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–+ servings

Baked Cinnamon Crumb Donuts

These baked cinnamon crumb donuts are like handheld coffee cake, moist and tender with a crunchy crumb topping and vanilla glaze.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1
Course: Baked Goods, Breakfast, Donuts
Cuisine: American
Calories: 380
Ingredients Method Nutrition Notes

Ingredients
  

Crumb Topping
  • 1 tablespoon brown sugar
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 2/3 cup all-purpose flour
  • 3 tablespoons chopped almonds California almonds preferred
  • 1/8 cup unsalted butter melted
Donuts
  • 1 cup all-purpose flour
  • 1/2 cup light brown sugar packed
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup sour cream full-fat
  • 3 tablespoons buttermilk
  • 2 1/2 tablespoons unsalted butter melted
  • 1 large egg
Vanilla Glaze
  • 1/2 cup confectioners' sugar
  • 1/2 tablespoon whole milk
  • 1/2 teaspoon vanilla extract

Method
 

Crumb Topping
  1. In a small bowl, combine the brown sugar, granulated sugar, cinnamon, flour, and chopped almonds. Stir to mix evenly.
  2. Pour in the melted butter and use your fingers to work the mixture into a crumbly texture. Set aside.
Donuts
  1. Preheat your oven to 350°F and lightly spray a donut baking pan with non-stick cooking spray.
  2. In a medium bowl, whisk together the flour, light brown sugar, salt, and baking powder until well blended.
  3. Add the sour cream, buttermilk, melted butter, and egg to the dry ingredients. Stir gently just until combined—do not overmix.
  4. Transfer the batter to a large zip-top bag, snip off one corner, and pipe the batter evenly into the prepared donut pan.
  5. Sprinkle about 1 1/2 tablespoons of the crumb topping over each donut.
  6. Bake for 11 to 15 minutes, until the donuts are lightly golden and a toothpick inserted comes out clean.
  7. If the batter has covered the center hole, use a butter knife to gently push the dough back toward the donut shape while still in the pan.
  8. Let the donuts cool in the pan for 10 minutes, then transfer them to a wire rack to cool to at least lukewarm.
  9. Drizzle the cooled donuts with the vanilla glaze.
Vanilla Glaze
  1. In a small bowl, whisk together the confectioners' sugar, milk, and vanilla extract until smooth and creamy.

Nutrition

Calories: 380kcalCarbohydrates: 56gProtein: 6gFat: 16gSaturated Fat: 9gCholesterol: 65mgSodium: 320mgFiber: 1gSugar: 32g

Notes

For a nut-free version, replace the almonds with an equal amount of finely chopped oats or additional flour.
Store leftover donuts in an airtight container at room temperature for up to 2 days.
These donuts are best served the same day; you can make the crumb topping and glaze ahead and assemble fresh.
Avoid overmixing the batter to keep the donuts tender—mix just until no dry streaks remain.
If you don't have buttermilk, mix 1 tablespoon of lemon juice or vinegar with 2 tablespoons of milk and let sit for 5 minutes.
For extra crunch, toast the chopped almonds lightly before adding to the crumb topping.
Drizzle the glaze just before serving to keep the crumb topping crisp.

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