Soft Muffin Tin Donuts

There's something magical about pulling a batch of golden donuts from the oven without a drop of oil splattering anywhere. I discovered these muffin tin donuts on a lazy Sunday morning when I realized I had everything for donuts but absolutely no desire to monitor hot oil. The first bite was a revelation—soft, tender, and somehow even more comforting than the fried versions I remembered from childhood bakeries. Now I make them whenever I want that warm, powdered-sugar feeling without the mess or the guilt.

I'll never forget the first time my neighbor smelled these baking and knocked on my door mid-batch. She thought I'd bought them from somewhere fancy, and the look of surprise when I explained they came straight from my muffin tin was absolutely worth the effort. That morning turned into an impromptu coffee date, and now she requests these donuts for every gathering at her place.

Ingredients

• All-purpose flour (2 cups): The foundation that gives these donuts their tender, cake-like structure without being dense or heavy.
• Granulated sugar (2/3 cup): Sweetens the dough itself so the donut is satisfying even before the glaze hits.
• Baking powder and baking soda (2 tsp and 1/2 tsp): These create the lift that makes them fluffy rather than dense—don't skip or reduce either one.
• Salt (1/2 tsp): Enhances all the other flavors and balances the sweetness perfectly.
• Ground nutmeg (1/2 tsp): The secret ingredient that gives these a warm, almost nostalgic bakery flavor you can't quite put your finger on.
• Whole milk at room temperature (2/3 cup): Room temperature milk combines more smoothly with the other wet ingredients and bakes more evenly.
• Unsalted butter, melted and cooled (1/2 cup): Melted butter creates a more tender crumb than softened solid butter, and cooling it prevents cooking the eggs.
• Large eggs at room temperature (2): They bind the batter and add richness, and room temperature eggs incorporate more evenly.
• Pure vanilla extract (2 tsp): Use real vanilla, not imitation—it makes a noticeable difference in the final flavor.
• Powdered sugar, sifted (1 1/2 cups): Sifting removes lumps so the glaze is silky and smooth, not gritty.
• Milk for glaze (2–3 tbsp): Adjust this to your preference—2 tablespoons creates a thicker coat, 3 tablespoons a thinner drip.
• Vanilla extract for glaze (1/2 tsp): This brightens the glaze and makes it taste like more than just sugar.

Instructions

Preheat and Prep:

Set your oven to 350°F and grease your muffin tin generously with nonstick spray or butter. A well-greased tin makes the difference between donuts that slip out easily and ones that stick to the edges.

Combine the Dry Ingredients:

Whisk together the flour, granulated sugar, baking powder, baking soda, salt, and nutmeg in a large bowl. This distributes the leavening evenly so every donut rises and bakes at the same rate.

Mix the Wet Ingredients:

In another bowl, whisk the room-temperature milk, cooled melted butter, eggs, and vanilla until the mixture looks smooth and fully blended. Any lumps of butter here will bake into little dense spots in your donuts.

Combine Wet and Dry:

Pour the wet mixture into the dry ingredients and stir gently with a spatula or wooden spoon—stop as soon as you don't see dry flour anymore. Overmixing develops gluten and makes the donuts tough instead of tender, so resist the urge to beat it into submission.

Fill the Tin:

Divide the batter evenly among the muffin cups, filling each about halfway full. A small ice cream scoop makes this task neat and ensures they all bake at the same time.

Bake:

Slide the tin into the oven and bake for 14 to 16 minutes, until a toothpick inserted into the center comes out clean. The tops should be light golden and spring back when gently touched.

Cool Slightly, Then Release:

Let the donuts rest in the tin for about 5 minutes—they'll firm up enough to handle without falling apart. Then carefully run a small knife around each donut and transfer them to a wire rack to cool completely before glazing.

Make the Glaze:

Whisk together the sifted powdered sugar, milk, and vanilla extract until you reach a smooth, pourable consistency. Taste it if you want—you can always add more vanilla or a pinch of salt to adjust the flavor.

Glaze the Donuts:

Once the donuts are completely cool, dip the top of each one into the glaze, letting the excess drip off, then set it back on the rack. The glaze sets within a few minutes, and you'll have that beautiful glossy finish that makes them look like they came from a professional bakery.

Save

I made these for my daughter's school bake sale, and three people asked for the recipe that same day. Watching people bite into them with the same pure joy I felt on that first lazy Sunday reminded me why I love baking—it's one of the few things you can do in your kitchen that brings actual happiness to someone else's face.

Variations and Flavor Twists

These donuts are a blank canvas, which is part of their charm. I've made cinnamon-sugar versions by brushing warm donuts with melted butter and dipping them in cinnamon and sugar instead of the glaze—they feel more casual and homey. Chocolate lovers can add a tablespoon of cocoa powder to the dry ingredients and use chocolate glaze instead, or mix cocoa into the powdered sugar glaze itself. Sprinkles, crushed candy, chopped nuts, or even edible pearls pressed into the glaze before it sets all work beautifully. The nutmeg in the dough is subtle enough that you can layer other flavors on top without fighting with it.

Making Them Dairy-Free

I once made a batch for a friend who'd recently switched to dairy-free, and I was honestly surprised at how seamless the substitution was. Use any plant-based milk you prefer—almond, oat, or soy all work—and replace the butter with a neutral-flavored plant-based butter or coconut oil in equal amounts. The donuts turn out just as soft and tender, and honestly, you won't notice a difference in taste unless you're already familiar with the original. For the glaze, use the same plant-based milk to achieve your desired thickness.

Storage and Next-Day Donuts

The best part about these donuts is that they stay soft and fresh in an airtight container at room temperature for two full days, which sounds like not much time until you realize most people eat them within hours anyway. If you somehow have leftovers, a 10-second microwave warm-up brings back that fresh-from-the-oven texture and makes you wonder why you don't make these twice a week.

• Store glazed donuts in an airtight container or sealed bag to keep them soft and prevent the glaze from drying out.
• If you want to make the batter ahead, you can prepare it the night before and refrigerate it, then bake fresh donuts in the morning.
• These freeze beautifully for up to a month if you wrap them individually and store them in a freezer bag, and they thaw at room temperature in about 30 minutes.

Save

These muffin tin donuts have become my answer to every craving that doesn't require a bakery trip. They remind me that the best kitchen discoveries often come from working with what you have on hand.

Recipe FAQs

→ How do muffin tin donuts differ from traditional fried donuts?

Muffin tin donuts are baked instead of fried, resulting in a lighter texture and less greasy finish while maintaining soft, cake-style qualities.

→ What gives these donuts their classic sweet glaze flavor?

The glaze combines powdered sugar, milk, and vanilla extract for a smooth, sweet coating that adds a nostalgic bakery-style sweetness.

→ Can I customize the topping for variety?

Yes, try brushing the warm donuts with melted butter and dipping in cinnamon sugar or adding sprinkles or crushed nuts to the glaze before it sets.

→ Is it necessary to use whole milk and butter?

Whole milk and butter provide rich flavor and tenderness, but plant-based alternatives can be used for dairy-free versions.

→ How do I know when the donuts are fully baked?

Insert a toothpick into the center of a donut; when it comes out clean, the donuts are ready to be removed from the oven.

→ What tools are required for making these donuts?

A 12-cup muffin tin, mixing bowls, whisk, measuring cups and spoons, and a wire rack for cooling are needed.