These Baked Mini Donuts are the cutest thing to hit my kitchen in weeks. Soft, golden, and dipped in a simple vanilla glaze, they're perfect for brunch, lunchbox treats, or just because. Sprinkles optional - but not!
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These light and fluffy Baked Mini Donuts are everything you love about a classic glazed donut, just ever so mini and made in minutes. Soft, golden, and dipped in a sweet vanilla glaze, they're the kind of treat that disappears faster than you expect. The recipe only makes 3 dozen adorable mini donuts - so you should probably make a double batch 😜
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Why you'll love this recipe
- Bite-sized - These baked mini donuts deliver full donut flavor in an adorably tiny portion. Kids (and adults) will love them!
- Baked not fried - Less oil, less mess, and they always come out light and tender.
- Simple glaze - Just powdered sugar, milk, and vanilla.
- Customizable - You can easily tweak flavors, decorations or glazes to suit your donut lovers.
- Crowd-friendly - With 36 mini donuts per batch, it's perfect for adding to your brunch table at the Holidays and every day!
Ingredients & Substitutions
Here's a photo of what you'll need to prepare this recipe. Take a peek and I'll walk you through how you can make swaps if needed:
- All-purpose flour - You can use half whole wheat flour (for a slightly heartier texture), but the donuts are so tiny I'm not sure that you'd noticed the difference. I haven't made this with gluten-free flour, but if you do let me know in the comments!
- Granulated sugar - Brown sugar can be used in the batter for a slightly deeper flavor.
- Baking powder & baking soda - Use fresh of each for the best rise. It's a good idea to always check your expiration dates!
- Kosher salt - I always use a specific brand of kosher salt (Diamond Crystal) so I always know exactly how my food will taste. If you use a different brand, or table salt, use half the amount called for the recipe.
- Sour cream - Plain Greek yogurt or blended cottage cheese both work fine in equal amounts, giving similar moisture.
- Vegetable oil - I chose not to use melted butter in this recipe because they are so small and might leave a greasy texture. Light olive oil or avocado oil are OK alternatives, though they may impart a subtle flavor.
- Milk - You can use 2% or whole milk, or non-dairy milk like oat or almond (just start with less to make sure the batter is not too thin). You can also use buttermilk, which I love!
- Vanilla (for batter and glaze) - Extract or paste will work. You can substitute almond extract (½ teaspoon) for a nutty twist in the glaze or batter, but I wouldn't do both.
See recipe card below for a full list of ingredients and measurements.
Variations
Looking to switch this donut recipe up? Here are some fun ideas to personalize this baked mini donuts recipe:
- Lemon-vanilla - Add 1 tablespoon fresh lemon juice and 1 teaspoon lemon zest to the batter, and use a tiny bit of lemon extract in the glaze.
- Chocolate glazed - Make the batter as written, but stir 2 tablespoons of cocoa powder into the glaze for a chocolate finish.
- Maple cinnamon - Replace the vanilla in the glaze with 1 teaspoon maple extract and add ½ teaspoon ground cinnamon and a pinch of nutmeg to the batter.
- Cinnamon sugar - Skip the glaze and brush the tiny cake donuts with melted butter and roll in cinnamon sugar.
- Sprinkle party - After glazing the cooled donuts, immediately top the mini donuts with colorful sprinkles for a festive brunch display.
Cynthia's Recipe Review
I absolutely love how these cute donuts mix and bake up in under 20 minutes and still feel special enough for a brunch spread. The glaze is so simple that I whipped it up while the donuts cooled on the rack.
Equipment
To make these baked mini donuts, you'll need a mini donut pan, either a 12-well or 24-well version works perfectly. I actually have a 24-well pan and a 12-well pan, so I can bake the whole batch at once, but if you only have a smaller pan, just bake in three rounds.
If you don't have a mini donut pan, no worries! You can still use a regular donut pan - the recipe will make about 12 full-size donuts instead. The cooking times will increase slightly, so start checking for doneness around 12 minutes.
Quick Recipe Video
Step-by-Step Instructions
This recipe is super simple and you'll have the oven doing most of the work while you prepare the glaze. You'll have a mouthful of mini donuts in no time!
- Preheat oven to 375°F and lightly spray a mini donut pan with non-stick spray, wiping off the over-spray with a paper towel.
Step 1: In a large bowl whisk together the wet ingredients: 1 large egg, ¼ cup milk, ¼ cup sour cream, 2 tablespoons vegetable oil, and 1 teaspoon vanilla extract.
Step 2: Mix in the baking powder, baking soda, and kosher salt.
Step 3: Add the flour to the wet ingredients and stir gently until just combined. Do not overmix. The batter should be smooth and fairly thick.
Step 4: Spoon or pipe the batter into the mini donut cavities, filling each about ¾ full. (Tip: Use a piping bag or a ziptop bag with the corner snipped.)
Bake for about 10 to 12 minutes (or until a toothpick inserted in the donuts comes back clean). Transfer the donuts to a wire rack and allow them to cool for 3 to 4 minutes in the pan, then remove to the rack to cool completely.
Step 5: While the donuts cool, prepare the glaze: In a small bowl whisk 1½ cups powdered sugar with 1 to 2 tablespoons milk (start with 1 tablespoon) and ½ teaspoon vanilla until smooth and pourable but not too thin.
Step 6: Once the donuts are cooled, dip the top of each mini donut into the glaze, letting excess drip off, then set them back on the wire rack until glaze sets. If the sprinkles call to you, answer them.
Finish: Arrange the glazed mini donuts on a platter and serve fresh. These little delights are perfect alongside coffee or as part of your brunch dessert board.
Cynthia's Helpful Tips
- Timing - Donuts bake quickly in a mini pan. Check at the 9-minute mark to avoid over-baking.
- Cooling - Let the donuts cool completely before glazing; warm donuts will cause the glaze to run.
- Glaze consistency - If the glaze is too thin, the donuts will be a drippy mess; if too thick, it won't spread nicely. If too thick, adjust with milk ½ teaspoon at a time. If too thin, adjust with 1 tablespoon of powdered sugar at a time.
- Storage - Use an airtight container and single layer placement to keep the glaze intact.
- Make-ahead - You can bake the mini donuts ahead and store them unglazed; glaze right before serving to maintain freshness and texture.
Serving Suggestion
I especially love to serve these alongside my Glazed Donut Latte, which really lets the flavor of the donut shine - no dunking required!
Recipe FAQs
Yes. Just note that you will yield fewer donuts (of standard size) and may need to increase the bake time. The flavor stays the same.
Yes, but with some caution: Substitutions (like Greek yogurt for sour cream, non-dairy milk for milk, or different oils) will work but may slightly affect texture or flavor. It's best to keep proportions similar so you maintain the batter's consistency.
Make sure your donuts are cooled completely before glazing. If the donuts are still warm when you glaze, the heat may melt the glaze and it will run.
Yes. It's best to freeze unglazed donuts once cooled, then thaw and glaze right before serving for best texture. Glazed donuts can be frozen but may suffer texture changes in the glaze.
Did you try this recipe?
Please consider leaving a comment with a ⭐️ rating below and tell me all about it! It helps me to continue to improve my content and lets others know what you think!
I appreciate it so much!
-Cynthia
📖 Recipe
Glazed Baked Mini Donuts
Recommended Equipment
- Ziptop bags (optional if you don't have piping bag)
Ingredients
Wet Ingredients
- 1 large egg
- ¼ cup (61 g) milk
- ¼ cup (64 g) sour cream
- 2 tablespoons (28 g) vegetable oil
- 1 teaspoon vanilla
Dry Ingredients
- 1 cup (120 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ⅛ teaspoon baking soda
Glaze Ingredients
- 1½ cups (180 g) powdered sugar
- 1 to 2 tablespoons milk
- ½ teaspoon vanilla
Instructions
- Preheat oven to 375°F and lightly spray a mini donut pan, wiping off the overspray with a paper towel.
- In a bowl, whisk together the flour, sugar, baking powder, salt, and baking soda until blended.
- In another bowl, whisk together the egg, milk, sour cream, vegetable oil, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
- Pipe or spoon the batter into the donut pan cavities, filling each about ¾ full.
- Bake for about 8 to 10 minutes, or until the donuts spring back when touched. Remove from oven and let sit in pan for 3 to 4 minutes, then transfer to a wire rack to cool completely.
- Meanwhile, whisk together the glaze ingredients until smooth and pourable. Adjust milk to reach the right consistency.
- When the donuts are fully cooled, dip each one into the glaze, allow excess to drip off, and place back on the wire rack until the glaze sets.
- Serve fresh, or store in an airtight container at room temperature for up to 2 to 3 days.
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Video
Notes
- Ensure your oven is properly preheated so the donuts rise and bake evenly.
- Donuts must be completely cool before glazing to avoid glaze sliding off or melting. If your glaze is too thin the coating will run and pool; if too thick the donuts may have heavy white patches.
- Adjust with small increments of milk or powdered sugar as needed.
- These mini donuts are best the day they are baked and glazed; although they store well, they taste freshest when served soon after.
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