1 min read

These little pop-able hybrids are everything I hoped for and more. And if you’re thinking a muffin can’t replace a donut, this recipe will prove you wrong. They’re baked at a high temp, so they have a crisp outer edge, like it was fried. The inside is a soft, cakey puff with a touch of vanilla & barely-there spice, which totally elevates the flavor of this delightful donut-muffin lovechild. I just can’t get enough of these!

I don’t know…they might actually be WAY better than a plain ol’ donut. Sorry glazed donut, upstaged on your own holiday! So sad for you!


For the Muffins:

  • ¼ c butter
  • ¼ c vegetable or canola oil
  • ½ c sugar
  • 1/3 c brown sugar
  • 2 eggs
  • 1 ½ tsp baking powder
  • ½ tsp nutmeg
  • ¼ tsp cardamom optional- I have a habit of adding cardamom to everything! You could definitely use cinnamon instead
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 2 2/3 c flour sifted or mixed with a whisk
  • 1 c milk

For the Glaze:

  • 3 tbsp melted butter
  • 1 1/3 c powdered sugar
  • 1 tsp vanilla bean paste or extract
  • 3-4 tbsp hot water


  1. Grease min-muffin tin with shortening or vegetable oil.
  2. In the bowl of a mixer, cream the butter, oil and sugars until smooth.
  3. Add eggs and beat until fully incorporated.
  4. Stir in the baking powder, baking soda, spices, salt and vanilla.
  5. With the mixer on low speed, gently add in about a third of the flour and stir until mostly worked in. Then add about a third of the milk; mix in. Continue to alternate while mixing (stopping for an occasional scrape down) until all of the milk and flour are in the batter.
  6. …………….

For full instruction please see :