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Home » Breakfast

October 25, 2013 Breads

Old Fashioned Donut Muffins

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Old Fashioned Donut Muffins are those famous dense, rich doughnuts but in muffin form.  The glaze over the top makes them perfectly sweet and an easy breakfast muffin recipe.  If you are looking for an amazing weekend or holiday breakfast idea, these doughnut muffins are perfect.  Just don’t rush the 3rd step or you will be sorry….
Old Fashioned Donut Muffins
Ever since my Dad became a Papa, Saturdays became Donut Day….aka, a day to use his grandchildren as an excuse to buy donuts.  Don’t get me wrong, his grandkids adore Donut Day but he isn’t fooling anyone.  My Dad loves donuts and will eat them with or without his grandchildren.  He just feels less guilty about it with them around 🙂
overhead shot of donut muffins on a cutting board

One of my favorite types of donuts are old fashioned donuts.  They are dense and moist, which is what I prefer.  I’ve never been a huge fan of raised donuts because I feel like I am eating sweet air that still adds inches to my rear end.  If I’m going to indulge, I want to feel like I actually ate something.

Donut muffins with red wrappers

These doughnut muffins look and taste just like their name sake, especially with their crinkly tops and the thick glaze.  With the cinnamon and nutmeg, they make a great fall muffin too.  I think next time, I will even try adding a cup of diced apple to them to make them even more perfect for the fall. However, that would require me to rename them “Apple Fritter Donut Muffins” instead….

Old Fashioned Donut Muffin Video

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Old Fashioned Donut Muffins

Old Fashioned Donut Muffins

★★★★★ 4.8 from 9 reviews
  • Author: Carole Jones
  • Prep Time: 15 minutes
  • Cook Time: 17 minutes
  • Total Time: 32 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American
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Description

If you love an Old Fashioned Donut, you will adore these muffins.  This recipe turns out perfectly dense and rich every time and is an easy breakfast muffin recipe


Ingredients

Scale
  • 1/4 C butter, room temperature
  • 1/3 C vegetable oil
  • 1/2 C white sugar
  • 1/3 C brown sugar
  • 2 eggs
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp nutmeg
  • 1 tsp cinnamon
  • 3/4 tsp salt
  • 1 tsp vanilla extract
  • 2 2/3 C flour
  • 1 C milk

Glaze

  • 2 Tb butter, melted
  • 1 C powdered sugar
  • 3/4 tsp vanilla
  • 2 Tb hot water

Instructions

1.  Preheat oven to 375 degrees and line 12 muffin cups with liners.
2.  Mix with a wooden spoon the butter, oil and both sugars until smooth.  
3. Beat in eggs, one at a time.
4. Add the baking powder, baking soda, nutmeg, cinnamon, salt and vanilla.
5. Fold in about 1/3 of the flour using a rubber spatula and stir just until combined.  Add about 1/2 of the milk and stir just until combined.  Add another 1/3 of the flour and stir just until combined.  Add the remaining 1/2  of the milk and stir just until combined.  Add remaining flour and stir just until combined.  Do NOT over mix any of these steps.  Under mixing is better than over mixing!!!  If you over mix, your muffins will not dome well and will be tough.
6. Divide the batter evenly between the 12 muffin cups.  They will be quite full.  Bake for 17-19 minutes until the tops are springy to the touch.  Allow them to cool for a few minutes before removing them from the pan.  Cool for 10 minutes on a rack before glazing.
7. Beat together all the ingredients for the glaze. Dip the top of each muffin in the glaze, allowing the excess to drip back into the bowl.  Allow the first glaze layer to harden, then dip them once more.
 

Nutrition

  • Serving Size: 1 muffin
  • Calories: 259
  • Sugar: 34 g
  • Sodium: 255 mg
  • Fat: 13 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 0 g
  • Protein: 2 g
  • Cholesterol: 47 mg

Keywords: easy muffin recipes

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Step by Step Directions for Old Fashioned Donut Muffins

Old Fashioned Donut Muffins - easy breakfast muffin recipe
Old Fashioned Donut Muffins - easy breakfast muffin recipe

Categories: Breads Tags: Muffins

Filed Under: Breads
79 Comments
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Reader Interactions

Comments

  1. Cara Jones says

    October 25, 2013 at 4:13 pm

    Andrew was looking at this with me, drooling over the though of donut muffins. I think we will make them soon!!!

    Reply
  2. Angela Garcia says

    October 26, 2013 at 2:52 pm

    Awesome! My husband and boys are in the kitchen as I type! This is perfect for today, thanks!!!

    And I’m with your Dad on this, sharing donuts is way better. 🙂

    Reply
  3. Anonymous says

    October 27, 2013 at 5:13 pm

    Hiya! I made your donut muffins yesterday and they were delightful! Thanks for sharing!

    Reply
  4. Liz says

    June 17, 2014 at 7:04 pm

    I just tried out this recipe; they are so good! I made two substitutions (whole wheat pastry flour instead of white flour and coconut oil instead of vegetable oil) and they still turned out great! Thank you for sharing – I had been looking for an old fashioned donut recipe, and this muffin is a really cool (and easier!) option!

    Reply
    • Carole says

      June 20, 2014 at 10:31 am

      Thanks so much Liz for letting me know and I love your healthy substitutions! -Carole

      Reply
    • Brooke says

      October 14, 2021 at 10:18 am

      Did you use the exact same amount of coconut oil as the vegetable oil? Also, did you melt the coconut oil first?

      Reply
  5. Shelby says

    October 24, 2015 at 10:43 am

    I just made these muffins and my entire family adored them! I will definitely be making these again! 🙂

    Reply
    • Carole says

      October 24, 2015 at 11:47 am

      You just made my morning Shelby 🙂

      Reply
  6. Kayla says

    June 14, 2016 at 8:08 pm

    Salted or unsalted butter? CANT WAIT TO TRY THIS.

    Reply
    • Carole says

      June 14, 2016 at 8:51 pm

      I used salted butter Kayla!

      Reply
  7. Hope Marks says

    August 02, 2016 at 3:53 pm

    To me there was a bit too much nutmeg and too much vanilla in the icing.
    I also used a darker pan when baking and had to turn the heat down to 325 so I didn’t completely smoke out my house.
    I might try to reduce the nutmeg and vanilla my second time around.
    Thank you for sharing this recipe!!

    Reply
    • Carole says

      August 02, 2016 at 4:11 pm

      Hey Hope! Thanks so much for sharing your experience and recommendations 🙂

      Reply
  8. Mackenzie says

    August 04, 2016 at 8:24 pm

    What temperature and how long should they cook for mini muffins?

    Reply
    • Carole says

      August 05, 2016 at 11:42 am

      Hey Mackenzie! I’ve never made this recipe as mini muffins so I don’t know for sure. I would reduce the heat by 25 degrees and I’d start checking them at 10 minutes. You can tell they are done when you touch the top and they spring back.

      Reply
    • Jessie says

      April 24, 2020 at 9:57 am

      These muffins are getting rave reviews in my household! I only used 1/3 of a teaspoon of nutmeg and about half the glaze. Baked for 19 mins and they were perfect.

      Thank you for sharing this! It was a nice departure from my regular baking, and everyone’s tips in the comments were helpful.

      ★★★★★

      Reply
      • Carole says

        April 24, 2020 at 10:47 am

        Thank you so much Jessie for coming back and letting us know how they worked out for you!

        Reply
      • Dee Anne says

        January 24, 2021 at 3:13 pm

        Any suggestions for making these Gluten free?

        Reply
        • Carole says

          February 01, 2021 at 12:07 pm

          Hi Dee Anne! You can try using a gluten free flour mix in place but I know the texture will be different. I’ve only ever done a few gluten free baking recipes.

          Reply
  9. dayla stapleton says

    August 06, 2016 at 1:03 pm

    what is the best say to store them? how long can they last out?

    Reply
    • Carole says

      August 06, 2016 at 5:18 pm

      Hey Dayla! You want to store them in an airtight container. They will be best within the first couple days.

      Reply
  10. Kerri Cowie says

    August 19, 2016 at 6:46 am

    Hi there,

    I just wanted to say thank you for this amazing recipe. I made it last night and both of my boys enjoyed it. My oldest son said it was better than any donut he’s ever tasted and would prefer the muffins over the donuts. HUGE compliment!

    Again thank you,

    Kerri – Lethbridge, AB, Canada

    Reply
    • Carole says

      August 19, 2016 at 2:20 pm

      I’m so glad Kerri! They are definitely a favorite with my kiddos as well. Btw, thanks for sharing your location 🙂 I had a great friend in college that was from Lethbridge and brought back some great memories for me.

      Reply
  11. Cassie says

    August 27, 2016 at 9:26 am

    Hi there can’t wait to try them however maybe I’m missing it lol but it says Both sugars I see the brown sugar amount but how much of the other sugar?

    Reply
    • Carole says

      August 29, 2016 at 10:39 am

      Howdy Cassie! Thanks for your question. In the recipe, it lists amounts for both the brown sugar and the white sugar. There is a powdered sugar listed, but that is under the recipe for the glaze.

      Reply
  12. Monica says

    October 14, 2016 at 9:16 am

    These were absolutely delicious! I did reduce the amount of nutmeg because I have made a cobbler before with nutmeg and it was an overpowering taste, so I reduced it. But they came out perfectly! I doubled the recipe and only used one and one quarter teaspoon of nutmeg put a little more cinnamon than called for Kama because I like the taste of cinnamon. A lot. These were absolutely grand. I made minis and regular sized muffins. The minis wee perfect at 10 minutes @400 degrees. I forgot to time my regular sized muffins but the Sprint top a perfect indicator. They were browned around the edges but perfect and soft on the inside. I think i made my icing too thin at first but still dipped them twice. I thickened it up as i ran out with more icing sugar and milk this time plus vanilla. That way allowed me to do one dip (i was in a rush). I liked the original icing better, but when you lack time all sugar is sugar!
    The recipe is great as is. I think the nutmeg amount may depend on your tolerance for that strong nutty flavor.

    Reply
    • Carole says

      October 14, 2016 at 10:09 am

      Thank you so much Monica for sharing your variations with us!

      Reply
  13. Jessica says

    November 22, 2016 at 9:23 pm

    Hi,
    I live in Colorado, Do you know what type of ajustments,if any, need to be made for high altitude?
    Thanks

    Reply
    • Carole says

      November 23, 2016 at 8:57 pm

      Hey there Jessica! Unfortunately, I am from Minnesota and have no experience with higher altitude adjustments for baking. I’m sure a simple google search could help you there.

      Reply
  14. Mandy says

    January 30, 2017 at 10:07 pm

    I have made these before, and they are DIVINE! I was wondering if anyone has tried freezing them, then dipping in glaze? I would love to make them for an event but I will be in a time crunch the morning of it. Thanks!

    Reply
    • Carole says

      January 31, 2017 at 12:37 pm

      Hey Mandy! I’ve never frozen them before, but like you mentioned, I would do it before glazing them.

      Reply
  15. Lily says

    January 31, 2017 at 10:24 am

    I would like to make 4 dozens. Can I quadruple the recipe or should I make 4 separate batches?

    Reply
    • Carole says

      January 31, 2017 at 12:37 pm

      For me, I never like to make more than a double batch when baking. Especially with muffins, it will require too much mixing to get that many ingredient incorporated and too much mixing with muffins makes them dense and hard.

      Reply
  16. Kim Tataru says

    August 30, 2017 at 3:23 pm

    I was really excited to try these. They turned out a very nice consistency but I think they need more spice to taste like old fashioned donuts. I added pumpkin pie spice to the glaze and re-dipped.

    ★★★

    Reply
    • Carole says

      August 30, 2017 at 6:55 pm

      Glad you liked them Kim and I like the idea of the pumpkin pie spice in the glaze!

      Reply
  17. Sonya says

    October 01, 2017 at 9:09 pm

    I’m going to try this recipe for our donut munch at church! It sounds great! Thanks for sharing.

    Reply
    • Carole says

      October 03, 2017 at 10:37 am

      Awesome Sonya! I would love for you to come back and let me know how they turned out 🙂

      Reply
  18. Bess says

    May 22, 2018 at 10:50 am

    Trying these now!
    I’m new to baking, so this may be a dumb question. But can you explain the reason for the wooden spoon/ rubber spatula? What significance does this bare on the recipe?

    Reply
    • Carole says

      May 24, 2018 at 11:29 am

      Great question Bess! The wooden spoon is a stronger, heftier tool for beating the first ingredients. Now, when it comes time to add the flour and milk, you want to be more gentle and stir as little as possible to create a tender muffin, which is why you should switch to a rubber spatula.

      Reply
  19. Robin says

    June 08, 2018 at 4:15 pm

    I made a test batch of mini’s the other day because I want to serve them at our safety meeting tomorrow. The flavore was great, but mine turned out dry, they weren’t tough just dry.. Any tips on them being moist?

    ★★★★★

    Reply
    • Carole says

      June 12, 2018 at 10:53 am

      Thanks Robin! My only thought is that they may have over baked a bit since they were mini muffins. Try reducing the oven temp by 25 degrees and watch them closely.

      Reply
  20. stitchinsweetsue says

    August 24, 2018 at 1:14 pm

    Used 2 1/2 teasp almond extract instead of vanilla, filled muffin liner nearly to top and they rose to a nice high dome, got 12 total from single batch. Glazed and sprinkled sliced almonds over top. Yes, dense like a donut, I liked that they didn’t crumble all apart like some muffins, but also tender, just as you promised. Delish, def make again. TY for recipe:)

    Reply
    • Carole says

      August 28, 2018 at 12:21 pm

      I like your variations Sue!

      Reply
  21. Emma P says

    October 27, 2018 at 10:43 am

    Would these still hold up the same with almond milk? It’s usually all I have in my fridge. Thanks!

    Reply
    • Carole says

      October 30, 2018 at 8:51 am

      Hi Emma! Since I’ve never made them with almond milk, I can’t guarantee anything but I believe it would work fine.

      Reply
  22. Talia says

    January 08, 2019 at 7:12 pm

    Tried the recipe tonight and they turned out amazing The flavors work well together. Just like mama use to make. The only issue was that they didnt rise like a dome. Any idea what went wrong?

    Reply
    • Carole says

      January 14, 2019 at 1:23 pm

      Hi Talia! It sounds like you over-mixed them. You want to gently mix the wet and dry together just until it is about 75% combined.

      Reply
  23. James says

    January 12, 2019 at 5:24 pm

    I heard about a bakery that made cake donut madeleines. I’m thinking of trying this recipe with recipe with a madeleines pan. Wish me luck!

    Reply
    • Carole says

      January 14, 2019 at 1:21 pm

      Good luck James!

      Reply
  24. Sunny says

    February 09, 2019 at 10:35 am

    Just made these this morning, they are wonderful thanks for sharing , definitely a save.

    Reply
    • Carole says

      February 19, 2019 at 5:54 pm

      So glad you loved them Sunny!

      Reply
  25. ChrisS says

    March 28, 2019 at 1:44 pm

    I’d like to add apples to the muffins. Would I have to make any adjustments to the recipe?

    Reply
    • Carole says

      March 28, 2019 at 3:29 pm

      Hi Chris! I would try adding some very small diced apples without changing anything first. Don’t go crazy because they do hold quite a bit of water and you could end up with heavy hockey pucks instead 🙂

      Reply
  26. Celeste Barta says

    May 04, 2019 at 10:56 pm

    Thank you for the recipe, but when I clicked on print, at the bottom of the ingredients list flour as 5 1/2 cups and 2 cups of milk. I’m glad I went back to the recipe itself which gave the correct amounts. Thanks again Celeste b

    Reply
    • Carole says

      May 06, 2019 at 4:25 pm

      Thanks Celeste for letting me know about the glitch. I”ll look into it!

      Reply
  27. E.T. in Texas says

    August 13, 2019 at 9:57 pm

    We love the deep fried, old fashioned buttermilk donut dunking sticks/bars. I’d like to try these to avoid frying, and was wondering if you thought replacing the milk with buttermilk would work okay?

    Reply
    • Carole says

      August 16, 2019 at 12:34 pm

      It would work ok but the buttermilk really does amazing things for both the flavor and the texture of the muffins.

      Reply
  28. Judy says

    March 26, 2020 at 11:28 am

    These were delicious! I needed to use up some buttermilk I has so used that. It required another 1/4 cup of buttermilk as it was too thick.

    ★★★★★

    Reply
    • Carole says

      March 26, 2020 at 11:31 am

      Thanks Judy for coming back and sharing!

      Reply
  29. Kelly says

    April 04, 2020 at 11:08 am

    Hi, could I add cocoa powder to the recipe and how much if so?

    Reply
    • Carole says

      April 06, 2020 at 11:57 am

      Hi Kelly! If you are looking to make a chocolate version, I would use a dutch processed cocoa powder. Having never tried it, I really can’t give you an exact amount.

      Reply
    • Leslie says

      May 21, 2020 at 10:48 pm

      Replace the 2/3 cup of flour with cocoa powder. It will work very well.

      ★★★★★

      Reply
      • Carole says

        May 23, 2020 at 9:59 am

        Love this idea Leslie! Glad it worked well for you!

        Reply
  30. Roxanne says

    April 12, 2020 at 6:56 pm

    Could you make these as 6 jumbo muffins instead of 6 regular or would they be too dry?

    Reply
    • Carole says

      April 14, 2020 at 1:54 pm

      Hi Roxanne! I think it would work. Obviously, you will need to extend the baking time.

      Reply
  31. Clarice says

    October 03, 2020 at 3:38 pm

    I would like to try this recipe in a loaf pan..Any suggestions?

    Reply
    • Carole says

      October 06, 2020 at 8:25 am

      Hi Clarice! It should work well in a loaf pan. I would reduce the oven temperature by 50 degrees and increase your bake time until the center springs back when lightly touched. Let me know how it goes!

      Reply
  32. Christine Hord says

    October 04, 2020 at 8:48 pm

    This was a good recipe. I actually baked the muffins at 375 and they rose more and were less dense, I think next time I’m going to put a bit of maple syrup in the glaze and sprinkle with crumbled bacon.

    ★★★★★

    Reply
    • Carole says

      October 06, 2020 at 8:24 am

      I’m so glad Christine that you loved them and i love the idea of maple syrup and bacon!! Thank you for coming back and leaving a review because they help so much 🙂

      Reply
  33. Tracy Griffin says

    October 07, 2020 at 7:36 am

    I have a quick question! The recipe calls for regular milk, correct? I was a bit confused because in a comment it seemed like for response implied using buttermilk. Can you use buttermilk, instead? I have a lot that I need to use up! Thanks!

    Reply
    • Carole says

      October 07, 2020 at 9:22 am

      Hi Tracy! Yes, you can absolutely use buttermilk! It will make for a bit more dense muffin with a bit of tang but I think it would be a delicious version. I hope you come back and leave a review once you give them a try!

      Reply
  34. Jacqueline Snow says

    October 09, 2020 at 12:57 pm

    holy CRAP THESE TASTE AMAZING!! Best muffin recipe I’ve ever made and thankful for your tip about not over mixing because they turned out PERFECT! I used GF flour because my bf has celiac disease and we used almond milk instead of regular milk and everything worked just fine! I also added a bit of almond extract. YUM X100

    ★★★★★

    Reply
    • Carole says

      October 09, 2020 at 9:52 pm

      I’m so glad to hear it and thank you for coming back to leave a review!

      Reply
  35. Christine K says

    December 23, 2020 at 10:18 am

    Made these last weekend, and hubby LOVED them. So much so, he’s wanting to make them for Christmas dessert, but in a Bundt pan, any tips or suggestions on how to accomplish that?

    ★★★★★

    Reply
    • Carole says

      December 27, 2020 at 1:20 pm

      Hi Christine! I think it would work well in a bundt but since I haven’t made it that way, I can’t give you specifics as far as temperature and time.

      Reply
  36. Eva says

    January 29, 2021 at 10:02 pm

    I baked this in a glass loaf pan that I buttered and floured first! 350 for about 55-60 minutes until a toothpick went in and came out clean. Amazing!

    ★★★★★

    Reply
    • Carole says

      February 01, 2021 at 12:08 pm

      Thanks so much Eva for coming back and leaving your review….as well as your option for baking it in a loaf pan 🙂

      Reply
  37. Marihah Shah says

    March 26, 2022 at 11:55 am

    Is there a freeze and bake option for the muffin batter?

    Reply
    • Carole says

      March 28, 2022 at 1:08 pm

      Hello Marihah! If it were me, I wouldn’t freeze the unbaked batter. They do freeze very well though. Bake them and let them cool. Place them in a single layer on a baking sheet and into the freezer until hard. Then into a freezer bag for 3 months. Freezing them individually keeps them from sticking together once in the bag.

      Reply

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