Mini doughnut makers are a fun, fast way to make small, fluffy doughnuts at home without deep frying. The non-stick plates bake the doughnuts in about 3–4 minutes, so you can have a warm batch ready in under 20 minutes from start to finish. This recipe uses a simple batter that works in any standard mini doughnut maker and yields tender, lightly sweet doughnuts that are perfect for customizing with glazes, sugars, or fillings.
Ingredients
- 1 cup (125 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp ground nutmeg (optional, but classic)
- 1/2 cup (120 ml) buttermilk, at room temperature
- 1 large egg, at room temperature
- 2 tbsp (28 g) unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- Non-stick cooking spray (for the maker)
Instructions
- Preheat your mini doughnut maker according to the manufacturer’s instructions (usually 2–3 minutes until the indicator light says ready).
- In a medium bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg (if using).
- In a small bowl or measuring cup, whisk the buttermilk, egg, melted butter, and vanilla until well combined.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix; a few lumps are fine. The batter will be thick but spoonable.
- Lightly spray the doughnut maker plates with non-stick spray (even if non-stick, this ensures easy release).
- Transfer the batter to a piping bag or a zip-top bag with the corner snipped off. Pipe the batter into each doughnut well, filling each about 3/4 full. Do not overfill, as the doughnuts will rise.
- Close the lid and cook for 3–4 minutes, or until the doughnuts are golden brown and a toothpick inserted into the center comes out clean. The exact time may vary by machine; check at 3 minutes.
- Carefully remove the doughnuts using a wooden or silicone spatula (avoid metal, which can scratch the non-stick coating). Place on a wire rack to cool slightly.
- Repeat with the remaining batter, spraying the plates again if needed.
- While still warm, toss the doughnuts in cinnamon sugar, dip in glaze, or serve plain. They are best eaten fresh.
Tips
- Substitutions: No buttermilk? Mix 1/2 cup (120 ml) milk with 1/2 tbsp lemon juice or white vinegar and let sit for 5 minutes. For a dairy-free version, use almond milk with 1/2 tbsp vinegar and replace the butter with coconut oil or a neutral oil.
- Don’t overmix: Overmixing develops gluten, making the doughnuts tough. Stir until the flour is just moistened.
- Fill correctly: Use a piping bag for clean, even filling. If you overfill, the doughnuts will spread and may not cook evenly.
- Cool between batches: If the maker gets too hot, the second batch may brown faster. Unplug it for a minute or two between batches if needed.
Serving Suggestions
Serve the doughnuts warm with a simple glaze made from 1 cup (120 g) powdered sugar, 2 tbsp milk, and 1/2 tsp vanilla. Or toss them in cinnamon sugar (1/2 cup sugar + 1 tsp cinnamon) for a classic treat. They also pair well with coffee, hot chocolate, or a cold glass of milk. For a dessert, fill them with jam or pastry cream using a piping tip.
Variations
- Chocolate: Replace 2 tbsp (16 g) of the flour with 2 tbsp (15 g) unsweetened cocoa powder and add 2 tbsp (30 ml) extra buttermilk.
- Lemon: Add 1 tbsp lemon zest and replace the vanilla with 1/2 tsp lemon extract.
- Spiced: Add 1/2 tsp cinnamon, 1/4 tsp ginger, and a pinch of cloves to the dry ingredients.
- Gluten-free: Use a 1:1 gluten-free flour blend (like King Arthur or Bob’s Red Mill). The texture will be slightly more tender, but they work well.
Storage and Reheating
Store leftover doughnuts in an airtight container at room temperature for up to 2 days. They are best within the first few hours. To reheat, place them in a microwave for 10–15 seconds, or in a toaster oven at 300°F (150°C) for 3–5 minutes. Do not refrigerate, as they will dry out faster. You can also freeze unglazed doughnuts for up to 1 month; thaw at room temperature and reheat as above.
Frequently Asked Questions
Can I use cake mix instead of making batter from scratch? Yes, prepare the cake mix as directed on the box, but add one extra egg to help them rise properly in the maker. Then cook as directed.
Why are my doughnuts sticking? Even non-stick plates can stick if the batter has high sugar content. Always spray the plates lightly before each batch. Also, make sure the doughnuts are fully cooked before removing; undercooked doughnuts will stick.
How do I know when they’re done? The doughnuts should be golden brown and spring back when touched. A toothpick inserted in the center should come out clean. Most makers have a ready light, but the time can vary, so check at 3 minutes.
Can I make the batter ahead of time? Yes, you can prepare the batter and store it in the refrigerator for up to 1 day. Let it come to room temperature before using, and give it a gentle stir before piping.
Can I use a regular doughnut pan in the oven? Yes, pour the batter into a greased mini doughnut pan and bake at 350°F (175°C) for 8–10 minutes. The texture will be slightly more cake-like.
How many doughnuts does this recipe make? It depends on your maker’s size. Most standard mini doughnut makers yield 6–8 doughnuts per batch, and this recipe makes about 12–16 total, depending on the well size. Adjust the quantity based on your machine.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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