Brown Sugar Cinnamon Crumb Donuts

In case you're searching for one more recipe to try this weekend, these buttery cake donuts with a brown sugar cinnamon crumb topping are perfect. Use your donut pan to bake them—or if you don't own one, this is a great excuse to buy one.

It seems our ovens won't be getting a rest anytime soon, will they?

Today I'm posting a sweet, kid-friendly recipe for two reasons: first, perhaps you want a little extra treat for Christmas brunch, and second, maybe you need an enjoyable baking project (that isn't cookies!) during winter break. Oh, and there's a third reason—say it together:

CRUMB CAKE TOPPING!!!

This is my go-to basic donut recipe. The batter is quite thick, resulting in dense, cake-like donuts with a fine crumb—not light and airy. It uses pantry staples: flour, baking powder and soda, eggs, and milk. I add a bit of Greek yogurt for extra moisture and prefer brown sugar for sweetness (you know my love for brown sugar). Melted butter is used instead of creamed butter, giving a denser, more buttery base. Even without toppings, these donuts are delicious.

But plain doesn't exist in our vocabulary, especially during the holiday season. So let's discuss flavor. Add cinnamon and a pinch of nutmeg to the batter. Nutmeg gives the donuts that classic bakery taste. When you mix the batter, the scent will instantly transport you to a donut shop—thanks to the nutmeg.

The crumb topping uses the same basic ingredients as the batter, with some granulated sugar added. Melted butter is used here as well.

Just three bowls needed: one for dry ingredients, one for wet, and one for the crumb topping.

Our ovens might be working overtime, but at least our stand mixers can rest—you don't need one for this recipe!

Crumb Cake Donuts

Avoid Overfilling

Be careful not to overfill the donut pan. You need less batter than you might expect. If you fill too high, the donuts will overflow and the crumb topping will slide off. Aim to fill each cavity about halfway to two-thirds full.

When it comes to getting the batter into the pan, a zipped-top bag is your best friend. Spoon the batter into a large bag, snip off a corner, and pipe it into the pan. The thick batter pipes neatly without mess.

Add the crumb topping before baking. The crucial step is to press the crumbs firmly into the batter. Go ahead and pile them on generously—extra crumb topping is always a good thing!

Once baked, the crumbs develop a wonderful variety of textures. Some become soft and melty, while those on the very top turn slightly crunchy and crisp. On top of a warm, cinnamon-spiced donut, the contrast in each bite is exactly what a sweet treat should offer.

A dusting of confectioners' sugar completes each donut. You can skip it if you like, since the crumb topping already has sugar, and our stomachs are probably already full of Christmas cookies.

If baked donuts with layers of crumb topping and a dusting of powdered sugar aren't enough to persuade you, consider how simple they are. Even with low productivity, I managed to bake these twice in one week. (And they freeze well, by the way!)

Ingredients

Crumb Topping

• 1/3 cup (67g) packed light or dark brown sugar
• 1/3 cup (67g) granulated sugar
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 cup (1 stick; 115g) unsalted butter, melted
• 1 cup + 2 Tablespoons (140g) all-purpose flour

Donuts

• 2 cup (250g) all-purpose flour, (spoon & leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup (1/2 stick; 60g) unsalted butter, melted and slightly cooled
• 2 large eggs, at room temperature
• 2/3 cup (135g) packed light brown sugar
• 1/2 cup (120ml) milk, at room temperature
• 1/2 cup (120g) plain yogurt or sour cream, at room temperature
• 2 teaspoons pure vanilla extract
• optional: confectioners’ sugar for dusting

Directions

1. Preheat your oven to 350°F (177°C). Lightly grease a donut pan with nonstick spray and set aside.
2. Prepare the crumb topping: In a medium bowl, combine brown sugar, granulated sugar, and cinnamon. Use a fork to stir in the melted butter, then add the flour. Mix until crumbly. Set aside.
3. Make the donuts: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, whisk melted butter, eggs, brown sugar, milk, yogurt, and vanilla until smooth. Pour the wet mixture into the dry and stir until just combined—be careful not to overmix. The batter will be thick.
4. Transfer the batter to the donut pan—using a large zipped-top bag makes it easy. Spoon batter into the bag, snip off a corner, and pipe into each cavity, filling halfway. Take a handful of crumb topping and press it firmly into the batter on each donut. Pressing it down helps the crumbs stick. (If you have only one pan, keep leftover batter at room temperature for the next batch.)
5. Bake for 10–11 minutes, until edges and tops are lightly golden. Let cool in the pan for about 2 minutes, then transfer to a wire rack placed over parchment paper. Bake any remaining batter and add to the rack. Dust with confectioners' sugar if you like.
6. These donuts are best enjoyed fresh. Store leftovers tightly covered at room temperature or in the fridge for up to 2 days.

Make ahead tip: Freeze donuts for up to 2 months. Thaw overnight in the fridge, then reheat in the microwave for a few seconds.

Recipe Notes

Want to make muffins instead? You can! This recipe makes about a dozen crumb cake muffins. Bake at the same temperature for 20–22 minutes.

I developed this recipe for a crowd, perfect for holiday gatherings. If you don't want 15 donuts, simply halve the recipe to get about 7–8 donuts—that's my usual batch.

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