Glazed Donut Muffins Recipe (2024)

FAQs

What is the secret to moist muffins? ›

Glaze or fill as follows, and serve as soon as possible. Whisk together 2 cups powdered sugar, ¼ cup milk and 1 teaspoon vanilla until smooth. When the doughnuts are cool enough to handle, dip into the glaze; if you like, flip them so the tops they're completely covered. Put on racks to let the glaze harden.

The Best Way to Store Muffins

Let them cool for no more than five-to-10 minutes in the pan, then transfer them to a wire rack to finish cooling completely. STEP TWO: Line an airtight storage container with paper towels. The paper towels will act like a “sponge,” absorbing the moisture the muffins emit as they age.

Because we're heating the milk, the sugar will melt when it is added. Sugar becomes hard again when cooled. And because the glaze is in a thin layer on the donuts, the melted sugar will harden quickly once it cools.

The best bakery-style crumb muffins start with cake flour

Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture. Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much.

According to O. Corriher, the way to get a perfectly puffed up dome on your muffins is to increase your oven heat. She says that 400° should do it, no matter what the recipe says. The higher baking temperature means that the the outside edges of the muffin will set while the middle is still liquidy.

The secret to Krispy Kreme doughnuts is of course the sweet glaze, and this is achieved by bathing the doughnuts in a glaze of icing sugar, vanilla extract and milk, for a thicker glaze increase the quantity of icing sugar by a few spoons.

A BASE GLAZE is a mixture of these three basic groups: SILICA, FLUX AND ALUMINA.

Glaze: Sugar, Cornstarch, Water, Maltodextrin, Palm Oil, Lecithin, Calcium Carbonate, Agar, Dextrose, Vegetable Monoglycerides, Natural Flavor, Rice Starch.

If you'd prefer to put them in a container, you can (once fully cooled) put them into an airtight container and leave at room temperature for up to 24 hours. If muffins are left exposed, the moisture starts to leak from them and they dry out.

How to keep muffins from getting soggy? ›

Line an airtight container with paper towels and place the muffins on top in a single layer. And don't forget to add a few saltines to absorb moisture! Place paper towels above the muffins to soak up every bit of moisture. Seal with an airtight lid.

The Best Way to Cool Muffins

The first step is cooling your baked goods properly. My preferred method of cooling fresh muffins is to let them sit in the pan for 2 minutes. Then remove them carefully from their muffin tin and allow to cool in a single layer on a wire rack.

Perma-Frost Transparent is a super concentrated powdered icing stabilizer which provides maximum strength for superior icing stability. Especially effective in stabilizing glazes for doughnuts and honey buns.

Namely, powdered sugar is the key to thickening any donut glaze. The reason powdered sugar works wonders on a glaze's texture is that most glazes predominantly consist of that sugar to begin with. Different glazes may utilize different measurements, but the powdered sweetener sits at the center of most recipes.

Icing is a little thinner than frosting and is often poured or piped over coffee cakes, pound cakes, doughnuts and cookies—and it usually hardens when it dries. Glaze is the thinnest and most fluid of the three, and it will set but won't harden as much as icing.

Add greek yogurt to your muffin mix for extra moistness. Top with a vanilla glaze or sugar sprinkles.

If muffins are left exposed, the moisture starts to leak from them and they dry out. To store muffins up to 4 days, line an airtight container or zip-lock bag with paper towel and store the muffins in a single layer. Place another layer of paper towel on top of the muffins as well.

It is possible to replace oil with butter in a muffin recipe as generally most muffin recipes are quite forgiving and you may find that butter gives a better flavour.

Overbaking or underbaking the muffins.

Bake them a few minutes too long, and those once-moist and fluffy muffins run the risk of turning dry.