These easy glazed Baked Eggnog Donuts are soft, fluffy, and full of delicious eggnog flavour from real eggnog and ground nutmeg in the recipe.
Are you a fan of eggnog? If yes, you are going to love these doughnuts! Even if you aren't the biggest fan of the drink itself, I think you will still love the soft crumb and creamy nutmeg flavour of these simple eggnog cake doughnuts! Try my Eggnog Shortbread Cookies or Eggnog Cheesecake Bars next if you love all things eggnog!
While I absolutely love a good fried doughnut, like my amazing Glazed Yeast Doughnuts, you really can't beat the simplicity of a baked donut!
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⭐️ Why You Need to Make This Recipe
- No frying is required. These doughnuts are baked in the oven.
- Full of eggnog flavours. Nutmeg, vanilla, and real eggnog give these donuts a festive vibrance.
- Fast and easy. You can whip up this batter and have these donuts in the oven in under 15 minutes.
🧈 Ingredients
Here are the ingredients needed to make these eggnog cake doughnuts.
- Salted Butter - Salt makes flavours pop so using salted butter in baking helps create a flavourful result.
- White & Brown Sugars - A combination is used for flavour and structure.
- Vanilla Extract - Vanilla is one of the sweet, cozy eggnog flavour notes.
- Eggs - Two whole eggs.
- Sour Cream - Brings moisture to desserts like cupcakes, cakes, and cake donuts.
- Eggnog - Of course we add real eggnog!
- Flour - All-purpose flour does the trick.
- Nutmeg - "The eggnog spice."
- Baking Powder & Baking Soda - A combination of powder and soda creates a fluffy doughnut.
- Powdered Sugar & Eggnog - To make a quick and tasty glaze.
See the recipe card for measurements.
📃 Instructions
Step 1: Whisk together the melted butter, white sugar, brown sugar, and vanilla extract.
Step 2: Add the eggs, sour cream, and eggnog and whisk until smooth.
Step 3: Whisk together the flour, nutmeg, baking powder, and baking soda.
Step 4: Add the combined dry ingredients to the wet ingredients and whisk just until no streaks of flour remain. Do not overmix!
Step 5: Fill a ziplock bag with the batter and pipe it into greased donut pans, filling each around ½ full. Bake for 10-12 minutes or until a tester inserted into the center comes out clean.
Step 6: Remove from the pans to a wire rack to let cool. Combine the powdered sugar and eggnog to make a glaze. Dip or drizzle the cooled donuts with glaze.
Hint: Do not overfill the donut pans with batter or they will overflow and the donuts will not be very pretty.
📝 Substitutions
Here are some possible substitutions to use when making this recipe.
- Salted Butter - Use unsalted butter with ¼ teaspoon of salt.
- Sour Cream - Plain yogurt may be used instead.
❄️ Storage
Store covered at room temperature for up to 3 days.
These doughnuts are best eaten fresh as they do get dry as time goes on.
💡 Top tip
Be careful of overbaking the donuts because they will dry out. Watch them between 8-10 minutes, checking with a toothpick in the middle of the itself. Take them out of the oven as soon as the toothpick comes out clean with only crumbs.
❓ FAQ
I have not tested this recipe using gluten-free ingredients, but let me know if you try it out!
🍩 More Doughnut Recipes
Looking for other recipes like this? Try these:
If you tried these Eggnog Baked Donuts or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Baked Eggnog Donuts
Equipment
- doughnut tin(s) or muffin tins
- non-stick cooking spray or butter
- mixing bowl
- measuring cups & spoons
- silicone spatula
- piping bag or ziplock bag
Ingredients
For the Doughnut Batter:
- ½ cup salted butter melted
- ½ cup white sugar
- ¼ cup brown sugar packed
- 2 eggs
- 1 teaspoon vanilla extract
- ⅓ cup sour cream
- ¾ cup eggnog
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoon ground nutmeg
For the Icing:
- 2-3 tablespoons eggnog
- 1 ½ cups powdered sugar (confectioners sugar)
Instructions
To make the Doughnuts:
- Preheat the oven to 350℉. Grease doughnut tins well with non-stick cooking spray or butter.
- Whisk together the melted butter, sugar, and brown sugar in a large mixing bowl. Add the eggs, vanilla, sour cream, and eggnog and whisk until combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and nutmeg until combined. Add to the wet ingredients and stir just until incorporated. Do not overmix!
- Transfer the batter to a Ziploc bag with the corner snipped off or a piping bag fitted with a wide tip. Pipe the batter into the prepared doughnut tin(s), filling each doughnut well about ½ full.
- Bake in the preheated oven for 10-12 minutes or until a toothpick inserted into the center of the doughnut comes out clean. Let cool in the pans for 5 minutes before transferring to a wire rack to finish cooling completely before glazing. Bake the remaining doughnuts.
To Make the Glaze:
- Whisk together the eggnog and powdered sugar in a bowl until a nice icing consistency is reached, adding more powdered sugar or eggnog as needed. Dip the cooled doughnuts in the icing or drizzle the icing on top.
Notes
Nutrition
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