Homemade Baked Donuts

These homemade baked donuts are soft, sweet, and a little bit healthier, making them an awesome choice for breakfast, brunch, or a simple dessert that everyone will love.

These baked donuts give you that light, tender bite of a classic donut without the mess or extra oil from frying. They come together in about 30 minutes using basic ingredients you probably already have on hand. This recipe yields about 12 donuts and starts with a simple batter you mix, then pipe (or spoon) into your donut pan before baking until they’re perfectly golden and fluffy.

Keep reading and you’ll discover:

• A detailed, easy-to-follow recipe with clear baking times and tricks to get that dreamy texture;
• Helpful notes on key ingredients (plus some smart buttermilk swaps) and the best tools to fill your donut molds quickly and cleanly;
• Delicious glaze and topping ideas as well as fun mix-ins to change things up — think chocolate, blueberry, lemon, and more;
• Pro tips to avoid dense donuts, plus guidance on storing, make-ahead options, and answers to common questions.

Jump down to the recipe whenever you’re ready — it has everything you need to whip up fluffy, customizable donuts your whole family will enjoy.

What Makes These Special

These donuts are light, fast, and sure to please a crowd. You get that soft, airy texture of a traditional donut without deep frying or extra oil. They’re done in about 30 minutes, made with everyday ingredients, and you can easily swap glazes and toppings to keep things exciting. Plus, they’re just the right treat for breakfast, brunch, or a sweet snack to make with your kids.

Ingredients for 12 Donuts

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional, but so good!)
• 1/2 cup buttermilk (see FAQ below for easy swaps)
• 1/4 cup melted butter
• 1 large egg (room temp works best for even mixing)
• 1 teaspoon vanilla extract

Baking Instructions

1. Preheat oven to 350°F (175°C) and grease a 12-cup donut pan well.
2. Whisk together flour, granulated sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
3. In a separate bowl, whisk buttermilk, melted butter, egg, and vanilla until smooth.

4. Pour the wet ingredients into the dry ingredients and gently fold until just combined, leaving a few lumps.

   

5. Fill a piping bag or a zip-top bag (snip off a corner) or use a spoon to transfer the batter.
6. Fill each donut cavity about three-quarters full, leaving room for rising.
7. Bake 8–10 minutes until the edges are soft golden brown and a toothpick inserted into the thick part comes out clean or with a few moist crumbs.

8. Cool the donuts in the pan for 2–3 minutes, then transfer them to a wire rack to cool completely.

   

9. If glazing, prepare your glaze, dip each cooled donut, and sprinkle toppings before the glaze sets.

   

Expert Tips for Best Texture

• Mix just enough: Stir the batter gently until it’s combined for the fluffiest texture possible.
• Flour measurement is key: Spoon your flour in lightly and level it off with a knife to prevent heavy, dry donuts.
• Use a piping or zip-top bag: It helps you fill donut molds neater and faster, leaving you less mess to clean.
• Check with a toothpick: A few moist crumbs mean perfect doneness; go too far and things get dry.
• Cool fully before glazing: This stops your glaze from sliding off or turning soggy.
• Donuts stick sometimes — no worries! Let them cool a bit, then gently loosen with a thin spatula. Also, making sure your pan is well-greased or silicone will cut down on sticking a lot.
• Baking times vary: Depending on your oven and pan, you might need to adjust the bake by a minute or two, so keep an eye on them the first time you bake.

Flavor Variations and Mix-Ins

• Chocolate: Swap 1/4 cup of flour for 1/4 cup unsweetened cocoa powder and top with a chocolate glaze for a rich twist.
• Blueberry: Gently fold 1/2 cup fresh or thawed frozen blueberries right into the batter before filling your pan for a fruity surprise.
• Lemon: Add 1 tablespoon fresh lemon zest to your batter and finish with a tangy lemon glaze made with powdered sugar and lemon juice.
• Pumpkin Spice: Replace 2–3 tablespoons of buttermilk with canned pumpkin and stir in 1/2 teaspoon pumpkin pie spice for a cozy seasonal flavor.
• Glaze & Toppings: Swap traditional glaze for chocolate, maple, or cream cheese options; then sprinkle with chopped nuts, toasted coconut, or colorful sprinkles for extra fun.

Storing and Make-Ahead Tips

• At room temperature: Keep your donuts in an airtight container for up to 3 days. If you stack them, put unfrosted donuts at the bottom to avoid messing up the glaze.
• In the fridge: If your donuts have cream cheese or other perishable glazes, store them chilled and eat within 2–3 days. Bring them to room temp before serving to get that fresh-baked feel.
• Freezing: Freeze unfrosted or well-wrapped glazed donuts on a baking sheet in a single layer, then pop them into a freezer-safe bag or container for up to 2 months. When ready, thaw at room temperature and warm for just a few seconds in the microwave or 5–7 minutes in a 300°F oven to bring back that freshly baked vibe.
• Make-ahead: Bake your donuts ahead of time and freeze them plain. Add the glaze or toppings after thawing so they look fresh and tasty.

Common Questions and Troubleshooting

• Can I swap regular milk for buttermilk? Absolutely! Just add 1/2 tablespoon lemon juice or white vinegar to 1/2 cup milk, let it sit for 5 minutes, and you’ve got a perfect buttermilk substitute.
• What if I don’t have a donut pan? No worries — bake the batter in a muffin tray to make donut-hole muffins, or pipe donut shapes onto a parchment-lined sheet; just know the shape will be flatter.
• Can these donuts be made vegan? You can try using a flax or chia egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and swap the melted butter for neutral oil or vegan butter. Keep in mind, the texture might be a little different, but still delicious!
• Why are my donuts dense? Common reasons include mixing the batter too much, using too much flour, old baking powder or soda that’s lost its power, or overbaking. Measure carefully and fold gently for the best results.
• How do I stop the donuts from sticking? Make sure to grease your pan well or use a silicone donut pan. Let the donuts cool a few minutes before taking them out — this helps them release more easily.