Soft cake-style muffin donuts (Printable Version)

Baked soft cake-style donuts in muffin tins with a classic sweet glaze for nostalgic flavor.

# 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

# Cooking Steps:

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 ingredients into dry ingredients and stir gently until just combined; do not overmix.
05 - Divide batter evenly among muffin cups, filling each about halfway.
06 - Bake for 14 to 16 minutes, or until a toothpick inserted into the center comes out clean.
07 - Let donuts cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
08 - Whisk powdered sugar, milk, and vanilla extract until smooth; adjust milk for desired consistency.
09 - Dip the tops of cooled donuts into the glaze, allowing excess to drip off. Place back on the rack until set.

# Expert Advice:

01 -
  • No deep fryer means your kitchen stays clean and you won't smell like hot oil for three days.
  • They're ready in under 40 minutes, which makes them perfect for satisfying a sudden donut craving without planning ahead.
  • The tender crumb feels indulgent even though you're baking, not frying.
02 -
  • Room temperature eggs and milk mix more smoothly with the dry ingredients, creating a more uniform crumb without lumps.
  • Don't fill the muffin cups more than halfway, or the batter will rise too high and create dense, peaked donuts instead of the domed shape you want.
  • Let the donuts cool completely before glazing, or the glaze slides off and pools at the bottom of the rack.
03 -
  • Room-temperature ingredients mix more evenly, creating a tender crumb and preventing dense spots in the final donut.
  • The glaze consistency matters more than you'd think—too thick and it coats unevenly, too thin and it never sets properly.
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