Baked Buttermilk Donuts

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...

• Chocolate Cinnamon Rolls
• Spinach Egg Cups
• Peach Muffins
• Chocolate Banana Muffins

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 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.

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4.65 from 14 votes

Baked Buttermilk Donuts

This Baked Buttermilk Donuts with Cinnamon Sugar recipe is simple enough to make any morning of the week.

Prep Time10 mins

Cook Time15 mins

Yield: 6 Donuts

Author: Cook This Again, Mom!

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

 

FAQ's

• 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.

Course: Breakfast, Snack

Cuisine: American

Nutrition

Calories: 229kcal | Carbohydrates: 38g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 141mg | Potassium: 73mg | Fiber: 1g | Sugar: 21g | Vitamin A: 89IU | Calcium: 71mg | Iron: 1mg

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