These mini doughnuts are tender, buttery, and perfectly poppable, made with a simple batter that bakes up in minutes. Unlike deep-fried versions, this recipe uses a mini doughnut pan to create a lighter treat that’s ready in under 30 minutes. Coated in cinnamon sugar or a classic glaze, they’re the perfect bite-sized indulgence for breakfast, brunch, or any time you need a sweet pick-me-up.
Ingredients
- 1 1/2 cups (188 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg (optional, but classic)
- 1/2 cup (100 g) granulated sugar
- 1 large egg
- 1/2 cup (120 ml) whole milk
- 1/4 cup (60 g) unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- For the cinnamon sugar coating:
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 cup (60 g) unsalted butter, melted (for dipping)
- For the glaze (optional):
- 1 cup (120 g) powdered sugar
- 2 tablespoons (30 ml) milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a mini doughnut pan (12 wells) with non-stick spray or melted butter.
- In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg (if using).
- In a large bowl, whisk the sugar and egg until light and slightly thickened, about 1 minute. Add the milk, melted butter, and vanilla; whisk until 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.
- Transfer the batter to a piping bag or a zip-top bag with a corner snipped off. Pipe the batter into the prepared doughnut pan, filling each well about 2/3 full.
- Bake for 6-8 minutes, until the doughnuts spring back when lightly touched and a toothpick inserted comes out clean. Do not overbake.
- Let the doughnuts cool in the pan for 2 minutes, then turn them out onto a wire rack. If you have only one pan, repeat with the remaining batter, greasing the pan again.
- For the cinnamon sugar coating: While the doughnuts are still warm, dip each one in the melted butter, then toss in the cinnamon sugar mixture until fully coated. Place on a rack to set.
- For the glaze: Whisk together the powdered sugar, milk, and vanilla until smooth. Dip the tops of the doughnuts into the glaze and let set on a wire rack for about 10 minutes.
Tips
- Don’t overmix the batter. Overmixing develops gluten, which makes the doughnuts tough. Stir just until the flour disappears; a few lumps are okay.
- Fill the pan properly. Use a piping bag for neat, even filling. Fill each well only 2/3 full; too much batter will overflow and you’ll lose the hole.
- Substitutions: Use buttermilk instead of milk for a tangier flavor. For a dairy-free version, use almond milk and coconut oil (melted) instead of butter; the texture will be slightly denser.
- Common mistake: Overbaking. Mini doughnuts bake fast; start checking at 6 minutes. They should be light golden and springy.
Serving Suggestions
Serve these mini doughnuts warm or at room temperature. They’re perfect for breakfast with coffee or milk, as a party snack, or as a dessert platter with a variety of glazes. For a fun brunch idea, set out bowls of cinnamon sugar, powdered sugar, and a simple chocolate glaze for dipping.
Variations
- Chocolate mini doughnuts: Replace 2 tablespoons of the flour with unsweetened cocoa powder and add 1/4 cup (60 ml) of sour cream to the batter.
- Lemon poppy seed: Add the zest of one lemon and 1 tablespoon of poppy seeds to the batter. Glaze with a lemon juice and powdered sugar mixture.
- Maple glaze: Swap the vanilla in the glaze for 1/2 teaspoon of maple extract and use maple syrup instead of milk for a richer flavor.
- Spiced apple: Add 1/2 teaspoon of apple pie spice and 1/4 cup of finely chopped apple (peeled) to the batter.
Storage and Reheating
Store unglazed doughnuts in an airtight container at room temperature for up to 2 days. Glazed or sugar-coated doughnuts are best eaten the same day but can be stored in a single layer in an airtight container for up to 1 day. To reheat, place on a baking sheet and warm in a 300°F (150°C) oven for 5 minutes. You can also freeze unglazed baked doughnuts for up to 2 months; thaw overnight in the fridge and reheat as directed.
Frequently Asked Questions
Can I make this recipe without a mini doughnut pan? Yes, you can use a standard muffin pan and bake for 12-15 minutes, but the texture and shape will be more like muffin tops. Alternatively, you can pipe the batter into a skillet with a ring mold, but that’s more fussy.
Why did my doughnuts come out dry? Overbaking is the most common cause. Check them at 6 minutes and remove as soon as a toothpick comes out clean. Also, make sure you measure flour correctly—spoon it into the cup and level it off, rather than scooping, which packs in too much.
Can I use self-rising flour? Yes, replace the all-purpose flour and baking powder with 1 1/2 cups (188 g) of self-rising flour and omit the salt. The texture will be similar.
How do I get the doughnuts to release from the pan easily? Grease the pan thoroughly with a non-stick spray that contains flour (like Baker’s Joy) or use a pastry brush to coat with melted butter, making sure to get into the grooves. Let them cool for exactly 2 minutes before turning out—too long and they’ll stick, too short and they’ll break.
Can I make the batter ahead of time? Yes, you can refrigerate the batter for up to 24 hours. Give it a quick stir before piping, but note that the leavening will be less active, so the doughnuts may be slightly denser.
Are these doughnuts healthy? They are baked, not fried, so they contain less fat than traditional doughnuts, but they still contain sugar and refined flour. They’re best enjoyed as an occasional treat.
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- Dairy Milk Kunafa Chocolate Recipe
- Diamond Twist Kunafa Chocolate Recipe
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