Mini Lemon Donuts (Mini Donut Maker)

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"If your looking for an excuse to use that mini electric donut maker stuck in the closet this recipe may be it! The cooking time will vary for each donut maker. Donuts will keep for a day or two in an airtight container, but are much better the day they are made. "

Original recipe yields 24 servings


  • Serving Size: 1 (31.3 g)
  • Calories 110.7
  • Total Fat - 3.6 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 10.2 mg
  • Sodium - 39.2 mg
  • Total Carbohydrate - 18.5 g
  • Dietary Fiber - 0.3 g
  • Sugars - 11.6 g
  • Protein - 1.2 g
  • Calcium - 19.6 mg
  • Iron - 0.2 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0 mg

Step 1

If using electric donut maker then preheat as directed in instruction book. If using donut pans, preheat oven to 350 degrees and grease donut pans.

Step 2

In a small bowl, whisk together milk and sour cream and vanilla. Set aside. In a small bowl, whisk together flour, baking powder, and salt. Set aside.

Step 3

In large bowl, or stand mixer, cream together butter and sugar, until light and fluffy - about 1 minute. Add egg and lemon zest. Beat for 30 seconds, scraping down the bowl occasionally or as needed.

Step 4

Then alternating flour mixture and milk mixture, combine all ingredients until just combined. Do not over mix.

Step 5

In the mini donut pans: Fill each donut indention 1/2 full. Bake for 6-8 minutes, or until the donuts are slightly browned and spring back when touched. transfer to a cooling rack, and cool completely.

Step 6

For Icing: In a medium bowl, whisk together the lemon juice and powdered sugar until smooth. Dip the top of each donut into the glaze and transfer to a wire rack to dry. Let set for 10 minutes.

Tips & Variations

No special items needed.

Tags : Snacks