Mini Baked Donuts
These delightful mini baked donuts are easy to make and perfect for breakfast or a sweet snack, with endless customization options.
Ingredients
Dry Ingredients
- 1.5 C flour
- 0.5 C white sugar
- 1.5 tsp baking powder
- 0.5 tsp salt
- 0.125 tsp ground nutmeg
Wet Ingredients
- 0.5 C buttermilk
- 1 large beaten egg
- 1.5 tbsp melted butter
Icing Ingredients
- 1 C powdered sugar
- 3-6 tsp water Add gradually to achieve desired consistency
- 0.5 tsp vanilla extract
- food coloring For tie-dye effect
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a mini donut pan.
- In a bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
- In another bowl, combine buttermilk, beaten egg, and melted butter.
- Gradually mix the wet ingredients into the dry ingredients until just combined.
- Fill each donut cavity about 2/3 full with batter.
- Bake for 8-10 minutes or until a toothpick inserted comes out clean.
- Allow the donuts to cool for a few minutes in the pan before transferring them to a wire rack.
Icing
- In a small bowl, mix powdered sugar with 3-6 teaspoons of water and vanilla extract until you reach your desired consistency.
- Add food coloring to create a tie-dye effect, mixing different colors together for a fun look.
- Dip the tops of the cooled donuts into the icing or drizzle it over them.
Notes
Store Mini Baked Donuts in an airtight container in the fridge for up to 3 days. They can be frozen for up to a month; reheat in the oven for a few minutes to restore taste. Avoid overmixing for fluffiness.