Baked Mini Doughnuts Recipe

Must Try

Sarah Mcfee
Sarah Mcfee
I am a stay at home mom of two boys, and have been married to my supportive husband for over 8 years. Cooking has always been a big part of my life since I was a child.

Prep: 20 mins

Cook: 10 mins

Yields: 9 Servings


  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg, or more to taste
  • 1/8 teaspoon salt
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract
  • 5 tablespoons softened butter
  • 1/3 cup white sugar
  • 1 egg


  • 1/3 cup white sugar
  • 1 teaspoon ground cinnamon

Nutritional Info

Serving Size: 1
Calories: 161
Calories from Fat: 65
Total Fat: 7.2
Saturated Fat: 4.3
Cholesterol: 38
Sodium: 116
Total Carbohydrates: 22.6
Sugars: 15.3
Dietary Fiber: 0.4
Protein: 2
Vitamin A – IU: 238
Vitamin C: < 1
Calcium: 32
Iron: < 1
Potassium: 32
Thiamin: < 1
Niacin Equivalents: < 1
Vitamin B6: < 1
Magnesium: 4
Folate: 20


  1. Preheat oven to 350 degrees F (175 degrees C). Grease miniature muffin cups or line with paper liners.
  2. Whisk flour, baking powder, nutmeg, and salt together in a bowl. Stir milk and vanilla extract together in a separate bowl. Beat butter and 1/3 cup white sugar together in a third bowl using an electric mixer until smooth and creamy; beat in egg.
  3. Stir flour mixture, alternating with milk mixture, into butter mixture until batter is smooth. Spoon batter into a piping bag and pipe into muffin cups, about 2/3-full.
  4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes.
  5. Mix 1/3 cup white sugar and cinnamon together in a bowl; add warm doughnuts and gently toss with hands until coated.



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