Crumb Doughnuts

Total Time Prep: 25 min. Bake: 10 min./batch + cooling
Yield 2 dozen
Test Kitchen Approved
Our recipe for baked crumb doughnuts rivals the nostalgic store-bought version. Plus, you can have them on the table in just 35 minutes—no yeast required.

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup packed light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs, room temperature
  • 1/2 cup sour cream
  • 1/2 cup 2% milk
  • 3 tablespoons butter, melted
  • 1-1/2 teaspoons vanilla extract
  • CRUMB TOPPING:
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup cold butter

Directions

  1. Preheat oven to 350°. In a small bowl, combine the first 7 ingredients. Combine eggs, sour cream, milk, butter and vanilla; stir into dry ingredients just until moistened. Pipe or spoon into 4 greased 6-cavity doughnut pans, filling cavities half full.
  2. For topping, in a small bowl, combine flour, sugars and cinnamon. Cut in butter until crumbly. Sprinkle over batter; press down to adhere.
  3. Bake until a toothpick inserted in the center comes out clean, 10-12 minutes. Cool for 5 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts

1 doughnut: 166 calories, 7g fat (4g saturated fat), 33mg cholesterol, 170mg sodium, 24g carbohydrate (12g sugars, 1g fiber), 3g protein.

A butter crumb topping makes these baked doughnuts extra special. Be sure to press the streusel into the batter before baking so the crumbs adhere when removing doughnuts from the pan. —Taste of Home Test Kitchen
Recipe Creator

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