Soft, fluffy, and perfectly sweet, these baked donuts are a guilt-free indulgence you’ll love making. With a golden exterior and a tender crumb, they’re a delightful treat that’s ready in just 25 minutes. The warm aroma of vanilla and butter will fill your kitchen, making it impossible to resist sneaking one fresh from the oven.
Topped with a luscious glaze or a sprinkle of cinnamon sugar, each bite offers a satisfying balance of textures and flavors. At only 222 calories per donut, they’re a lighter alternative to fried versions without sacrificing any of the joy. Whether for breakfast or a midday snack, these donuts are sure to bring smiles to your table.
Ingredients for Baked Donuts
- Dry Ingredients:
- ▢ 2 cups (250 g) all-purpose flour
- ▢ ¼ cup (50 g) sugar
- ▢ ¼ cup (50 g) brown sugar
- ▢ 1 Tablespoon cornstarch
- ▢ 1 teaspoon baking powder
- ▢ ¼ teaspoon baking soda
- ▢ ½ teaspoon salt
- ▢ ⅛ teaspoon ground nutmeg (optional, for added flavor)
- Wet Ingredients:
- ▢ 1 cup (236 ml) buttermilk (or substitute with 1 cup milk + 1 Tablespoon lemon juice or vinegar)
- ▢ 1 large egg
- ▢ ½ teaspoon vanilla extract
- ▢ 3 Tablespoons (42 g) unsalted butter, melted and slightly cooled
- Topping:
- ▢ 4 Tablespoons salted butter, melted
- ▢ ½ cup (100 g) granulated sugar
- ▢ ½ teaspoon ground cinnamon
Step-by-Step Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Lightly grease a 12-count donut pan (or two 6-count pans) with baking spray or grease and flour. Set aside.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugars, cornstarch, baking powder, baking soda, salt, and nutmeg (if using).
- Combine wet ingredients: In a separate bowl, whisk together the buttermilk, egg, and vanilla extract. While whisking constantly, drizzle in the melted butter until combined. (It’s okay if the mixture looks slightly curdled.)
- Combine wet and dry ingredients: Add the wet mixture to the dry ingredients. Use a spatula to gently fold the ingredients together until just combined. Avoid over-mixing to keep the donuts light and fluffy.
- Fill the donut pan: Pipe or spread the batter evenly into the prepared donut pans, filling each cavity about ¾ full.
- Bake: Transfer the pans to the preheated oven and bake for 10–12 minutes, or until a toothpick inserted into the thickest part of a donut comes out clean.
- Cool: Allow the donuts to cool in the pan for a few minutes, then carefully transfer them to a cooling rack.
- Add the topping: While the donuts are still warm, brush them with melted salted butter. In a small bowl, whisk together the granulated sugar and cinnamon, then dip the donuts in the mixture to coat evenly.
- Serve: Enjoy the donuts warm for the best flavor and texture!
Creative Topping Ideas to Elevate Your Donuts
While the classic cinnamon-sugar topping is a winner, don’t be afraid to get creative! Try a chocolate glaze by mixing ½ cup powdered sugar, 2 tablespoons cocoa powder, and 2-3 tablespoons milk. For a fruity twist, dip your donuts in a lemon glaze made with 1 cup powdered sugar, 2 tablespoons lemon juice, and 1 teaspoon lemon zest. Or, sprinkle with crushed nuts or colorful sprinkles for extra texture and fun!
How to Store and Reheat for Freshness
These baked donuts are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 2 days. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes. Avoid refrigerating, as it can dry them out. For longer storage, freeze them in a single layer and thaw at room temperature when ready to enjoy.
Time-Saving Tips for Busy Bakers
Short on time? Prep your dry ingredients the night before and store them in a sealed container. You can also melt the butter and measure out the buttermilk ahead of time. If you’re making a double batch, consider investing in a second donut pan to bake them all at once. And don’t stress over piping the batter—a ziplock bag with the corner snipped works just as well as a piping bag!
Equipment Guidance for Perfect Donuts
A good non-stick donut pan is key for easy removal and even baking. If you don’t have one, you can use a muffin tin, though the shape will be different. A pastry brush is handy for evenly coating the donuts with butter, but a spoon works in a pinch. And don’t forget a cooling rack to prevent the donuts from getting soggy as they cool.
Common Questions Answered
Can I use regular milk instead of buttermilk?
Yes! Mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
Can I make these gluten-free?
Absolutely—swap the all-purpose flour for a 1:1 gluten-free blend
Why are my donuts dense?
Overmixing the batter is the likely culprit—fold gently until just combined for light, fluffy donuts.
Baked Donuts
Ingredients
- 2 cups all-purpose flour (250 g)
- 1/4 cup sugar (50 g)
- 1/4 cup brown sugar (50 g)
- 1 Tablespoon cornstarch
- 1 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg optional
- 1 cup buttermilk (236 ml)
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3 Tablespoons unsalted butter (42 g) melted and slightly cooled
Topping (see notes for alternative topping options)
- 4 Tablespoons salted butter melted
- 1/2 cup granulated sugar (100 g)
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350F (175C) and lightly grease a 12-count donut pan (I actually use two 6-count) with baking spray (or lightly grease and flour). Set aside.
- In a large bowl, whisk together flour, sugars, baking powder, baking soda, cornstarch, salt, and nutmeg (if using).
- In a separate bowl whisk together buttermilk, egg, and vanilla extract. While whisking constantly, drizzle in butter until combined (it’s OK if the mixture looks a bit curdled!).
- Add the liquid mixture to the dry ingredients and use a spatula to carefully fold together until just combined (all ingredients should be combined, but don’t over-mix or donuts will be dense and dry).
- Pipe or spread the batter evenly into prepared donut pans.
- Transfer to 350F (175C) oven and bake for 10-12 minutes or a toothpick inserted in the thickest part of a donut comes out clean. Allow to cool for several minutes then carefully remove to a cooling rack.
- Use a pastry brush¹ to brush immediately with melted salted butter and then whisk together granulated sugar and cinnamon and dip donuts in mixture. Donuts are best enjoyed warm.