Sour Cream Doughnuts

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Sour Cream DoughnutsRecipe

Photo: Tara Donne; Styling: Alistair Turnbull

The doughnut pan is a must. This $10 investment is worth a lifetime of healthier, oven-baked doughnuts. Find them at various kitchen stores or at

Serves 10 (serving size: 1 doughnut)


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1/3 cup packed brown sugar
1/4 cup granulated sugar
2 tablespoons butter, softened
1 large egg
1/2 cup plus 1 tablespoon light sour cream, divided
1 teaspoon vanilla extract
5.6 ounces whole-wheat pastry flour (about 1 1/4 cups)
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
Baking spray with flour
3 tablespoons powdered sugar
2 tablespoons chopped pecans, toasted


Hands-on: 20 Minutes
Total: 40 Minutes

1. Preheat oven to 375°.

2. Place brown sugar, granulated sugar, and butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add egg, beating well. Beat in 1/2 cup sour cream and vanilla. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, nutmeg, and cinnamon, stirring well with a whisk. Add flour mixture to sugar mixture; beat at low speed just until combined.

3. Spoon batter into a large zip-top plastic bag. Snip a small hole in 1 bottom corner of bag; pipe batter evenly into 10 doughnut cups coated with baking spray, filling about two-thirds full. Bake at 375° for 14 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.

4. Combine powdered sugar and remaining 1 tablespoon sour cream in a small bowl, stirring with a whisk until smooth. Drizzle evenly over doughnuts. Sprinkle evenly with nuts.

Created date

September 2015

Nutritional Information

Calories 172
Fat 5.5 g
Satfat 2.6 g
Monofat 1.8 g
Polyfat 0.5 g
Protein 3 g
Carbohydrate 28 g
Fiber 2 g
Cholesterol 30 mg
Iron 1 mg
Sodium 156 mg
Calcium 65 mg