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donut muffins

Yields12 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins

Delicious old-fashioned donuts in muffin form makes everyone's breakfast happy.

for the muffins
 ½ cup butter, room temperature
 ½ cup greek yogurt
  cup pure cane white sugar
  cup pure cane brown sugar
 2 eggs
 2 tsp vanilla
 2 ⅓ cups all-purpose flour
 2 tsp baking powder
 ½ tsp baking soda
 ¾ tsp cinnamon
 ½ tsp nutmeg
 ½ tsp salt
 ½ cup whole milk
for the glaze
 1 ½ cups powdered sugar
 2 tbsp buttermilk
 1 tsp vanilla
 ¼ tsp almond extract
for the muffins

Preheat oven to 400F and line a muffin tin with muffin papers. (I said muffin a lot there but I don't know what else to call them...)


Beat together butter, greek yogurt, and sugars until creamy


Add eggs and vanilla and beat until nice and fluffy


Gradually stir in dry ingredients (flour, baking powder, baking soda, salt, cinnamon, and nutmeg) just until combined.


Gently stir in the milk, just until combined.


Spoon into prepared muffin tin, filling each 3/4 full.


Bake at 400F for about 15 minutes or until toothpick inserted into the center comes out clean. Set aside to cool while you make the glaze.

for the glaze

In a large bowl, whisk together all of the ingredients (powdered sugar, buttermilk, vanilla, and almond extract). That's it. Easy-peasy. If you want to get super creative and fancy, you can substitute the almond extract for another flavor (like orange...)

now the fun stuff

Spoon glaze over the tops of the slightly cooled muffins. Top with sprinkles, nuts, berries, whatever.
Pro tip: Unless you're a super-speedy glazer, just glaze one or two muffins at a time then add toppings. Otherwise, your glaze will have hardened and your sprinkles won't stick.


Breakfast is served!

Nutrition Facts

Serving Size 1 muffin

Servings 12