Springtime means pastel chaos in my kitchen: chocolate shells crackling under my fingers, sugar dust in the air, little hands sneaking one too many Cadbury Mini Eggs. I make these Easter Mini Egg Donuts every year because they make the house smell like warm vanilla and sugar, and they collapse any argument about who gets the last treat. These baked mini donuts stay tender and cakey, then get dunked in a glossy glaze and showered with crunchy, colorful mini eggs. They look fancy but I promise they practically make themselves—perfect for an Easter brunch, potluck, or just a very good snack attack.
Quick Facts
- Yield: Serves 8 (makes about 24 mini donuts)
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
Why This Recipe is Awesome
These mini donuts give you the best of both worlds: tender, cake-like centers with a sweet, crackly glaze and a satisfying crunch from the crushed mini eggs. They come together fast, smell like vanilla and butter while baking, and look impossibly cute on a platter. They’re so easy even your oven can’t mess it up—honestly, the most dangerous part is resisting the first sticky one straight from the pan.
Ingredients
For the Main Dish:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 3/4 cup buttermilk (or whole milk + 1 tbsp lemon juice)
- 3 tbsp unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- Nonstick spray or extra melted butter for greasing the mini donut pan
For the Sauce / Garnish (Glaze):
- 1 1/2 cups powdered sugar, sifted
- 2–3 tbsp milk (start with 2 and add more for thinner glaze)
- 1/2 tsp vanilla extract
- Pinch of salt
- 1 cup crushed Cadbury Mini Eggs or similar candy
- Optional: a few drops of pastel food coloring for extra Easter looks
How I Make It
Step 1:
I preheat the oven to 350°F and spray a mini donut pan with nonstick spray. I whisk together the dry ingredients — flour, sugar, baking powder, baking soda, and salt — in a bowl until evenly combined. I love how the sugar smells a little sweet and the flour looks pale and soft, like tiny winter clouds.
Step 2:
In another bowl I beat the eggs with the buttermilk, then stir in the melted butter and vanilla. I pour the wet into the dry and gently fold until just combined — a few streaks of flour are okay. Overmixing makes the donuts tough; I stop as soon as the batter looks smooth and slightly thicker than pancake batter.
Step 3:
I transfer the batter to a piping bag or zip-top bag with one corner snipped, then squeeze batter into each cavity until about 3/4 full. You’ll hear little plops as batter drops into the pan — cute, satisfying sounds. I bake for 8–10 minutes, until the donuts spring back lightly when I press the top and the edges turn golden-brown.
Step 4:
I let the donuts cool in the pan for 5 minutes, then turn them out onto a wire rack. They keep their shape best if they rest briefly; try not to flip them too soon or they might break. The warm vanilla scent really fills the kitchen at this point — pure comfort.
Step 5:
While the donuts cool a bit more, I whisk the glaze — powdered sugar, milk, vanilla, and a pinch of salt — until glossy and pourable. I dip the top of each donut into the glaze, let excess drip, then immediately shower with crushed Mini Eggs. The glaze sets in about 10 minutes, leaving a shiny finish and crunchy candy pieces on top.
Pro Tips
- Fill the cavities to 3/4 full. Too much batter makes ugly, misshapen donuts; too little gives tiny, dry ones.
- Use a piping bag for even filling — works faster and makes cleaner donuts. No piping bag? Use a spoon carefully.
- If you don’t have buttermilk, stir 1 tbsp lemon juice into 3/4 cup milk and let it sit 5 minutes.
- Cool donuts slightly before glazing so the glaze clings but still melts a touch into the top for that pretty crackle.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Buttermilk → 3/4 cup milk + 1 tbsp lemon juice (lets the batter stay tender).
- Butter → melted coconut oil (use same amount; adds a faint coconut note).
- All-purpose flour → 1:1 gluten-free flour blend (texture will stay close but may be slightly crumbly).
- Dairy-free glaze: use powdered sugar + almond or oat milk; top with dairy-free chocolate eggs.
Variations & Tips
- Chocolate donuts: swap 1/4 cup flour for 1/4 cup cocoa powder for rich cocoa flavor.
- Lemon glaze: add 1 tbsp lemon juice + zest to the glaze for bright acidity.
- Nutty twist: stir 2 tbsp finely chopped toasted hazelnuts into the glaze before topping.
- Adult version: add 1 tbsp Irish cream or Frangelico to the glaze for a boozy note (don’t serve to kids!).
- Make them extra-festive: tint the glaze with pastel food coloring for Easter-ready colors.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the donuts and store them in an airtight container at room temperature for up to 2 days. If you glaze ahead, the candy can soften; I prefer glazing right before serving. Reheat gently in a 300°F oven for 4–5 minutes if you want them warm.
- Can I double the recipe?
- Sure thing. Bake in batches or use two pans at once, rotating racks halfway through. Bake time stays about the same; keep an eye on doneness cues.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil when swapping (so for 3 tbsp butter, use about 2 1/4 tbsp oil).
- How do I know it’s done?
- You’ll see golden edges, the tops spring back when you press lightly, and a toothpick inserted in the center comes out clean or with a few crumbs. Don’t wait for a wet batter smear.
- What if I don’t have ingredient X?
- Mini Eggs missing? Chop your favorite chocolate and sprinkle with colorful sanding sugar. No powdered sugar for the glaze? Melt chocolate and dip the donuts for an easy chocolate coating.
How I Like to Serve It
I plate these pastel donuts on a big platter, scatter a few whole Mini Eggs around, and set them next to coffee, tea, or a creamy latte at brunch. They work great for kid-friendly Easter baskets, potlucks, or as an after-dinner treat with dessert wine. Serve warm for soft centers or let the glaze firm for easier finger food.
Notes
- Store cooled donuts in an airtight container at room temperature up to 2 days. For longer storage, freeze unglazed donuts in a single layer, then bag up to 1 month; thaw and glaze before serving.
- Reheat gently in a 300°F oven for a few minutes to revive that just-baked softness.
Final Thoughts
Closing: These Easter Mini Egg Donuts bring simple ingredients, big smiles, and just the right amount of pastel chaos to your table — go make a batch and pass a plate around!