Crumb Cake Donuts Recipe

Crumb Cake Donuts Recipe

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!

Preparation: 20 minutes
Cooking: 10 minutes
Total: 30 minutes



For Crumb Topping:

  • cuplight sugar,or dark brown sugar, packed
  • cupgranulated sugar
  • tspground 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
  • cuplight brown sugar,packed
  • ½cupmilk,room temperature
  • ½cupplain yogurt,or sour cream, room temperature
  • 2tsppure vanilla extract
  • confectioners’ sugar,optional, for dusting


  1. Preheat the oven to 350 degrees F. Spray donut pan with non-stick spray. Set aside.

Crumb Topping:

  1. Mix the brown sugar, granulated sugar, and cinnamon together in a medium bowl.

  2. Stir in the melted butter using a fork, then add the flour. Mix and crumble with a fork. Set aside.


  1. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside.

  2. Whisk the melted butter, eggs, brown sugar, milk, yogurt, and vanilla together until completely combined.

  3. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. The batter will be very thick.

To Assemble:

  1. 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.

  2. Grab a handful of crumb topping and press down onto the batter of each donut. *

  3. Bake for 10 to 11 minutes or until the edges and tops are lightly browned.

  4. Allow to cool for about 2 minutes, then transfer to a wire rack set on a large piece of parchment paper.

  5. Bake the remaining donut batter and once baked, then transfer to the wire rack.

  6. 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.


  • 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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