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Baked mini donuts cooling on a wire rack

Baked Cinnamon Sugar Mini Donuts

Tender, cakey mini donuts baked in a mini donut pan and rolled in buttery cinnamon sugar. No frying, ready in about 25 minutes.
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Prep Time 10 minutes
Cook Time 9 minutes
Total Time 25 minutes
Servings: 24 mini donuts
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

Donuts
  • 1 cup all-purpose flour 125 g
  • 1/3 cup granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 large egg
  • 1/2 cup buttermilk 120 ml
  • 2 tbsp unsalted butter melted
  • 1 tsp vanilla extract
Coating
  • 3 tbsp unsalted butter melted
  • 1/3 cup granulated sugar
  • 1 tsp ground cinnamon

Method
 

  1. Heat the oven to 350°F (175°C) and grease a mini donut pan.
  2. Whisk the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl.
  3. In another bowl whisk the egg, buttermilk, melted butter and vanilla. Stir into the dry ingredients until just combined; a few lumps are fine.
  4. Spoon the batter into a piping bag or zip-top bag, snip the corner and fill each cavity about two-thirds full.
  5. Bake 7 to 9 minutes, until the tops spring back when pressed. Cool in the pan 2 minutes, then turn out.
  6. Mix the sugar and cinnamon. Brush each warm donut with melted butter and roll in cinnamon sugar.

Notes

No mini pan? Bake the batter in a mini muffin tin for donut-hole bites; add 1 to 2 minutes.
Make it a party: skip the cinnamon sugar and dip in glaze with sprinkles.