These baked sour cream donuts are tender, cake-style pastries perfect for breakfast or an indulgent snack. The sour cream adds a subtle tang while a light powdered sugar glaze gives them just the right amount of sweetness.
Baked Sour Cream Donuts Ingredients
These easy donuts combine sour cream and a touch of spice for a soft, flavorful bite. A simple glaze made from powdered sugar and milk finishes them off.
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 (or Greek yogurt)
- ½ cup granulated sugar
- ¼ cup grapeseed oil (or any neutral vegetable oil)
- ½ teaspoon vanilla extract
- 1 egg
For The Glaze:
- 1½ cups powdered sugar
- 2 to 5 tablespoons whole milk (start with 2 and add more to reach desired consistency)
Substitutions And Additions
Toppings: After glazing, sprinkle with cinnamon sugar, chopped nuts, or colored sprinkles for variety.
Sour Cream: Swap sour cream for Greek yogurt if you prefer a lighter option; it preserves the tang and texture and adds a bit more protein.
Spices: Replace the nutmeg with an equal amount of ground cinnamon for a warmer, familiar flavor that pairs well with the glaze.
How To Make This Baked Sour Cream Donuts Recipe
These donuts are quick to prepare: mix the batter, pipe into a mini donut pan, bake, then glaze.
Step 1: Preheat the oven to 350°F (175°C). Grease a mini donut pan well with baking spray to prevent sticking.
Step 2: Sift together the flour, baking soda, salt, and nutmeg into a bowl.
Step 3: In a separate large bowl, whisk the sour cream, granulated sugar, oil, vanilla, and egg until combined. If the mixture becomes too thick to whisk, finish with a spoon or spatula.
Step 4: Fold the dry ingredients into the wet ingredients with a wooden spoon until just combined; do not overmix.
Step 5: Use a ladle or large spoon to transfer the batter into a zip-top bag or piping bag. Snip a small corner off the bag to create a piping tip.
Step 6: Twist the top of the bag to keep batter from spilling, then pipe into the prepared mini donut pan, filling each cavity about ½ to ⅔ full.
Step 7: Bake for about 8 minutes, or until the donuts are set and a toothpick inserted comes out clean. If using a full-size donut pan, increase baking time to 10–12 minutes.
Step 8: Let the donuts rest in the pan for about 5 minutes, then remove them and transfer to a cooling rack.
Step 9: While the donuts cool, make the glaze by whisking the powdered sugar with 2 tablespoons of milk to start. Add additional milk, a tablespoon at a time, until the glaze reaches a pourable consistency.
Step 10: Place a tray under the cooling rack to catch drips and spoon or pour the glaze over the cooled donuts. Allow the glaze to set before serving.
How To Serve
Serve these donuts warm or at room temperature alongside coffee, tea, or a favorite morning beverage. They also make a delightful afternoon treat. Dress them up with extra toppings like cinnamon sugar, nuts, or sprinkles, depending on the occasion.
Storage
In the fridge: Keep leftover glazed donuts in an airtight container for 3–4 days. They are best enjoyed the first day.
In the freezer: Freezing is not recommended, as these soft, cake-style donuts can lose their texture when thawed.
This classic baked sour cream donut recipe is simple and satisfying. Baked rather than fried, they deliver a tender crumb and a thin, sweet glaze—ideal when a quick homemade treat is needed.
Frequently Asked Questions
Freezing is not recommended because these donuts are delicate; their soft texture can change after thawing.
Yes. Use a mini muffin pan and bake for about 10–12 minutes, adjusting time as needed until cooked through.
Store glazed donuts in a single layer in an airtight container at room temperature or in the refrigerator for up to three days. They taste best the first day.
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Baked Sour Cream Donuts
Ingredients
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 neutral vegetable oil)
- ½ teaspoon vanilla extract
- 1 egg
Glaze
- 1½ cups powdered sugar
- 2 to 5 tablespoons whole milk
Instructions
- Preheat the oven to 350°F. Spray a mini donut pan with baking spray.
- Sift the flour, baking soda, salt, and nutmeg.
- In a separate bowl, whisk together the sour cream, granulated sugar, oil, vanilla, and egg.
- Fold the dry ingredients into the wet ingredients until just combined.
- Transfer batter to a zip-top or pastry bag and snip a small corner.
- Pipe batter into the greased mini donut pan, filling each cavity ½ to ⅔ full.
- Bake for 8 minutes, or until cooked through (10–12 minutes for full-size donut pans).
- Let donuts rest in the pan for 5 minutes, then transfer to a cooling rack.
- Make the glaze by combining powdered sugar and milk, starting with 2 tablespoons and adding more until pourable.
- Place a tray under the rack to catch drips and spoon the glaze over the cooled donuts.
Notes
- If the sour cream mixture is too thick to whisk, finish mixing with a spoon or spatula.
- Increase baking time to 10–12 minutes when using a regular-size donut pan.
Nutrition
Carbohydrates: 8 g |
Protein: 0.4 g |
Fat: 2 g |
Sugar: 6 g
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