Oh, these are so good! Simple and delicious, that is what I like. This Baked Buttermilk Donuts with Cinnamon Sugar recipe is simple enough to make any morning of the week.
My family loves donuts, but stopping at the donut shop is not always an option.
These Baked Buttermilk Donuts are light and airy. A perfect breakfast or snack.
Other recipes you might like…
This is an adapted version of a recipe I found in an old magazine. You know, one of those recipes you tear out and stick in a drawer, and then forget about for years!
Finally, I got around to trying it, but I had to make some adjustments based on what ingredients I had on hand. And what I knew my family would eat.
Of course, after all this time, I don’t know what magazine it was. My best guess would be Rachel Ray magazine or Cooking Light. I definitely want to give them credit, because we truly love this recipe.
I hope you enjoy this recipe for Baked Buttermilk Donuts with Cinnamon Sugar as much as we do.
Ingredients needed
For the donuts…
- All-purpose flour
- Granulated sugar
- Baking Powder
- Baking Soda
- Dash Salt
- Nutmeg
- Buttermilk
- Egg
- Vanilla
- Canola Oil
For the topping
- Granulated sugar
- Cinnamon
How to prepare this recipe
In a large mixing bowl add the flour, sugar, baking powder, baking soda, salt, and nutmeg. Whisk together.
Make a well in the center of the dry ingredients and add the buttermilk, egg, vanilla, and oil. Mix to combine.
Spray donut pan with non-stick spray. Add the batter to the pan, you should get 6 donuts.
Bake in a 325-degree oven for 12 to 14 minutes, or until done. The donuts are ready when you insert a toothpick and it comes out clean.
Meanwhile, mix together cinnamon and sugar in a bowl and set aside.
Remove the Baked Buttermilk Donuts from the pan and dip in the cinnamon-sugar mixture while they are still warm.
Let cool slightly and enjoy!
Tips / FAQ’s
- The donut pan I use is 3.5″ inches in diameter and makes 6 donuts.
- My pan holds a maximum of 1/3 cup of batter.
- I fill each donut mold all the way to the top. If you prefer not to do this, you could get a couple more donuts out of each recipe.
- If you would like to use this recipe to make muffins I would suggest the jumbo muffin pan, or make more than 6 regular size muffins. I have not tried this myself yet, but I will update my post when I do.
- If you do use a muffin pan, or any different size pan than what I use in this recipe, you might want to adjust the baking time accordingly.
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Baked Buttermilk Donuts
Ingredients
To Make Donuts
- 1 cup All-purpose flour
- 1/4 cup Granulated sugar
- 3/4 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- dash Salt
- 1/2 teaspoon Nutmeg
- 3/4 cup Buttermilk
- 1 Egg
- 1 teaspoon Vanilla
- 2 Tablespoons Canola oil
To Make Cinnamon Sugar Topping
- 1/4 cup Granulated sugar
- 1/2 teaspoon Cinnamon
Instructions
- In a large mixing bowl add the flour, sugar, baking powder, baking soda, salt, and nutmeg. Whisk together.
- Make a well in the center of the dry ingredients and add the buttermilk, egg, vanilla, and oil. Mix to combine.
- Spray donut pan with non-stick spray. Add the batter to the pan, you should get 6 donuts.
- Bake in a 325-degree oven for 12 to 14 minutes, or until done. The donuts are ready when you insert a toothpick and it comes out clean.
- Meanwhile, mix together cinnamon and sugar in a bowl and set aside.
- Remove the donuts from the pan and dip in the cinnamon-sugar mixture while they are still warm.
- Let cool slightly and enjoy!
Notes
- The donut pan I use is 3.5″ inches in diameter and makes 6 donuts.
- My pan holds a maximum of 1/3 cup of batter.
- I fill each donut mold all the way to the top. If you prefer not to do this, you could get a couple more donuts out of each recipe.
- If you would like to use this recipe to make muffins I would suggest the jumbo muffin pan, or make more than 6 regular size muffins. I have not tried this myself yet, but I will update my post when I do.
- If you do use a muffin pan, or any different size pan than what I use in this recipe, you might want to adjust the baking time accordingly.
Nutrition
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If you tried this recipe and liked it, please use the stars on the above recipe card, or next to the comments below to rate the recipe. If you have a question or suggestion about this or any other recipe, please leave a comment and I will respond as soon as possible.
Do you think I could make these in a muffin pan or just gently pour/shape the dough into doughnuts? I don’t have a donut pan, and we can’t really justify going out to the store for a want not a need during the COVID 19 shelter at home directive from my state.
Hi, I haven’t tried it but I think using a muffin tin would work. I checked my donut pan against my muffin pan and they both hold the same amount. The cooking time might be slightly different. I will have to give it a try myself. If you try it and it works, let me know! Thanks for the question and stay safe.