My absolute favorite donut when I was growing up was the old-fashioned. The cakey texture and the fragile glaze made me helpless to resist. Today’s Old Fashioned Donut Muffins are a great way to get the same flavors in an easy-to-make breakfast or after-school treat.
This is really the best of both worlds for me … the ease and texture of a muffin with the flavors of my favorite doughnut. A lot less oil (no frying) and still so satisfying. I had to give away the extras or I would have eaten the whole batch all by myself!
You can use any combination of spices you like – pumpkin pie spice, more cinnamon, add cardamom, etc. Get as creative as you want but don’t overdo it or the flavor will be overpowering.
I love that these are baked as muffins, making them really easy to transport. If you are taking these to a party or potluck, having a muffin tray with a cover makes them simple to carry. It also is handy for storage, helping to keep them fresher longer.
These muffins are the epitome of comfort foods. Rich, a touch indulgent, and thoroughly fulfilling. Just what we need when we’re curled up on the couch, after a tough day, or when we have guests coming over and want to serve something they will reach for over and over again.
I hope you love these Old Fashioned Donut Muffins and that they show up on your menus often.
Happy Chocolate Monday!
Key Ingredients for Old Fashioned Donut Muffins:
- Granulated, confectioners’ and brown sugars
- Grated lemon zest
- Baking powder, baking soda, nutmeg, cinnamon, and salt
- All-purpose flour or gluten-free flour blend
- White chocolate chips
- Fresh lemon juice
Letting the batter sit for 10 minutes before baking will give you a more luscious texture in your baked goods, especially if you are using gluten-free flour blends. This gives the flour time to fully absorb the liquids, greatly reducing the graininess so common in gluten-free products.
How to make Old Fashioned Donut Muffins:
- Prepare the Muffins: Cream the butter, sugars, and lemon zest together; add eggs one at a time beating well; mix in the leaveners, spices, salt, and vanilla
- Mix in the flour alternating with the milk until just combined; stir in the white chocolate chips
- Scoop the batter into lined muffin tins, dividing it evenly; bake until golden brown and a toothpick comes out clean, about 15 to 17 minutes
- Cool 10 minutes on wire rack set over a sheet of parchment then glaze the muffins
- Make the Glaze: Melt the butter over low heat, whisk in the confectioners’ sugar, vanilla, and lemon juice then add a little hot water
- Dip the tops of the muffins in the glaze then set back on wire rack to cool; once the glaze is firm, dip a second time and allow to cool again
Kitchen Tools I Use to Make This Recipe (affiliate links):
- Muffin tin
- Stand mixer
- Spring-loaded scoop (to portion the batter)
- Reamer (to juice the lemon)
- Parchment paper sheets
- Small saucepan
Use a store bought gluten-free blend, like Bob’s Red Mill 1-to-1 Baking Flour or make your own blend like I do. I keep mine on the counter in a sealed plastic bucket so it is handy whenever I get the urge to bake. And be sure to use a kitchen scale to weigh the dry ingredients for the best results!
- 1/2 cup butter (1 stick; 8 tbsp), at cool room temperature
- 1/2 cup (100 g) granulated sugar
- 1/3 cup (71 g) light brown sugar
- 2 tsp freshly grated lemon zest
- 2 large eggs
- 1-1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp ground nutmeg
- 1/2 tsp cinnamon
- 3/4 tsp salt
- 1 tsp pure vanilla extract or vanilla paste
- 2-2/3 cups (320 g) all-purpose flour or gluten-free flour blend
- 1 cup low-fat milk
- 1 cup mini white chocolate chips
- 3 tbsp butter
- 1 cup confectioners’ sugar
- 3/4 tsp pure vanilla extract or vanilla paste
- 2 tsp freshly squeezed lemon juice, optional
- 1 to 2 tbsp hot water, as needed
- Preheat oven to 425°F. Line 12 muffin cups with paper liners or butter each cup well.
- Make the Muffins: In the bowl of a stand mixer, beat together the butter, both sugars, and lemon zest until smooth. Add the eggs, one at a time, beating until thoroughly incorporated before adding the next one. With the mixer on low speed, add the baking powder, baking soda, spices, salt, and vanilla until just combined. Scrape the bowl.
- Mix in 1/3 of the flour at a time, alternating with the milk, beginning and ending with the flour and mixing until just combined. Stir in the white chocolate chips. Divide the batter equally between the prepared muffin cups. They will be quite full, but that gives you nice tall muffins for easier glazing.
- Bake until pale golden and springy to the touch and a toothpick comes out clean, 15 to 17 minutes, spinning the tray after 8 minutes to bake all the muffins evenly.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack with a sheet of parchment or waxed paper underneath (to catch drips) and cool 10 minutes so you can handle them before glazing.
- Prepare the Glaze: In a small saucepan, melt the butter over medium-low heat. Whisk in the confectioners’ sugar, vanilla and lemon juice until smooth - be sure there are no lumps. Whisk in 1 tbsp of hot water. Add more water if needed to get a fairly thin glaze.
- When the muffins have cooled enough to handle easily, dip the tops into the glaze, turn them upright, set back on the wire rack and allow the glaze to cool. Once firm, dip a second time and allow to cool again. Serve and enjoy!
Amount Per Serving: Calories: 383Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 63mgSodium: 371mgCarbohydrates: 51gFiber: 1gSugar: 19gProtein: 7g
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This post was first shared in 2018. The article was updated in 2020.