Soft Muffin Tin Donuts (Printable)

Soft, cake-style donuts baked in muffin tins with a sweet vanilla glaze for a nostalgic bakery flavor.

# What You’ll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon ground nutmeg

→ Wet Ingredients

07 - 2/3 cup whole milk, room temperature
08 - 1/2 cup unsalted butter, melted and cooled
09 - 2 large eggs, room temperature
10 - 2 teaspoons pure vanilla extract

→ Glaze

11 - 1 1/2 cups powdered sugar, sifted
12 - 2 to 3 tablespoons milk
13 - 1/2 teaspoon vanilla extract

# How To Make:

01 - Preheat the oven to 350°F. Grease a 12-cup muffin tin with nonstick spray or butter.
02 - In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, and nutmeg until evenly blended.
03 - In a separate bowl, whisk milk, melted butter, eggs, and vanilla extract until smooth and fully incorporated.
04 - Pour the wet ingredients into the dry mixture and stir gently until just combined, avoiding overmixing.
05 - Divide batter evenly among the muffin cups, filling each about halfway.
06 - Bake for 14 to 16 minutes, or until a toothpick inserted into the center comes out clean.
07 - Let donuts cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
08 - Whisk powdered sugar, milk, and vanilla extract until smooth. Adjust milk quantity to reach desired consistency.
09 - Dip the top of each cooled donut into the glaze, allowing excess to drip off, then place on a wire rack to let the glaze set.

# Top Tips:

01 -
  • No deep frying means your kitchen stays clean and your hands stay unstained.
  • These bake in less than 20 minutes, perfect for a lazy Sunday morning or an unexpected craving.
  • The glaze soaks just enough to feel indulgent while the cake underneath stays impossibly soft.
02 -
  • Don't skip cooling the donuts completely before glazing, or the glaze will melt off and slide down the sides instead of setting into a coating.
  • Room temperature ingredients mix together more smoothly, which means better texture and fewer lumps in your final donut.
03 -
  • Sifting your powdered sugar prevents lumps in the glaze and makes it look professionally smooth.
  • If you want a cinnamon-sugar finish instead, brush the warm donuts with melted butter right out of the oven and dip into a cinnamon-sugar mixture for that nostalgic coating.
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