Old Fashioned Donut Muffins

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Old-Fashioned Donut Muffins Recipe: A Cozy, Homemade Treat

There’s a certain magic in recipes that feel like a warm hug from the past. This one for Old-Fashioned Donut Muffins is exactly that. I first discovered a faded, handwritten version of this recipe tucked inside a dusty community cookbook at a garage sale. Intrigued by the promise of a doughnut’s soul in a muffin’s body, I tried it, and my kitchen was instantly filled with the most incredible aroma—a cozy, cinnamon-spiced perfume that smells like a Sunday morning from a simpler time. The first bite confirmed it: a tender, cakey crumb with a crisp edge, all enveloped in a sweet, crackly glaze. It’s the best of both worlds, with none of the fuss of frying.

Why You’ll Love This

They deliver that classic, cake-doughnut flavor without the mess and hassle of a pot of hot oil.
The process is wonderfully straightforward, making it a perfect project for bakers of any level, even with little helpers in the kitchen.
Your home will smell like a beloved, old-fashioned bakery, creating an atmosphere of pure comfort.
They are incredibly satisfying, offering a nostalgic treat that feels both special and humble.

I brought a batch of these to a neighborhood potluck, where they were quietly placed next to a tower of elaborate cupcakes. My neighbor’s son, a famously picky eater who usually regards any homemade offering with suspicion, tentatively took one. I watched as his eyes widened after the first bite. He quickly finished it, then tugged on his mom’s sleeve to ask if he could have another. She later told me it was the first time he’d ever asked for a second helping of something that wasn’t packaged in plastic. That’s the power of these simple muffins.

What Makes It Special

The magic of this recipe lies in its humble, pantry-staple ingredients working in perfect harmony.

The Butter & Oil Combo: Using both creates an unbeatable texture. Butter gives that rich, familiar flavor, while oil ensures the crumb stays incredibly moist and tender for days.
The Spice Duo: Nutmeg and cinnamon are the heart and soul of an old-fashioned doughnut. Their warm, aromatic quality is what makes these muffins taste so authentically nostalgic.
The Double Sugar Dip: A mix of granulated and brown sugar provides a balanced sweetness. The brown sugar adds a subtle molasses depth that makes the flavor more complex.
The Simple Vanilla Glaze: This isn’t just a topping; it’s the essential finish that transforms the warm muffin into a glazed-doughnut experience, creating a delicate, sweet shell as it hardens.

Making It Happen

First, get your oven heating to a toasty 425°F and line your muffin tin with paper liners. This high heat is the secret to getting that lovely, puffed-up top with a slight crispness.

In a large bowl, let’s build our base. Grab your electric mixer and beat together the room-temperature butter, vegetable oil, granulated sugar, and brown sugar. You want this mixture to become pale and perfectly smooth. Now, beat in the eggs, one at a time, letting each one fully incorporate before adding the next. This builds a good structure. Now, all the flavor agents go in: the baking powder, baking soda, that all-important nutmeg and cinnamon, a bit of salt, and the vanilla extract. Let the mixer run until everything is beautifully combined.

Here’s the key to a tender muffin: alternate the dry and wet ingredients. Start by stirring in about one-third of the flour, followed by one-third of the milk. Repeat this process, gently folding until the last streaks of flour just disappear. A few lumps are perfectly fine; overmixing is the enemy of a soft texture.

Divide this fragrant, spiced batter evenly among your twelve muffin cups. Pop them into the hot oven and bake for 15 to 17 minutes. You’ll know they’re done when they’re golden and a toothpick inserted into the center comes out clean. Let them cool in the pan for just a minute before transferring them to a wire rack.

While they are still warm, make the glaze. Simply whisk the melted butter, powdered sugar, vanilla, and hot water together in a small bowl until it’s a smooth, pourable consistency. Now for the fun part: take each muffin and dip its top directly into the warm glaze, letting the excess drip back into the bowl. Let this first layer set for a few minutes—it will soak in a little—then, for that classic bakery-style finish, give them a second, final dip.

You Must Know

For a truly authentic flavor, don’t skip the nutmeg. It’s the defining spice of an old-fashioned doughnut.
The key to a tender crumb is a light hand when mixing. Stir the batter only until the ingredients are combined.
Dipping the muffins twice while they’re still warm allows the first layer to soak in slightly and the second to create a perfect, crackly shell.
Using both butter and oil is non-negotiable for the ideal texture. It’s the best of both worlds.

Serving Ideas

These muffins are a dream with a strong cup of black coffee, the bitterness cutting through the sweet glaze perfectly. They are also fantastic with a cold glass of milk. For a brunch spread, serve them alongside a bowl of fresh berries to balance the richness. They are the ultimate companion to a quiet morning or a shared potluck table.

Make It Different

Flavor Twist: Add a teaspoon of lemon or orange zest to the batter for a bright, citrusy note.
Spice Lover: Increase the cinnamon to 1 ½ teaspoons for a more pronounced warm spice flavor.
Doughnut Shop Style: For a true doughnut shop finish, roll the warm, unglazed muffins in a bowl of cinnamon sugar instead of using the glaze.
Nutty Crunch: Fold a half-cup of finely chopped pecans or walnuts into the batter for added texture.

Storage and Reheating

Store completely cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, they freeze beautifully. Place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature. To recapture that “just-baked” warmth and texture, reheat a muffin in the microwave for 10-15 seconds.

Success Tips

Ensure your eggs and milk are at room temperature to help them incorporate more smoothly into the batter, resulting in a more even bake.
Don’t be tempted to overfill the muffin liners. Dividing the batter evenly among 12 cups ensures they bake properly and don’t overflow.
That initial high oven temperature is crucial. It gives the muffins a quick burst of heat, helping them rise beautifully and form a slightly crisp crust.

Frequently Asked Questions (FAQ)

Can I use only butter or only oil?
We don’t recommend it. The combination is what creates the perfect texture and flavor. Using only butter could make them a bit dry, while only oil would lack that rich, buttery taste.

My glaze is too thin/thick. How can I fix it?
If it’s too thin, add a little more powdered sugar, a tablespoon at a time. If it’s too thick, add more hot water, just a teaspoon at a time, until it reaches a pourable but still coatable consistency.

Why did my muffins turn out dense?
This is almost always a sign of overmixing. Once you add the flour, mix only until you no longer see dry streaks. A few small lumps are perfectly okay.

Can I make these as mini muffins?
Absolutely! Just reduce the baking time to about 10-12 minutes, and keep a close eye on them. The yield will be higher.

Do I have to use the paper liners?
You can grease the muffin tin directly if you prefer, but the liners make for much easier cleanup and help the muffins hold their perfect shape.

Old-Fashioned Donut Muffins

Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes
Servings: 12 muffins
Category: Breakfast, Dessert
Difficulty: Easy
Cuisine: American
Yield: 1 dozen muffins

Ingredients

For the muffins:

1/4 cup (1/2 stick) butter, at room temperature
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the glaze:

3 tablespoons butter, melted
1 cup powdered sugar
3/4 teaspoon vanilla extract
2 tablespoons hot water

Instructions

Preheat oven to 425°F (220°C). Line a standard 12-cup muffin tin with paper liners.
In a large bowl, use an electric mixer to beat the 1/4 cup butter, vegetable oil, granulated sugar, and brown sugar together until smooth and combined.
Beat in the eggs, one at a time, scraping down the sides of the bowl as needed.
Mix in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla extract until fully incorporated.
With the mixer on low speed, stir in one-third of the flour, followed by one-third of the milk. Repeat this process twice with the remaining flour and milk, mixing only until just combined. Do not overmix.
Divide the batter evenly among the prepared muffin cups.
Bake for 15-17 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Cool for 10 minutes while you make the glaze.
For the glaze, whisk the melted butter, powdered sugar, vanilla, and hot water in a small bowl until smooth.
Dip the top of each warm muffin into the glaze, allowing the excess to drip off. Let the glaze set for 5-10 minutes, then dip each muffin a second time for a thicker, crackly coating.

Notes

Allergy Info: Contains gluten, dairy, and eggs.

Nutrition: (Per muffin, estimated) Calories: 320 | Fat: 12g | Carbs: 50g | Protein: 5g