Muffin Tin Soft Donuts (Printable Version)

Soft, cake-style baked treats with a sweet glaze delivering nostalgic bakery flavors without frying.

# 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 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.
03 - In a separate bowl, whisk milk, melted butter, eggs, and vanilla extract until smooth.
04 - Pour wet mixture into dry ingredients and stir gently until just combined, avoiding overmixing.
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 - Allow donuts to cool in the tin for 5 minutes; then transfer to a wire rack to cool completely.
08 - Whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust milk for desired consistency.
09 - Dip the tops of cooled donuts into glaze, letting excess drip off. Place back on rack until glaze sets.

# Helpful Hints:

01 -
  • No deep fryer means you can bake a dozen donuts without the mess, smell, or anxiety of hot oil.
  • They're tender and moist on the inside with just enough structure to hold that glossy glaze without falling apart.
  • The whole process, from mixing bowl to glazed donut, takes under 40 minutes, so you can satisfy a donut craving on a weekday morning.
02 -
  • Don't overmix the batter—a few streaks of flour are acceptable; overmixing develops gluten and makes the donuts tough and dense instead of tender and light.
  • Room temperature ingredients mix together smoothly and create a more uniform batter, which is why cold eggs and cold milk can cause separation and uneven texture.
  • The glaze consistency is everything—it should coat the donut like a thin veil, not pool into a thick frosting or slide off like water.
03 -
  • A kitchen scale makes measuring flour and sugar more accurate than cups, which can vary based on how tightly you pack them—this small change eliminates dry donuts.
  • If your glaze seems too thick or too thin after your first batch, adjust the milk in your next batch; a tablespoon more or less makes a real difference in how it clings to the donut.
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