Baked Sour Cream Doughnuts

Baked Sour Cream Doughnuts
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Calories 264 cals
Total Fat 12 g
Cholesterol 54 mg
Dietary Fiber 1 g
Sodium 109 mg
Protein 4 g
Total Carbohydrate 34 g

Prep Time: 20 Minutes

Time to Table: 45 Minutes

Serves: 12


  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup Daisy Sour Cream
  • 3/4 cup packed light brown sugar
  • 1/4 cup melted butter
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 2 large eggs


Heat the oven to 425 degrees. Coat 2 (6-cavity) doughnut pans with nonstick cooking spray. Whisk the flour, baking powder, baking soda, cinnamon and nutmeg in a medium bowl. Beat the sour cream, brown sugar, butter, oil and vanilla in a large bowl at medium speed until blended. Add the eggs, one at a time, beating until thoroughly combined. At low speed, slowly beat in the flour (batter will be thick). Pipe the batter into the pans using a pastry bag and plain tip or a heavy resealable bag with corner cut off filled almost to the top. Bake for 10 to 12 minutes or until the edges are a pale brown (the bottom will be browner than the top). Cool in the pan for 5 minutes. Remove from the pan and place the doughnuts on a cooling rack. Top with your favorite toppers. Options: 1) Cinnamon Sugar - Brush the warm doughnuts with melted butter and toss in cinnamon sugar to coat. 2) Glazed - Whisk 1/2 cup sour cream and 2 cups powdered sugar. Dip the doughnuts in the glaze and top with colored sprinkles if desired.


Average Rating:
4 out of 0 5
DungeonDragonFarm 06/25/2019

Came out well. I though I had canola oil on the shelf but didn't. Substituted coconut oil instead. I'll eventually try this again with canola oil but I'm very happy with how this all came out. Oh, this was the first time I've ever made donuts, so now I'm encouraged to make more.

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