- Baked Lemon Poppy Seed Donuts are delicious mini donuts that are speckled with poppy seeds and covered in a homemade lemon glaze. These homemade donuts are so easy to make in a mini donut maker!
- Lemon Poppy Seed Donuts
- These Homemade Mini Donuts Are Loaded With Poppy Seeds
- These Lemon Donuts Are So Easy To Make With A Mini Donut Maker
- Lemon Poppy Seed Donuts
Baked Lemon Poppy Seed Donuts are delicious mini donuts that are speckled with poppy seeds and covered in a homemade lemon glaze. These homemade donuts are so easy to make in a mini donut maker!
Lemon Poppy Seed Donuts
I have a huge love for everything lemon, but you add in those darling blue poppy seeds, and I just go crazy. I have been looking for the opportunity to use my mini donut maker again and I think these Lemon Poppy Seed Donuts were the perfect excuse.
These Homemade Mini Donuts Are Loaded With Poppy Seeds
These Lemon Donuts Are So Easy To Make With A Mini Donut Maker
Of course you can also use a mini donut pan for the oven, or even a large donut pan! Just make sure and double dip your donuts and it won’t matter what size you choose. 😀
- 1/2 cup plus 1 tablespoon whole milk
- 2 tablespoons sour cream
- 1 1/2 cup all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, room temperature
- 1/2 cup sugar
- 1 large egg
- zest of 1 lemon
- 1 tablespoon poppy seeds
- juice of 1 lemon (about 2 tablespoons)
- 1 1/2 cups powdered sugar
If using electric donut maker, preheat. If using donut pans, preheat oven to 350 degrees and grease donut pans.
In a small bowl, whisk together milk and sour cream. Set aside.
In a small bowl, whisk together flour, baking powder, and salt. Set aside.
In large bowl, or stand mixer, cream together butter and sugar, until light and fluffy - about 1 minute. Add egg, lemon zest, and poppy seeds. Beat for 30 seconds, scrapping down the bowl as needed.
Then alternating flour mixture and milk mixture, combine all ingredients until just combined. Do not over mix.
Transfer batter into a piping bag, or a ziplock bag with the tip cut off.
If using 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. Remove from oven, transfer to a cooling rack, and cool completely.
If using the electric donut maker: Fill each donut indention 3/4 full. Bake according to manufactures instructions, or until the donuts are slightly browned and spring back when touched. Remove from oven, transfer to a cooling rack, and cool completely.
For the icing: Place wax paper under a wire rack to collect drippings for an easy clean up.
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 and serve!
Will keep for a day or two in an airtight container, but are better fresh!
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Amount Per Serving: Calories: 212Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 32mgSodium: 158mgCarbohydrates: 35gFiber: 1gSugar: 22gProtein: 3g
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