Soft Muffin Tin Donuts

My kitchen smelled like a donut shop on a Tuesday morning when I first tried baking donuts in a muffin tin. I'd been craving that soft, pillowy texture of a bakery donut but couldn't justify the mess of hot oil splattering everywhere, so I wondered what would happen if I simply poured the batter into muffin cups instead. Twenty minutes later, I pulled out twelve golden, tender cakes that tasted exactly like the donuts I remembered from childhood, minus the grease and the guilt. Now I make them whenever I want that warm, just-glazed feeling without any of the fuss.

The first time I served these to my sister, she bit into one while it was still slightly warm and made this quiet, satisfied noise that made me laugh. She'd been skeptical that anything baked could taste as good as a fried donut, but the moment that glaze hit her tongue and the soft crumb melted in her mouth, I saw her skepticism completely dissolve. Now she texts me photos of her own muffin tin whenever she makes a batch, and we've turned it into this silly little tradition where we compare our glaze thickness.

Ingredients

• All-purpose flour: Two cups gives you structure without being tough; I learned this matters more than you'd think when I accidentally used cake flour and ended up with donuts that crumbled awkwardly.
• Granulated sugar: Two-thirds cup sweetens the crumb itself, not just the glaze, so every bite has that subtle warmth.
• Baking powder and baking soda: Use two teaspoons of powder and half a teaspoon of soda to get that tender rise without a metallic aftertaste.
• Salt and nutmeg: A half teaspoon each brings out the sweetness and adds a whisper of warmth you can't quite name.
• Whole milk: Room temperature milk mixes more evenly into the wet ingredients, giving you a smoother batter.
• Unsalted butter: Melted and cooled, it keeps the donuts tender; cold butter would create pockets and uneven texture.
• Large eggs: Also at room temperature, they incorporate better and help bind everything without being heavy.
• Pure vanilla extract: Two teaspoons in the batter and another half teaspoon in the glaze creates a consistent, nostalgic vanilla flavor throughout.
• Powdered sugar: Sifted to break up any lumps, it dissolves smoothly into a silky glaze rather than remaining grainy.

Instructions

Set the stage:

Preheat your oven to 350°F and grease your muffin tin well with nonstick spray or softened butter. This matters more than you'd think because even a light coating prevents sticking.

Combine your dry team:

Whisk the flour, sugar, baking powder, baking soda, salt, and nutmeg together in a large bowl until everything looks evenly distributed. This step aerates the dry ingredients and makes sure the leavening agents spread throughout.

Prepare the wet mixture:

In a separate bowl, whisk the milk, melted butter, eggs, and vanilla together until the batter looks smooth and homogeneous. The key is letting the butter cool first so it doesn't scramble the eggs.

Bring them together gently:

Pour the wet ingredients into the dry and stir just until you don't see streaks of flour anymore. Overmixing develops the gluten and makes tough donuts instead of tender ones.

Fill your cups:

Divide the batter evenly among the muffin cups, filling each one about halfway to leave room for rise. I use an ice cream scoop to keep portions consistent.

Bake until golden:

Place the tin in your oven for 14 to 16 minutes, or until a toothpick inserted into the center comes out clean. They should smell sweet and slightly nutmeg-forward when they're ready.

Cool with patience:

Let the donuts rest in the tin for 5 minutes so they set just enough to handle, then carefully turn them out onto a wire rack to cool completely. Rushing this step can cause them to crack or fall apart.

Make the glaze:

Whisk powdered sugar, milk, and vanilla extract together until smooth, adding milk one tablespoon at a time until you reach a consistency that drips but doesn't run off. Too thick and it clumps; too thin and it slides right off.

Coat with care:

Dip the top of each cooled donut into the glaze, letting the excess drip back into the bowl, then set it back on the rack. As the glaze sets, it creates that perfect thin shell with a soft interior.

Save Pin

There's a specific joy in biting through that thin glaze shell into the soft, tender cake underneath, and I realized these donuts had become comfort food in my house. My daughter now asks for them on Saturday mornings, and something about the smell of them baking has become the unofficial start of our weekend.

Variations You Can Play With

The beauty of muffin tin donuts is that they're endlessly customizable once you understand the base. I've experimented with different extracts like almond and maple, added lemon zest to the batter for brightness, and even mixed chocolate chips into the batter for a more indulgent version. Each time, the technique stays the same and the results still feel special.

Glazes Beyond the Classic

While the vanilla glaze is timeless, I've discovered that honey glaze feels more elegant, and a maple glaze brings autumn into any kitchen. For chocolate lovers, a simple cocoa powder mixed with the powdered sugar and milk creates something restaurant-quality. The glaze thickness matters too—thicker glazes feel more indulgent, while thinner ones let more of the cake shine through.

Storage and Make-Ahead Tips

Baked donuts actually keep beautifully for several days in an airtight container, and I've found that they taste just as good on day two or three as they do fresh. You can bake them ahead and glaze them the next morning, or make the batter the night before and bake them off when you're ready for breakfast. If you're thinking about freezing them, do it before glazing and let them come to room temperature before eating.

• Store glazed donuts in an airtight container at room temperature for up to three days.
• Unglazed baked donuts can be frozen for up to a month in a freezer bag or container.
• Let frozen donuts thaw at room temperature before glazing or serving.

Save Pin

These donuts prove that the best version of something doesn't always require the traditional method—sometimes it just requires paying attention to what makes the original special. I hope your kitchen fills with that warm, sugary smell and that these become your own small ritual too.

Recipe FAQs

→ Can I make these donuts dairy-free?

Yes, substitute plant-based milk and butter to create a dairy-free version without compromising flavor.

→ How do I know when the donuts are done baking?

Insert a toothpick into the center; it should come out clean when the donuts are fully baked, typically after 14-16 minutes.

→ Can I add toppings to the glaze?

Absolutely, sprinkles or crushed nuts can be added while the glaze is still wet for extra texture and color.

→ What is a good alternative to glazing the donuts?

Brush warm donuts with melted butter and dip in cinnamon sugar for a flavorful alternative finish.

→ Is it necessary to grease the muffin tin?

Yes, greasing the tin with butter or nonstick spray helps prevent the donuts from sticking and ensures easy removal.

→ Can these donuts be stored and reheated?

Store in an airtight container at room temperature for up to two days. Reheat briefly in a microwave or oven for freshness.