Best 10-Minute Baked Mini Donuts Recipe: Fluffy, Cakey & Easy!

🍩 The Tiny Titan: The Only Baked Mini Donuts Recipe You Need (Seriously)

You know that feeling when you crave a donut, but you also want to pretend you’re a responsible adult who practices portion control? It’s a real internal struggle, a true drama of the modern age. Well, I solved it. Say hello to Mini Donuts—the bite-sized heroes that let you eat three without feeling like you need a nap and a whole new wardrobe. It’s science, folks.

I’m here to tell you to ditch the messy, oily frying situation. We’re baking these babies. They come out impossibly soft, perfectly fluffy, and ridiculously easy to make. Plus, they look so cute you’ll instantly feel like you should open your own gourmet bakery. Who needs a $5 fancy coffee when you can have a tray of these homemade, adorable treats?

Why This Baked Recipe Is Your New Best Friend

Forget the yeast, the proofing, and the terrifying vat of boiling oil. This recipe is your fast-track ticket to donut heaven. Why is it so awesome?

First, it’s ridiculously fast. We’re talking 10 minutes from batter to baked. Your oven is barely warm before these little rings of joy are ready. Second, they are texture perfection. They have that moist, cake-like crumb without the heavy, greasy feeling of a fried donut.

Third, they are the ultimate blank canvas. Vanilla, chocolate, spicy, vegan—you can transform them into anything. It’s high-impact dessert with incredibly low effort. Trust me, you’ll impress every single guest. Don’t you think it’s time you stop fearing the oven and start dominating the dessert table? TBH, it is.

🍪 The Sweet Six: Ingredients for Doughnut Dominance

Save

We keep the ingredients simple here. Remember, quality over quantity! Use room temperature ingredients, especially the wet ones, for the best mix.

For the Baked Mini Donuts

• 1 ½ cups All-Purpose Flour: Gives them structure. Measure correctly, or you end up with dry hockey pucks.
• ¾ cup Granulated Sugar: The sweetness foundation.
• 2 teaspoons Baking Powder: Our leavening agent! This is what makes them rise. Ensure it’s fresh.
• ½ teaspoon Ground Nutmeg: The secret ingredient. Donut shops use this! Don’t skip it—it gives them that authentic, spiced flavor.
• ¼ teaspoon Salt: Balances the sweetness beautifully.
• 1 large Egg, lightly beaten: Binds everything together. Make sure it’s at room temperature!
• ¾ cup Whole Milk: For moisture and richness. Any milk works, but whole milk is superior, IMO.
• 4 tablespoons Unsalted Butter, melted: Melty butter mixes in easier than cold, solid butter.
• 1 teaspoon Vanilla Extract: Use real vanilla, please.

For the Classic Glaze

• 1 cup Powdered Sugar, sifted: Sift it, or you get lumps. Lumps are not a vibe.
• 2 tablespoons Milk or Heavy Cream: Cream gives a richer glaze.
• ½ teaspoon Vanilla Extract: Flavor booster!

🛠️ Tools & Kitchen Gadgets Used

You don’t need a commercial fryer for this. But you do need a few things to make your life easier (and prettier).

• Mini Donut Baking Pan (24 cavities): Essential for baked mini donuts. You might need two or bake in batches.
• Large Mixing Bowl: For combining all your dry and wet ingredients.
• Wire Whisk: For blending the dry ingredients.
• Rubber Spatula: For gentle mixing.
• Measuring Cups and Spoons: Precision is the name of the game in baking.
• Piping Bag or Large Ziploc Bag: This is the genius trick! It makes filling the tiny donut pan cavities clean and fast. Cut a small corner off the Ziploc to pipe the batter.
• Wire Cooling Rack: For letting the donuts cool (and for that perfect glaze drip).
• Small Saucepan (optional): If you’re going for a simple cinnamon-sugar toss, you’ll melt the butter here.
• Basting Brush (optional): To brush melted butter on warm donuts for coating.

📝 Step-by-Step Instructions (Piping Hot Perfection)

Stop scrolling on your phone and start mixing. We’re doing this in three quick parts!

Phase 1: The Fast Batter

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly spray your mini donut pan with non-stick cooking spray. Even non-stick pans like the extra assurance.
2. Combine the Dry Squad: In your large bowl, whisk together the flour, sugar, baking powder, nutmeg, and salt. Make sure everything is evenly dispersed.
3. Mix the Wet Ones: In a separate medium bowl, lightly beat the egg. Then, whisk in the milk, melted butter, and vanilla extract.
4. The Gentle Marriage: Pour the wet ingredients into the dry ingredients. Use your rubber spatula to mix until just combined. A few small lumps are totally fine. I repeat: Do not overmix! Overmixing develops gluten and gives you a tough, chewy donut. We want fluffy!
5. The Piping Secret: Scoop the batter into a piping bag or a large Ziploc bag. Snip a small corner off the bag (about a ½ inch opening).

Phase 2: Bake and Cool

1. Fill ‘Em Up: Pipe the batter evenly into the prepared mini donut pan cavities. Fill them about two-thirds full. They will puff up! Piping is the easiest way to avoid a mess.
2. Bake Time: Bake for 8–10 minutes. They are ready when they spring back lightly when you gently touch them and the edges are lightly golden.
3. Rest and Release: Let the donuts cool in the pan for 5 minutes. Then, gently flip the pan over onto a wire cooling rack. They should pop right out. If they stick, gently nudge them with a small knife.
4. Cool Completely: Allow them to cool on the rack for another 10 minutes.

Phase 3: Glaze and Shine

1. Whisk the Glaze: While the donuts cool slightly, whisk together the sifted powdered sugar, milk (or cream), and vanilla extract until you have a smooth, thin glaze. If it’s too thick, add a tiny splash more milk. If it’s too runny, add a tiny bit more sugar.
2. The Dunk: Once the donuts are still slightly warm but not hot, dip the top of each one into the glaze. Give a quick twist to let the excess drip off.
3. Set and Serve: Place the glazed donuts back on the wire rack over a sheet of parchment paper (to catch the drips). Add sprinkles or toppings immediately before the glaze sets.

📊 Calories & Nutritional Info (The Guilt-Free Breakdown)

Save

See? These are mini! The stats are much nicer than a deep-fried monstrosity.

• Serving Size: 1 Mini Donut with Glaze (This recipe yields approximately 24-30 donuts)
• Estimated Calories: 80–100 kcal per serving (A standard glazed donut is $250-300+$!)
• Main Component: Carbohydrates (Hello, sugar and flour.)
• Key Note: This is a baked version, significantly reducing the amount of absorbed fat and calories compared to frying.
• Pro Tip: They are small, but they still taste amazing. Savor the bite!

🛑 Common Mistakes to Avoid (Stop Making Me Cringe)

Listen to your friend here. Do not mess up these easy steps.

• Using Too Much Flour: This is a cake batter, not a dough. Too much flour makes them dry and dense. Measure your flour correctly! Spoon it into your measuring cup and level it off—do not scoop or pack it.
• Overmixing the Batter: I said it once, I’ll say it a million times. Once you add the wet to the dry, mix only until the streaks of flour disappear. Lumps are better than tough donuts.
• Forgetting to Grease the Pan: Even if your pan says it’s non-stick, spray it! Those little rings are fragile when hot, and you don’t want them tearing when you try to get them out. Grease every nook and cranny.
• Overfilling the Cavities: Two-thirds full, people! Too much batter will make the holes disappear and give you misshapen ovals instead of cute rings.
• Glazing Hot Donuts: If the donut is hot, the glaze instantly melts and slides right off. You end up with a sticky puddle and sad, naked donuts. Always let them cool slightly.

🎨 Variations & Customizations (Get Creative!)

The baked mini donut is an artist’s dream. Try these simple swaps to mix things up.

1. The Double-Chocolate Dream: Replace ¼ cup of the All-Purpose Flour with unsweetened cocoa powder (sift it!). Add a teaspoon of espresso powder to the batter to deepen the chocolate flavor. Glaze with a simple chocolate ganache.
2. Spicy-Sweet Cinnamon Sugar: Skip the glaze! Melt an extra 4 tablespoons of butter. As soon as the donuts come out of the pan, brush them with the melted butter, then immediately toss them in a mix of ½ cup granulated sugar and 1 tablespoon of cinnamon. This tastes exactly like a fairground classic!
3. Keto-Friendly Swap: Swap the flour for a $1:1$ ratio of almond flour and the sugar for erythritol or monk fruit sweetener. Increase the baking powder slightly (try 3 teaspoons). The texture will be denser, but it kills the craving without the carbs! You can use a sugar-free powdered sweetener for the glaze.

❓ FAQ Section (The Inevitable Questions)

Yes, I know you are wondering about the fryer. Stop.

Can I fry this mini donut recipe instead of baking it?

This is a cake donut recipe, designed for the oven. You could fry the batter, but it would soak up a lot of oil and taste very greasy because the batter is thinner than traditional yeast-risen donut dough. Stick to the baking method for the best results!

What is the best way to fill a mini donut pan?

Hands down, the easiest and cleanest way is to use a piping bag or a Ziploc bag with the corner snipped off. Spoon the batter in, push it down, and pipe it neatly into the cavities. It takes two seconds.

How do I store leftover mini donuts?

Store leftover mini donuts (glazed or unglazed) in an airtight container at room temperature for up to 3 days. Do not put them in the fridge; it dries them out super fast.

Can I make the batter ahead of time?

No, you really shouldn’t. This recipe uses chemical leaveners (baking powder) which start working immediately once they hit the wet ingredients. If you mix the batter and let it sit for too long, your donuts will be flat and dense. Mix the batter right before you plan to bake.

Why are my baked donuts dense and chewy?

You most likely overmixed the batter. Remember, once you add the flour, only mix until the ingredients are just combined. Overmixing builds up too much gluten, leading to a tough texture.

My donut pan only has 12 cavities. What should I do?

You simply bake in batches! Keep the remaining batter in the Ziploc bag at room temperature while the first batch bakes. Clean, cool, and re-grease the pan before starting the second batch.

What kind of oil should I use to grease the pan?

Use a neutral-flavored cooking spray or a bit of melted butter brushed on. Avoid strong oils like olive oil, as the flavor will transfer to the donuts.

🥳 Final Thoughts

You just made miniature baked perfection. Go ahead and arrange them artfully on a tiered tray, or just eat them straight off the cooling rack. No judgment here.

You skipped the messy frying, saved yourself a ton of calories, and now you have the world’s most adorable, impressive dessert. You’re basically a baking genius. Go share the tiny deliciousness! And promise me you’ll never buy those sad, stale convenience store ones again. Your standards are too high now.