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Baked Mini Donuts

These baked mini donuts are dipped in melted butter and tossed in cinnamon sugar. With a touch of nutmeg, they taste like old fashioned donuts!

Yield: 21 mini donuts

Course Breakfast, Dessert, Snack
Author Maryanne Cabrera


  • 130 grams ( 1 cup) all-purpose flour
  • 50 grams (1/4 cup) granulated sugar
  • 35 grams (about 3 Tbsp) light brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 14 grams (1 Tbsp) unsalted butter, melted
  • 1 large egg
  • 40 grams (3 Tbsp) whole milk
  • 60 grams (4 Tbsp) heavy cream
  • 1 teaspoon vanilla paste, or pure vanilla extract


  • 28 grams (2 Tbsp) unsalted butter, melted
  • 150 grams (3/4 cup) granulated sugar
  • 1 ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg, or more to taste


  1. Preheat oven to 350° F.

  2. Whisk together flour, sugars, baking powder, salt, nutmeg, and cinnamon.  Set aside.

  3. In another bowl, whisk together melted butter, egg, milk, cream, and vanilla paste.

  4. Pour wet mixture into dry mixture and combine with a spatula.  Mix until smooth.

  5. Transfer batter to a piping bag with a small round tip.  Fill donut pans a little less than 2/3 full.  Do not overfill, otherwise you’ll end up with a muffin.

  6. Bake for 8-10 minutes, until toothpick inserted in cake comes out clean. Let cool in pan for 2 minutes before unmolding.

  7. For the topping, melted the butter in a small bowl.  In another bowl, mix together sugar, cinnamon, and nutmeg.  Dip both sides of the donut lightly in the butter.  Bury the buttered donut in the sugar mixture until both sides are fully coated.  Eat warm or let cool to room temperature.

Recipe Notes



Unmolding donuts from pan:

  • You may have trouble unmolding donuts if pan is not greased well. Invert donut pan and tap one end hard against sturdy surface. The donuts should release from pan with enough pressure. 
  • Do not try to pick out the donuts. They will likely fall apart.