Soft Muffin Tin Donuts (Printer-Friendly)

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

# 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 Steps:

01 - Preheat oven to 350°F. Grease a 12-cup muffin tin with nonstick spray or butter.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and nutmeg until evenly mixed.
03 - In another bowl, whisk milk, melted butter, eggs, and vanilla extract until smooth and fully combined.
04 - Pour wet ingredients into dry ingredients and stir gently until just combined, taking care not to overmix.
05 - Divide batter evenly among muffin cups, filling each about halfway.
06 - Bake for 14 to 16 minutes until a toothpick inserted in the center comes out clean.
07 - Let donuts cool in the muffin 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 cooled donut tops into glaze, letting excess drip off. Place on rack until glaze sets.

# Expert Advice:

01 -
  • No deep fryer means no cleanup disasters or oil-splattered stovetop.
  • They bake in under 20 minutes, so you can have warm donuts before your coffee gets cold.
  • The tender crumb feels bakery-made, but you know exactly what went into them.
02 -
  • Never skip cooling before glazing—warm donuts melt the glaze into a puddle instead of a pretty coat.
  • Don't overmix once you combine wet and dry; you'll end up with tough donuts that feel more like muffins in a bad way.
  • Sift your powdered sugar for glaze; the clumps will make your coating spotty and uneven.
03 -
  • Let your eggs and milk sit at room temperature for 15 minutes before mixing; cold ingredients don't blend as smoothly and can affect the tender crumb you're after.
  • Fill a small piping bag with glaze instead of dipping if you want neater coats and more control over thickness.
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