Baked Mini Buttermilk Doughnuts with Nutella Glaze

from 2 votes

Looking for a healthier option than deep-fried doughnuts? Try these Baked Mini Buttermilk Doughnuts instead! They’re just as delicious, easy to make and topped with a simple Nutella glaze. Best of all, they’re ready in under 20 minutes and can be customized with all your favorite toppings. Trust me, even kids adore them!

A cooling rack with baked and glazed doughnuts topped with chopped nuts, sprinkles and toasted coconut. Bowls with more toppings and Nutella glaze are beside the cooling rack.

Top Pot in Seattle. Voodoo in Portland. Gourdoughs in Austin. Doughnut Plant in New York City.

You name the iconic doughnut spot and chances are my taste buds and I have made the trek by plane, train, automobile or foot (See: The Just a Taste Doughnuthon) to sample the chosen city’s Holy Grail of Glaze. Put simply, doughnuts are my favorite food. My edible obsession. My caloric kryptonite.

Lucky for me, and unlucky for my pants, I’m now a DIY doughnut machine thanks to a sleek mini doughnut pan that has me ditching the deep-fried dough in favor of a baked variety. Slather on a silky Nutella glaze and a shower of sprinkles and you’ll be bypassing the store-bought doughnuts in favor of these hot, fresh two-bite beauties. 

However, sprinkles are just the beginning: You can top these baked mini doughnuts with whatever you like. Crushed cookies, toasted coconut flakes, chopped or crushed peanuts, cereal, freeze-dried berries or mini chocolate chips are all excellent ideas.

For more delicious doughnuts, check out my Air Fryer Biscuit Doughnuts and Glazed Sour Cream Doughnuts.

Why You’ll Love This Recipe

  • Baked, not fried.
  • On your table in 20 minutes or less. 
  • Slathered in a silky Nutella glaze. 
  • Pleasantly tangy (thanks, buttermilk!). 
  • Light and fluffy.
  • Customizable (go wild with the toppings).
  • Kid-friendly.


For the doughnuts you’ll need:

  • Cooking spray: A spritz of this is the best way to coat a mini-doughnut pan. You could also grease it with oil or melted butter (a pastry brush or paper towel makes this easy).
  • Cake flour: This has less gluten than all-purpose flour, which results in super-tender mini doughnuts. Tip: If you don’t have cake flour, you can make a substitute by measuring out 1 cup of all-purpose flour, removing 2 tablespoons, and replacing them with 2 tablespoons of cornstarch.
  • Sugar: Helps to create a tender crumb and promotes browning during baking.
  • Baking powder: A heaping teaspoon of baking powder helps these buttermilk doughnuts rise in the oven.
  • Salt: Balances the sweetness and enhances the flavor. Use kosher or sea salt for best results.
  • Buttermilk: Lends a pleasant tang, but also helps keep things tender. Tip: No buttermilk? No problem! Check out my guide for all the different ways you can make substitutes for buttermilk.
  • Vanilla extract: For the most flavorful results, choose pure or homemade vanilla extract over imitation vanilla.
  • Egg: For this recipe, you’ll need just one egg. It’ll act as a binder, giving the doughnuts structure. Whisking it separately first makes it easier to incorporate with the rest of the ingredients. 
  • Butter: Adds richness and flavor. If you only have salted butter, you can reduce the amount of added salt in the recipe slightly.

For the Nutella glaze you’ll need:

  • Nutella: Provides the delicious hazelnut-chocolate flavor for the glaze. You can use other nut butter or chocolate spread if you prefer a different flavor. Make sure your Nutella is at room temperature; it blends more easily with the other ingredients this way, ensuring a smooth and creamy glaze. 
  • Heavy cream: Whisking the chocolate hazelnut spread with heavy cream is the secret to this easy-peasy, creamy glaze. I wouldn’t try substituting anything for the heavy cream. The glaze won’t work as well without it.

Optional toppings:

  • Assorted sprinkles, chopped nuts or toasted coconut: These toppings add color, texture, and extra flavor to the doughnuts. Feel free to get creative and use your favorite toppings or whatever you have on hand.

See the recipe card for full information on ingredients and quantities.

How to Make Baked Mini Doughnuts

  1. Prep the pan. Preheat the oven to 425°F and coat a mini-doughnut pan with cooking spray. 
  2. Whisk the dry ingredients together. In a large bowl, whisk the flour, sugar, baking powder and salt. For uber-light doughnuts, you can sift these together instead of just whisking them.
  3. Add the wet ingredients. Pour in the buttermilk, vanilla, egg and melted butter and whisk to combine. 
  1. Fill the doughnut pan. Add the doughnuts to the pan, filling each cavity ⅓ full. After the cavities are filled, tap the pan on the countertop to get rid of any air bubbles that would inhibit an even rise. 
A mini doughnut pan filled with batter. A large glass mixing bowl with doughnut batter is beside the pan.
  1. Bake. Bake for 4 to 6 minutes or until the tops of the doughnuts spring back when touched. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool while you make the glaze.
  2. Make the Nutella glaze. In a medium bowl, whisk the Nutella and heavy cream to make the glaze, adding more heavy cream a tablespoon at a time if the glaze is too thick.
  3. Dip and top the doughnuts. Dip each doughnut into the glaze (gently shaking off any excess) and top to your heart’s content. 

Kelly’s Recipe Tips

  • Cake flour is located alongside other flour in most grocery stores. One of the most popular brands is called Swans Down Cake Flour, which is packaged in a bright red box.
  • Keep an eye on your doughnuts as they bake, as oven temperatures can vary. They’re done when they’re golden brown and spring back when lightly pressed. You can also insert a toothpick into the center of a doughnut – if it comes out clean or with a few moist crumbs, they’re ready.
  • I like to put each topping into separate bowls. After dipping the baked mini doughnuts in the glaze, I’ll gently press the tops of the doughnuts into the toppings. This allows for maximum, evenly distributed toppings!
  • These doughnuts are best enjoyed fresh on the day they’re made. However, you can store any leftovers in an airtight container at room temperature for up to 2 days. If they become a bit stale, you can refresh them by briefly heating them in the microwave or oven before serving.

Tools for This Recipe

  • Mini doughnut pan: This is an essential purchase for making baked mini doughnuts. You could always turn these into baked doughnut holes by using a mini muffin pan.
  • Sifter: For uber-fluffy doughnuts, sift the dry ingredients together. A sifter with a rotating handle makes this super easy. You could also use a fine-mesh strainer, tapping the strainer against the palm of your hand to sift. 
  • Cooling rack: You’ll need one of these to cool the baked doughnuts. I like cooling racks with a cross-hatched pattern (rather than parallel wires), which hold baked goods more securely.

Frequently Asked Questions

How can I make these without a doughnut pan? 

If you don’t own a doughnut pan, you could use a mini muffin pan and make mini doughnut hole instead. You could also turn them into full-size muffins, though you’ll need to bake them longer and I’d decrease the oven temperature to 375°F so the tops of the muffins don’t burn before the muffins bake through. 

What toppings can I use besides the Nutella glaze? 

Instead of the Nutella glaze, you could top the doughnuts with a chocolate glaze (like in these homemade doughnut holes) or a sugar glaze (like in these sour cream doughnuts). You could also just simply sprinkle them with powdered sugar.

What can I use instead of cake flour? 

Instead of cake flour, you could use all-purpose flour (or even your favorite gluten-free blend if you have dietary restrictions). The all-purpose flour will create a slightly denser doughnut, but they’ll still be delicious. You could also make your own cake flour by measuring out 1 cup of all-purpose flour, removing 2 tablespoons, and replacing them with 2 tablespoons of cornstarch.

Baked doughnuts on a wire cooling rack. Topped doughnuts and bowls of Nutella glaze, sprinkles, chopped nuts and toasted coconut are beside the cooling rack.

More Nutella Recipes

Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, TikTok, Pinterest and Instagram for all of the latest updates.

Baked Mini Buttermilk Doughnuts with Nutella Glaze

Ditch the deep fryer in favor of light and fluffy Baked Mini Buttermilk Doughnuts with Nutella Glaze! They're easy, delicious and ready in less than 20 minutes.
Author: Kelly Senyei
5 from 2 votes
Baked Mini Buttermilk Doughnuts atop a wire cooling rack next to bowls containing Nutella Glaze and sprinkles
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 24 mini doughnuts


For the doughnuts:

  • Vegetable cooking spray
  • 1 1/4 cups cake flour
  • 1/2 cup sugar
  • 1 1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1/2 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • 1 1/2 Tablespoons unsalted butter, melted

For the Nutella glaze:

  • 1/2 cup Nutella, at room temperature
  • 1/3 cup heavy cream
  • Assorted sprinkles, chopped nuts or toasted coconut (optional)


  • mini-doughnut pan


Make the doughnuts:

  • Preheat the oven to 425°F and spray the mini-doughnut pan with cooking spray.
  • In a large bowl, sift together the flour, sugar, baking powder and salt. Whisk in the buttermilk, vanilla, eggs and melted butter just until combined.
  • Fill each pan cavity approximately ⅓ full (about ½ Tablespoon per cavity). Tap the pan on the counter to release any air bubbles and level out the batter.
  • Bake the doughnuts for 4 to 6 minutes, or until the tops of the doughnuts spring back when touched. Let the doughnuts cool in the pan for 5 minutes then transfer them to a cooling wrack to cool completely while you make the Nutella glaze.

Make the Nutella glaze:

  • In a medium bowl, whisk together the Nutella and heavy cream until combined. If the glaze is too thick, whisk in an additional 1 to 2 tablespoons heavy cream.
  • Dip the tops of the doughnuts into the glaze, shake off any excess (or use a spoon to smooth on the glaze) and immediately sprinkle them with chopped nuts, sprinkles or other garnishes.

Kelly’s Notes

  • Keep an eye on your doughnuts as they bake, as oven temperatures can vary. They’re done when they’re golden brown and spring back when lightly pressed. You can also insert a toothpick into the center of a doughnut – if it comes out clean or with a few moist crumbs, they’re ready.
  • I like to put each topping into separate bowls. After dipping the baked mini doughnuts in the glaze, I’ll gently press the tops of the doughnuts into the toppings. This allows for maximum, evenly distributed toppings!
  • These doughnuts are best enjoyed fresh on the day they’re made. However, you can store any leftovers in an airtight container at room temperature for up to 2 days. If they become a bit stale, you can refresh them by briefly heating them in the microwave or oven before serving.
  • ★ Did you make this recipe? Don’t forget to give it a star rating below!


Calories: 97kcal, Carbohydrates: 13g, Protein: 1g, Fat: 4g, Saturated Fat: 3g, Cholesterol: 13mg, Sodium: 84mg, Potassium: 64mg, Sugar: 7g, Vitamin A: 90IU, Calcium: 26mg, Iron: 0.4mg


Did you try this recipe?

Share it with the world! Mention @justataste or tag #justatasterecipes!

This post may contain affiliate links.

Doughnut recipe adapted from Wilton.

Feeling social?

Share this recipe!


Related Recipes

Check out more crave-worthy favorites

Kelly Senyei holding a copy of The Secret Ingredient Cookbook

love the recipes on just a taste?

Check out my cookbook!

Order your copy of The Secret Ingredient Cookbook featuring 125 brand-new family-friendly recipes with surprisingly tasty twists!

This post may contain affiliate links.

5 from 2 votes

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


    1. I haven’t tried that so I can’t say with certainty what the results would be. Let me know if you give it a shot, Olga!

    1. Hi Lisa – I’ve never tried this recipe with all-purpose flour so I’m not sure! But you can make your own cake flour by doing the following: 1. Measure 1 cup all-purpose flour then remove 2 Tablespoons. 2. Measure 2 Tablespoons cornstarch and add it to the flour. 3. Sift well together then measure amount needed for the recipe.

    1. Yes, but you’ll need to add a tablespoon of lemon juice or vinegar to make sure you have the acidic component! So mix the milk and acidic component together, let it curdle, then proceed.

  1. Hey Kelly
    Thanks for this recipe, so easy.
    However, I wondered why mine didn’t really puff up like yours? I measured everything exactly as detailed.
    Any thoughts?

  2. What do you use? Vanilla extract or vanilla sugar? I have both and I am comfused about what to use!

  3. 5 stars
    Just made these for breakfast and they were a hit! I love getting my kids involved with cooking, so they glazed and added their own toppings. So much fun!

    1. Hi Esther! I’ve never tried making this glaze in advance so I’m not sure how long it’d last. I worry that it might firm up if left uncovered (and not used) for too long of a time frame.

  4. It’s not that easy to find heavy cream in my country. Do you have any suggestion for the substitute of the heavy cream?
    Thank you.

    1. Hi there! You can make your own heavy cream by combining 2/3 cup of whole milk with 1/3 cup melted butter. Hope that helps!

    1. Hi Cindy! That should work, but I haven’t tried it so I’m not certain how long you’ll need to bake them. Definitely let me know if you give it a shot!

  5. I had just purchased my first “donut” pan….and am very anxious to try these ….how can you go wrong ?
    thank you so much for this recipe….I was wondering too , you could probably add Hershey cocoa to
    the batter , somewhere to allow for chocolate donuts ?

      1. I was wondering about chocolate as well. Could you use that chocolate doughnut hole recipe but bake it instead of frying it?

    1. Hi Abirami! I’ve never tried that substitution in this recipe so I’m not certain what the results would be.

    1. Hi Julie! It should be able to. I’ve never tried doubling it, but I don’t see why that wouldn’t work. Enjoy!

  6. I made these doughnuts with creme fraiche and a little bit of milk instead of buttermilk and they cooked perfectly but had a slight chemical taste to them. Do you think this is because of the substitute I used or something else?

    1. Hi Alex – My guess is that the taste would be altered by the creme fraiche, as I’ve made these many times with buttermilk and never experienced a chemical flavor. Glad they cooked well!

  7. Hi Kelly,
    I Have made the mixture for these yummy looking dooughnuts. It looks a bit thick and stiff… is that how it is supposed to look?


  8. this is the best recipe for my donuts maker machine. In 15 minutes we can eat fresh and healthy donuts in our family. Adding zest of lemon or orange in the dough as well as a little of fresh juice you can make variations in the flavor each time

  9. I’ve been a little on the fence about whether or not I should get a donut pan…but after seeing these pictures, I’m convinced that I need one!!

  10. These look exactly like, if not better than krispy kremes!!!

    You are a total professional baker!

    My god the pictures look soooo delicious!


  11. I recently saw a recipe for mini pumpkin donut pops on Pinterest, and that’s what inspired me to stumble across this post in search of a mini donut recipe!

    I think I would attempt a mini version of Doughnut Plants delicious PB&J donut. Yummy!

  12. I have always wanted to make my favorite cookie into a donut. So, I would make a Snickerdoodle donut: cinnamon-infused cake with a sugar glaze!

  13. Awesome! I have never made donuts before but I have been dying to get a pan. I think I’d have to start with something basic, but definitely something with chocolate.

  14. I have always loved maple doughnuts. That’s probably what I would try first! My brother has Celiac’s, a gluten free doughnut would be #2. :)

  15. I am going apple picking next weekend and then making my own cider. I would love to make apple cider doughnuts. It’s probably one of my favorite kind of doughnuts!!

  16. I’m currently crazy for anything with coconut and dark chocolate, so that would be my first try at doughnuts. And I’m wondering if a “Cronut” type doughnut would work in this pan as well, since I’d rather not deep fry food.

  17. Too awesome! I would bake strawberry cake donuts with a simple white icing to top with sprinkles or mini-pearls. Nom!

  18. We lived in the Middle East for many years, and during most of that time, doughnuts were not available. I made my own raised doughnuts, fried them and glazed them. I like the idea of baking them for my 19 grandchildren!

  19. Chocolate donuts with slivered almonds! or caramel glazed donuts…or coconut cream donuts…or….

  20. Always love your pix! I swear I gain weight just looking at them. My favorite donut has always been chocolate with chocolate glaze and chopped salted almonds or peanuts so that would be my first choice.

  21. Probably confetti donuts with multi colored pastel sprinkles…my daughter wants everything with sprinkles :)

  22. These little cuties would make the perfect homemade gift. Just wrap some up in a colorful food bag, tie the bag with your own crafted bag-tie, maybe put the bag in a crafted basket – not only homemade, personal, and delicious, but a crafter’s dream as well. Thanks!

  23. My two little cousins love donuts. I would bake them donuts if I had the mini donut pans. I think they would like it very much and they can put whatever toppings they want on their donuts.

  24. maple glazed with bacon for me, powdered sugar for my daughter, and chocolate cake with chocolate icing for my son. YUM YUM

  25. So many different, clever ways to make doughnuts but nothing beats a plain cake doughnut with chocolate glaze. Except maybe a chocolate doughnut with peanut butter frosting or maybe a carrot cake doughnut with cream cheese/pecan frosting or maybe a ……..

  26. I’d make chocolate donuts! Maybe chocolate donuts with chocolate icing with chopped pecans.

  27. Just my size! Perfect and half the calories of the much larger commercial size!
    Then I could eat half dozen of my favorite, chocolate covered anything!

  28. Buttermilk with salted caramel glaze for the adults and/or chocolate with chocolate glaze with blue sprinkles for the grandson.

  29. I would use honey greek yogurt and a little of a some almond paste to make a greek-tasting doughnut. Maybe a lemon frosting/glaze on top with shaved almonds on top! Great giveaway!

  30. I would make a mixture – start with your buttermilk donut recipe and blueberries, strawberries, chocolate chips, etc so I would end up with an assortment.

  31. These doughnuts look amazing! With this fabulous doughnut pan I would first make cinnamon and sugar, my kiddos favorites, then some with nutella for sure for myself.

  32. My boys would love me if I made these this weekend! I just got a mini donut pan and have not used it yet. These look so delicious.

  33. I have never made doughnuts before so this would be so much fun! I think I’d start with a banana doughnut, cream cheese frosting and duh…sprinkles!

  34. Your doughnuts are absolutely adorable! I’d make chocolate glazed doughnuts for sure!

  35. Hm, either regular cake donuts with chocolate glaze and sprinkles (kid’s pick) or cinnamon and sugar!

  36. I love these, they are so cute. I’ve just made these and they were so delicious. I wouldn’t know which one of yours to choose first, all the toppings look great. I can’t enter as I live in the UK.

  37. IF I had a mini doughnut pan (which I currently do not), I’d like to say I’d make something super-exciting, like lemon-cream-frosted blueberry doughnuts or apple-flavored doughnuts garnished with sprigs of candied thyme… but in reality, I would simply ADORE a simple cinnamon-sugar doughnut hot from the oven.

  38. If I had a mini doughnut pan I’d bake s’mores donuts with a graham cracker flavor cake, chocolate filling, then topped with marshmallow creme. Another kind would be red velvet donuts with cream cheese frosting. Thanks for the recipe and giveaway! :)

  39. These are too dang cute! I love baking donuts, and I’d love mini ones even more. I’d like to make chocolate-banana donuts!

  40. I’ve never made doughnuts before so I would start with your buttermilk recipe with the nutella glaze (above).

  41. You got me at the mention of Top Pot (one of my favorites in Seattle) and then your picture pretty much got me drooling. Since I’m not in the States, I’m out, but I would definitely make a classic chocolate glazed…

  42. These are gorgeous and are making my mouth water!! I think my first donuts would be something with biscoff or chocolate peanut butter.. the options are endless!

  43. These are too cute! I want to say a Cronut but that has to be fried (lol), so I’d say my favorite: banana pudding flavored (either pudding injected or pudding flavored glaze) mini donuts! Thanks for the giveaway and recipe

  44. Ooo…I’d love to make pumpkin donuts! I know it’s a bit early for them, but I saw them last year, and have been meaning to make them….just haven’t bought the pan yet!

  45. OMG yum. I would totally make vanilla doughnuts, chocolate glaze, with rainbow sprinkles. YUM!

  46. Mmmm what donut would I make first……something with cinnamon and sugar!! Or maybe some sort of glazed donut. Thanks for the giveaway!

  47. Here in Philly, our doughnut Holy Grail is a locale called Federal Donuts. What’s better (or worse…) is that they also have the best fried chicken in the city. So I’d make like them and try my hand at a Nutella pomegranate doughnut – one of their signatures!

  48. I have always wanted to try to make donuts but hated the thought of frying so this is perfect! I love love cakey donuts with semisweet chocolate icing so I think that would be first on the list! And then your recipe with cinnamon sugar – yummy!

  49. OMG I have been wanting to make make Cinnamon Sugar Mini Donuts and would love to win this Wilton mini doughnut pan!

  50. So many favorite flavors…I’d love to try making a red velvet donut, but I’d have to try fruit flavors too: blueberry, cherry, and strawberry!

  51. These look amazing, Kelly! So soft and fluffy, and super cheerful with those sprinkles. Love the glaze, too! Great recipe and giveaway – thanks. I’d make pumpkin donuts!

  52. I would do a cinnamon sugar sprinkle or blueberry doughnuts or chocolate with chocolate glaze and toasted coconut… Or… I think the possibilities would be endless!!

  53. Recently discover your blog and love all the recipes!!!
    I would love to make some pumpkin spice or some apple cider donuts!

  54. I love all mini foods!! Especially desserts! I would make lemon raspberry donuts with a white chocolate glaze!

  55. My kids love a plain cake donut with strawberry icing and sprinkles! I’d love to try and recreate that! I’d love a chocolate donut with some nice vanilla glaze!

  56. I would make chocolate cake donuts glazed with a simple icing sugar glaze and then dipped in shredded coconut. mmmmmm

  57. Since the winners will be picked on my birthday I would make myself some birthday donuts! Buttermilk with Nutella and coconut. Yum!

  58. Kelly, your pictures are just amazing. Everything looks beautiful and tastes equally amazing, I’m sure. On the donuts, I’d make vanilla and chocolate donuts. I love the simple nutella glaze…would love to try that with it! : )

  59. 8 am a big fan of “old-fashioned” doughnuts. Your buttermilk recipe sounds yummy on its own. This is the doughnut. I would try.
    Thank you

  60. Your doughnuts look absolutely scrumptious, Kelly! I would try a chocolate cake doughnut with a raspberry glaze. Happy baking!

  61. I would love to be able to make my own donuts at home! I think Key Lime Pie would be my first batch :)

  62. I have been wanting a doughnut pan for forever!!! I have tons of doughnut recipes that I haven’t made because I have no pan. If I won this pan, I would love to make these buttermilk doughnuts with nutella glaze. Nutella is a new discovery at my house, and I think a glaze would be so yummy!

  63. I NEED a doughnut pan in my life. I recently made doughnuts with biscuit dough, which was awesome, but I love the idea of baking them too!

  64. LOL love the Oprah bit… and holy sprinkles! That made me happy. Sprinkles are the best.

  65. These are so freaking cute!! I’d make vanilla sprinkle donuts. Sprinkles make me a happy lady! haha

  66. Mini doughnuts are so stinkin’ cute! And, yours…made with buttermilk, a Nutella glaze and sprinkles galore? Adorbs! I already have tons of donut pans in different sizes, but this is such a fun giveaway for others who need them! xo

  67. Kelly I love making donuts! I have donut pans in various sizes and always want more :) I love your little donuts and the sprinkles and the recipe – they look so soft and fluffy. I’d make blueberry donuts if I won!

  68. I would cut it in half and shove a burger and some bacon in the middle…breakfast donut! ;)