Sour Cream Baked Doughnuts

By Yossy Arefi

Published June 27, 2025

Sour Cream Baked Doughnuts
Mark Weinberg for The New York Times. Food Stylist: Yossy Arefi
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
4(50)
Comments
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You’re a mere 25 minutes away from freshly baked sour cream doughnuts when you make them at home. The vanilla and nutmeg in the batter make them taste like your favorite store-bought cake doughnuts, but you can actually enjoy these fresh doughnuts warm, when you make them in your kitchen. Melted butter gives them a rich flavor, and sour cream ensures that the crumb is tender and moist. Enjoy them plain, or with a heavy dusting of powdered sugar. Because these doughnuts taste best the same day they are baked, this recipe only makes a half dozen, but if you’re feeding a bigger crowd, you can simply double the recipe to make a full dozen, baking the doughnuts in two batches.

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Ingredients

Yield:6 doughnuts
  • 4tablespoons/65 grams unsalted butter, melted, plus more for the pan
  • ½cup/115 grams sour cream
  • 6tablespoons/75 grams granulated sugar
  • 1large egg
  • 1teaspoon vanilla extract
  • ½teaspoon freshly grated nutmeg
  • 1teaspoon kosher salt (such as Diamond Crystal)
  • ¾teaspoon baking powder
  • ¾teaspoon baking soda
  • ¾cup/95 grams all-purpose flour
  • Powdered sugar (optional), for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

240 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 0 grams dietary fiber; 14 grams sugars; 3 grams protein; 222 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 400 degrees. Butter a 6-cavity doughnut pan.

  2. Step 2

    In a large bowl, combine the melted butter with the sour cream, granulated sugar, egg, vanilla and nutmeg. Whisk until smooth.

  3. Step 3

    Whisk in the salt, baking powder and baking soda. Fold in the flour with a flexible spatula.

  4. Step 4

    Transfer the batter to a large pastry bag fitted with a ½-inch tip (or use a large resealable plastic bag) and snip a ½-inch hole off one corner. Pipe the batter evenly among the 6 cavities of the doughnut pan. (Doughnut-pan capacities vary, so be sure to fill each cavity no more than halfway to ensure the doughnuts have holes once baked.)

  5. Step 5

    Bake the doughnuts until puffed and light golden brown, and a toothpick inserted in the center comes out clean, 9 to 11 minutes.

  6. Step 6

    Let the doughnuts cool in the pan for 5 minutes, then turn them out onto a cooling rack and dust heavily with powdered sugar if desired. Enjoy warm.

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Ratings

4 out of 5
50 user ratings
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Comments

Homer Simpson

Can I use a bundt pan and just make one giant doughnut?

Lizz

I did not have a donut pan, so in a pinch I used a muffin pan. They turned out delicious! 11 mins wasn't enough time, but about 13-15 was about right for the muffin tin.

Su

You probably could, but this is really just a sour cream cake dressed up as donuts, and you'll many good sour cream bundt cake recipes that have been tested to ensure that they bake evenly in a bundt pan. (King Arthur Baking has a particularly good one...)

John

I found that a 1/2 of a teaspoon ground nutmeg was too strong. I did a 2nd batch with a 1/4 and it was perfect.

Andrea

Sour cream (or yogurt, which is what I subbed here) needs to be room temperature- otherwise the melted butter just mixes into it as chunks. Also agree with other comments that there’s more salt than needed- would cut in half next time.

Katherine Q

I also used a popover pan, worked great. Also agree that 1 tsp salt is TOO much, 1/2 would be better!

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