Glazed Cake Donut Muffin Recipe

Have you been looking for a glazed cake donut recipe that requires no special pan? Look no further. 
Glazed Cake Donut Muffins Recipe. So delicious you wont' miss donuts!

There is something about donuts that just makes the day feel special.  Maybe because it’s a sweet treat that feels like dessert for breakfast?  Yea, I think that might be it.

Making donuts at home is easy enough, but many recipes call for a special pan or even a special donut making kitchen gadget.  Today, I’m sharing a donut recipe that calls for nothing more than a good ol’ muffin pan and ingredients you are sure to already have sitting in your pantry.

Sound good?  I think so too.

The best part about this recipe is that now you can make donuts at home and even bring the kids into the kitchen to help using this simple recipe.

These donut muffins are perfect for a special breakfast (we love to make birthday breakfasts a notable occasion) or even for a delicious lunch box dessert.

Just a note about the flour used in this recipe…I often use Whole Wheat Pastry Flour in my baking as a substitute for all-purpose flour.  It is a flour made from a soft, winter wheat that works well when baking pastries, cakes and cookies giving them a much lighter texture than regular whole wheat flour.

Using whole wheat pastry flour is a great way to add more whole grains without the whole wheat taste or heaviness. If you don’t have whole wheat pastry flour, use regular all purpose flour.

5.0 from 1 reviews
Glazed Donut Muffins
Cuisine: Baking
Serves: 18
  • ¼ cup butter
  • ½ cup evaporated cane sugar
  • ⅓ cup brown sugar
  • ¼ cup applesauce
  • 2 large eggs
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 to 1¼ teaspoons ground nutmeg or cinnamon (optional)
  • ¾ teaspoon salt
  • 2 teaspoon vanilla extract
  • 2⅔ cups whole wheat pastry flour (can also use all-purpose flour if desired)
  • 1 cup milk
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar
  1. Preheat the oven to 400°F. Lightly grease a standard muffin tin or line with muffin cups.
  2. In a medium-sized mixing bowl, cream together the butter and sugars till smooth.
  3. Add the eggs and apple sauce, mixing just enough to combine.
  4. Add in the baking powder, baking soda, nutmeg, salt, and vanilla.
  5. Slowly add the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
  6. Spoon the batter evenly into the prepared pan, filling the cups nearly full. Using an ice cream scoop makes it easy.
  7. Bake the muffins for 15-20 minutes, or until muffins are a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
  8. Remove the muffins from the oven, and let them cool for a couple of minutes, or until you can handle them.
For the Glaze:
  1. In a medium bowl combine all ingredients and stir until smooth.
  2. Dip top of muffins into glaze after they have cooled for several minutes.
  3. Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.



  1. sarah says

    I noticed the instructions say to cream the sugars with the butter and melted butter/coconut oil but there is no melted butter or coconut oil listed…can you please explain? :) Did you melt the 1/4 c butter – was that what you meant?

  2. Jennifer says

    In Step 2, it says to cream together the butter, melted butter or coconut oil, and sugars till smooth. But in the ingredient list, there is no melted butter/coconut oil. Is this just the regular butter? Do you leave it soft and cream it or melt it?

  3. Callie says

    Oh my goodness…I made these last night and they were wonderful! I did half the recipe with the regular size muffin pan and then half with the mini muffin pan. My kids and husband adored them.

  4. Claire says

    These muffins burned when I cooked them. I am usually good with recipes but this didn’t turn out for me. Any idea where I went wrong? I didn’t rotate my pans. But maybe I just baked them too long?

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