How To Make Crumb Cake Donuts
These moist and buttery crumb cake donuts are made dense yet fluffy with yogurt, cinnamon, and butter. It’s baked, not fried for a slightly healthier bite!
Serves:
Ingredients
For Crumb Topping:
- ⅓cuplight sugar,or dark brown sugar, packed
- ⅓cupgranulated sugar
- 1½tspground cinnamon
- ½cupunsalted butter,(1 stick), melted
- 1cupall purpose flour,plus 2 tbsp, spooned and leveled
For Donuts:
- 2cupall-purpose flour,spooned and leveled
- 2tspbaking powder
- ½tspbaking soda
- ¾tspsalt
- 1tspground cinnamon
- ¼tspground nutmeg
- ¼cupunsalted butter,(½ stick), melted, slightly cooled
- 2large eggs,room temperature
- ⅔cuplight brown sugar,packed
- ½cupmilk,room temperature
- ½cupplain yogurt,or sour cream, room temperature
- 2tsppure vanilla extract
- confectioners’ sugar,optional, for dusting
Instructions
-
Preheat the oven to 350 degrees F. Spray donut pan with non-stick spray. Set aside.
Crumb Topping:
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Mix the brown sugar, granulated sugar, and cinnamon together in a medium bowl.
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Stir in the melted butter using a fork, then add the flour. Mix and crumble with a fork. Set aside.
Donuts:
-
Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside.
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Whisk the melted butter, eggs, brown sugar, milk, yogurt, and vanilla together until completely combined.
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Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. The batter will be very thick.
To Assemble:
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Spoon the batter into the donut cavities by using a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway.
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Grab a handful of crumb topping and press down onto the batter of each donut. *
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Bake for 10 to 11 minutes or until the edges and tops are lightly browned.
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Allow to cool for about 2 minutes, then transfer to a wire rack set on a large piece of parchment paper.
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Bake the remaining donut batter and once baked, then transfer to the wire rack.
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Dust the tops of each with a light coating of confectioners’ sugar, serve, and enjoy!
Recipe Notes
- * Keep the remaining batter in the bowl at room temperature if there’s only 1 donut pan until the next batch can be baked.
Nutrition
- Calories: 257.52kcal
- Fat: 10.63g
- Saturated Fat: 6.41g
- Trans Fat: 0.37g
- Monounsaturated Fat: 2.79g
- Polyunsaturated Fat: 0.60g
- Carbohydrates: 36.62g
- Fiber: 0.91g
- Sugar: 17.00g
- Protein: 4.08g
- Cholesterol: 51.08mg
- Sodium: 179.92mg
- Calcium: 84.41mg
- Potassium: 73.71mg
- Iron: 1.44mg
- Vitamin A: 94.31µg
- Vitamin C: 0.06mg
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