Baked Breakfast Donuts

Why You’ll Love This Recipe

These donuts are quick to make, healthier than fried versions, and just as delicious. They come together with simple ingredients and bake in under 15 minutes. You can dress them up with glazes, sprinkles, cinnamon sugar, or enjoy them plain. With endless flavor variations and no deep frying involved, these donuts are a game-changer for breakfast lovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Sugar
• Egg
• Milk (or buttermilk)
• Vanilla extract
• Unsalted butter (melted) or oil
• Optional toppings: cinnamon sugar, chocolate glaze, sprinkles, powdered sugar

Directions

1. Preheat the oven: Set your oven to 375°F (190°C) and lightly grease a donut pan.
2. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
3. Combine wet ingredients: In another bowl, whisk the egg, milk, melted butter (or oil), and vanilla extract until smooth.
4. Make the batter: Add the wet ingredients to the dry and mix just until combined. Do not overmix.
5. Fill the pan: Spoon or pipe the batter into the prepared donut pan, filling each cavity about ¾ full.
6. Bake: Bake for 10–12 minutes, or until the donuts are golden and a toothpick inserted in the center comes out clean.
7. Cool and finish: Let donuts cool in the pan for 5 minutes, then transfer to a wire rack. Once slightly cooled, dip in your choice of glaze, cinnamon sugar, or dust with powdered sugar.

Servings and timing

This recipe makes 10–12 standard-sized donuts.
Preparation time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes

Variations

• Cinnamon sugar donuts: Brush warm donuts with melted butter and coat in a cinnamon-sugar mixture.
• Chocolate glaze: Dip cooled donuts in a simple glaze made from melted chocolate and cream or milk.
• Lemon donuts: Add lemon zest to the batter and finish with a lemon glaze.
• Maple glaze: Mix powdered sugar with maple syrup and a splash of milk for a rich, sweet topping.
• Pumpkin spice version: Add canned pumpkin and pumpkin pie spice for a fall-inspired treat.

Storage/Reheating

Store baked donuts in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
To reheat, microwave for about 10–15 seconds or warm in a low oven.
For freezing, let donuts cool completely, skip any glaze, and freeze in a single layer. Reheat and glaze after thawing.

FAQs

Do I need a donut pan?

Yes, a donut pan is ideal for getting the classic shape. However, you can also bake the batter in a mini muffin tin to make donut holes.

Can I make these donuts dairy-free?

Yes, use plant-based milk and dairy-free butter or oil for a dairy-free version.

Are these donuts healthier than fried?

Yes, since they’re baked instead of deep-fried, they contain less fat and fewer calories.

Can I use whole wheat flour?

Yes, you can substitute half of the all-purpose flour with whole wheat flour. The texture will be slightly denser.

How do I prevent donuts from sticking to the pan?

Grease the donut pan well with oil or non-stick spray before adding the batter.

Can I make the batter ahead of time?

It’s best to bake the batter right away, but you can mix the dry and wet ingredients separately ahead of time and combine just before baking.

How can I make the donuts more moist?

Using buttermilk or adding a bit of sour cream or yogurt can increase moisture and tenderness.

Can I double the recipe?

Yes, double all ingredients and bake in batches if needed.

Can I use almond or oat flour?

These flours don’t substitute 1:1 easily in baked donuts, but you can use a gluten-free blend designed for baking if needed.

What’s the best glaze for baked donuts?

Powdered sugar mixed with milk and vanilla makes a classic glaze. You can flavor it with chocolate, maple, lemon, or cinnamon.

Conclusion

Baked Breakfast Donuts are an easy and delicious way to enjoy a homemade treat without the hassle of frying. With a soft texture, customizable flavors, and quick baking time, they’re perfect for mornings when you want something special but simple. Once you try these, you’ll want to bake a fresh batch every weekend.

Baked Breakfast Donuts

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Baked Breakfast Donuts are soft, fluffy, and oven-baked for a lighter, mess-free alternative to traditional fried donuts. Perfect for a quick, customizable, and satisfying morning treat.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 10–12 standard donuts
• Category: Breakfast, Brunch, Snack
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1 large egg
• 1/2 cup milk (or buttermilk)
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, melted (or oil)
• Optional toppings: cinnamon sugar, chocolate glaze, sprinkles, powdered sugar

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Instructions

1. Preheat oven to 375°F (190°C) and lightly grease a donut pan.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
3. In another bowl, whisk the egg, milk, melted butter (or oil), and vanilla extract until smooth.
4. Pour the wet ingredients into the dry and mix just until combined. Do not overmix.
5. Spoon or pipe the batter into the prepared donut pan, filling each cavity about 3/4 full.
6. Bake for 10–12 minutes or until donuts are golden and a toothpick inserted comes out clean.
7. Let donuts cool in the pan for 5 minutes, then transfer to a wire rack.
8. Dip in glaze, coat in cinnamon sugar, or dust with powdered sugar once slightly cooled.

Notes

• Do not overmix the batter to keep donuts light and tender.
• Use buttermilk or add yogurt for a moister donut.
• Customize with your favorite glazes or spices.
• Use a piping bag or zip-top bag with a snipped corner to easily fill the donut pan.
• Let donuts cool completely before glazing if using chocolate or sugar glazes.

Nutrition

• Serving Size: 1 donut
• Calories: 160
• Sugar: 10g
• Sodium: 160mg
• Fat: 5g
• Saturated Fat: 2g
• Unsaturated Fat: 2.5g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 0g
• Protein: 3g
• Cholesterol: 30mg