An Old Fashioned Sour Cream Donut Recipe baked in the oven then glazed.
My favorite donut recipe! I love old fashioned sour cream donuts. This recipe is great because they are baked in the oven. You wont have the mess or hassle of frying them up in hot oil with this recipe. They are super simple & easy to make. These are so popular with my family that I usually end up making a double batch so they last longer than 5 minutes and everyone can have as many as they want. I actually own 3 Wilton Donut Pans so I can make double & triple batches.
This recipe also freeze really well. Its nice to be able to just pull them out of the freezer and have them ready for breakfast in the morning. They thaw really quick or you can microwave them for a few seconds. If you don’t like your donuts sticky then I recommend storing them in the frig to keep the glaze hard.
I like to use a small spoon to scoop the batter into the donut pan but you can also use a piping bag or make your own using a ziploc bag & cutting a bottom corner to pour the batter into the pan.
The tops will be a very light golden brown when they are done and they will be springy to the touch. If you have trouble removing them from the pan try using a rubber spatula. The bottom side of the donuts will be a nice dark golden brown color (as shown above).
This recipe makes anywhere from 6-9 donuts depending on how high you fill the donut pan. I’ve made it a few times filling all 6 donut cavities to the top & it makes 6 big donuts but the hole in the middle kind of closes up so now I usually make 8-9 smaller donuts. If you don’t own a donut pan you can make your own using a muffin pan instead if you roll up aluminum foil into balls and place them in the middle of each muffin hole. To create the hole just pour the batter around the aluminum foil balls.
- ½ cup sour cream
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ cup vegetable oil (I used soybean oil)
- ½ cup sugar
- 1 cup all purpose flour
- ½ teaspoon baking soda
- ⅛ teaspoon nutmeg (optional)
- ¼ teaspoon salt
- For The Glaze:
- 1¼ cups powdered sugar
- 4 tablespoons or ¼ cup milk
- ¼ teaspoon vanilla (optional)
- Preheat oven to 350. Grease donut pan with oil or cooking spray.
- Whisk together the sour cream, egg, vanilla, oil, & sugar in a bowl.
- Add flour, soda, salt, & nutmeg (optional) & stir together until well combined.
- Fill donut pan with batter & bake for 12-16 minutes or until the top is springy to the touch & the sides are turning golden brown. Remove from oven & let cool in pan for 5-10 minutes then transfer to cooling rack.
- For the Glaze: In a small bowl, combine powdered sugar & milk together. Glaze should be thin so you can easily dip the donuts to glaze them. You may need to add a little more milk or powered sugar to get the right consistency.
- Once the donuts have cooled down a bit dip the donuts into the glaze, flipping them over so both sides get covered. Set on a cooling rack to dry. Place a piece of waxed paper or paper towel under the cooling rack for easier clean up from the dripping glaze.
(This post contains an Amazon affiliate link. I included this link to help you find the specific product I used. If you purchase the item from the link we receive a small commission.)
Jason England says
These look so yummy and remind me of crullers from Krispy Kreme, with the glaze and cake donut.
Thanks Jason! I love cruller donuts also.
The method (and you mention it in your blog post) says to add nutmeg but there isn’t nutmeg listed in the recipe?
Hi, Thanks for pointing that out. I updated the recipe to include it. I forgot to add it in because I usually don’t add it to my recipe when I make it. So sorry for the confusion.
Thank you! I took a guess and I got it right. I jut made two dozen for work tomorrow.
Oh good! I hope you like them. :)
Rachel Sandler says
These look beautiful! Have you ever tried baking them in something like a loaf pan? Do you think it would work? I don’t have a doughnut or muffin pan. :/
Thanks Rachel! No, I’ve never tried making them in another kind of pan, a cake pan might work better than a loaf pan. Do you have any foil? This site has a neat way to make your own with just foil: http://www.topwithcinnamon.com/2011/11/baked-cinnamon-vanilla-donuts-plus-diy.html
Michele E says
Just made these this morning. My husband declared them the best sour cream donut he’s ever had!
Glad to hear your husband liked them! :) They are one of my favorites!
Sydney Egan says
going to make these tonight!! very excited. I will tell you how they turn out!! :)
Great! Hope you like them! :)
How many do you usually get with each batch?
Usually 6-9 depending on how big you want them.
Have you ever added blueberries to these? I have a pint in the fridge and I am so tempted!
Hi! No, I’ve never tried adding blueberries to this recipe but I think it would probably work out if you did.
Hi! Was going to make these for a tailgate tomorrow. Would they be ok to make ahead of time? Thank you!!
Hi Jennifer! Yes, I make them ahead of time quite often I would just put them in the frig over night or you can also freeze them overnight & take them out in the morning, they thaw really fast. I keep mine in the frig for a couple of days & they taste good, if I’m not going to eat them for awhile I freeze them.
Dan (@danb1003) says
I made these today and they came out great! I was able to get a dozen of giant donuts with a double batch of the recipe. They sure did not last long! Thank you for sharing!
Hi Dan, Thanks for commenting! I’m so glad you liked them! This is one of my favorite recipes.
Just made these after seeing your recipe. I’ve never had this flavor donut before. Excellent recipe, so easy to make. Thanks for posting it.
Thanks Diana! I’m glad you liked the recipe!
Found your recipe today and they were so delicious! I used Cinnamon Vanilla coffee creamer in the glaze instead of milk. Yum! I can’t wait to try the Chocolate ones!
Hi Tammy, I’m so glad you liked the recipe! Using flavored coffee creamer in the glaze sounds delicious!
laurie k says
Just wondering if you can use something like applesauce instead of the oil for this recipe? They sound really yummy, but i want to try and avoid using oil if i can.. Thanks..
Hi Laurie, applesauce can usually be used as a substitute for oil in recipes, however I have never tried it with this recipe so I’m not sure how it would turn out. If you give it a try let me know how they turn out. Thanks.
The recipe worked great! Thanks for sharing.Yummy!I will make these again.
Hi Paula, I’m so glad you liked the recipe! Thanks for commenting!
Has anyone ever made these using nonfat Greek yogurt? I don’t have any sour cream on hand and am trying to avoid a trip to the store!
Hi Georganna, I’ve never made these using nonfat greek yogurt for this recipe but I have heard that it works as a good substitute for sour cream in most baking recipes.
Thank you Katie!! I’ll let you know how they turn out!
I made these with plain Greek yogurt and they turned out great. I also made a batch and substituted applesauce for oil and used sugar substitute along with the Greek yogurt and they turned out good too.
Hi Allison, I am glad your alterations of the recipe turned out good. I have made this recipe with sugar substitute also & had it turn out good. I’ve never tried adding Greek Yogurt though instead of sour cream, glad to hear it worked. :)
made this recipe just as is, and its *perfect* for mini donuts (using the waffle iron sort of maker for them). sometimes these mixes are too dry or too thin and it makes it hard to work with, but this was a snap to pipe out. made 24 perfect little donuts.
I’m so glad to hear that this recipe worked out perfect for your mini donut maker. This is my favorite donut recipe. Thanks for commenting Zan!
These are the BEST baked doughnuts I’ve ever made. I used Best for Bread flour and they were light and airy and delicious. Thank you !
Hi Lina, I’m so glad you liked this doughnut recipe! It is my favorite! Glad to know that bread flour works well for this recipe. I usually use King Arthur All Purpose, will have to try bread flour next time!
I used domata gluten free flour and they were delicious! My celiac son was excited to have donuts again. Thank you!
Hi Michelle, I’m so glad this recipe worked out for you making it gluten free. I know how that goes, I have many family members with celiac disease.
Hun was wondering instead of sugar could in could i use raw honey? And for oil could I use coconut oil? Can’t use sugar or oil
Hi Stella. I think you could use coconut oil just fine with this recipe. Depending on what kind your using it might give it a different flavor. I’m not sure about using raw honey, it could probably work. I have made this recipe with raw stevia before instead of sugar & it turned out.
Stella Padula says
Thanks so much I will try and see if it works and let u know. ??
Good luck! Hope they turn out for you. The recipe seems pretty versatile.
Made this tonight using plain Greek yogurt as a substitute for the sour cream. The donuts were delicious although to anyone wanting to do this, it won’t taste like the sour cream ones you have because you are cutting out the sour cream but it’s still really delicious! I might add slightly more nutmeg and some cinnamon or cardamom next time I make these. Am also going to try the sugar substitute for my diabetic mother.
Hi Tybie, I’m glad using the Greek yogurt worked for you. I have made this recipe using the sugar substitute stevia & it worked.
Stephen JP Ingley says
Evening Holly and Katie, How often you get a 63 year old Retired Warrior to give you feedback? Today is your lucky day :). Our local bakery here in NE Pensacola has been my go to for Sour Cream Donuts for the past 2 months of Rehab on my knee. $7.50 a dozen. The Staff there love them and I have been asking the Owner to make some Pumpkin Spice Donuts given the Holiday Season in 2017. He won’t do it. Plus, he deep fries ALL his Donuts (Delicious). So, I took your Sour Cream Recipe today and for the first time in my life I made Pumpkin Spice Donuts. I got my Wilton Donut Pans, 2, from clicking on your ‘donut pan’ link. Also ordered two cooling racks as you suggested. Since I am an Atkins Low Carb kind of guy I decided to only modify your Recipe very slightly. I had some left over Red Wheat 100% Whole Grain Non GMO/GE Wheat from small farm in Montana that my friend had visited. I used a half a cup of that with half a cup of the AP Flour. Everything else was the same except my eggs are always XL, not L as you call for. All measurements were exact and I followed everything else to the T. Pumpkin Spice in both the batter and glaze. Baked the full 16 minutes at 350F. Perfect. Let them cool down for 5 minutes in the pan before flipping them over onto the cooling rack. They all popped out easily (I used Pam Spray). After 15 minutes I put them in the glaze and this is where I should have stopped. My glaze was TO THIN and it was MY Fault. I had added a splash of Heavy Cream not realizing it would dilute the glaze way to much. Ended up putting them in the ice box for an hour to get the pumpkin spice glaze to harden. Just ate my first and ONLY one with a fresh cup of dark roast decaf and delicious. Definitely more of a cake texture than Donut BUT delicious nonetheless. Sincerely Thank You as the Bakery is closed on Mondays. I will deliver these tomorrow morning to the Rehab Staff with your Website Recipe for anyone interested. Of course I am already getting my 2nd Recipe in my head with no sugar, real organic pumpkin (sour cream and oil offset on measurements) and a lot thicker glaze without sugar IF I can get it to work. Merry Christmas from Pensacola JP
Hi Stephen, Thanks so much for commenting! I’m glad the donuts turned out for you. Pumpkin Spice Donuts sound delicious! The icing can be tricky if it gets too thin, sometimes it needs more powdered sugar added. Putting them in the refrigerator definitely helps to harden the icing. I hope your knee is healing well. Have a Merry Christmas! -Katie @The Semisweet Sisters
Ed Evans says
Just made them this Christmas morning! I hope my family loves them! Thank you for this very easy recipe! Merry Christmas!
Hi Ed! Hope you had a Merry Christmas & I hope your family enjoyed the donuts!
If I were to use a mini muffin pan to make “donut holes,” any idea of how long to bake them?
Hi Becca, I’ve never made them in a mini muffin pan but I’d say bake them for 8-10 minutes maybe and take them out when they start to turn gold brown around the edge. Thanks!
Hello, I’ve been making the sour cream donuts for a while now. I was wondering could I sub yogurt for sour cream?
Hi Kyle, Yes you can sub yogurt for the sour cream, it will give it a different taste though. I prefer the sour cream vs. yogurt but you could give it a try! Thanks!
This recipe never worked for me? I followed it but the dough was SO THICK. And they never baked properly.
Hi Melissa, That is strange. I have made this recipe probably 100 times now and never had the dough turn out thick. The oil and sour cream in the recipe should keep the dough thin. You could try adding a little more oil or sour cream to the dough until in thins enough to pour into the donut cavities.
Picky hubby says these are a winner!!! That is a huge compliment. Thank you!
Hi Trudi, That’s great, I’m glad he liked the recipe! Thanks for taking the time to comment, we appreciate it!
Hi Katie, do you have any calorie/nutritional information on these, by chance? I made them and they were delicious but I’m on a diet haha, so I want to see how over I go when I indulge. Thanks again for the great recipe and clear instructions!
Hi Jen, So glad you liked the recipe! Thanks for taking the time to write a comment we appreciate it! There are many sites available that let you plug in a recipe to get nutrition info like: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Hi there! Made these this morning but I ran out of all purpose flour so I used cake and pastry flour instead. The donuts have a strange flavour and the sour cream doesn’t shine thru at all :( . I followed everything else to a T ! Any input would be appreciated. I’m a seasoned baker…but these have me stumped. Perhaps it’s the frying that makes em different?
Hi Char, The problem may be that you didn’t use all purpose flour. I do not like to bake with cake flour as it gives things a different flavor. Also did you glaze the donuts? The glaze adds a lot of flavor to the donuts.
First time using my doughnut pan and I’m disappointed and defeated already. These doughnuts have a good taste but are flat and heavy. What could I have done wrong?
Hi Pam, The donuts should have doubled in size, did you add the baking soda? Did you hand mix? I would not recommend using an electric mixer because you don’t want to over mix the batter. The donuts should be heavy because sour cream donuts are a heavy cake like donut but it sounds like the batter was either over mixed or no baking soda was added.
I wanted a glazed donut. A yeast one. Possibly Krispie Creme. But that isn’t happening right now and our grocery store was out of Entenmann’s glazed cake donuts. So I poked for a baked donut recipe and found this one and made it this morning. I don’t have a donut pan, so used my mini bundt pan (they look like crullers) and a mini muffin pan to make 6 donuts and 6 donut holes. I needed more glaze, but otherwise my 14 year old son and my husband gave them thumbs up. Thank you. We’ll be keeping this recipe. Thank you.
Hi Lisa, I’m glad the donuts turned out for you. Thanks for taking the time to comment, we appreciate it!
I can across your recipe and decides to give it a try. I mistakenly added baking powder vs baking soda ??♀️ so they came out a bit more dense than anticipated but still delicious!
Hi Danitra, I’m glad the recipe turned out for you. I have made that same mistake a time or two with other recipes. Thanks for taking the time to comment, we appreciate it!
I made these donuts last week and they are delicious! Easy recipe and fantastic donuts whats not to love. This is now my go to recipe for donuts!
Hi Teri, So glad you liked the donut recipe. Thanks for taking the time to comment, we appreciate it!
I’ve tried other baked donut recipes and have to say they were awful. Most went in trash. These are absolutely brilliant!! So easy. So perfect. So fast. Going to swap to gluten free flour to try for my sister next time. I’m absolutely sure she will love them. Thank you for such a perfect recipe.
Hi Bridget, So glad you liked the recipe. Thanks for taking the time to comment, we appreciate it. I hope the gluten free flour also works for you.
These are phenomenal! Thanks so much for the recipe!
Hi Christina, So glad you like the recipe! Thanks for taking the time to comment, we appreciate it.
not a fan of sour cream …could I use cream cheese instead ..
Yogurt is your best substitute for sour cream.
I made these according to your recipe …I thought it was gonna taste like sour cream …I could not taste the sour cream at all …they were absolutely delicious ..thank you for your time
So glad you liked the recipe. Thanks for taking the time to comment and let us know, we appreciate it.
Carolyn Freier says
I just made them today! So Delicious! I will Definitely be making them again! Just wondering how many calories for one donut?
Hi Carolyn, So glad you liked the recipe. Thanks for taking the time to comment. If you google search for a recipe calorie calculator there should be one that lets you copy and paste the recipe in for calorie counting.
Thanks for the recipe, can you tell me how these baked sour cream differ from fried sour cream in taste and texture, i recall the old fashioned sour cream fried ones being heavy and somewhat crumbly and delicious,lol, how similar are they, thank you
Hi Sam, This donut recipe is lighter then the deep fried kind. The fried kind soak up a lot of grease and are definitely heavier.
I really enjoy your recipie. Have been looking for a great sour cream donut. I did add a addition 1/4 cup sour cream and about 2 Tlb. Of milk. They can out so moist . My new to to recipie.
Hi Tina, So glad you liked the recipe. I’m glad adding more sour cream worked for you. Thanks for taking the time to share, we appreciate it.
Finally a baked donut recipe that comes out perfect! Thank you
Hi Holly, So glad the recipe turned out for you. Thank you for taking the time to comment, we appreciate it!
Hi! I usually bake with grams. Are these Cups spooned and leveled? Also do you spray or butter your Wilton pans? Thank you so much!
Hi. King Arthur Flour has a very helpful weight chart if you need to convert the recipe to grams: https://www.kingarthurbaking.com/learn/ingredient-weight-chart
Yes, you can measure the flour with the spoon and level method. I don’t usually have nonstick spray so I use vegetable oil poured on a paper towel and use that the grease the inside of the donut pans.
HARRY MCGOWAN says
Me and my son made these.Excellent. Just right. We dipped them in cinnamon sugar. Really good.
Harry, So glad you and your son liked the donut recipe. I like cinnamon & sugar as well. Thanks for taking the time to comment, we appreciate it.