Sour Cream Baked Doughnuts

Published June 27, 2025

Recipe Overview

A tender, tangy twist on classic doughnuts, these sour cream treats feature a rich, moist crumb and subtle nutmeg flavor. Perfect for breakfast, dessert, or a sweet snack, they’re adaptable to alternative pans and easily customizable with community-approved adjustments.

Time & Prep

• Total Time: 30 minutes

• Prep Time: 5 minutes

• Cook Time: 25 minutes

Ingredients

For 6 doughnuts

• 4 tablespoons (65g) unsalted butter, melted (plus extra for pan)

• ½ cup (115g) sour cream (full-fat preferred)

• 6 tablespoons (75g) granulated sugar

• 1 large egg (room temperature, optional for easier mixing)

• 1 teaspoon vanilla extract

• ½ teaspoon freshly grated nutmeg (or ground nutmeg)

• ¾ teaspoon kosher salt (adjustable; see Community Feedback)

• ¾ teaspoon baking powder

• ¾ teaspoon baking soda

• ¾ cup (95g) all-purpose flour (spooned and leveled)

• Powdered sugar (optional), for garnish

Preparation Instructions

Step 1: Prep Oven & Pan

Preheat oven to 400°F (200°C). Butter a 6-cavity doughnut pan (or substitute with a 6-cavity muffin tin). Lightly grease all edges and bottoms to prevent sticking.

Step 2: Mix Wet Ingredients

In a large bowl, combine melted butter and sour cream. Whisk vigorously until smooth (butter will blend fully into the cream). Add granulated sugar, egg, vanilla, and nutmeg. Whisk for 1–2 minutes until creamy and well combined.

Step 3: Incorporate Dry Ingredients

In a small bowl, sift together salt, baking powder, and baking soda to break up clumps. Add the dry mixture to the wet ingredients and stir with a flexible spatula until just incorporated—do not overmix (a few lumps are okay). Finally, fold in the flour gently until fully blended (batter will be thick but pourable).

Step 4: Fill & Bake

Transfer batter to a pastry bag fitted with a ½-inch round tip, or use a resealable plastic bag (snip a ½-inch hole from one corner). Pipe batter into the prepared pan, filling each cavity no more than halfway to ensure a hollow center after rising.

Bake for 9–11 minutes. Check doneness with a toothpick: insert into the center; it should come out clean (no wet batter). If using a muffin tin, extend baking time to 13–15 minutes (community feedback: 11 minutes was too short for muffin tins).

Step 5: Cool & Finish

Let doughnuts cool in the pan for 5 minutes, then invert onto a wire rack. Dust with powdered sugar while still warm (generously for sweetness; lightly if savory notes are desired). Enjoy immediately.

Community Tips & Adjustments

Chef’s Notes

• Pan Substitutions: Muffin tins work (adjust time to 13–15 minutes). For a single large “doughnut,” use a bundt pan (baking time ~35–40 minutes, per King Arthur Baking’s sour cream bundt cake recipes).

• Batter Consistency: The batter should be thick but pourable—add 1–2 tablespoons flour if too runny, or 1–2 tablespoons milk if too thick.

Community Feedback

• Salt Reduction: Multiple users found the 1 tsp salt excessive. Reduce to ½ tsp (or ¼ tsp fine sea salt) for a sweeter, less savory profile.

• Baking Time: “11 minutes was too short for my oven; 13–15 minutes for muffin tins was perfect.”

• Savory vs. Sweet: “Cutting salt to ½ tsp still felt too salty—aim for ¼ tsp for a balanced, true doughnut flavor.”

Final Notes

These doughnuts are best enjoyed warm, with their tangy-sweet profile balancing the richness of sour cream and butter. Experiment with spices (cinnamon instead of nutmeg, or add ¼ tsp cardamom) for variation, and store leftovers in an airtight container at room temperature for up to 2 days.

Enjoy!