There’s something absolutely magical about mini donuts – they’re the perfect size for popping into your mouth, they cook up in minutes, and everyone loves them! This quick and easy mini donut recipe is exactly what you need when you’re craving something sweet but don’t want to spend hours in the kitchen. I’ve been making these for years, and they never fail to impress family and friends. The beauty of mini donuts is that they’re so versatile – you can glaze them with classic powdered sugar, coat them in cinnamon sugar, dip them in chocolate, or get creative with your own toppings.
What I absolutely love about this recipe is how simple it truly is. You don’t need any fancy equipment or hard-to-find ingredients. If you have a mini donut pan (which you can grab at any kitchen store for just a few dollars), you’re basically set for success. The dough comes together in minutes, and these little beauties bake up golden and fluffy in your oven. Unlike deep-fried donuts that can be intimidating and messy, these baked mini donuts are foolproof and so much easier to manage in a home kitchen.
I recommend making a big batch of these because they disappear fast. My kids ask for them constantly, and honestly, I can’t blame them. They’re light, fluffy, and absolutely delicious. The key to getting that perfect donut texture is not overmixing your batter – just stir until everything is combined. Overmixing develops too much gluten and can make your donuts tough instead of tender. Also, don’t skip the step of letting your batter rest for a few minutes before piping. This helps the gluten relax and gives you the most tender, fluffy donuts possible.
Once you master this basic recipe, you can experiment with different glazes and toppings. Try making them with vanilla, chocolate, or even fun flavors like pumpkin spice or maple. You could also dip them in melted white chocolate and add sprinkles, or go the classic route with a simple glaze. The possibilities are truly endless, which is why I make these mini donuts at least once a month in my house. They’re perfect for breakfast, a quick snack, or even a fun dessert. If you’re looking for more sweet treats, check out our collection of Best Heavy Cream Alfredo Sauce Recipe for inspiration on other kitchen favorites.
These mini donuts also make fantastic gifts or party treats. I love bringing them to gatherings, and they’re always the first thing to disappear. The recipe yields about 24 mini donuts, which is perfect for serving a crowd or having leftovers (if they last that long!). Store them in an airtight container on the counter for up to three days – though I guarantee they won’t stick around that long. For more delicious recipes that the whole family will love, check out Delicious Heavy Cream Pasta Recipe and Easy Chicken Alfredo Recipe.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup whole milk
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar for glaze
- 2-3 tablespoons milk for glaze
- Optional: cinnamon and sugar for coating, chocolate chips, sprinkles
Instructions
- Preheat your oven to 350°F. Generously grease two mini donut pans with non-stick cooking spray, making sure to get into all the crevices and small holes.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground nutmeg until well combined.
- In a separate small bowl, whisk together the whole milk, melted butter, egg, and vanilla extract until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Do not overmix – some small lumps are perfectly fine and will result in more tender donuts.
- Let the batter rest for 2-3 minutes. This allows the flour to fully hydrate and the gluten to relax slightly, which will give you the fluffiest donuts possible.
- Transfer the batter to a piping bag fitted with a round tip, or use a plastic sandwich bag with the corner cut off as a budget-friendly alternative.
- Carefully pipe the batter into each hole of the prepared mini donut pans, filling each cavity about three-quarters full. Be careful not to overfill or the batter may overflow during baking.
- Place the pans in the preheated oven and bake for 8-10 minutes, until the mini donuts are light golden brown and a toothpick inserted into one comes out clean or with just a few moist crumbs.
- Remove the pans from the oven and let the mini donuts cool in the pans for 2-3 minutes. This cooling time allows them to firm up slightly and makes them easier to remove without breaking.
- Gently run a thin knife or skewer around the edges of each donut to loosen them, then carefully pop them out of the pans onto a wire cooling rack.
- While the donuts cool, prepare your glaze by whisking together the powdered sugar and 2-3 tablespoons of milk in a small bowl until you reach a smooth, pourable consistency.
- Once the mini donuts have cooled to room temperature, dip the tops into the glaze, allowing excess to drip off, then place them back on the wire rack.
- For a cinnamon sugar coating instead of glaze, toss the warm donuts in a mixture of 1/4 cup sugar and 1 teaspoon cinnamon, or add chocolate chips and sprinkles to the wet glaze before it sets.
