There’s nothing better than a soft, fluffy vanilla donut covered in sweet glaze and dipped in crunchy mini M&M’s. These Mini M&M Cake Donuts are light, moist, and bursting with classic vanilla flavor. Since they’re baked instead of fried, they’re quick and easy to whip up at home—no hot oil, no mess!
The texture is what makes these donuts shine: buttermilk, sour cream, and an extra egg yolk keep them tender and moist, while the vanilla glaze locks everything together. And let’s be honest—the best part is the topping. Dipping them into a bowl of mini M&M’s adds the perfect pop of color, crunch, and chocolatey sweetness that makes these irresistible.
I’ve always loved donuts, but my obsession really took off when I was pregnant with my son. In my third trimester, donuts were the ultimate craving. Whether it was a classic glazed, chocolate-filled, or sprinkled on top, I couldn’t get enough. That’s probably why I’m so passionate about perfecting baked donuts now. There’s just something so satisfying about a donut that looks as good as it tastes, and these M&M ones are guaranteed to be a crowd favorite.
Recipe Tips
- Don’t Overmix: Stir until just combined to keep the donuts soft and fluffy.
- Use Room Temperature Ingredients: This helps the batter mix evenly for the best texture.
- Pipe the Batter: Use a piping bag or a zip-top bag with the corner cut off to neatly fill the donut pan.
- Cool Before Icing: If the donuts are still warm, the glaze will melt right off.
Why Baked Donuts?
If you’ve never tried making baked donuts before, you’re going to love them. Unlike fried donuts, these have a soft, cake-like texture that’s perfect for a quick homemade treat. They come together in minutes, only require a donut pan, and are a fun baking project with kids. Plus, since they’re not deep-fried, they’re a little lighter but just as delicious. Once you see how easy they are, you’ll want to try them in endless flavor combinations!
Variations & Add-Ins
- Chocolate Glaze: Swap the vanilla glaze for a chocolate one (powdered sugar, cocoa powder, milk, vanilla).
- Peanut Butter M&M Donuts: Use peanut butter glaze instead of vanilla for a chocolate-peanut butter twist.
- Holiday M&M’s: Use seasonal M&M colors (red + green for Christmas, pastel for Easter, etc.) for a festive touch.
Storage & Freezing Tips
- 🛑 Room Temperature: Store in an airtight container for up to 2 days.
- ❄️ Refrigerate: Keep in the fridge up to 5 days. Warm slightly before serving. The m&ms might run their color stored in the fridge though!
- 🧊 Freeze: Best to freeze un-iced donuts in an airtight container for up to 3 months. Thaw at room temp, glaze, and dip in M&M’s before serving.
These Mini M&M Cake Donuts are everything you want in a fun, homemade treat. Whether you’re baking them for a weekend breakfast, a birthday, or just because—you’ll love how easy they are and how fast they disappear! Kids especially go crazy for the colorful M&M topping. If you make these, let me know how they turn out in the comments below. Happy baking! 🍩✨
Mini M&M Cake Donuts
Ingredients
For the donuts:
- 5 tbsp salted butter room temperature
- ¾ cup granulated sugar
- 1 tbsp vanilla extract
- ½ cup buttermilk room temperature
- ⅓ cup full-fat sour cream room temperature
- 2 eggs room temperature
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp kosher salt
For the icing:
- 1 ½ cups powdered sugar
- 3 tbsp heavy cream room temperature
- 1 10 oz bag of mini m&ms
Instructions
For the donuts:
- Preheat oven to 350°F (175°C) and grease a donut pan with nonstick spray. In a large bowl, whisk together melted butter, sugar, vanilla, buttermilk, sour cream, egg, and egg yolk until smooth.In a separate bowl, whisk together flour, baking powder and salt.
- Gradually fold the dry ingredients into the wet ingredients, stirring just until combined. Do not over mix.
- Spoon or pipe the batter into the donut cavities, filling each about ¾ full. Bake for 10 minutes, or until the tops are set and a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the icing:
- In a bowl, whisk together powdered sugar, heavy cream or milk, vanilla extract, and a pinch of salt until smooth. If the icing is too thick, add a little more milk.
To decorate:
- Once the donuts have completely cooled, dip the tops of the donuts into the icing, allowing excess to drip off. Immediately dip into a bowl of mini M&M’s, pressing lightly so they stick. Let the glaze set for 15 minutes before serving.