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Baked Vanilla-Glazed Donut Holes | www.diethood.com | Baked, delicious donut holes covered with a sweet vanilla glaze.

Baked Vanilla-Glazed Donut Muffins

Katerina | Diethood
Baked, delicious donut muffins covered with a sweet vanilla glaze.
Servings : 30 muffins
Prep Time 5 minutes
Cook Time 15 minutes
Cooling Time 20 minutes
Total Time 20 minutes


  • 2-1/4 cups all-purpose flour (I have made these with 1-cup whole wheat flour + 1-cup all-purpose flour and they worked out perfectly!)
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs , lightly beaten
  • 1 cup milk (use 2%)
  • 1 tablespoon pure vanilla extract
  • 3 tablespoons butter , melted, room temperature
  • 2 tablespoons milk
  • 1/2 teaspoon pure vanilla extract
  • 1 cup powdered sugar


  • Preheat oven to 350.
  • Lightly grease a 24-mini muffin pan with baking spray and set aside.
  • Combine flour, sugar, baking soda, baking powder and salt in a mixing bowl; whisk until well combined. Set aside.
  • In a separate mixing bowl, combine eggs, milk and vanilla; whisk until thoroughly combined.
  • Add melted butter and continue to whisk until well incorporated. Make sure your butter isn't HOT!
  • Gently fold the egg-mixture into the flour-mixture. DO NOT overmix. If your muffins are dense, it is because you overmixed. Mix just until everything is wet and combined.
  • Spoon batter into the previously prepared muffin pan, filling each cavity about 3/4 full.
  • Bake for 10 to 11 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove from oven and let stand 2 minutes in pan.
  • Transfer to a wire rack and let slightly cool.
In the meantime, prepare the glaze.
  • Fill a bowl with hot water and set aside.
  • Place milk, vanilla and powdered sugar in a small saucepan; cook over medium heat, constantly stirring just until all is well combined and no lumps appear.
  • Remove from heat and set saucepan over the bowl filled with hot water.
  • Ice the muffins with the glaze, one at a time and transfer back to cooling rack. Place a piece of foil or paper towel underneath the cooling rack because some of that glaze will drip off.
  • Serve.




Serving: 1 mini muffin | Calories: 70 kcal | Carbohydrates: 12 g | Protein: 0 g | Fat: 1 g | Saturated Fat: 0 g | Cholesterol: 14 mg | Sodium: 74 mg | Potassium: 31 mg | Fiber: 0 g | Sugar: 11 g | Vitamin A: 65 IU | Calcium: 18 mg | Iron: 0.2 mg | Net Carbs: 12 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Breakfast
Cuisine: American
Keyword: donut muffins, vanilla glaze recipe