Baked, not fried! Top these buttery dense crumb cake donuts with cinnamon brown sugar crumbs and a dusting of confectioners’ sugar. We use Greek yogurt, melted butter, cinnamon, and nutmeg for mega flavor and texture. These baked donuts can easily be adapted into muffins if you don’t have a donut pan..
If you love a good slice of coffee cake or New York-style crumb cake, this recipe is for you. It’s sweet and kid-friendly, perfect for any celebratory brunch, and piled high with crumb cake topping. They are just as easy to make as powdered sugar donut muffins and crumb cake muffins, and kids and adults alike SWARM to these!!
These Crumb Cake Donuts Are:
- Like crumb cake in donut form
- Buttery and moist
- Soft, dense, and cakey
- Spiced with cinnamon and nutmeg
- Sweetened with brown sugar
- Piled high with crumb topping (like my crumb coffee cake)
- A delicious breakfast, snack, or dessert
- Comfort food at its finest
Three Parts to Crumb Cake Donuts
How to Make Crumb Cake Donuts
Our mixers can take the morning off for this recipe—you don’t need one here!
Don’t Overfill
Avoid over-filling the donut pan. You need less donut batter than you think for each donut because we’re adding a crumb topping. If you fill the donut pan too high, the donuts will overflow and all the crumb topping will spill off. Just fill about 1/2 – 2/3 full with batter.
If baked donuts, layers of crumb topping, and a snowfall of confectioners’ sugar doesn’t convince you to get baking, I’m not sure what will.
Crumb Cake Donuts Recipe
Ingredients You’ll Need
Instructions
- Preheat oven to 350°F (177°C). Spray donut pan with non-stick spray. Set aside.
- Mix the brown sugar, granulated sugar, and cinnamon together in a medium bowl. Stir in the melted butter using a fork, then add the flour. Mix and crumble with a fork. Set aside.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside. Whisk the melted butter, eggs, brown sugar, milk, yogurt, and vanilla together until completely combined. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. The batter will be very thick.
- Spoon the batter into the donut cavities—I highly recommend using a large zipped-top bag for ease. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway. Grab a handful of crumb topping and press down onto the batter of each donut. Pressing it snug into the batter helps prevent the crumb coating from falling off the donuts. (If you only have 1 donut pan, keep the remaining batter in the bowl at room temperature until you can bake the next batch.)
- Bake for 10-11 minutes or until the edges and tops are lightly browned. Allow to cool for about two minutes then transfer to a wire rack set on a large piece of parchment paper. Bake the remaining donut batter and once baked, transfer to the wire rack. Dust the tops of each with a light coating of confectioners’ sugar, if desired.
- Donuts are best served immediately. Leftovers keep well covered tightly at room temperature or in the refrigerator for 2 days.
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