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Baked Sour Cream Donuts

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close up shot of Sour Cream Donuts topped with glaze and stacked on top of each other on a plate
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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Table of Contents
  1. Baked Sour Cream Donuts Ingredients
  2. How To Make This Baked Sour Cream Donuts Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

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.

close up shot of Sour Cream Donuts topped with glaze and stacked on top of each other on a plate

Baked Sour Cream Donuts Ingredients

Sour Cream Donuts raw ingredients that are labeled

You’ll need:

For the 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

For the Glaze

  • ¾ cup powdered sugar
  • 2 to 5 tablespoons 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: 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

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.

flour, baking soda, salt, and nutmeg being shifted into a cup

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

OUR RECIPE DEVELOPER SAYS

If the sour cream mixture becomes too thick to whisk, use a spoon or plastic spatula to finish mixing.

sour cream, sugar, oil, vanilla, and egg whisked together in a bowl

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

wet and dry ingredients whisked together in a bowl

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.

donut batter placed into a ziploc 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.

donut batter piped into a donut pan

STEP SEVEN: Bake the donuts for 8 minutes or until cooked through.

PRO TIP:

PRO TIP: You will need to increase your baking time to 10 to 12 minutes only if you are using a regular-size donut pan.

STEP EIGHT: Let donuts sit in the pan for about 5 minutes then remove 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 2 tablespoons of milk and add 1 extra tablespoon of milk at a time if the glaze is not yet at a pourable consistency.

powdered sugar and milk combined in a bowl

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.

glaze spread over the top of the donuts on a cooling rack

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.

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

Storage

IN THE FRIDGE: These donuts are best when enjoyed fresh, but you can store your sour cream cake donuts for 3 to 4 days in an airtight container.

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

close up overhead shot of Sour Cream Donuts topped with glaze on a cooling rack

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, they are an easy sweet treat to bake when a craving strikes.

FREQUENTLY ASKED QUESTIONS

Can I freeze baked donuts?

We don’t recommend freezing these baked sour cream donuts as the soft, fluffy texture will change when thawed.

Can I make these into donut holes?

You can turn this easy recipe into donut holes using a mini muffin pan, baking for about 10 to 12 minutes.

How do I store these glazed donuts?

This baked donut recipe is best the first day they are made but you can store these in a single layer in an airtight container for up to three days.

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close up shot of Sour Cream Donuts topped with glaze and stacked on top of each other on a plate

Baked Sour Cream Donuts

5 from 1 vote
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
Cook Time 10 minutes
Total Time 25 minutes
Servings 36

Ingredients
  

Donuts

  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 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

  • ¾ 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 donuts sit in the pan for about 5 minutes then remove 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 the 1 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: 56kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 35mg | Potassium: 13mg | Fiber: 1g | Sugar: 5g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
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