Crumb Donuts

These Baked Crumb Cake Donuts are buttery, tender, and topped with the best coffee cake-like crumbs. Skip the mess of fried donuts!

These crumb donuts are the perfect combination of soft, fluffy donuts with a buttery crumb topping! My inspiration for this recipe was my love for Entenmann’s crumb donuts growing up, eating one of those was such a treat and is so nostalgic to me now! When testing this recipe, I wanted to make a baked version of those donuts!

These coffee cake donuts are infused with warm cinnamon and vanilla, with a buttery streusel topping. Since they are baked instead of fried, they have a dense, cake-like texture to them which I love!

These crumb cake donuts are perfect for a big brunch, bake sales, or cozy breakfasts! Just like my Oreo Donuts, these are super simple to make. You could also try my Funfetti Donuts if you love chocolate! I also love my Pumpkin Spice Donuts for the fall.

Why You Need To Make These Crumb Donuts

• I’m using simple pantry ingredients for these crumb cake donuts, nothing fancy here!
• These donuts are baked and not fried, giving you a soft and fluffy cake-like texture.
• These are like a coffee crumb cake but as a donut!
• It takes just 20 minutes to make these donuts. 
• No mixer required for these donuts, you just need some bowls and a whisk! 

Recipe Ingredients

Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!

• Butter: you’ll need unsalted butter for the donut batter and the crumb topping. If you only have salted butter on hand, use it and omit the added salt in the recipe!
• Greek Yogurt: I’ve used plain greek yogurt here, but you can also use sour cream. Using a tangy yogurt means your crumb donuts will be extra moist.
• Cinnamon: a hint of cinnamon is going to bring so much warmth to these donuts and really give them that classic crumb cake taste.
• Flour: I’ve only tested this donut recipe with all purpose flour. 
• Powdered Sugar: to get that crumb cake feel, dust the crumb cake donuts with powdered sugar after they’re cool!

Step-by-Step Instructions

Step 1: Preheat your oven to 350° Fahrenheit and spray your donut pan with a nonstick spray.

Step 2: In a small bowl, mix together the flour, brown sugar, sugar, and cinnamon. Pour the slightly cooled butter onto the dry ingredients and use a fork to mix until the flour is absorbed and a crumb starts to form. Don’t over mix or you will turn the crumb into a mushy consistency. Put in the fridge and continue onto the batter.

Step 3: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.

Step 4: In another bowl or large measuring cup, whisk the brown sugar with the egg, milk, greek  yogurt, melted butter and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined.

Step 5: Spoon or pipe the donut batter into the prepared donut pan, filling each one halfway. I like to use a ziploc bag to pipe the batter mess-free into the pan.

Step 6: Take your crumb topping out of the fridge and sprinkle over each donut until covered. Gently press the crumbs in.

Step 7: Bake the donuts for 10-12 minutes, or until set and lightly brown. Let the crumb donuts cool in the pan for 3-5 minutes before transferring to a wire cooling rack to cool completely. Dust with powdered sugar once cooled.

What’s the difference between a cake donut and a regular donut?

Regular donuts are fried in oil while cake donuts are baked in the oven. Regular donuts are also usually a yeast based recipe, while cake donuts rise thanks to a mixture of baking soda and baking powder. 

Tips and Tricks

• I’m using a metal donut pan, but if you’re using a silicone donut pan I recommend placing the pan on a baking sheet when baking in the oven! 
• Don’t overfill the donut pan! You only want to fill each donut cup halfway, otherwise the donuts will overflow while baking. 
• If you’re making these for a crowd, you can double the recipe. 
• Make sure to place the crumb topping in the fridge once you’ve made it, as you want it to be cold. You don’t want the butter to get too soft and melt quickly as soon as it gets in the oven. 
• I like having larger pieces of the crumb topping on my donuts! To do this, squeeze pieces together to form larger pieces and place those on the donut batter.

Storing & Freezing

You can store these crumb cake donuts in an airtight container for up to 2 days at room temperature or in the fridge for 4 days. To freeze, place in an airtight container or ziploc bag and freeze for up to 1 month. Let it thaw at room temperature before enjoying.

Want to try more donut recipes?

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5 from 6 reviews

Crumb Donuts

Yield: 9 donuts

Prep Time: 20 minutes mins

Cook Time: 10 minutes mins

Total Time: 40 minutes mins

Author: Kelly Nash

These Crumb Donuts are buttery, tender, and topped with the best cinnamon sugar crumbs you will find. Skip the mess of fried donuts and bake these easy and seriously delicious donuts!

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Ingredients

 

½x1x2x

Crumb Topping

• ▢ ½ cup (62.5 g) + 2 tbsp all-purpose flour, spooned and leveled
• ▢ ¼ cup (55 g) brown sugar, packed
• ▢ 2 tbsp (2 tbsp) granulated sugar
• ▢ ½ tsp (0.5 tsp) cinnamon
• ▢ 3 tbsp (3 tbsp) unsalted butter, melted and cooled

Donut Batter

• ▢ 1 cup (125 g) + 2 tbsp all-purpose flour, spooned and leveled
• ▢ 1 tsp (1 tsp) baking powder
• ▢ ¼ tsp (0.25 tsp) baking soda
• ▢ ½ tsp (0.5 tsp) salt
• ▢ ½ tsp (0.5 tsp) cinnamon
• ▢ ¼ cup (73.33 g) light brown sugar, packed
• ▢ 1 (1) large egg, at room temperature
• ▢ ¼ cup (59.15 ml) milk, at room temperature
• ▢ ¼ cup (59.15 ml) plain greek yogurt, at room temperature
• ▢ 3 tbsp (2 tbsp) unsalted butter, melted and cooled slightly
• ▢ 1½ tsp (1.5 tsp) vanilla extract
• ▢ powdered sugar, optional, for dusting

Equipment

• ▢
  Mixing Bowl Set
• ▢
  Silicone Spatula
• ▢
  Whisk
• ▢
  Donut Pans

Instructions

 

• Preheat your oven to 350° F. Spray donut pans with nonstick spray and set aside.
• In a small bowl, mix together the flour, brown sugar, sugar, and cinnamon. Pour the cooled butter onto the dry ingredients and use a fork to mix until the flour is absorbed and a crumb starts to form. Don't overmix or you will turn the crumb into a mushy consistency. Put in the fridge and continue onto the batter.
  ½ cup + 2 tbsp all-purpose flour, ¼ cup brown sugar, 2 tbsp granulated sugar, ½ tsp cinnamon, 3 tbsp unsalted butter
• In a large bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  1 cup + 2 tbsp all-purpose flour, 1 tsp baking powder, ¼ tsp baking soda , ½ tsp salt, ½ tsp cinnamon
• In a separate bowl, whisk together the brown sugar, egg, milk, yogurt, melted butter, and vanilla. Pour the wet ingredients into the dry ingredients and mix until just combined, being sure to not over mix.
  ¼ cup light brown sugar, 1 large egg, ¼ cup milk, ¼ cup plain greek yogurt, 3 tbsp unsalted butter, 1½ tsp vanilla extract
• Spoon the batter into the donut pan cups. I like using a ziploc baggie to do this- piping the batter into each donut cup, filling about halfway.
• Take your crumb topping and sprinkle over top of the donuts until each is covered. Gently press the crumbs into the donut batter.
• Bake for 10-12 minutes, or until edges are set and top is lightly browned. Allow to cool in the pan for about 3-5 minutes and then transfer to a wire cooling rack.

  After they have cooled, dust with powdered sugar before enjoying!
  powdered sugar

Notes

• • If you’re using a silicone donut pan I recommend placing the pan on a baking sheet when baking in the oven and then take them off to cool.

• • Only want to fill each donut cup halfway, otherwise the donuts will overflow while baking. 

•  

• • Make sure to place the crumb topping in the fridge once you’ve made it, as you want it to be cold. You don’t want the butter to get too soft and melt quickly as soon as it gets in the oven. 

Serving: 1donut, Calories: 210kcal, Carbohydrates: 33g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 35mg, Sodium: 230mg, Potassium: 60mg, Fiber: 1g, Sugar: 17g, Vitamin A: 222IU, Vitamin C: 0.01mg, Calcium: 63mg, Iron: 1mg

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