These Mini Sugar Doughnuts are the ultimate throwback to fairground bliss—soft, golden, and coated in a shimmering layer of sugar that crunches ever so slightly with each bite. Unlike traditional deep-fried doughnuts, this version is baked, making them lighter and easier to whip up at home. They’re perfect for breakfast, brunch, or a sweet snack, and they come together with simple pantry staples. Whether you’re using a mini doughnut pan or a muffin tin, these little rings of joy are guaranteed to bring smiles and sticky fingers.
Ingredients:
For the Doughnuts:
- 1 cup all-purpose flour
- ¼ teaspoon ground nutmeg (for that classic doughnut flavor)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2½ tablespoons unsalted butter, melted and cooled
- ¼ cup granulated sugar
- 2 tablespoons brown sugar
- 1 large egg, room temperature
- 1½ teaspoons vanilla extract
- 1 tablespoon sour cream
- ⅓ cup buttermilk
For the Sugar Coating:
- ⅓ cup unsalted butter, melted
- ¾ cup granulated sugar
- 1½ teaspoons ground cinnamon (optional, for cinnamon sugar variation)
Instructions:
1. Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Lightly grease a mini doughnut pan or line a mini muffin tin if you don’t have one. You’ll get about 30–36 mini doughnuts, so plan for batches if needed.
2. Mix Dry Ingredients
- In a large bowl, whisk together the flour, nutmeg, baking soda, and salt.
- Set aside—this is your dry base.
3. Blend Wet Ingredients
- In a separate bowl, whisk together the melted butter, granulated sugar, brown sugar, egg, and vanilla extract until smooth.
- Stir in the sour cream and buttermilk until fully combined.
4. Combine and Mix
- Pour the wet mixture into the dry ingredients.
- Whisk gently until just combined—don’t overmix or your doughnuts may turn dense.
- The batter should be thick but pourable.
5. Fill the Pan
- Spoon the batter into a ziplock bag, snip off one corner, and pipe into each doughnut cavity, filling about ½ full.
- This helps keep the shape neat and uniform.
6. Bake
- Bake for 5–7 minutes, or until the tops spring back when lightly touched.
- Let them cool in the pan for 5–10 minutes, then transfer to a wire rack.
7. Coat in Sugar
- In a small bowl, mix the sugar and cinnamon (if using).
- Brush each doughnut with melted butter, then roll in the sugar mixture until fully coated.
- Place back on the rack to set.
Serving Suggestions:
- Serve warm with coffee, chai, or hot chocolate.
- Add a side of fruit salad or yogurt for a balanced breakfast.
- Stack them on a platter with toothpicks for a party-friendly treat.
Storage Tips:
- Store in an airtight container at room temperature for up to 3 days.
- Freeze for up to 2 months—just reheat in the oven at 300°F for 5–7 minutes.
- Avoid refrigerating, as it can dry them out.
Tips & Variations:
- No Doughnut Pan? Use a mini muffin tin and call them “doughnut bites.”
- Flavor Twist: Add lemon zest, orange extract, or a splash of maple syrup to the batter.
- Glaze Option: Skip the sugar coating and drizzle with a simple glaze made from powdered sugar and milk.
- Vegan Version: Use plant-based milk, egg replacer, and vegan butter.
- Whole Wheat: Swap half the flour for whole wheat for a heartier bite.
These mini sugar doughnuts are proof that good things come in small, sugary packages. Want to try a chocolate-dipped version or maybe a filled one with jam or cream next? I’ve got plenty of sweet spins to keep your oven busy and your taste buds dancing 😋