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.
These Baked Buttermilk Donuts are light, airy, fluffy and delicious. A perfect breakfast or snack.
Other donut recipes you might like are Fruity Pebble Donuts, Baked Chocolate Glaze Donuts, and Cinnamon Toast Crunch Donuts.
Recipe Ingredients
Step-by-Step Directions
Step 1. In a mixing bowl, add the flour, sugar, baking powder, baking soda, salt, and nutmeg. Whisk together.
Step 2. Make a well in the center of the dry ingredients and add the buttermilk, egg, vanilla, and oil. Mix to combine.
Step 3. Spray the donut pan with non-stick spray.
Step 4. Add the batter to the pan; you should get six donuts.
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Step 5. 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 cinnamon and sugar in a bowl and set aside.
Step 6. Remove the Baked Buttermilk Donuts from the pan and dip them in the cinnamon-sugar mixture while they are still warm.
Let cool slightly, and enjoy!
Tips / FAQs
- The donut pan I use is 3.5" inches in diameter and makes six donuts.
- My pan holds a maximum of ⅓ cup of batter.
- I fill each donut mold to the top. If you prefer not to do this, you could get a couple more donuts from each recipe.
- If you would like to use this recipe to make muffins, I suggest the jumbo muffin pan or more than six regular-sized muffins. I have not tried this myself yet, but I will update my post when I do.
- If you use a muffin pan or any different size than what I use in this recipe, you might want to adjust the baking time accordingly.
Other recipes you might like
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Printable Recipe
Baked Buttermilk Donuts
Ingredients
To Make Donuts
- 1 cup All-purpose flour
- ¼ cup Granulated sugar
- ¾ teaspoon Baking powder
- ¼ teaspoon Baking soda
- dash Salt
- ½ teaspoon Nutmeg
- ¾ cup Buttermilk
- 1 Egg
- 1 teaspoon Vanilla
- 2 Tablespoons Canola oil
To Make Cinnamon Sugar Topping
- ¼ cup Granulated sugar
- ½ 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 ⅓ 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.
Kat
Disappointed. Didn’t taste like donuts at all. Lacked flavor. Didn’t taste like anything at all. Filling the tins to the top was too full. Won’t be making again.
Keri
I am sorry this recipe didn't work out for you.
Christine
This was a great way to use up the buttermilk I had leftover from another recipe. I made some mods though. I used melted butter however instead of the spray oil, and brushed it onto the pan. I also used any remaining melted butter (about a teaspoon?) in the batter. I guess I must have filled the pans too high - the donuts lost the hole halfway through (so there's a notch at the bottom) which was totally fine. So they ended up being donut/wide muffin top size little cakes and so delish. Very light and fluffy. I dipped the tops in melted butter first and then rolled in sugar, cinnamon and cardamom.
Maryanne from Mariposa CA
This recipe was SUPER easy, and the doughnuts were no light & fluffy!
Nora
I made these today! I don’t have a regular donut sheet but I did have a mini one. This recipe made 60 mini donuts lmao. They were pretty good though, nice and light, don’t be expecting the deep fried taste of donuts and you will enjoy them! My kids loved them!!
Nora
Also I baked for 10 mins and they were perfect., for anyone making minis 🙂
Cook This Again Mom
Thank you for the feedback. 60 donuts! Wow! You are right, they are not like the deep fried donuts, but they sure do go fast when I make them. Glad you enjoyed them.
Gem
I made these in my muffin pan. Tried to make the donut shape but they turned into a muffin with no hole. Used a plastic bag with a small hole in it but the batter spread. They were very light but really didn’t taste like donuts. I did have to flip them over half way but I am using my RV’s gas stove. Don’t know if that’s the problem. They were good anyway. More like a light muffin.
Janet
The doughnuts are delicious. But, next time I will definitely make them smaller. The bottoms got nice & golden but the tops not. I think it’s because they need to be less full. I got 7 doughnuts & easily cud have gotten 9 or maybe10.
Beth
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.
Cook This Again, Mom!
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.