Crumb Donuts

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!

Course Breakfast, Dessert

Cuisine American

Prep Time 20

Cook Time 10

Total Time 40

Servings donuts

Calories 210kcal

Author Kelly Nash

Cost $5

Equipment

Ingredients

Crumb Topping

½ cup + 2 tablespoon all-purpose flour spooned and leveled
¼ cup brown sugar packed
2 tablespoon granulated sugar
½ teaspoon cinnamon
3 tablespoon unsalted butter melted and cooled

Donut Batter

1 cup + 2 tablespoon all-purpose flour spooned and leveled
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
¼ cup light brown sugar packed
1 large egg at room temperature
¼ cup milk at room temperature
¼ cup plain greek yogurt at room temperature
3 tablespoon unsalted butter melted and cooled slightly
1½ teaspoon vanilla extract
powdered sugar optional, for dusting

US Customary - Metric

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 tablespoon all-purpose flour, ¼ cup brown sugar, 2 tablespoon granulated sugar, ½ teaspoon cinnamon, 3 tablespoon unsalted butter
In a large bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
1 cup + 2 tablespoon all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda , ½ teaspoon salt, ½ teaspoon 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 tablespoon unsalted butter, 1½ teaspoon 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.

Nutrition