Make fluffy, bite-sized mini donuts at home without frying. These baked donuts are coated in warm butter and cinnamon sugar for a quick, comforting treat perfect for brunch or snacks.
Author:maddie-thompson
Prep Time:15 min
Cook Time:10 min
Total Time:25 min
Yield:24 mini donuts 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 large egg
1/4 cup unsalted butter, melted, plus more for brushing
1 teaspoon vanilla extract
1/2 cup granulated sugar for coating
2 tablespoons ground cinnamon for coating
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a mini donut pan.
In a large bowl, whisk together the flour, 3/4 cup sugar, baking powder, and salt.
In a separate bowl, whisk together the milk, egg, 1/4 cup melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients. Mix until just combined. Do not overmix.
Spoon or pipe the batter into the prepared mini donut pan cavities, filling each about two-thirds full.
Bake for 8 to 10 minutes, or until a toothpick inserted into the center comes out clean.
While the donuts bake, prepare the coating: In a shallow dish, mix the 1/2 cup sugar and cinnamon thoroughly.
Remove the donuts from the oven and let them cool in the pan for 5 minutes.
While the donuts are still warm, brush the tops generously with extra melted butter.
Immediately dip the buttered side of each warm donut into the cinnamon sugar mixture, pressing lightly to coat.
Transfer the coated mini donuts to a wire rack to cool slightly before serving.
Notes
If you do not have a mini donut pan, you can use a standard donut pan, but baking time may increase slightly.
For a quick hack, substitute 1 cup of cake mix with 1/2 cup of flour, 1/4 cup sugar, and 1/2 teaspoon baking powder in the dry ingredients.
These are best eaten the day they are made for the fluffiest texture.