I like to bake these Old Fashioned Donut Muffins for the weekend breakfast. What could be more wonderful than these fresh muffins with the fragrant smell of cinnamon, nutmeg, and vanilla? They blend perfectly with a glass of milk. The whole family likes them and it waits for the weekends.
How to make OLD FASHIONED DONUT MUFFINS
Follow the recipe below, and make sure to read through the frequently asked questions and pro tips to bake the Best Donut Muffins.
- Step 1. Preheat oven to 425°F. In a large bowl, cream ¼ cup softened butter, ¼ cup vegetable oil, ½ cup sugar, and ⅓ cup brown sugar using a wooden spoon.
- Step 2. Add two eggs (one egg at a time), mix until just combined.
- Step 3. Add 1 ½ tsp baking powder, ¼ tsp baking soda, ¾ tsp ground nutmeg, 1 tsp cinnamon, ¾ tsp salt, and 1 tsp vanilla extract. Mix until just combined. Don’t overmix the batter.
- Step 4. Using a spatula, stir in 1 cup of flour until just combined.
- Step 5. Add ½ cup of milk and stir until just combined.
- Step 6. Repeat steps 4 and 5. Then, add the remaining ⅔ cup of flour and mix until combined.
- Step 7. Line muffin pan with 12 liners. Evenly divide the batter evenly into 12 muffin cups. They should be nearly full. Bake in the preheated oven for 15 minutes until golden and springy.
- Step 8. Let them cool for 10 minutes in the muffin pan. Then, remove them from the pan and let cook for another 10 minutes on the rack.
- Step 9. Mix together 2 tbsp melted butter, 1 cup powdered sugar, 3/4 tsp vanilla extract, and 2 tbsp hot water in a small bowl.
- Step 10. Dip muffins in the glaze. When the glaze hardens, repeat it one more time.
Can I freeze old fashioned donut muffins?
Of course, you can freeze these old fashioned donut muffins. Just wrap them in plastic wrap or place them in an airtight container and freeze for later. It would be better to freeze the muffins without the glaze.
- Don’t overmix the batter. Add wet and dry ingredients alternately to help keep the muffins tender.
- Use the butter and eggs at room temperature.
- Grease the muffin pan with non-stick spray if you don’t have muffin liners.
- Don’t glaze the muffins if you are going to freeze them, it is better to dip them in the glaze before serving.
where to store old fashioned donut muffins?
If you don’t eat all of the old fashioned donut muffins on the day they’re made, you can store them in an airtight container at room temperature. You can store them for up to three days.
CHECK OUT THESE AWESOME, MUFFINS RECIPES
OLD FASHIONED DONUT MUFFINS
For the muffins:
- - ¼ cup unsalted butter, at room temperature;
- - ¼ cup vegetable oil;
- - ½ cup sugar;
- - ⅓ cup brown sugar;
- - 2 eggs, at room temperature;
- - 1 ½ tsp baking powder;
- - ¼ tsp baking soda;
- - ¾ tsp ground nutmeg;
- - 1 tsp cinnamon;
- - ¾ tsp salt;
- - 1 tsp vanilla extract;
- - 2 ⅔ cups all-purpose flour;
- - 1 cup milk.
For the glaze:
- - 2 tbsp unsalted butter, melted;
- - 1 cup powdered sugar;
- - ¾ tsp vanilla extract;
- - 2 tbsp hot water.
- Preheat oven to 425°F.
- Add butter, vegetable oil, sugar and brown sugar to the large bowl. Cream it using a wooden spoon until smooth. Add one egg at a time, mix together. Then, add baking powder, baking soda, ground nutmeg, cinnamon, salt and vanilla extract. Mix until combined.
- Add 1 cup of flour. Using a spatula, stir until just combined.
- Add half of the milk and stir until just combined.
- Repeat steps 3 and 4. Then, add the remaining flour and mix until combined.
- Line muffin pan with 12 muffin liners.
- Spoon batter evenly into the prepared muffin cups. Fill them nearly full. Bake in the preheated oven for 15 minutes. Muffins should be golden and springy to the touch. Let them cool for 10 minutes. Then, remove the muffins from the pan and let them cook for another 10 minutes on the rack.
- While the muffins are cooling, you can prepare the icing. In a bowl, whisk together melted butter, powdered sugar, vanilla extract and hot water.
- Dip each muffin in the glaze. When the glaze has hardened, dip each muffin into the glaze one more time. Enjoy!
OLD FASHIONED DONUT MUFFINS FAQ
why my donut muffins are heavy & hard
There are several reasons why your old fashioned donut muffins can be heavy. First, maybe you overmixed the batter. To make light and springy muffins you don’t have to mix the ingredients for a long time.
You need to stir the ingredients until they are just combined. It is okay if the final batter is lumpy and thick. Add wet and dry ingredients alternately to help keep the muffins tender.
Second, perhaps you have opened the oven too often while the muffins were baking. You shouldn’t open the oven until the muffins rise and become golden. Do not open the oven before 10-12 minutes have passed. Alternatively, maybe you overbaked the muffins so they became heavy.
why my donut muffins are flat?
Over-mixing the ingredients is the main enemy of muffins.
Most often this is the reason you get flat muffins. You always need to divide dry and wet ingredients into several additives. If you add and mix dry and wet ingredients separately you can prevent flat muffins.
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