1. Can I make baked mini donuts without a donut pan?

Yes, but a mini donut pan helps achieve the signature ring shape. If you don’t have one, you can try using a mini muffin tin and create a small indentation in the center using foil balls or the end of a greased piping tip. The result will be similar in texture, though slightly different in appearance.

2. How do I keep baked mini donuts soft and moist?

Store your baked mini donuts in an airtight container once they’ve cooled completely. You can also place a slice of bread in the container — it helps retain moisture and keeps the donuts soft. If they dry out, a few seconds in the microwave will refresh them beautifully.

3. Can I freeze baked mini donuts?

Absolutely. Allow the donuts to cool completely before freezing them in a single layer inside a resealable freezer bag. When ready to eat, thaw them at room temperature or reheat for a few seconds in the microwave, then dip in melted butter and cinnamon sugar to restore their fresh-baked flavor.

Baked Mini Donuts – Easy Recipe You’ll Love

Name: Baked Mini Donuts
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup (130 g) all-purpose flour; 1/4 cup (50 g) granulated sugar; 3 tablespoons (35 g) light brown sugar; 1 teaspoon baking powder; 1/2 teaspoon fine sea salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 tablespoon (14 g) unsalted butter, melted; 1 large egg; 1/2 cup milk; 1 teaspoon pure vanilla extract; 2 tablespoons (28 g) unsalted butter, melted (for coating); 3/4 cup (150 g) granulated sugar (for coating); 1 1/2 teaspoons ground cinnamon (for coating); 1/2 teaspoon ground nutmeg (for coating)

Description

These Baked Mini Donuts are soft, fluffy, and coated in buttery cinnamon sugar. Baked instead of fried, they’re an easy and lighter version of classic donuts that come together in under 30 minutes. Perfect for breakfast, dessert, or a cozy snack.

Ingredients

Scale

1 cup (130 g) all-purpose flour
1/4 cup (50 g) granulated sugar
3 tablespoons (35 g) light brown sugar
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon (14 g) unsalted butter, melted
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
2 tablespoons (28 g) unsalted butter, melted (for coating)
3/4 cup (150 g) granulated sugar (for coating)
1 1/2 teaspoons ground cinnamon (for coating)
1/2 teaspoon ground nutmeg (for coating)

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Instructions

Preheat oven to 350°F (175°C). Lightly grease a mini donut pan with butter or cooking spray.
In a large bowl, whisk together flour, sugars, baking powder, salt, cinnamon, and nutmeg.
In another bowl, whisk melted butter, egg, milk, and vanilla extract until smooth.
Pour wet ingredients into dry ingredients and mix until just combined with no visible streaks of flour.
Transfer the batter into a piping bag fitted with a small round tip (or a zip-top bag with a corner snipped).
Pipe the batter into the donut pan, filling each cavity about two-thirds full. Do not overfill.
Bake for 8–10 minutes, or until a toothpick inserted in the center comes out clean.
Let the donuts cool in the pan for 2 minutes before removing them onto a wire rack.
In a small bowl, combine the sugar, cinnamon, and nutmeg for the coating. In another bowl, melt the butter.
Dip each warm donut in melted butter, then roll in the cinnamon-sugar mixture until evenly coated. Serve warm or at room temperature.

Notes

Do not overfill the donut pan; the batter will rise during baking.
Use freshly grated nutmeg for the best flavor.
If making dairy-free, replace butter with coconut oil and milk with a plant-based alternative.
For best results, coat donuts while they’re still warm.
Store in an airtight container for up to 3 days or freeze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini donut
Calories: 368 kcal
Sugar: 48 g
Sodium: 345 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0.3 g
Carbohydrates: 68 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 58 mg