Homemade donuts are within reach, no deep fryer required. These Mini Baked Donuts are light, cakey, and perfectly sweet, baked in a standard donut pan to achieve that classic ring shape. The simple batter comes together in minutes and bakes in less than 10, making them an ideal project for a quick weekend breakfast, an after-school snack, or a fun party dessert.
The real joy is in the decorating: dip them in a simple vanilla glaze, rich chocolate ganache, or roll them in spiced sugar for a churro-like finish. Let your creativity run wild with sprinkles, crushed cookies, or drizzles for donuts that are as beautiful as they are delicious.
The Secret to Tender, Baked Donut Texture
Unlike fried yeast donuts, these are cake donuts, relying on chemical leaveners (baking powder and baking soda) for their rise. To achieve a tender, moist crumb that isn’t dry or muffin-like, this recipe uses a combination of buttermilk and oil.
The acidity in buttermilk tenderizes the gluten and reacts with the baking soda for a good rise, while oil keeps the crumb soft and ensures the donuts stay fresh longer. The key technique is not overmixing; the batter should be mixed just until combined to avoid developing too much gluten, which would make the donuts tough.
Filling the donut cavities only two-thirds full is also crucial—they need space to puff up and form the classic ring shape without baking into a solid blob. A light spritz of oil on the pan guarantees a perfect, clean release every time.
Ingredients
For the Vanilla Cake Donuts (Makes ~24 mini donuts):
- 1 cup (125g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground nutmeg (optional, for classic flavor)
- ⅓ cup (65g) granulated sugar
- 1 large egg, room temperature
- ¼ cup (60ml) buttermilk, room temperature
- ¼ cup (60ml) vegetable oil or melted coconut oil
- 1 teaspoon pure vanilla extract
For the Chocolate Variation: Replace 2 tablespoons of flour with 2 tablespoons of unsweetened cocoa powder.
For Vanilla Glaze:
- 1 cup (120g) powdered sugar, sifted
- 2-3 tablespoons milk or cream
- ½ teaspoon pure vanilla extract
- Pinch of salt
For Chocolate Glaze:
- ½ cup (90g) semi-sweet chocolate chips
- 2 tablespoons milk or cream
- 1 teaspoon light corn syrup or honey (optional, for shine)
For Cinnamon Sugar Coating:
- ¼ cup (50g) granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons melted butter
Instructions
1. The Combined Donut Batter (Result of Mixing): Preheat oven to 350°F (175°C). Lightly grease a non-stick mini donut pan. In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg (if using), and sugar. In a separate small bowl, whisk the egg, buttermilk, oil, and vanilla.
Pour the wet ingredients into the dry and stir with a spatula until just combined and no dry streaks remain. The batter will be thick and spoonable.
2. The Filled Donut Pan (Result of Pan Filling): Transfer the batter to a piping bag or a sturdy zip-top bag with a corner snipped off. Pipe the batter into the prepared donut cavities, filling each one about two-thirds full. The batter should form a neat ring, not mounded in the center, leaving the hole clearly defined.
3. The Baked & Cooled Donuts (Result of Baking & Release): Bake for 7-9 minutes, until the donuts are puffed, spring back lightly when touched, and a toothpick inserted comes out clean.
Let cool in the pan for 2 minutes, then gently transfer them to a wire rack to cool completely before glazing. The donuts will be light golden brown, cakey, and perfectly ring-shaped.
4. The Prepared Glazes & Toppings (Result of Glaze Prep): While donuts cool, prepare your chosen coatings. For vanilla glaze: whisk powdered sugar, milk (start with 2 tbsp), vanilla, and salt until smooth.
For chocolate glaze: melt chocolate chips with milk and corn syrup in short microwave bursts, stirring until smooth. For cinnamon sugar: mix sugar and cinnamon in a shallow bowl; have melted butter ready in another.
5. The Glazed & Decorated Donuts (Result of Dipping/Coating): For glazes: Dip the top of each cooled donut into the glaze, let excess drip off, and place on a wire rack (place parchment underneath to catch drips).
Add sprinkles immediately. For cinnamon sugar: Brush a cooled donut all over with melted butter, then roll in the cinnamon-sugar mixture until coated. Let all donuts set for 15-20 minutes before serving.
6. Serve & Store: Enjoy fresh the same day for the best texture. Store leftover glazed donuts in a single layer in an airtight container at room temperature for 1-2 days. Unglazed donuts can be frozen for up to 1 month.
Pro-Tips for Perfect Baked Donuts Every Time
- Use a Piping Bag: This is the cleanest, easiest way to fill the donut cavities evenly and avoid messy batter on the pan’s center posts.
- Don’t Overbake: Mini donuts bake very quickly. Overbaking for even a minute can make them dry. Start checking at 7 minutes.
- Cool Completely Before Glazing: Any residual warmth will cause the glaze to melt and slide off instead of setting into a beautiful shell.
- Adjust Glaze Consistency: For a thick coating that sets firm, use less liquid. For a thin, drizzle-able glaze, add more liquid a teaspoon at a time.
- Get Creative with Toppings: Beyond sprinkles, try crushed freeze-dried berries, toasted coconut, chopped nuts, mini chocolate chips, or a simple drizzle of contrasting glaze.
- Pan Care: Always grease your pan, even if it’s non-stick, and let it cool completely between batches.
These Mini Baked Donuts prove that amazing homemade treats can be simple, fun, and absolutely delightful.
