Muffin Tin Soft Donuts

There's something almost magical about the moment when batter transforms into pillowy donuts without a drop of hot oil. I discovered these muffin tin donuts on a quiet Sunday morning when my kitchen felt too small for a deep fryer but my craving for something sweet and tender was impossible to ignore. What started as an improvisation became the recipe I now reach for whenever I want bakery-quality donuts in less than an hour, with the bonus of keeping my stovetop clean and my hands safe from splattering oil.

I'll never forget the look on my nephew's face when he bit into one of these still-warm from the rack, glaze dripping down his chin. He kept asking if I'd bought them from a bakery, and when I told him I'd made them in a muffin tin, he demanded to know my secret immediately. That moment taught me that the best recipes aren't always about complexity—sometimes they're about the simple joy of creating something familiar and comforting in an unexpected way.

Ingredients

• All-purpose flour: The foundation of a tender crumb; sifting it isn't essential but does help incorporate air and prevent lumps.
• Granulated sugar: Sweetens the batter and contributes to that tender, cake-like texture.
• Baking powder and baking soda: The leavening agents that create lift; together they ensure these donuts rise evenly without being dense.
• Ground nutmeg: A whisper of warm spice that makes people pause and ask what that subtle flavor is.
• Whole milk at room temperature: Cold milk can cause the batter to seize slightly; letting it warm ensures a smooth, even mixture.
• Melted and cooled butter: Melting it first and cooling it prevents the eggs from cooking when combined, keeping everything silky.
• Large eggs at room temperature: They blend more easily into the batter, creating a uniform texture throughout.
• Pure vanilla extract: The difference between ordinary and unforgettable donuts is often just this.
• Powdered sugar: Sifting it prevents lumps that would create a grainy glaze.
• Milk for the glaze: Start with less and add more until you reach the perfect dripping consistency—too thick and it'll look patchy, too thin and it'll slide right off.

Instructions

Prepare your oven and tin:

Preheat to 350°F and coat your muffin tin generously with nonstick spray or butter, making sure to coat the sides so the donuts release cleanly. A cold tin is your friend here—it helps the batter set quickly.

Combine the dry ingredients:

Whisk together the flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl until they're evenly distributed. Listen for the soft whisper of the dry ingredients coming together; this ensures no clumps hiding in the flour.

Mix the wet ingredients:

In a separate bowl, whisk the milk, melted butter, eggs, and vanilla until smooth and fully combined, about 30 seconds. The mixture should look glossy and homogeneous.

Bring it together gently:

Pour the wet mixture into the dry ingredients and stir just until combined—resist the urge to overmix. A few lumps are better than overdeveloped gluten, which makes donuts tough.

Fill the tin:

Divide the batter evenly among the muffin cups, filling each about halfway. A small ice cream scoop makes this easier and ensures even baking.

Bake until golden:

Bake for 14–16 minutes; the tops should be golden and a toothpick inserted into the center should come out clean with no wet batter clinging to it. The donuts will feel slightly springy when gently pressed.

Cool with patience:

Let them rest in the tin for 5 minutes—this allows the structure to set slightly—then transfer to a wire rack to cool completely before glazing. Glazing warm donuts causes the glaze to melt off unevenly.

Make the glaze:

Whisk together the sifted powdered sugar, milk, and vanilla extract until smooth, then adjust the milk a splash at a time until it reaches a consistency that slowly drips from a spoon. Too thick and it'll be chalky; too thin and it won't coat properly.

Glaze and set:

Dip the top of each cooled donut into the glaze, rotating gently and letting excess drip back into the bowl. Return them to the rack and let them sit for 10–15 minutes until the glaze sets to a slight crunch.

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These donuts have a way of turning an ordinary Tuesday into something special. I've learned that food doesn't always need to be complicated or time-consuming to feel like a small celebration, and these muffin tin donuts are proof of that.

Variations and Flavor Twists

Once you master the basic recipe, the possibilities expand in delicious directions. I've had success experimenting with a maple glaze made by swapping vanilla for maple extract, and a lemon version where I added zest to the batter and a touch of lemon juice to the glaze. The beauty of this recipe is that the base is forgiving enough to play with while the structure remains solid.

Storage and Make-Ahead Tips

These donuts stay soft for two days when stored in an airtight container at room temperature, though they're honestly best enjoyed the day they're made. If you want to get ahead, prepare the batter the night before, refrigerate it in a covered bowl, and bake the next morning—the flavor actually improves slightly as the batter rests. You can also freeze baked, unglazed donuts for up to two weeks; thaw them at room temperature and glaze them fresh for the best texture.

Customizations for Dietary Needs

I've successfully made these with almond flour blended into the all-purpose flour for a slightly nuttier flavor, and they work beautifully with plant-based milk and butter if you need a dairy-free version—just make sure your milk is unsweetened and your butter substitute has a similar fat content. For an extra-special finish, brush the warm donuts with melted butter and roll them in cinnamon sugar while they're still fresh from the tin, or sprinkle chopped nuts or colorful sprinkles directly onto the wet glaze before it sets.

• Add a teaspoon of lemon zest or almond extract to the batter for subtle flavor shifts that feel completely natural.
• Fill the cups only halfway so you can add a small spoonful of jam or Nutella to the center before topping with more batter if you want a surprise inside.
• Let the glaze set completely before stacking the donuts, or layer parchment paper between them to prevent sticking.

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These muffin tin donuts have become my go-to recipe whenever I want to create something that feels homemade and special without spending hours in the kitchen. There's real comfort in knowing that something this good can come together in under 40 minutes.

Recipe FAQs

→ Can I use a different milk for the batter?

Yes, plant-based milks like almond or oat can substitute whole milk to make the batter dairy-free without drastically changing the texture.

→ How do I achieve a shiny glaze on the donuts?

Whisk powdered sugar with milk and vanilla extract until smooth. Adjust milk quantity for desired thickness, then dip cooled donuts and let the glaze set.

→ What is the best way to prevent sticking in the muffin tin?

Grease the muffin tin thoroughly with butter or nonstick spray before pouring the batter to ensure easy removal after baking.

→ Can I add flavors or toppings to customize these treats?

Absolutely! Try sprinkling cinnamon sugar, crushed nuts, or colorful sprinkles on the glaze for added flavor and festivity.

→ How should I store leftover baked donuts?

Store them in an airtight container at room temperature for up to two days to keep them soft, or refrigerate for longer storage.