I took my Cinnamon Sugar Donut Muffins and gave them a maple makeover! These soft, tender muffins are dipped in a sweet maple glaze that sets into a shiny coating, just like the maple donuts you see at the bakery.
And yes, you can dip them twice! That second dunk gives them an extra-thick layer of maple glaze that makes these muffins pretty hard to resist. Grab one with your coffee and enjoy!
Ingredients & Substitutions
- All-purpose flour: Gives the muffins their soft, tender texture. I recommend all-purpose flour for this recipe.
- Granulated sugar: Sweetens the muffins and helps give them a tender crumb.
- Baking powder: Helps the muffins rise.
- Cinnamon & nutmeg: These warm spices give the muffins their classic donut flavor. You can adjust the amount of nutmeg to taste.
- Whole milk: Adds richness and moisture. 2% milk can be used, but the muffins may be slightly less rich.
- Egg: Use a large egg at room temperature for the best results. Out of eggs? Try one of my egg substitutes.
- Unsalted butter: Butter adds richness to the muffins and glaze. If using salted butter, you may want to lessen the amount of kosher salt in the recipe.
- Vanilla extract: Adds flavor to the muffin batter.
- Confectioners’ sugar: The base of the maple glaze. For the smoothest glaze, make sure there are no lumps.
- Pure maple syrup: Gives the glaze its maple flavor. Pure maple syrup is recommended rather than pancake syrup.
- Maple extract: Adds an extra boost of maple flavor. If you do not have it, you can leave it out, but the maple flavor will be a little more subtle.
- Hot water (120°F to 140°F): Thins the glaze to the right consistency. Add it slowly, since you may not need all of it.
Tips for the Best Maple Glazed Donut Muffins
- Do not overmix the batter. Stir just until the large lumps are gone. Overmixing can make the muffins less tender.
- Fill the muffin cups evenly. Aim for about two-thirds full so the muffins bake evenly and have enough room for the glaze.
- Let the muffins cool completely. Warm muffins can make the maple glaze too thin and cause it to slide off.
- Add the water slowly. Start with 1 tablespoon of hot water and add more as needed. The glaze should be smooth and about as thick as honey.
- Use a wide, shallow bowl. It makes it much easier to dunk the muffin tops evenly.
- Dunk twice for a thicker glaze. Let the first coat set for 10 to 15 minutes before dipping again for that thick, bakery-style maple shell.
- Give the glaze time to set. Let the muffins sit uncovered for about 30 minutes after the final dip so the glaze can become shiny and dry to the touch.
FAQs
What are donut muffins?
Donut muffins are muffins made with a soft, tender texture similar to a cake donut. They are baked in a muffin pan instead of fried, then finished with a topping or glaze.
Can I make these Maple Glazed Donut Muffins without maple extract?
Yes! The pure maple syrup still gives the glaze maple flavor. The maple extract simply adds a stronger maple flavor, so you can leave it out if you do not have any on hand.
Can I use pancake syrup instead of pure maple syrup?
You can, but pure maple syrup gives the glaze a more natural maple flavor. Pancake syrup will also work if that is what you have.
Why is my maple glaze too thin or too thick?
The glaze should be smooth and about as thick as honey. If it is too thin, add more confectioners’ sugar. If it is too thick, add hot water a teaspoon at a time until you reach the right consistency.
Can I dip the donut muffins twice?
Yes! Let the first layer of glaze set for 10 to 15 minutes, then dip the muffins again. A second coat gives them a thicker, bakery-style maple glaze.
How do I keep the maple glaze from running off the muffins?
Make sure the muffins are completely cool before dipping them. Also, add the hot water to the glaze slowly so it stays thick enough to coat the tops without running off.
How To Store Maple Glazed Donut Muffins
- Room Temperature: Store the glazed muffins in an airtight container at room temperature for up to 3 days. Let the glaze fully set before covering them, and place parchment paper between layers if needed.
- Refrigerator (Not Recommended): Refrigerating the muffins can make them lose some of their soft texture. Room temperature storage is best.
- Freezer: For the best results, freeze the muffins without the glaze. Place cooled muffins in a freezer-safe container or bag and freeze for up to 3 months. Thaw at room temperature, then glaze before serving.
Maple Glazed Donut Muffins
Ingredients
Muffins
- 2 cups (250 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 ¼ cups (306 g) whole milk
- 1 large egg, room temperature
- 2 tablespoons unsalted butter, melted
- 1 tablespoon vanilla extract
Maple Dunk Glaze
- 2 cups (250 g) confectioners' sugar
- 3 tablespoons unsalted butter, melted
- 3 tablespoons pure maple syrup
- ½ teaspoon maple extract
- 1 pinch kosher salt
- 2 to 3 tablespoons very hot water, 120 to 140°F
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with liners or spray it well with nonstick cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla.
- Pour the wet ingredients into the dry ingredients. Stir just until no large lumps remain. The batter will be somewhat thin.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 20 to 24 minutes, or until a toothpick inserted into the center comes out with a few crumbs. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool.
Maple Dunk Glaze
- In a wide, shallow bowl, whisk together the confectioners’ sugar, melted butter, maple syrup, maple extract, and salt. Add the hot water, 1 tablespoon at a time, until the glaze is smooth and about as thick as honey.
- Hold a muffin by the bottom and dunk the top into the glaze. Lift it out and let the excess glaze drip back into the bowl. Place the muffin on a wire rack.
- Let the first coat of glaze set for 10 to 15 minutes. For a thicker glaze, dunk the muffins a second time. Let the glaze set for about 30 minutes, or until shiny and dry to the touch.
Did you make this recipe?
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