If you ask me, everyone needs a sprinkled donut in their life every now and then! These baked donuts are the perfect indulgence with plenty of sweetness and yummy flavors but baked rather than fried! They’re also easy to make for a treat the whole family will gobble up!

Baked sprinkled donuts on a cooling rack over a purple table cloth.

Baked Sprinkled Donuts

  • No guilt! Since they’re baked there’s no need to feel any guilt at all about eating them!
  • Thick vanilla glaze and plenty of sprinkles!
  • SPRINKLES in the morning always make for a great start to the day!
  • Family-friendly treat perfect for lazy weekend mornings!

Ingredients

Making baked donuts doesn’t require much! Here’s a closer look at some of the ingredient highlights!

Vanilla donut batter in a donut pan before baking.
  • All-purpose flour: The main ingredient that provides the structure to your donuts.
  • Leavening: We will be using both baking powder and baking soda to make light sprinkled donuts. Make sure your baking powder and soda are no more than 3 months old. If they’re old, the donuts won’t rise properly.
  • Dairy: These sprinkled donuts get their rich flavors and moisture from milk and sour cream.
  • Fat: A combination of melted butter and vegetable oil works perfectly to make moist and delicious baked donuts.
  • Vanilla extract: Adds warming, natural sweetness that brings everything together to make a great tasting donut and donut glaze.
  • Sugar: The donuts use regular granulated sugar for sweetness while powdered sugar works much better for the vanilla glaze.
  • Sprinkles: I love sprinkles on my donuts but they are just as good without! You can also choose different types of sprinkles especially if the donuts are for a special occasion or holiday. I buy all my SPRINKLES here!
  • Nutmeg: Just a touch for a hint of spice.
  • Eggs: Eggs add color, a bit of flavor, and provide the glue that holds everything together transforming the donut batter to a fluffy baked donut.

How To Make Baked Donuts

A collage showing mixing up the ingredients to make donuts, pouring them into the baking pan and then with the icing and sprinkles.

PRO TIP: Do not over mix the donut batter or you may end up with tough donuts. The batter will be very thick.

  1. Whisk together. The flour, baking powder, baking soda, nutmeg, salt, and sugar in a medium bowl. 
  2. Combine. The milk, sour cream, and eggs in a medium bowl and whisk together until well blended.
  3. Add. The melted butter, vegetable oil, and vanilla extract and whisk together.
  4. Pour. The wet ingredients into the dry ingredients and stir until just combined. 
  5. Pipe. The batter into each donut cup, filling each opening three-quarters of the way full.
  6. Bake. For 10 minutes or until the edges are lightly browned and allow the donuts to slightly cool before glazing.

Tips & Variations

  • Use a large zip lock bag to fill the donut pan. It’s the easiest way! All you need to do is fill the donut batter into the ziplock bag and cut the corner off of one end and pipe the batter into each donut cup. Easy peasy.
  • Dipping the donuts. To make a thick glaze on top of these donuts, I like to dip each donut three times into the bowl of vanilla glaze. Let them set slightly after each dip until the last one when it’s time to add the SPRINKLES.
  • Cool the donuts completely before adding the glaze. That way it will not melt off the donuts.
  • Different sprinkles. You can easily swap out the sprinkles for chocolate, single-colored, round, or whatever you prefer.

Serving Suggestions

Serve up sprinkled donuts for a fun birthday breakfast! Along with fresh fruit, funfetti French toast muffins, and your favorite breakfast drink.

For a little balance in your breakfast or brunch, they go great as a side or sweet for this easy breakfast casserole or hash brown casserole recipe.

If you prefer a little more balance, add some fruits and veggies with a breakfast energy smoothie, energizing green smoothie, or raspberry lime smoothie.

Overhead of baked donuts on a silpat topped with vanilla glaze and sprinkles.

Recipe FAQ

Can I add food coloring to the vanilla glaze?

Yes, of course! It’s a great way to customize this recipe for holidays and special occasions. You can easily change the white vanilla glaze to any color you prefer using your favorite brand of food coloring.

What size donut pan should I use?

This recipe is written using a standard six donut baking pan. However, you can certainly use a larger or smaller donut pan to make baked donuts. You will need to adjust the time accordingly and it may be necessary to bake in batches if you have batter remaining.

Storing

  • Store. Leftover baked donuts in an airtight container at room temperature for up to two days. You can refrigerate but the moisture in the fridge does cause the icing to weep a bit making the donuts a bit wet. You can freeze unglazed donuts for up to three months but I don’t recommend freezing them if they are already glazed.

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Two donuts stacked on top of each with a bite missing from the one on top.
4.64 from 63 ratings
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Servings: 16 Donuts

Baked Sprinkled Donuts

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
These Baked Sprinkled Donuts are the easiest, most delicious donuts you can make at home and you can have a dozen of them because they’re BAKED.
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Ingredients

DONUTS:

  • 2 ⅔ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon nutmeg
  • ¾ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup milk
  • ½ cup sour cream
  • 2 large eggs
  • ¼ cup butter, melted
  • ¼ cup vegetable oil
  • 2 teaspoons vanilla extract

VANILLA GLAZE:

  • ½ cup milk
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • sprinkles, for topping

Instructions
 

  • Preheat oven to 425F degrees. Spray a donut pan with nonstick cooking spray. Set aside.
  • In a large bowl, whisk together the flour, baking powder, baking soda, nutmeg, salt, and sugar. Set aside.
  • In a medium-sized bowl, whisk together the milk, sour cream, and eggs until smooth.
  • Whisk in the melted butter, vegetable oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter will be very thick.
  • Spoon the batter into a large zipped bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 3 ∕ 4 of the way full.
  • Bake for 10 minutes or until the edges are lightly browned. Remove from the pan and bake the remaining donut batter. Allow the donuts to slightly cool before glazing.

MAKE THE VANILLA GLAZE:

  • In a medium-sized bowl, whisk together the milk, powdered sugar, and vanilla extract until smooth. Dip the top of each donut into the bowl of glaze, and sprinkle with colored sprinkles immediately after glazing. Let glaze set for 5-10 minutes before serving.

Notes

  • Use a large zip lock bag to fill the donut pan. It’s the easiest way! All you need to do is fill the donut batter into the ziplock bag and cut the corner off of one end and pipe the batter into each donut cup. Easy peasy.
  • Dipping the donuts. To make a thick glaze on top of these donuts, I like to dip each donut three times into the bowl of vanilla glaze. Let them set slightly after each dip until the last one when it’s time to add the SPRINKLES.
  • Cool the donuts completely before adding the glaze. That way it will not melt off the donuts.
  • Different sprinkles. You can easily swap out the sprinkles for chocolate, single colored, round or whatever you prefer.
  • Store. Leftover baked donuts in an airtight container at room temperature for up to two days. You can refrigerate but the moisture in the fridge does cause the icing to weep a bit making the donuts a bit wet. You can freeze unglazed donuts for up to three months but I don’t recommend freezing them if they are already glazed.
Calories: 319kcal, Carbohydrates: 57g, Protein: 4g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 34mg, Sodium: 206mg, Potassium: 65mg, Fiber: 1g, Sugar: 40g, Vitamin A: 188IU, Vitamin C: 0.1mg, Calcium: 56mg, Iron: 1mg
Cuisine: American
Course: Breakfast
Author: Jennifer
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