Tomorrow is National Doughnut day and I have been sharing ALL my favorite doughnuts I have made over the years over on my socials where you should definitely follow me! Quarantine had me snacking and eating more than I should, so I decided to go a healthier route for this recipe. Have you all had a matcha latte at your local coffee shop? Do you know anything about it?
All I knew a few years ago when these matcha inspired drinks started to enter the “cool kids” coffee outlets, was that they had a lot of health benefits. While I first wanted to try Matcha simply because it was the latest food trend, to find out that it had tons of antioxidants that help protect against heart disease, lower blood pressure, slow growth of cancer cells, boost metabolism and have anti-aging properties, well, that was just a wonderful bonus. Give me ALL the matcha!
Side note: I am obviously no doctor and all info I have found was by a simple google search so drink at your own risk.
If you are still slightly nervous about this funny word, just know it is simply a powdered form of green tea and people have been drinking that for years! Because it comes in a powdered form, you can use it so many ways other than a tea or a latte. You can add it to smoothies or even in your baking…which is what I did today. I’ll never give up doughnut, so I might as well have a recipe under my belt that at least has some healthy elements as well, right???
See below for step x step instructions (with pictures) and scroll to the bottom for the printable recipe!
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Recipe:
STEP 1: Preheat oven to 350 degrees and spray your mini donut pan with cooking spray. Set aside.
STEP 2: Add all-purpose flour, sugar, matcha powder, baking powder, baking soda and salt into a large bowl and whisk to combine.
STEP 3: Whisk together egg, sour cream, milk and vanilla in another bowl.
STEP 4: Add the wet ingredients to dry ingredients and whisk until just combined.
STEP 5: Add melted butter and stir.
STEP 6: Pour batter into a piping bag and pipe into the mini doughnut pan.
STEP 7: Bake for 7-8 minutes or until toothpick comes out clean.
STEP 8: Allow to cool in pan for about 5 minutes, then transfer to a wire rack to cool completely.
STEP 9: Make Glaze: Whisk egg white, powdered sugar, matcha powder, and salt in a small bowl.
STEP 10: Add 1 tablespoon water until glaze is smooth.
STEP 11: Dip each donut in the glaze and allow to cool on wire rack.
Printable Recipe:
Baked Matcha Mini Doughnuts
Ingredients
Doughnuts
- 1 1/2 cups all-purpose flour
- 2/3 cup sugar
- 1 1/2 tablespoons matcha powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1/3 cup sour cream
- 3/4 cup milk
- 1/2 teaspoon vanilla
- 2 tablespoons unsalted butter, melted
Matcha Glaze
- 1 large egg white
- 2 cups powdered sugar
- 2 teaspoons matcha powder
- pinch salt
- 1-3 tablespoons water
Instructions
- Preheat oven to 350 degrees and spray your mini donut pan with cooking spray.
- Add all-purpose flour, sugar, matcha powder, baking powder, baking soda, and salt into a large bowl and whisk to combine.
- Whisk together egg, sour cream, milk and vanilla in another bowl.
- Add the wet ingredients to the dry ingredients and whisk until just combined.
- Add melted butter and stir.
- Pour batter into a piping bag and pipe into the mini doughnut pan.
- Bake for 7-8 minutes or until toothpick comes out clean.
- Allow to cool in pan for about 5 minutes, then transfer to a wire rack to cool completely.
- Make Glaze: Whisk egg white, powdered sugar, matcha powder and salt in a small bowl.
- Add 1 tablespoon water until glaze is smooth.
- Dip each donut into the glaze and allow to cool on a wire rack.
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