Baked Sour Cream Donuts

Skip the donut shop the next time you are craving a treat and make a batch of these baked sour cream donuts.

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These baked sour cream donuts are soft little pastries that will be a huge hit at the breakfast table or for a snack. With a hint of tang from the sour cream and a simple glaze on top, these cake donuts are a delicious treat.

Baked Sour Cream Donuts Ingredients

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These yummy donuts, made with sour cream and a hint of nutmeg, offer irresistible textures and flavors.

The glaze, a blend of powdered sugar and milk, enhances the donuts with a touch of sweetness.

You’ll need:

For The Donuts:

• 1 cup of all-purpose flour
• ½ teaspoon of baking soda
• ¼ teaspoon of salt
• ⅛ teaspoon of nutmeg
• ½ cup of sour cream
• ½ cup of granulated sugar
• ¼ cup of grapeseed oil (or your favorite vegetable oil)
• ½ teaspoon of vanilla extract
• 1 egg

For The Glaze:

• 1 cup of powdered sugar
• 2 to 5 tablespoons of whole milk

Substitutions And Additions

TOPPINGS: Add a sprinkle of cinnamon sugar once you add your glaze for an extra burst of sweetness.

SOUR CREAM: If you’re looking for a lighter alternative, you can swap the sour cream with Greek yogurt. This substitution maintains the creamy texture and tangy flavor while adding a slight protein boost to your dish.

NUTMEG: To infuse a warm and cozy vibe, consider replacing nutmeg with an equal amount of ground cinnamon.

This tweak will bring a familiar, comforting aroma that pairs wonderfully with the other flavors.

SOUR CREAM: Greek yogurt is a common substitute for sour cream in many recipes and would work well here as well.

How To Make This Baked Sour Cream Donuts Recipe

These donuts are made by mixing up the easy batter, pouring it into the pan, and baking.

STEP ONE: Preheat the oven to 350°F. Spray a mini donut pan with baker’s spray (or your donuts will stick).

STEP TWO: Sift flour, baking soda, salt, and nutmeg.

STEP THREE: In a separate large bowl, blend sour cream, granulated sugar, oil, vanilla, and egg with a whisk.

STEP FOUR: Combine wet ingredients and dry ingredients with a wooden spoon until well blended.

STEP FIVE: Use a ladle or large spoon to fill a ziplock (or piping bag) with the donut batter. Snip a small opening in the corner of the bag.

STEP SIX: Twist the top of the bag so nothing comes out, and pipe the mixture into the greased mini donut pan. Fill only ½ to ⅔ full.

STEP SEVEN: Bake the donuts for eight minutes or until cooked through.

STEP EIGHT: Let the donuts sit in the pan for about five minutes, then remove the donuts and put them on a cooling rack.

STEP NINE: While the donuts are cooling, you can make the glaze. Combine the powdered sugar and milk.

Start with two tablespoons of milk and add one-half of a tablespoon extra of milk at a time if the glaze is not yet at a pourable consistency.

STEP TEN: Leave the cooled donuts on the wire rack and put a tray underneath to catch the glaze drips. Spoon the glaze over the donuts.

How To Serve

These cute little donuts make great breakfast treats along with a cup of coffee, latte, or tea.

Of course, you don’t need to stick to enjoying them for breakfast. They are just as tasty for an afternoon or evening snack as well.

Add an Orange Julius or Wendy’s Frosty to drink.

Our pumpkin donuts and apple donuts are two more mini-donut recipes that are fun and easy to make.

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Storage

If you have leftovers, here’s how to store them:

IN THE FRIDGE: These donuts are best when enjoyed fresh, but you can store your sour cream cake donuts for three to four days in an airtight container.

IN THE FREEZER: We don’t recommend that you store these donuts in the freezer.

This old-fashioned donut recipe is the perfect treat, no matter what time of day it is. They are simple to make and baked in the oven rather than fried. Topped with a thin glaze, these baked sour cream donuts are an easy sweet treat to bake when a craving strikes.

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Baked Sour Cream Donuts

5 from 2 votes

Skip the donut shop the next time you are craving a treat and make a batch of these baked sour cream donuts.

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Total Time 23 minutes minutes

Servings 50

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Ingredients

  

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Donuts

• 1 cup all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ⅛ teaspoon nutmeg
• ½ cup sour cream
• ½ cup granulated sugar
• ¼ cup grapeseed oil (or your favorite vegetable oil)
• ½ teaspoon vanilla extract 
• 1 egg

Glaze

• 1 cup powdered sugar
• 2 to 5 tablespoons whole milk

Instructions

 

• Preheat the oven to 350°F. Spray a mini donut pan with baker's spray (or your donuts will stick).
• Sift flour, baking soda, salt, and nutmeg.
• In a separate bowl, blend sour cream, granulated sugar, oil, vanilla, and egg.
• Combine wet and dry ingredients with a wooden spoon until well blended.
• Use a ladle or large spoon to fill a ziplock (or pastry bag) with the mixture. Snip a small opening in the corner of the bag.
• Twist the top of the bag so nothing comes out and pipe the mixture into the greased mini donut pan. Fill only ½ to ⅔ full.
• Bake the donuts for 8 minutes or until cooked through.
• Let the donuts sit in the pan for about 5 minutes, then remove the donuts and put them on a cooling rack.
• While the donuts are cooling, you can make the glaze. Combine the powdered sugar and milk. Start with 2 tablespoons of milk and add ½ extra tablespoon at a time if the glaze is not yet at a pourable consistency.
• Leave the donuts on the wire rack and put a tray underneath to catch the glaze drips. Spoon the glaze over the donuts.

Notes

• If the sour cream mixture becomes too thick to whisk, use a spoon or plastic spatula to finish mixing.
• You will need to increase your baking time to 10 to 12 minutes only if you are using a regular-size donut pan.

Nutrition

Calories: 55kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 35mg | Potassium: 11mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 28IU | Vitamin C: 0.03mg | Calcium: 6mg | Iron: 0.2mg

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