Waking up to the irresistible aroma of freshly baked mini donuts is a breakfast dream come true! Whether you’re craving classic cinnamon sugar or adventurous maple bacon bites, these 20 recipes will transform your donut maker into a morning magic machine. Perfect for busy weekdays or lazy weekends, get ready to delight your family with these bite-sized treats that make breakfast the best part of the day.
Classic Glazed Mini Donuts
You’ve likely craved these warm, sugary treats since childhood. Classic glazed mini donuts deliver that nostalgic bakery flavor in a bite-sized package. They’re surprisingly simple to make at home with basic pantry staples.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup whole milk, at room temperature
- 1 large egg, at room temperature
- 2 tbsp unsalted butter, melted and cooled
- 1 tsp pure vanilla extract
- Vegetable oil for frying, about 4 cups (or any neutral oil with a high smoke point)
- 2 cups powdered sugar, sifted
- 1/4 cup whole milk, for glaze
- 1/2 tsp pure vanilla extract, for glaze
Instructions
- Whisk together 2 cups flour, 1/2 cup sugar, 2 tsp baking powder, and 1/2 tsp salt in a large bowl.
- In a separate medium bowl, whisk 3/4 cup milk, 1 egg, 2 tbsp melted butter, and 1 tsp vanilla until fully combined.
- Pour the wet ingredients into the dry ingredients. Stir just until a soft dough forms; do not overmix. Tip: A few lumps are fine—overmixing makes donuts tough.
- Heat 4 cups vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat to 350°F. Use a deep-fry or candy thermometer for accuracy.
- While oil heats, lightly flour a work surface. Turn dough out and pat to 1/2-inch thickness.
- Use a 1 1/2-inch round cutter to cut dough into circles. Use a piping tip or small cutter to cut out the center of each circle to form rings.
- Gently place 4-5 dough rings into the hot oil. Fry for 60-90 seconds per side until golden brown. Tip: Fry in small batches to maintain oil temperature.
- Remove donuts with a slotted spoon and drain on a wire rack set over a baking sheet. Let cool for 5 minutes.
- For the glaze, whisk 2 cups powdered sugar, 1/4 cup milk, and 1/2 tsp vanilla in a shallow bowl until smooth.
- Dip the top of each warm donut into the glaze, letting excess drip off. Tip: For a thicker glaze, dip twice after the first layer sets slightly.
- Return glazed donuts to the wire rack to set completely, about 10 minutes.
Golden, cakey interiors contrast with a crisp, fried exterior and a sweet, crackly glaze. For a fun twist, roll some in cinnamon sugar before glazing or serve alongside a dark chocolate dipping sauce.
Cinnamon Sugar Mini Donuts
Remember those irresistible cinnamon-sugar donuts from childhood fairs? These mini versions deliver that same nostalgic flavor in a fraction of the time, perfect for a quick weekend treat or a spontaneous dessert craving.
Serving: 24 mini donuts | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 ½ cups all-purpose flour
– ½ cup granulated sugar
– 2 tsp baking powder
– ½ tsp salt
– ½ cup whole milk, room temperature
– 1 large egg, room temperature
– 2 tbsp unsalted butter, melted and cooled slightly
– 1 tsp vanilla extract
– ½ cup granulated sugar for coating
– 2 tsp ground cinnamon for coating
– Vegetable oil for frying, about 4 cups or enough for 2-inch depth in pot
Instructions
1. In a large bowl, whisk together 1 ½ cups flour, ½ cup sugar, 2 tsp baking powder, and ½ tsp salt until fully combined.
2. In a separate medium bowl, whisk ½ cup milk, 1 egg, 2 tbsp melted butter, and 1 tsp vanilla until smooth.
3. Pour the wet ingredients into the dry ingredients and stir just until no dry streaks remain; do not overmix to keep donuts tender.
4. Heat vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat to 350°F, using a deep-fry thermometer for accuracy.
5. While oil heats, combine ½ cup sugar and 2 tsp cinnamon in a shallow bowl for coating.
6. Scoop 1 tablespoon of batter and carefully drop it into the hot oil using a second spoon to scrape it off; repeat to fry 4-5 donuts at a time without crowding.
7. Fry donuts for 2-3 minutes, flipping halfway, until golden brown and cooked through; test one by breaking it open to ensure no raw dough inside.
8. Remove fried donuts with a slotted spoon and drain on a paper towel-lined plate for 30 seconds to absorb excess oil.
9. While still warm, roll each donut in the cinnamon-sugar mixture until fully coated, tapping off any excess.
10. Repeat frying and coating with remaining batter, checking oil temperature returns to 350°F between batches for even cooking.
Keep these mini donuts warm for immediate serving, where their crisp exterior gives way to a soft, cake-like center. The cinnamon-sugar coating adds a delightful crunch that pairs perfectly with coffee or as a sweet afternoon snack.
Chocolate-Frosted Mini Donuts
Dive into these bite-sized treats that deliver big chocolate flavor without the fuss. Perfect for quick snacks or party platters, they come together with pantry staples and minimal effort. You’ll have them ready in under an hour from start to finish.
Serving: 24 mini donuts | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1 tsp baking powder
– 1/4 tsp salt
– 1/2 cup milk (whole or 2% for richer texture)
– 1 large egg
– 2 tbsp unsalted butter, melted
– 1 tsp vanilla extract
– 1 cup semi-sweet chocolate chips
– 2 tbsp vegetable oil (or any neutral oil)
– Sprinkles for decoration (optional)
Instructions
1. Preheat your oven to 350°F and grease a mini donut pan thoroughly with non-stick spray.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt until fully combined.
3. In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined—do not overmix to keep the donuts tender.
5. Spoon the batter into a piping bag or a zip-top bag with a corner snipped off for easy filling.
6. Pipe the batter into each cavity of the donut pan, filling them about 3/4 full to allow for rising.
7. Bake for 8–10 minutes, or until the donuts spring back when lightly touched and a toothpick inserted comes out clean.
8. Let the donuts cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
9. While cooling, melt the chocolate chips and vegetable oil together in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
10. Dip the top of each cooled donut into the chocolate glaze, letting excess drip off, and place them back on the rack.
11. Add sprinkles immediately after dipping if using, as the glaze sets quickly at room temperature.
12. Allow the glaze to set for 15–20 minutes before serving.
Nothing beats the soft, cake-like texture of these donuts paired with a rich, glossy chocolate coating. They’re ideal for stacking on a platter or packing into lunchboxes for a sweet surprise. For a twist, try dusting them with powdered sugar or drizzling with white chocolate instead.
Red Velvet Mini Donuts with Cream Cheese Glaze
Oozing with rich cocoa flavor and vibrant color, these red velvet mini donuts are a festive treat. They bake up tender and pair perfectly with a tangy cream cheese glaze. Quick to make, they’re ideal for brunch or a sweet snack.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup all-purpose flour, spooned and leveled
– ¼ cup unsweetened cocoa powder, sifted to avoid lumps
– ¾ cup granulated sugar
– 1 tsp baking powder
– ½ tsp salt
– 1 large egg, at room temperature for better mixing
– ½ cup buttermilk, or substitute with milk plus 1 tsp vinegar
– ¼ cup vegetable oil, or any neutral oil
– 1 tsp vanilla extract
– 1 tbsp red food coloring, gel-based for intense color
– 4 oz cream cheese, softened to room temperature
– 1 cup powdered sugar, sifted for a smooth glaze
– 2 tbsp milk, adjust to reach desired consistency
Instructions
1. Preheat your oven to 350°F and grease a mini donut pan thoroughly to prevent sticking.
2. In a medium bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt until fully combined.
3. In a separate bowl, beat the egg lightly, then mix in the buttermilk, vegetable oil, vanilla extract, and red food coloring until uniform in color.
4. Pour the wet ingredients into the dry ingredients and stir just until no flour streaks remain; overmixing can make donuts tough.
5. Spoon or pipe the batter into the prepared donut pan, filling each cavity about ¾ full to allow for rising.
6. Bake for 8–10 minutes, or until a toothpick inserted comes out clean; don’t overbake to keep them moist.
7. Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.
8. For the glaze, beat the softened cream cheese in a bowl until smooth, then gradually mix in the powdered sugar and milk until creamy.
9. Dip the top of each cooled donut into the glaze, twisting slightly for even coverage, and place back on the rack to set.
Zesty and moist, these donuts offer a soft crumb with a hint of tang from the glaze. Serve them fresh for a pop of color at parties, or store in an airtight container for up to two days. For a fun twist, sprinkle with crushed nuts or colorful sprinkles before the glaze sets.
Lemon Poppy Seed Mini Donuts
Kick off your morning with these bright, zesty treats. Lemon poppy seed mini donuts are a delightful twist on a classic flavor. They bake up quickly and disappear even faster.
Serving: 24 mini donuts | Pre Time: 15 minutes | Cooking Time: 8 minutes
Ingredients
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1 tsp baking powder
– 1/4 tsp salt
– 1 large egg, at room temperature
– 1/2 cup buttermilk, or whole milk with 1/2 tsp lemon juice added
– 2 tbsp unsalted butter, melted and cooled
– 2 tbsp vegetable oil, or any neutral oil
– Zest of 1 large lemon
– 2 tbsp fresh lemon juice
– 1 tbsp poppy seeds
– Non-stick cooking spray, for the pan
Instructions
1. Preheat your oven to 350°F (175°C).
2. Lightly coat the cavities of a 24-cup mini donut pan with non-stick cooking spray.
3. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt until fully combined.
4. In a separate large bowl, whisk 1 large egg until slightly frothy.
5. To the egg, add 1/2 cup buttermilk, 2 tbsp melted unsalted butter, 2 tbsp vegetable oil, the zest of 1 large lemon, and 2 tbsp fresh lemon juice. Whisk until the mixture is smooth and uniform.
6. Tip: For tender donuts, avoid overmixing the batter once the dry ingredients are added.
7. Gradually add the dry flour mixture to the wet ingredients, folding gently with a spatula until just combined and no dry streaks remain.
8. Fold in 1 tbsp poppy seeds until evenly distributed throughout the batter.
9. Spoon the batter into a piping bag or a large zip-top bag with a corner snipped off.
10. Pipe the batter into the prepared donut pan cavities, filling each about 3/4 full.
11. Tip: For perfectly shaped donuts, avoid overfilling the cavities.
12. Bake in the preheated oven for 7 to 8 minutes, or until the donuts spring back lightly when touched and a toothpick inserted comes out clean.
13. Tip: Check doneness at 7 minutes to prevent over-baking, as oven temperatures can vary.
14. Remove the pan from the oven and let the donuts cool in the pan for 5 minutes.
15. Carefully transfer the donuts to a wire rack to cool completely.
Perfectly soft and cakey with a pronounced citrus tang, these donuts are a joy. The poppy seeds add a delightful crunch in every bite. Serve them plain for breakfast or dust with powdered sugar for a simple, elegant dessert.
Maple Bacon Mini Donuts
You’ll find these maple bacon mini donuts irresistible. They’re sweet, savory, and perfect for a weekend treat. The combination is surprisingly simple to make at home.
Serving: 24 mini donuts | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1 tsp baking powder
– 1/2 tsp salt
– 1/2 cup whole milk
– 1 large egg
– 2 tbsp unsalted butter, melted
– 1 tsp vanilla extract
– 6 slices thick-cut bacon, cooked crisp and crumbled
– 1/4 cup pure maple syrup
– 1 cup powdered sugar
– 2-3 tbsp milk, as needed for glaze consistency
– Vegetable oil for frying, about 4 cups
Instructions
1. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
2. In a separate bowl, whisk the whole milk, egg, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients. Stir just until combined; do not overmix.
4. Fold the crumbled bacon into the batter until evenly distributed.
5. Heat vegetable oil in a heavy pot to 350°F. Use a candy thermometer for accuracy.
6. Carefully drop tablespoon-sized scoops of batter into the hot oil. Fry in batches to avoid crowding.
7. Fry for 1-2 minutes per side until golden brown. Tip: The donuts will float when done.
8. Remove donuts with a slotted spoon. Drain on a paper towel-lined plate.
9. In a small bowl, whisk the maple syrup and powdered sugar to make a glaze. Add milk 1 tbsp at a time until it reaches a thick, pourable consistency.
10. Dip the top of each warm donut into the glaze. Tip: Let excess glaze drip off for a neater finish.
11. Place glazed donuts on a wire rack. Sprinkle with any remaining bacon crumbles immediately before the glaze sets.
12. Serve warm. Tip: For extra flavor, drizzle with additional maple syrup just before eating.
Resulting donuts are fluffy with a crisp exterior from frying. The salty bacon bits contrast beautifully with the sweet maple glaze. Try serving them stacked on a platter for a brunch centerpiece.
Pumpkin Spice Mini Donuts
Oozing with cozy fall flavor, these baked pumpkin spice mini donuts are a seasonal treat that’s surprisingly simple. They come together quickly and deliver that classic warm spice aroma. Perfect for a quick snack or a festive breakfast.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1 tsp pumpkin pie spice, plus extra for dusting
– 1/4 tsp salt
– 1/2 cup pumpkin puree, not pumpkin pie filling
– 1/3 cup granulated sugar
– 1/4 cup milk, any type
– 1 large egg
– 2 tbsp unsalted butter, melted and cooled slightly
– 1 tsp vanilla extract
– 2 tbsp unsalted butter, melted, for brushing
– 1/4 cup granulated sugar, for coating
Instructions
1. Preheat your oven to 350°F and grease a mini donut pan thoroughly with non-stick spray.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp pumpkin pie spice, and 1/4 tsp salt until fully combined.
3. In a separate large bowl, whisk 1/2 cup pumpkin puree, 1/3 cup granulated sugar, 1/4 cup milk, 1 large egg, 2 tbsp melted unsalted butter, and 1 tsp vanilla extract until smooth.
4. Tip: For tender donuts, avoid overmixing the batter once the dry and wet ingredients are combined.
5. Gently fold the dry flour mixture into the wet pumpkin mixture until just incorporated with no dry streaks.
6. Spoon or pipe the batter into the prepared mini donut pan cavities, filling each about 3/4 full.
7. Bake at 350°F for 8-10 minutes, or until a toothpick inserted into a donut comes out clean.
8. Tip: Let the donuts cool in the pan for 5 minutes before removing to prevent breaking.
9. Carefully transfer the warm donuts to a wire rack.
10. Brush each warm donut lightly with 2 tbsp melted unsalted butter using a pastry brush.
11. Tip: For an even coating, roll the butter-brushed donuts immediately in 1/4 cup granulated sugar mixed with an extra pinch of pumpkin pie spice.
12. Place the coated donuts back on the rack to set for a few minutes.
Ridiculously soft and cake-like, these donuts boast a moist crumb infused with warm cinnamon and nutmeg notes. The sugary crust adds a delightful crunch that contrasts beautifully with the tender interior. Serve them warm with a drizzle of maple glaze or alongside a hot coffee for the ultimate autumn bite.
Blueberry Lemon Zest Mini Donuts
Just when you think donuts can’t get better, these blueberry lemon zest mini donuts prove otherwise. They’re a bright, handheld treat perfect for brunch or a sweet snack. You’ll love the burst of fresh flavor in every bite.
Serving: 24 mini donuts | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 2 tsp baking powder
– 1/2 tsp salt
– 1 cup buttermilk, at room temperature
– 1 large egg, at room temperature
– 1/4 cup unsalted butter, melted and cooled slightly
– 1 tsp vanilla extract
– 1 cup fresh blueberries, rinsed and dried
– Zest of 1 lemon
– Vegetable oil for frying, about 4 cups or enough to fill a pot 2 inches deep
– 1 cup powdered sugar for dusting, optional
Instructions
1. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt until fully combined.
2. In a separate medium bowl, whisk 1 cup buttermilk, 1 large egg, 1/4 cup melted unsalted butter, and 1 tsp vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix to keep the donuts tender.
4. Fold in 1 cup fresh blueberries and the zest of 1 lemon until evenly distributed throughout the batter.
5. Heat vegetable oil in a heavy-bottomed pot or deep fryer to 350°F, using a thermometer to ensure accuracy for even cooking.
6. Drop tablespoon-sized scoops of batter into the hot oil, frying in batches of 4-5 donuts to avoid overcrowding and maintain oil temperature.
7. Fry the donuts for 2-3 minutes per side, flipping once with a slotted spoon when golden brown and puffed.
8. Remove the donuts from the oil and drain on a wire rack set over a baking sheet to keep them crisp, not soggy.
9. Repeat steps 6-8 with the remaining batter, allowing the oil to return to 350°F between batches for consistent results.
10. Once cooled slightly, dust the donuts with 1 cup powdered sugar if desired, using a sifter for an even coating.
Don’t let these mini donuts sit too long—they’re best enjoyed warm with a soft, cakey interior and a hint of tartness from the lemon zest. Serve them stacked on a platter with extra blueberries for a pop of color, or pair with a dollop of whipped cream for an indulgent twist.
Strawberry Shortcake Mini Donuts
Craving a handheld twist on a classic? These Strawberry Shortcake Mini Donuts pack sweet strawberry flavor into every bite, with a tender crumb and a simple glaze. They’re perfect for brunch, parties, or a quick sweet treat.
Serving: 12 mini donuts | Pre Time: 15 minutes | Cooking Time: 8 minutes
Ingredients
– 1 cup all-purpose flour (spooned and leveled for accuracy)
– 1/2 cup granulated sugar
– 1 tsp baking powder
– 1/4 tsp salt
– 1/2 cup buttermilk, at room temperature (or milk with 1/2 tbsp lemon juice stirred in)
– 1 large egg, at room temperature
– 2 tbsp unsalted butter, melted and cooled slightly
– 1 tsp vanilla extract
– 1/2 cup finely chopped fresh strawberries (pat dry to avoid excess moisture)
– 1 cup powdered sugar
– 2–3 tbsp milk or heavy cream (adjust for desired glaze consistency)
– 1/4 tsp vanilla extract for glaze
Instructions
1. Preheat your oven to 350°F. Grease a mini donut pan thoroughly with non-stick spray.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt until fully combined.
3. In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined; do not overmix to keep the donuts tender.
5. Fold in the chopped strawberries until evenly distributed throughout the batter.
6. Spoon or pipe the batter into the prepared donut pan, filling each cavity about 3/4 full.
7. Bake for 7–8 minutes, or until the donuts spring back when lightly touched and a toothpick inserted comes out clean.
8. Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. For the glaze, whisk together powdered sugar, 2 tbsp milk, and vanilla extract in a small bowl until smooth. Add more milk, 1 tsp at a time, if a thinner glaze is preferred.
10. Dip the top of each cooled donut into the glaze, letting excess drip off. Place back on the rack to set for 10 minutes.
Zesty and fresh, these donuts boast a soft, cake-like interior dotted with juicy strawberry bits, all wrapped in a sweet vanilla glaze. Serve them immediately for the best texture, or pair with a dollop of whipped cream for an extra indulgent touch.
Almond Joy Mini Donuts
Bite into these Almond Joy Mini Donuts for a sweet, coconut-chocolate treat. They’re easy to make and perfect for snacking. You’ll love the crunchy almond topping.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup unsweetened cocoa powder
– 1 tsp baking powder
– 1/4 tsp salt
– 1/2 cup milk, at room temperature
– 1 large egg, at room temperature
– 2 tbsp unsalted butter, melted and cooled
– 1 tsp vanilla extract
– 1/2 cup sweetened shredded coconut
– 1/4 cup sliced almonds
– Cooking spray, for greasing
Instructions
1. Preheat your oven to 350°F. Grease a mini donut pan with cooking spray.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until well combined.
3. In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients. Stir just until combined; do not overmix to keep the donuts tender.
5. Spoon the batter into the prepared donut pan, filling each cavity about 3/4 full.
6. Sprinkle the shredded coconut and sliced almonds evenly over the batter in each donut cavity.
7. Bake at 350°F for 8–10 minutes, or until a toothpick inserted into a donut comes out clean.
8. Remove the pan from the oven and let the donuts cool in the pan for 5 minutes.
9. Transfer the donuts to a wire rack to cool completely.
Now, enjoy these donuts with their moist, chocolatey base and crispy coconut-almond topping. They’re great served warm or at room temperature for a delightful crunch.
Cookies and Cream Mini Donuts
Perfect for a quick sweet fix, these cookies and cream mini donuts come together fast. They’re baked, not fried, for a lighter treat that packs plenty of chocolatey crunch.
Serving: 12 mini donuts | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk (whole or 2%)
- 1 large egg
- 2 tbsp unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 1/2 cup crushed chocolate sandwich cookies (about 6 cookies), plus extra for garnish
- 1 cup powdered sugar
- 2-3 tbsp milk, for glaze consistency
Instructions
- Preheat your oven to 350°F. Lightly grease a mini donut pan with non-stick spray.
- Whisk the flour, sugar, baking powder, and salt in a medium bowl until fully combined.
- In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Stir just until no dry streaks remain; do not overmix.
- Fold in the 1/2 cup of crushed cookies gently with a spatula.
- Spoon or pipe the batter into the prepared donut pan cavities, filling each about 3/4 full.
- Bake for 8-10 minutes, or until the donuts spring back lightly when touched.
- Let the donuts cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- For the glaze, whisk the powdered sugar with 2 tablespoons of milk in a small bowl until smooth. Add the remaining tablespoon of milk only if needed for a thick, pourable consistency.
- Dip the top of each cooled donut into the glaze, letting excess drip off.
- Immediately sprinkle the glazed tops with the extra crushed cookies before the glaze sets.
A soft, cake-like crumb contrasts with the crunchy cookie bits in every bite. The sweet glaze adds a creamy finish that makes these irresistible straight from the rack. For a fun twist, sandwich two donuts together with a scoop of vanilla ice cream.
Caramel Apple Mini Donuts
Munch on these bite-sized treats that combine fluffy donuts with sweet caramel and tart apple flavors. They’re perfect for fall gatherings or a cozy weekend project. Quick to make and even quicker to disappear.
Serving: 24 mini donuts | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup milk, at room temperature
- 1 large egg, at room temperature
- 2 tbsp unsalted butter, melted and cooled slightly
- 1 tsp vanilla extract
- 1/2 cup finely chopped apple, such as Granny Smith for tartness
- 1/2 cup store-bought caramel sauce, plus extra for drizzling
- Vegetable oil for frying, about 2 cups or enough to fill a pot 2 inches deep
Instructions
- In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, 1/2 tsp ground cinnamon, and 1/4 tsp salt until fully combined.
- In a separate medium bowl, whisk 1/2 cup milk, 1 large egg, 2 tbsp melted unsalted butter, and 1 tsp vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix to keep the donuts tender.
- Fold in 1/2 cup finely chopped apple until evenly distributed throughout the batter.
- Heat vegetable oil in a heavy-bottomed pot over medium heat to 350°F, using a candy thermometer to monitor accuracy.
- Drop heaping teaspoonfuls of batter into the hot oil, frying in batches of 4-5 donuts to avoid overcrowding.
- Fry each batch for 2-3 minutes, flipping once halfway through, until golden brown and cooked through.
- Remove the donuts with a slotted spoon and drain on a paper towel-lined plate to absorb excess oil.
- While the donuts are still warm, dip the tops into 1/2 cup caramel sauce, allowing any excess to drip off.
- Drizzle additional caramel sauce over the donuts for extra sweetness and visual appeal.
Enjoy these donuts warm for a soft, pillowy texture with a crisp exterior. The caramel adds a rich, buttery note that balances the tart apple chunks. Serve them stacked on a platter with a dusting of powdered sugar or alongside a scoop of vanilla ice cream for a decadent twist.
Churro Mini Donuts
Ditch the fairground lines and make these churro-inspired mini donuts at home. They combine the crispy cinnamon-sugar coating of a churro with the soft, cakey texture of a donut, all in a perfectly poppable size. You’ll need a mini donut pan for this recipe.
Serving: 24 mini donuts | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1 tsp baking powder
– 1/4 tsp salt
– 1/2 cup milk (whole or 2%)
– 1 large egg
– 2 tbsp unsalted butter, melted and cooled slightly
– 1 tsp vanilla extract
– 1/2 cup granulated sugar, for coating
– 1 tbsp ground cinnamon, for coating
– 4 tbsp unsalted butter, melted, for coating
Instructions
1. Preheat your oven to 350°F and generously grease a 24-cavity mini donut pan with non-stick spray.
2. In a medium bowl, whisk together the flour, 1/2 cup sugar, baking powder, and salt until fully combined.
3. In a separate bowl, whisk the milk, egg, 2 tbsp melted butter, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until no dry streaks remain; do not overmix to keep the texture tender.
5. Transfer the batter to a piping bag or a large zip-top bag with a corner snipped off.
6. Pipe the batter into the prepared donut pan cavities, filling each about 3/4 full to allow for rising.
7. Bake for 8-10 minutes, or until the donuts spring back lightly when touched and a toothpick inserted comes out clean.
8. Let the donuts cool in the pan for 2 minutes, then transfer them to a wire rack to cool completely.
9. While the donuts cool, mix the remaining 1/2 cup sugar and cinnamon in a shallow bowl.
10. Brush each cooled donut all over with the 4 tbsp of melted butter using a pastry brush for even coverage.
11. Immediately roll each buttered donut in the cinnamon-sugar mixture, pressing gently to ensure a thick, even coat.
12. Serve the donuts immediately for the best texture. Leftover mini donuts can be stored in an airtight container at room temperature for up to 2 days; reheat briefly in a 300°F oven for 3-4 minutes to crisp them up again.
Lightly crisp on the outside with a soft, cake-like interior, these donuts deliver the classic churro flavor in every bite. For a fun twist, serve them warm with a side of chocolate ganache or dulce de leche for dipping. They’re perfect for parties, brunch, or a sweet afternoon snack.
Raspberry White Chocolate Mini Donuts
A sweet treat that’s perfect for brunch or dessert, these Raspberry White Chocolate Mini Donuts come together quickly with a tender crumb and fruity glaze. They’re baked, not fried, for an easy, mess-free finish.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup all-purpose flour (spooned and leveled)
– 1/2 cup granulated sugar
– 1 tsp baking powder
– 1/4 tsp salt
– 1/2 cup milk (whole or 2%)
– 1 large egg, at room temperature
– 1/4 cup unsalted butter, melted and cooled slightly (or vegetable oil)
– 1 tsp vanilla extract
– 1/2 cup fresh or frozen raspberries, chopped (if frozen, do not thaw)
– 1/2 cup white chocolate chips (or chopped white chocolate bars)
– 1 cup powdered sugar, for glaze
– 2-3 tbsp milk, for glaze (adjust for desired consistency)
– 1/4 cup raspberry jam, for glaze (seedless preferred)
Instructions
1. Preheat oven to 350°F. Grease a mini donut pan with nonstick spray or butter.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt until fully combined.
3. In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until smooth.
4. Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined; do not overmix to keep donuts tender.
5. Fold in chopped raspberries and white chocolate chips until evenly distributed.
6. Spoon or pipe batter into prepared donut pan, filling each cavity about 3/4 full.
7. Bake for 8-10 minutes, until donuts spring back when lightly touched and edges are golden.
8. Let donuts cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
9. For glaze, whisk powdered sugar, 2 tbsp milk, and raspberry jam in a small bowl until smooth. Add more milk if needed for a pourable consistency.
10. Dip top of each cooled donut into glaze, letting excess drip off. Place back on rack to set for 10 minutes.
11. Serve immediately or store in an airtight container for up to 2 days. For best texture, glaze just before serving to prevent sogginess.
Perfectly soft and cakey, these donuts burst with tart raspberry bits against creamy white chocolate. Pair them with coffee for breakfast or stack on a platter for parties—they disappear fast!
S’mores Mini Donuts
Oozing with nostalgia, these handheld treats transform classic campfire flavors into a baked delight. They’re quick to make and perfect for sharing. Serving: 12 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup all-purpose flour (spooned and leveled for accuracy)
– 1/2 cup granulated sugar
– 1 tsp baking powder
– 1/4 tsp salt
– 1/2 cup milk (whole or 2% for richness)
– 1 large egg, room temperature
– 2 tbsp unsalted butter, melted and cooled
– 1 tsp vanilla extract
– 1/2 cup mini chocolate chips (or chopped chocolate bar)
– 1/2 cup mini marshmallows
– 1/4 cup graham cracker crumbs (from about 2 full sheets)
– Non-stick cooking spray (or butter for greasing)
Instructions
1. Preheat your oven to 350°F (175°C).
2. Lightly spray a 12-cavity mini donut pan with non-stick cooking spray.
3. In a medium bowl, whisk together the flour, sugar, baking powder, and salt until fully combined.
4. In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.
5. Pour the wet ingredients into the dry ingredients and stir just until no dry streaks remain; do not overmix.
6. Gently fold in the mini chocolate chips and mini marshmallows until evenly distributed.
7. Spoon or pipe the batter into the prepared donut pan cavities, filling each about 3/4 full.
8. Sprinkle the tops evenly with the graham cracker crumbs, pressing lightly to adhere.
9. Bake for 8–10 minutes, or until the donuts spring back when lightly touched and a toothpick inserted comes out clean.
10. Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
11. Serve warm or at room temperature.
Now, these donuts offer a soft, cakey texture with pockets of melted chocolate and gooey marshmallow. The graham cracker topping provides a delightful crunch. For a fun twist, try drizzling them with melted chocolate or serving alongside a glass of cold milk.
Matcha Green Tea Mini Donuts
Fancy a quick, vibrant treat? These matcha green tea mini donuts deliver earthy flavor in a perfectly portable package. They’re baked, not fried, for a lighter bite that’s ready in under 30 minutes.
Serving: 12 mini donuts | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
- 1 cup all-purpose flour (spooned and leveled)
- 1/3 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp high-quality matcha powder (ceremonial grade for best color)
- 1/2 cup whole milk, at room temperature
- 1 large egg, at room temperature
- 3 tbsp unsalted butter, melted and cooled slightly (or any neutral oil)
- 1 tsp pure vanilla extract
- 1 cup powdered sugar, for glaze (optional, sifted)
- 2-3 tbsp whole milk, for glaze (adjust for consistency)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 12-cavity mini donut pan thoroughly with non-stick spray or butter.
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, salt, and matcha powder until no green streaks remain. Tip: Sift the matcha with the dry ingredients to prevent clumps.
- In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until fully combined.
- Pour the wet ingredients into the dry ingredients. Gently fold with a spatula just until no dry flour is visible; do not overmix. The batter will be thick.
- Spoon the batter into a piping bag or a zip-top bag with a corner snipped off. Pipe the batter evenly into the prepared donut pan cavities, filling each about 3/4 full.
- Bake for 8-10 minutes, or until the donuts spring back lightly when touched and a toothpick inserted comes out clean.
- Let the donuts cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Tip: Run a knife around the edges if they stick.
- For the optional glaze, whisk the powdered sugar and 2 tablespoons of milk in a small bowl until smooth. Add more milk, 1 teaspoon at a time, until it reaches a thick but pourable consistency.
- Dip the top of each cooled donut into the glaze, letting excess drip off. Place back on the rack. Tip: For a neater finish, dip quickly and twist slightly as you lift.
- Allow the glaze to set for 15-20 minutes before serving.
Ready to enjoy? These donuts boast a tender, cake-like crumb with a distinct earthy matcha flavor that’s balanced by the sweet vanilla glaze. Serve them fresh with a cup of green tea for a themed pairing, or sprinkle with extra matcha powder for a bolder look.
Peanut Butter and Jelly Mini Donuts
You’ve probably had peanut butter and jelly sandwiches, but have you tried them as warm, bite-sized donuts? These mini donuts capture that classic flavor in a fun, handheld treat. They’re perfect for a quick snack or a playful dessert.
Serving: 12 mini donuts | Pre Time: 15 minutes | Cooking Time: 8 minutes
Ingredients
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1 tsp baking powder
– 1/4 tsp salt
– 1/2 cup milk (whole or 2%)
– 1 large egg
– 2 tbsp unsalted butter, melted (or vegetable oil)
– 1/4 cup creamy peanut butter
– 1/4 cup grape jelly (or any flavor you prefer)
– Vegetable oil for frying (about 2 cups)
– 1/4 cup powdered sugar for dusting (optional)
Instructions
1. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until fully combined.
2. In a separate bowl, whisk the milk, egg, and melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir just until no dry streaks remain; do not overmix to keep the donuts tender.
4. Gently fold in the peanut butter until evenly distributed, leaving some streaks for texture.
5. Heat 2 inches of vegetable oil in a deep pot to 350°F, using a thermometer for accuracy to prevent burning.
6. Spoon about 1 tablespoon of batter into the hot oil, frying 3-4 donuts at a time to avoid overcrowding.
7. Fry for 2-3 minutes, flipping halfway, until golden brown and cooked through; test one by inserting a toothpick—it should come out clean.
8. Remove the donuts with a slotted spoon and drain on paper towels to absorb excess oil.
9. While still warm, use a piping bag or small spoon to fill each donut with about 1 teaspoon of jelly, injecting it into the center.
10. Dust the filled donuts with powdered sugar if desired, for a sweet finish.
Light and fluffy with a gooey jelly center, these donuts offer a nostalgic peanut butter flavor in every bite. Leftovers can be stored in an airtight container and gently reheated for a soft texture the next day.
Conclusion
Mouthwatering mini donuts await! This roundup offers 20 easy, creative recipes to make your breakfasts special. Whether you’re a seasoned baker or just starting, there’s something delicious for everyone. We’d love to hear which recipe becomes your favorite—leave a comment below! If you enjoyed these ideas, please share this article on Pinterest to spread the donut joy. Happy baking!
