21 Irresistible Mini Donut Recipes for Every Occasion

Hey there, donut lovers! Have you ever dreamed of bite-sized treats that are perfect for any celebration or cozy night in? From classic cinnamon sugar to decadent chocolate glazed, these irresistible mini donuts are about to become your new obsession. Get ready to discover 21 amazing recipes that will satisfy every craving and make you the star of every gathering. Let’s dive in and find your next favorite!

Classic Vanilla Glazed Mini Donuts

Let’s be real—there’s nothing quite like biting into a warm, freshly made mini donut. You get that perfect cakey texture, the sweet vanilla glaze, and that irresistible just-fried goodness all in one delightful package. These classic vanilla glazed mini donuts are about to become your new favorite treat.

Ingredients

– 2 cups all-purpose flour
– ¾ cup granulated sugar
– 2 teaspoons baking powder
– ½ teaspoon fine sea salt
– ¾ cup whole milk
– 2 large farm-fresh eggs
– 2 tablespoons melted unsalted butter
– 1 teaspoon pure vanilla extract
– 4 cups vegetable oil for frying
– 2 cups powdered sugar
– ¼ cup whole milk for glaze
– 1 teaspoon pure vanilla extract for glaze

Instructions

1. In a large mixing bowl, whisk together 2 cups all-purpose flour, ¾ cup granulated sugar, 2 teaspoons baking powder, and ½ teaspoon fine sea salt until fully combined.
2. In a separate bowl, whisk ¾ cup whole milk, 2 large farm-fresh eggs, 2 tablespoons melted unsalted butter, and 1 teaspoon pure vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined—do not overmix.
4. Heat 4 cups vegetable oil in a heavy-bottomed pot over medium heat until it reaches 350°F on a deep-fry thermometer.
5. While oil heats, transfer your batter to a piping bag or zip-top bag with a corner snipped off.
6. Carefully pipe 1-inch circles of batter directly into the hot oil, working in batches of 4-5 donuts at a time.
7. Fry for 60-90 seconds per side until golden brown, flipping once with a slotted spoon.
8. Remove donuts with a slotted spoon and drain on a wire rack set over paper towels.
9. In a medium bowl, whisk together 2 cups powdered sugar, ¼ cup whole milk, and 1 teaspoon pure vanilla extract until smooth.
10. Dip each cooled donut into the glaze, letting excess drip off before returning to the wire rack.
11. Allow glaze to set for 10-15 minutes before serving.

Each donut has that perfect cake-like crumb with a crisp golden exterior that gives way to the sweet vanilla glaze. The glaze forms that classic crackly shell we all love, while the interior stays wonderfully moist and tender. Try serving them warm with a dusting of cinnamon sugar or alongside your morning coffee for the ultimate treat.

Chocolate Dipped Mini Donuts

Finally, who can resist bite-sized treats? These chocolate-dipped mini donuts are perfect for parties, snacking, or just because. You get fluffy cake donuts with a rich chocolate shell that’s impossible to stop eating.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 1/2 cup whole milk
• 1 large farm-fresh egg
• 2 tbsp melted unsalted butter
• 1 tsp pure vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 tbsp coconut oil
• Sprinkles for decorating

Instructions

1. Preheat your oven to 350°F and grease a mini donut pan thoroughly with cooking spray.
2. Whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp fine sea salt in a medium bowl.
3. In another bowl, combine 1/2 cup whole milk, 1 large farm-fresh egg, 2 tbsp melted unsalted butter, and 1 tsp pure vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined—don’t overmix for tender donuts.
5. Spoon the batter into a piping bag or zip-top bag with a corner snipped off for easy filling.
6. Pipe the batter into each cavity of the prepared mini donut pan, filling each about 2/3 full to allow for rising.
7. Bake for 8–10 minutes at 350°F until the donuts spring back when lightly touched and are golden around the edges.
8. Let the donuts cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
9. Melt 1 cup semi-sweet chocolate chips with 1 tbsp coconut oil in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
10. Dip the top of each cooled donut into the melted chocolate, allowing excess to drip off.
11. Immediately sprinkle with colorful sprinkles before the chocolate sets for even decoration.
12. Place the dipped donuts back on the wire rack until the chocolate hardens, about 15–20 minutes.

These mini donuts have a soft, cake-like crumb that pairs beautifully with the crisp chocolate coating. Try stacking them on a tiered stand for a festive touch, or pack them in lunchboxes for a sweet surprise. The coconut oil in the chocolate gives it a lovely glossy finish and just a hint of tropical flair.

Cinnamon Sugar Mini Donuts

These cinnamon sugar mini donuts are the perfect little treat when you’re craving something sweet but don’t want to commit to a full-sized dessert. They’re bite-sized, incredibly easy to make, and that warm cinnamon sugar coating is just irresistible. You’ll have these ready in no time and they’ll disappear even faster!

Ingredients

– 2 cups all-purpose flour
– ¾ cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– ½ teaspoon fine sea salt
– ¾ cup whole milk
– 2 large farm-fresh eggs
– 2 tablespoons melted unsalted butter
– 1 teaspoon pure vanilla extract
– ½ cup granulated sugar for coating
– 1 tablespoon ground cinnamon for coating
– Vegetable oil for frying

Instructions

1. In a large mixing bowl, whisk together 2 cups all-purpose flour, ¾ cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, and ½ teaspoon fine sea salt until well combined.
2. In a separate bowl, whisk ¾ cup whole milk, 2 large farm-fresh eggs, 2 tablespoons melted unsalted butter, and 1 teaspoon pure vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined—don’t overmix or your donuts will be tough.
4. Heat 2 inches of vegetable oil in a heavy-bottomed pot to 350°F, using a candy thermometer to ensure accurate temperature.
5. While the oil heats, combine ½ cup granulated sugar and 1 tablespoon ground cinnamon in a shallow bowl for the coating.
6. Drop teaspoon-sized portions of batter into the hot oil using two spoons, frying 4-5 mini donuts at a time to avoid crowding.
7. Fry for 1-2 minutes per side until golden brown, flipping once with a slotted spoon when the first side is cooked.
8. Remove the fried donuts with a slotted spoon and drain on a wire rack set over paper towels for 30 seconds—this prevents them from getting soggy.
9. While still warm, roll each donut in the cinnamon sugar mixture until completely coated.
10. Repeat with remaining batter, checking oil temperature between batches to maintain 350°F.

Don’t be surprised when these disappear within minutes of serving. The crispy cinnamon sugar exterior gives way to a soft, cake-like center that’s pure comfort. Try serving them warm with a cold glass of milk or alongside your morning coffee for the ultimate treat.

Lemon Poppy Seed Mini Donuts

Gosh, you know those mornings when you need something sweet but don’t want a full-on sugar crash? These lemon poppy seed mini donuts are your answer—they’re bright, tender, and just the right size for a quick treat.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 1 tbsp fresh lemon zest
• 1 tbsp poppy seeds
• 1/2 cup whole milk
• 1 large farm-fresh egg
• 2 tbsp melted unsalted butter
• 1 tsp pure vanilla extract
• Vegetable oil for frying
• 1 cup powdered sugar
• 2 tbsp freshly squeezed lemon juice

Instructions

1. Preheat your oil in a heavy-bottomed pot to 350°F, using a candy thermometer to check the temperature.
2. Whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp fine sea salt in a medium bowl.
3. Stir in 1 tbsp fresh lemon zest and 1 tbsp poppy seeds until evenly distributed.
4. In a separate bowl, whisk 1/2 cup whole milk, 1 large farm-fresh egg, 2 tbsp melted unsalted butter, and 1 tsp pure vanilla extract until smooth.
5. Pour the wet ingredients into the dry ingredients and mix just until combined—do not overmix to keep the donuts tender.
6. Scoop tablespoon-sized portions of batter and carefully drop them into the hot oil, frying in batches to avoid crowding.
7. Fry for 2-3 minutes, flipping halfway, until golden brown and puffed.
8. Remove the donuts with a slotted spoon and drain on a paper towel-lined plate.
9. Whisk 1 cup powdered sugar and 2 tbsp freshly squeezed lemon juice in a shallow bowl until smooth for the glaze.
10. Dip each warm donut into the lemon glaze, letting excess drip off before placing on a wire rack.

The donuts have a delicate crumb with a zesty lemon burst and subtle crunch from the poppy seeds. Serve them warm with a dusting of extra zest or alongside a cold glass of milk for the perfect balance.

Maple Bacon Mini Donuts

Oh my goodness, have you ever had a donut that just stops you in your tracks? These maple bacon mini donuts are exactly that kind of treat. They’re the perfect little bite of sweet, salty, and seriously delicious.

Ingredients

• 1 cup of all-purpose flour
• 1/2 cup of granulated sugar
• 1 teaspoon of baking powder
• 1/2 teaspoon of fine sea salt
• 1/2 cup of whole milk
• 1 large farm-fresh egg
• 2 tablespoons of melted unsalted butter
• 1/2 teaspoon of pure vanilla extract
• 1/3 cup of pure maple syrup
• 4 slices of crispy cooked bacon, crumbled
• Vegetable oil for frying

Instructions

1. In a large mixing bowl, whisk together 1 cup of all-purpose flour, 1/2 cup of granulated sugar, 1 teaspoon of baking powder, and 1/2 teaspoon of fine sea salt until well combined.
2. In a separate medium bowl, whisk 1 large farm-fresh egg until pale and frothy, about 1 minute.
3. Pour 1/2 cup of whole milk, 2 tablespoons of melted unsalted butter, and 1/2 teaspoon of pure vanilla extract into the egg mixture, whisking continuously until smooth.
4. Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined; be careful not to overmix for tender donuts.
5. Heat 2 inches of vegetable oil in a heavy-bottomed pot over medium heat until it reaches 350°F on a deep-fry thermometer.
6. Carefully drop tablespoon-sized portions of batter into the hot oil, frying in batches of 4-5 donuts to avoid crowding the pot.
7. Fry the donuts for 1-2 minutes per side, flipping once with a slotted spoon when they turn golden brown.
8. Remove the donuts with the slotted spoon and drain them on a wire rack set over a baking sheet for about 2 minutes to keep them crisp.
9. While the donuts are still warm, brush them generously with 1/3 cup of pure maple syrup using a pastry brush for even coating.
10. Sprinkle the warm, glazed donuts immediately with 4 slices of crumbled crispy cooked bacon, pressing gently to help it adhere.

Very few treats hit that perfect balance of textures and flavors like these do. The fluffy, cake-like interior gives way to a slight crunch from the bacon, while the maple glaze soaks in just enough to make every bite irresistibly moist. Try serving them stacked high on a platter for your next brunch—they disappear fast!

Blueberry Glazed Mini Donuts

Zesty little bites that disappear faster than you can make them—these blueberry glazed mini donuts are the perfect weekend treat. You’ll love how the sweet-tart glaze complements the fluffy cake base, making them irresistible for breakfast or dessert. They’re surprisingly simple to whip up, so let’s get baking!

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup whole milk
• 1 large farm-fresh egg
• 2 tbsp melted unsalted butter
• 1 tsp pure vanilla extract
• 1 cup fresh plump blueberries
• 1 cup powdered sugar
• 2 tbsp freshly squeezed lemon juice
• Vegetable oil for frying

Instructions

1. Whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt in a medium bowl until fully combined.
2. Pour 1/2 cup whole milk into a separate bowl and add 1 large farm-fresh egg, 2 tbsp melted unsalted butter, and 1 tsp pure vanilla extract, whisking until smooth.
3. Gently fold the wet ingredients into the dry ingredients using a spatula, being careful not to overmix—the batter will be slightly lumpy.
4. Mash 1 cup fresh plump blueberries with a fork in a small bowl until they form a chunky pulp, then stir them into the batter until just incorporated.
5. Heat 2 inches of vegetable oil in a heavy-bottomed pot over medium heat until it reaches 350°F on a deep-fry thermometer.
6. Drop heaping teaspoonfuls of batter into the hot oil, frying 4-5 mini donuts at a time to avoid crowding the pot.
7. Fry for 2-3 minutes, flipping halfway through, until the donuts are golden brown and float to the surface.
8. Remove the donuts with a slotted spoon and drain on a paper towel-lined plate for 1 minute to absorb excess oil.
9. Whisk 1 cup powdered sugar and 2 tbsp freshly squeezed lemon juice in a shallow bowl until the glaze is smooth and slightly thick.
10. Dip the warm donuts into the glaze, turning to coat completely, then place them on a wire rack to set for 5 minutes.

Delightfully tender with bursts of juicy blueberries in every bite, these mini donuts offer a perfect balance of cakey texture and zesty glaze. Their petite size makes them ideal for stacking on a rustic wooden board or packing into lunchboxes for a sweet surprise. You’ll find the lemon-kissed icing creates a beautiful crackly shell that contrasts wonderfully with the soft interior.

Pumpkin Spice Mini Donuts

Can you smell that? It’s officially pumpkin spice season, and I’ve got the perfect cozy treat for you. These pumpkin spice mini donuts are like little bites of autumn magic that come together in no time.

Ingredients

• 1 cup creamy pumpkin puree
• 2 large farm-fresh eggs
• ½ cup rich maple syrup
• ¼ cup melted coconut oil
• 1 tsp fragrant vanilla extract
• 1 ½ cups soft all-purpose flour
• 1 tsp aromatic baking powder
• ½ tsp fine sea salt
• 2 tsp warm pumpkin pie spice
• ½ tsp fragrant ground cinnamon
• ¼ cup sparkling granulated sugar

Instructions

1. Preheat your oven to 350°F and generously grease a mini donut pan with cooking spray.
2. Whisk together the creamy pumpkin puree, farm-fresh eggs, rich maple syrup, melted coconut oil, and fragrant vanilla extract in a large bowl until completely smooth.
3. In a separate bowl, combine the soft all-purpose flour, aromatic baking powder, fine sea salt, warm pumpkin pie spice, and fragrant ground cinnamon.
4. Gradually mix the dry ingredients into the wet ingredients until just combined—be careful not to overmix the batter.
5. Spoon the batter into a piping bag or plastic bag with the corner snipped off for easy filling.
6. Pipe the batter into each donut cavity, filling them about ¾ full to allow for rising.
7. Bake for 10-12 minutes until the donuts spring back when lightly touched and a toothpick inserted comes out clean.
8. Let the donuts cool in the pan for 5 minutes before transferring to a wire rack.
9. While still slightly warm, roll the donuts in sparkling granulated sugar for that classic finish.

Here’s why you’ll love these: they’re incredibly tender with a soft, cake-like crumb that melts in your mouth. The warm spices shine through beautifully against the subtle sweetness, making them perfect for pairing with your morning coffee or serving as an after-school snack that’ll have everyone asking for seconds.

Red Velvet Mini Donuts with Cream Cheese Frosting

You know those moments when you need a little bite-sized indulgence? These red velvet mini donuts with cream cheese frosting are the perfect solution—they’re festive, delicious, and surprisingly easy to make at home.

Ingredients

– 1 cup all-purpose flour
– 1/4 cup unsweetened cocoa powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon fine sea salt
– 1/2 cup granulated sugar
– 1/2 cup buttermilk
– 1 large farm-fresh egg
– 2 tablespoons melted unsalted butter
– 1 tablespoon vibrant red food coloring
– 1 teaspoon pure vanilla extract
– 4 ounces softened cream cheese
– 1 cup powdered sugar
– 2 tablespoons room-temperature butter
– 1/2 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F and generously grease a mini donut pan with non-stick spray.
2. Whisk together 1 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon fine sea salt in a medium bowl.
3. In a separate bowl, beat 1/2 cup granulated sugar, 1/2 cup buttermilk, 1 large farm-fresh egg, 2 tablespoons melted unsalted butter, 1 tablespoon vibrant red food coloring, and 1 teaspoon pure vanilla extract until smooth.
4. Gradually fold the dry ingredients into the wet mixture until just combined—be careful not to overmix.
5. Spoon the batter into a piping bag or plastic bag with the corner snipped off for easy filling.
6. Pipe the batter into the prepared mini donut pan, filling each cavity about 3/4 full.
7. Bake for 8-10 minutes until the donuts spring back when lightly touched.
8. Let the donuts cool in the pan for 5 minutes before transferring to a wire rack.
9. While donuts cool, beat 4 ounces softened cream cheese, 1 cup powdered sugar, 2 tablespoons room-temperature butter, and 1/2 teaspoon vanilla extract until fluffy.
10. Dip the top of each completely cooled donut into the cream cheese frosting.
11. Let the frosting set for 15 minutes before serving.

Light and cakey with that signature crimson hue, these mini delights deliver that perfect balance of subtle chocolate and tangy cream cheese. They’re fantastic for brunch spreads or as a colorful addition to holiday dessert tables—if they last that long!

Strawberry Shortcake Mini Donuts

Craving something sweet but want to skip the fuss? These strawberry shortcake mini donuts are your new go-to. You get all the classic flavors in a perfectly portable, bite-sized treat that’s surprisingly simple to whip up.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 1/2 cup whole milk, at room temperature
• 1 large farm-fresh egg
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract
• 1 cup fresh ripe strawberries, finely diced
• 1/2 cup heavy whipping cream, chilled
• 2 tbsp powdered sugar

Instructions

1. Preheat your oven to 350°F and generously grease a 24-cavity mini donut pan with non-stick spray.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp fine sea salt until fully combined.
3. In a separate medium bowl, whisk 1/2 cup whole milk, 1 large farm-fresh egg, 2 tbsp melted unsalted butter, and 1 tsp pure vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined—do not overmix.
5. Fold in 1 cup finely diced fresh strawberries until evenly distributed throughout the batter.
6. Spoon the batter into a piping bag or zip-top bag with a corner snipped off for easy filling.
7. Pipe the batter into each prepared donut cavity, filling each about 3/4 full to allow for rising.
8. Bake for 8–10 minutes, or until the donuts spring back lightly when touched and a toothpick inserted comes out clean.
9. Let the donuts cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
10. While donuts cool, make the whipped cream by beating 1/2 cup chilled heavy whipping cream and 2 tbsp powdered sugar with a hand mixer on medium-high speed until stiff peaks form, about 2–3 minutes.
11. Once donuts are fully cooled, pipe or dollop the whipped cream onto each donut.
12. Garnish with additional diced strawberries if desired and serve immediately.

You’ll love the tender, cake-like texture of these donuts paired with the fresh burst of strawberry in every bite. The lightly sweetened whipped cream adds a cloud-like finish that melts in your mouth. Try stacking them on a platter for a stunning brunch centerpiece or packing them for a picnic—they’re as fun to share as they are to eat.

Apple Cider Mini Donuts

Unexpectedly delightful and perfect for cozy mornings, these apple cider mini donuts bring all the warm, spiced flavors of fall right to your kitchen. You’ll love how the sweet apple cider glaze creates that irresistible bakery-style finish, making them impossible to resist straight from the oven.

Ingredients

• 1 cup fresh-pressed apple cider, reduced to ¼ cup
• 1 ½ cups all-purpose flour, sifted
• ¾ cup granulated sugar
• 1 ½ tsp aromatic baking powder
• ½ tsp fine sea salt
• 1 tsp fragrant ground cinnamon
• ¼ tsp freshly grated nutmeg
• 1 large farm-fresh egg, room temperature
• ½ cup creamy whole milk
• 2 tbsp rich unsalted butter, melted
• 1 tsp pure vanilla extract
• 1 cup powdered sugar for the glossy glaze

Instructions

1. Preheat your oven to 350°F and generously grease a mini donut pan with butter or cooking spray.
2. Pour 1 cup fresh-pressed apple cider into a small saucepan and simmer over medium heat until reduced to ¼ cup, about 15 minutes.
3. In a medium bowl, whisk together 1 ½ cups sifted all-purpose flour, ¾ cup granulated sugar, 1 ½ tsp aromatic baking powder, ½ tsp fine sea salt, 1 tsp fragrant ground cinnamon, and ¼ tsp freshly grated nutmeg.
4. In a separate bowl, beat 1 large farm-fresh egg until pale and frothy, about 1 minute.
5. Whisk in ½ cup creamy whole milk, 2 tbsp rich melted unsalted butter, 1 tsp pure vanilla extract, and the reduced ¼ cup apple cider until fully combined.
6. Gently fold the wet ingredients into the dry ingredients until just combined—don’t overmix or your donuts will become tough.
7. Spoon the batter into a piping bag or zip-top bag with the corner snipped off for easy filling.
8. Pipe the batter into the prepared mini donut pan, filling each cavity about ¾ full to allow for rising.
9. Bake for 8-10 minutes until the donuts spring back when lightly touched and a toothpick inserted comes out clean.
10. Let the donuts cool in the pan for 2 minutes before transferring to a wire rack.
11. While the donuts cool slightly, whisk 1 cup powdered sugar with 2 tablespoons of the remaining apple cider until you achieve a smooth, pourable glaze.
12. Dip each warm donut top into the glaze, letting the excess drip back into the bowl for a perfect coating.

You’ll adore the tender, cake-like crumb that practically melts in your mouth with each spiced bite. The warm cinnamon and nutmeg perfectly complement the sweet-tart apple flavor that shines through both the donut and the crackly glaze. Try serving them still slightly warm with a mug of hot mulled cider for the ultimate autumn treat that will make your kitchen smell absolutely heavenly.

Funfetti Mini Donuts

Oh my goodness, you’re going to love these Funfetti Mini Donuts! They’re like a birthday party in bite-sized form—soft, fluffy, and packed with colorful sprinkles. Perfect for a quick treat or a fun weekend project.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 1/2 cup whole milk
• 1 large farm-fresh egg
• 2 tbsp melted unsalted butter
• 1 tsp pure vanilla extract
• 1/4 cup rainbow sprinkles
• 1 cup powdered sugar
• 2 tbsp vibrant rainbow sprinkles for topping

Instructions

1. Preheat your oven to 350°F and generously grease a mini donut pan with non-stick spray.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp fine sea salt until fully combined.
3. In a separate bowl, whisk 1/2 cup whole milk, 1 large farm-fresh egg, 2 tbsp melted unsalted butter, and 1 tsp pure vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined—don’t overmix to keep the donuts tender.
5. Fold in 1/4 cup rainbow sprinkles evenly throughout the batter.
6. Spoon the batter into a piping bag or zip-top bag with a corner snipped off for easy filling.
7. Pipe the batter into each cavity of the prepared mini donut pan, filling each about 2/3 full to allow for rising.
8. Bake for 8–10 minutes, or until the donuts spring back lightly when touched and the edges are golden.
9. Let the donuts cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
10. While the donuts cool, whisk 1 cup powdered sugar with 2–3 tbsp of milk in a small bowl until you achieve a smooth, drizzle-able glaze.
11. Dip the top of each cooled donut into the glaze, allowing any excess to drip off.
12. Immediately sprinkle 2 tbsp vibrant rainbow sprinkles over the glazed donuts before the glaze sets.

Voilà! These donuts are wonderfully soft with a hint of vanilla and a cheerful crunch from the sprinkles. Serve them stacked on a pretty plate for a party or pack them in lunchboxes for a sweet surprise.

Matcha Green Tea Mini Donuts

Mmm, you know those mornings when you want something sweet but not too heavy? These matcha green tea mini donuts are your perfect solution—they’re bite-sized, packed with earthy flavor, and ready in no time. Plus, they look so pretty with that vibrant green color!

Ingredients

– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1 tablespoon high-quality matcha powder
– 1 teaspoon baking powder
– 1/4 teaspoon fine sea salt
– 1/2 cup creamy whole milk
– 1 large farm-fresh egg
– 2 tablespoons melted unsalted butter
– 1 teaspoon pure vanilla extract
– Vegetable oil for frying
– 1/2 cup powdered sugar for dusting

Instructions

1. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 tablespoon high-quality matcha powder, 1 teaspoon baking powder, and 1/4 teaspoon fine sea salt until fully combined.
2. In a separate bowl, whisk 1/2 cup creamy whole milk, 1 large farm-fresh egg, 2 tablespoons melted unsalted butter, and 1 teaspoon pure vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined—do not overmix to keep the donuts tender.
4. Heat 2 inches of vegetable oil in a heavy-bottomed pot over medium heat until it reaches 350°F on a deep-fry thermometer.
5. Carefully drop heaping teaspoonfuls of batter into the hot oil, frying 4-5 mini donuts at a time to avoid crowding the pot.
6. Fry for 1-2 minutes per side until golden brown and puffed, flipping once with a slotted spoon.
7. Remove the donuts with the slotted spoon and drain on a paper towel-lined plate for 1 minute to absorb excess oil.
8. While still warm, roll the donuts in 1/2 cup powdered sugar until lightly coated.
9. Let the donuts cool for 5 minutes before serving to allow the sugar to set.

Very lightly crisp on the outside and fluffy inside, these donuts have a subtle earthy matcha flavor that pairs wonderfully with the sweet powdered sugar. Try serving them with a dollop of whipped cream or alongside a hot cup of coffee for the ultimate treat—they’re so addictive, you might just finish the whole batch!

Salted Caramel Mini Donuts

Fancy a sweet treat that’s perfectly portioned and packed with flavor? These salted caramel mini donuts are your new go-to for cozy mornings or afternoon pick-me-ups. You’ll love how the sweet caramel and salty finish create that irresistible sweet-and-salty combo we all crave.

Ingredients

– 1 cup all-purpose flour
– ½ cup granulated sugar
– 1 teaspoon baking powder
– ¼ teaspoon fine sea salt
– ½ cup whole milk
– 1 large farm-fresh egg
– 2 tablespoons melted unsalted butter
– 1 teaspoon pure vanilla extract
– ½ cup creamy caramel sauce
– 2 tablespoons coarse sea salt for finishing

Instructions

1. Preheat your oven to 350°F and generously grease a mini donut pan with butter or cooking spray.
2. In a medium mixing bowl, whisk together 1 cup all-purpose flour, ½ cup granulated sugar, 1 teaspoon baking powder, and ¼ teaspoon fine sea salt until well combined.
3. In a separate bowl, whisk ½ cup whole milk, 1 large farm-fresh egg, 2 tablespoons melted unsalted butter, and 1 teaspoon pure vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined—be careful not to overmix for tender donuts.
5. Spoon the batter into a piping bag or plastic bag with the corner snipped off for easy filling.
6. Pipe the batter into each cavity of the prepared mini donut pan, filling each about ⅔ full to allow for rising.
7. Bake for 8-10 minutes at 350°F until the donuts spring back when lightly touched and are golden around the edges.
8. Let the donuts cool in the pan for 5 minutes before transferring them to a wire rack—this prevents them from becoming soggy.
9. While still slightly warm, dip the top of each donut into ½ cup creamy caramel sauce, allowing excess to drip off.
10. Immediately sprinkle each caramel-dipped donut with a pinch of coarse sea salt before the caramel sets.

These little gems have a soft, cake-like texture that pairs beautifully with the gooey caramel topping. The coarse salt crystals provide a satisfying crunch that cuts through the sweetness. Try serving them warm with a cold glass of milk or stacking them for a fun dessert platter at your next gathering.

Raspberry Filled Mini Donuts

You know those mornings when you need just a little something sweet to start your day right? These raspberry-filled mini donuts are the perfect bite-sized treat that’ll make you feel like you’re at a fancy bakery. They’re surprisingly easy to whip up and guaranteed to disappear fast!

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• ¾ cup whole milk
• 1 large farm-fresh egg
• 2 tbsp melted unsalted butter
• 1 tsp pure vanilla extract
• ½ cup raspberry jam
• Vegetable oil for frying
• ½ cup powdered sugar for dusting

Instructions

1. Whisk together 1 ½ cups all-purpose flour, ½ cup granulated sugar, 2 tsp baking powder, and ½ tsp salt in a large mixing bowl until fully combined.
2. In a separate bowl, whisk ¾ cup whole milk, 1 large farm-fresh egg, 2 tbsp melted unsalted butter, and 1 tsp pure vanilla extract until smooth and creamy.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined – don’t overmix or your donuts will be tough.
4. Heat 2 inches of vegetable oil in a heavy-bottomed pot to 350°F, using a candy thermometer to ensure accurate temperature.
5. Scoop tablespoon-sized portions of batter and carefully drop them into the hot oil, frying in batches of 4-5 donuts to avoid crowding.
6. Fry for 2-3 minutes until golden brown, flipping halfway through cooking for even browning on both sides.
7. Remove donuts with a slotted spoon and drain on a wire rack set over paper towels – this keeps them crisp instead of soggy.
8. Let donuts cool completely for about 15 minutes before filling to prevent the jam from melting.
9. Transfer ½ cup raspberry jam to a piping bag fitted with a small round tip.
10. Poke a small hole in the side of each cooled donut and gently pipe in the jam until you feel slight resistance.
11. Dust the filled donuts generously with ½ cup powdered sugar using a fine-mesh sieve for even coverage.

These little gems have the most wonderful contrast between the crisp exterior and the soft, cakey interior that gives way to that burst of sweet-tart raspberry filling. They’re fantastic served warm with your morning coffee, or get creative and serve them as part of a brunch spread with fresh berries and whipped cream on the side.

Cookies and Cream Mini Donuts

Oh my goodness, you have to try these cookies and cream mini donuts! They’re the perfect little treat when you’re craving something sweet but don’t want to commit to a full-sized dessert. Seriously, one bite and you’ll be hooked on that classic chocolate cookie crunch mixed with fluffy donut goodness.

Ingredients

– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1 teaspoon baking powder
– 1/4 teaspoon fine sea salt
– 1/2 cup whole milk
– 1 large farm-fresh egg
– 2 tablespoons melted unsalted butter
– 1 teaspoon pure vanilla extract
– 12 crushed Oreo cookies
– 1 cup powdered sugar
– 2 tablespoons whole milk
– 1/2 teaspoon pure vanilla extract
– Additional crushed Oreo cookies for topping
– Vegetable oil for frying

Instructions

1. In a large mixing bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon baking powder, and 1/4 teaspoon fine sea salt until fully combined.
2. In a separate bowl, whisk 1/2 cup whole milk, 1 large farm-fresh egg, 2 tablespoons melted unsalted butter, and 1 teaspoon pure vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined—don’t overmix or your donuts will be tough.
4. Fold in 12 crushed Oreo cookies until evenly distributed throughout the batter.
5. Heat 2 inches of vegetable oil in a heavy-bottomed pot to 350°F, using a candy thermometer to ensure accuracy.
6. Drop tablespoon-sized portions of batter into the hot oil, frying 4-5 mini donuts at a time to avoid crowding the pot.
7. Fry for 2-3 minutes until golden brown, flipping halfway through cooking for even browning.
8. Remove donuts with a slotted spoon and drain on a wire rack set over paper towels—this keeps them crispy instead of soggy.
9. While donuts cool slightly, whisk together 1 cup powdered sugar, 2 tablespoons whole milk, and 1/2 teaspoon pure vanilla extract to create a smooth glaze.
10. Dip the top of each warm donut into the glaze, then immediately sprinkle with additional crushed Oreo cookies so they stick perfectly.
11. Let the glaze set for 5-10 minutes before serving.

Very first bite reveals that magical contrast between the crisp cookie pieces and pillowy soft donut interior. That creamy Oreo flavor shines through every single layer, from the tender crumb to the sweet vanilla glaze. Try serving them stacked high on a pretty plate for your next gathering, or keep them all to yourself—we won’t judge!

Peanut Butter and Jelly Mini Donuts

Just when you thought PB&J couldn’t get any better, these mini donuts take that classic combo to a whole new level of delicious. They’re perfect for breakfast treats, after-school snacks, or whenever you need a little comfort food pick-me-up that’s way more fun than your average sandwich.

Ingredients

• 1 cup creamy peanut butter
• 1/2 cup strawberry jam
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 large farm-fresh egg
• 1/2 cup whole milk
• 2 tablespoons melted unsalted butter
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• Vegetable oil for frying (about 2 cups)
• 1/4 cup powdered sugar for dusting

Instructions

1. In a large mixing bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon baking powder, and 1/4 teaspoon fine sea salt until fully combined.
2. In a separate bowl, beat 1 large farm-fresh egg until light and frothy, about 1 minute.
3. Add 1/2 cup whole milk, 2 tablespoons melted unsalted butter, and 1 teaspoon pure vanilla extract to the beaten egg, whisking until smooth.
4. Pour the wet ingredients into the dry ingredients, stirring gently until just combined—don’t overmix or your donuts will be tough.
5. Heat 2 cups vegetable oil in a heavy-bottomed pot over medium heat until it reaches 350°F on a candy thermometer.
6. While oil heats, transfer your batter to a piping bag or zip-top bag with a 1/2-inch opening cut from one corner.
7. Pipe 1-inch circles of batter directly into the hot oil, being careful not to overcrowd—work in batches of 4-5 donuts at a time.
8. Fry for 1-2 minutes per side until golden brown, flipping with a slotted spoon when the bottoms are deeply golden.
9. Remove cooked donuts with a slotted spoon and drain on a paper towel-lined baking sheet.
10. Let donuts cool completely, about 15 minutes, before filling—warm donuts will melt your filling.
11. Transfer 1/2 cup strawberry jam to a piping bag fitted with a small round tip.
12. Poke a small hole in the side of each cooled donut using a skewer or chopstick.
13. Pipe about 1 teaspoon strawberry jam into each donut until you feel slight resistance.
14. Transfer 1 cup creamy peanut butter to a separate piping bag with a star tip.
15. Pipe a decorative swirl of peanut butter on top of each filled donut.
16. Dust finished donuts lightly with 1/4 cup powdered sugar using a fine-mesh sieve.

Don’t these little gems just make you smile? The tender cake-like texture gives way to that nostalgic strawberry jam center, while the creamy peanut butter topping adds the perfect salty contrast. Definitely serve them warm if you can’t wait—the melty peanut butter and jam combo is absolutely worth any minor mess!

Banana Bread Mini Donuts

Now, who doesn’t love the cozy comfort of banana bread but in a fun, bite-sized form? You’re going to adore these banana bread mini donuts—they’re like your favorite quick bread got a playful makeover. Perfect for breakfast treats or afternoon snacks, they come together in no time and fill your kitchen with that warm, spiced aroma we all crave.

Ingredients

– 1 cup mashed ripe bananas (about 2-3 spotty bananas)
– 1/3 cup creamy melted butter
– 1/2 cup light brown sugar, packed
– 1 large farm-fresh egg
– 1 tsp pure vanilla extract
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp ground cinnamon
– 1/4 tsp freshly grated nutmeg
– 1/4 tsp fine sea salt
– 1/2 cup whole milk

Instructions

1. Preheat your oven to 350°F and generously grease a mini donut pan with butter or non-stick spray.
2. In a large mixing bowl, combine the mashed ripe bananas, creamy melted butter, packed light brown sugar, farm-fresh egg, and pure vanilla extract until smooth.
3. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, freshly grated nutmeg, and fine sea salt.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the 1/2 cup whole milk, mixing just until combined—be careful not to overmix.
5. Spoon the batter into a piping bag or zip-top bag with the corner snipped off for easy filling.
6. Pipe the batter into each cavity of the prepared mini donut pan, filling each about 3/4 full.
7. Bake for 10-12 minutes at 350°F, or until the donuts spring back when lightly touched and a toothpick inserted comes out clean.
8. Let the donuts cool in the pan for 5 minutes before transferring them to a wire rack.
9. Tip: For extra flavor, brush the warm donuts with melted butter and roll them in cinnamon sugar.
10. Tip: If you don’t have a donut pan, you can bake these as muffins—just increase the baking time to 15-18 minutes.
11. Tip: For the best texture, use bananas that are very ripe with brown spots—they’re sweeter and mash more easily.

Buttery and tender with a soft crumb, these mini donuts deliver that classic banana bread warmth in every bite. The cinnamon and nutmeg add just the right cozy spice, making them irresistible straight from the oven. Try drizzling them with a simple glaze or serving them alongside your morning coffee for the ultimate comfort treat.

Conclusion

Satisfy every craving with these 21 irresistible mini donut recipes perfect for any celebration or cozy day at home. From classic glazed to creative seasonal flavors, there’s something here for everyone. We’d love to hear which recipes you try—leave a comment with your favorites and share this sweet inspiration with fellow bakers on Pinterest!