all cakey, not a speck of yeast in sight, totally scrummy with the flavours of buttermilk and nutmeg. I can remember my Great Aunt Orabel standing at her wood range cooking donuts and how wonderful they tasted when they were done.

She would drop them . . . hot . . . into a brown paper bag and shake them together with cinnamon sugar, until they were well coated. Oh my but they were some good.

I have made muffins before that come very close to the flavour of these little gems . . . Jam Doughnut Muffins . . . if you were to close your eyes and take a bite you might be tempted to think you were eating a cake donut. Those ones are stogged full of jam though, which makes them quite, quite scrummy.

Today I wanted a cake donut . . . not jam filled, not yeast raised . . . a delicious cakey donut, tasting of butter and nutmeg . . . and sweetly glazed, not rolled in cinnamon sugar . . . but glazed . . . a sticky finger glaze coating the top, just like a buttermilk cake donut in a donut shop . . . except the recipe I found didn't call for buttermilk.

Meh! C'est la vie. I baked and enjoyed. So did Todd.

These are quite scrummy indeed, and yes . . . they do taste like donuts! And they're not fried, which can't be bad!

*Glazed Donut Muffins*
Makes 12
Printable Recipe

Tastes just like a cake type of donut, except it's not fried. Yummily glazed.

2 ounces butter, softened (1/4 cup)
60ml of vegetable oil (approximately 1/4 cup)
100g of caster sugar (1/2 cup)
60g soft light brown sugar (1/3 cup, packed)
2 large free range eggs
1 1/2 tsp baking powder
1/4 tsp bicarbonate of soda
3/4 tsp freshly grated nutmeg
1 tsp ground cinnamon
3/4 tsp salt
375g plain flour (2 2/3 cup)
250ml of milk (1 cup)

For the Glaze:
140g icing sugar, sifted (1 cup)
3/5 tsp vanilla
2 TBS hot water

Preheat the oven to 220*C/425*F/ gas mark 7. Butter a 12 cup muffin tin or line with paper liners. Set aside.

Beat the butter, oil, white and brown sugars, and both eggs together in a bowl until light and fluffy. Sift together the flour, baking powder, soda, salt, cinnamon and nutmeg together. Add to the creamed mixture alternately with the milk, until all are mixed. Don't overmix. Spoon into the prepared baking cups, dividing the batter equally amongst them.

Bake for 15 to 17 minutes until well risen and lightly browned. Remove from the oven and allow to stand for 5 minutes before removing to a wire rack.

Whisk together the glaze ingredients until you get a smooth drizzle. Spoon this drizzle over the warm muffins. Allow to set before serving. Store in an airtight container.

Over in The Cottage today, Grammy Woodworth's Molasses Cookies. (Delicious!)


  1. They look delicious and the perfect texture inside. I like how nicely spiced you made them too.

  2. If I didn't have your ginger caramel cake on the counter:) I would make these.Have a great day.

  3. Dear Marie what nice muffins look amazing and delicious!! love the glass!have a nice weekend dear!! xxgloria

  4. I'm with Katie, that inside shot makes my mouth water.

  5. Oh these sound delightful! And we love cake donuts but I truly do not enjoy making them... so now we have a much healthier and I am sure tasty version to try out. I will let you know how our boys enjoy them.

  6. These look fantastic - I love donuts and to get the taste without all the fat - SCORE!!!

  7. well google blogger restored my blog!! Marie these are my husbands favorite donut! He always buys old fashioned plain when at Tim Hortons, they are the cake donut, with nutmeg, no yeast,, my mum made them also, fried though and rolled in sugar,, yum.I can still smell the kitchen,, these look yummy Marie,

  8. Those look old fashioned looking and extremely tasty too, and I love doughnuts.

  9. Could you please clarify how much flour is supposed to be used? Because the original recipe by Sweetpea calls for 2 2/3 cups (roughly 330g) while your version has 1 2/3cups (232g). I'd love to know the amount of flour that worked for you so I can bake these ASAP. Thanks for the recipe!

  10. Hi Wilbur, I did a check on the original, original recipe which is on the King Arthur site and yes, it is 2 2/3 cups of flour. Sorry for the confusion. That is roughly 375g of flour .


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