Blackberry Crumble Mini Donut

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Delicious mini donut recipe!



Ingredients For Donuts:

  • 1¾ cups all-purpose flour, sifted
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 large egg
  • ¾ cup granulated sugar
  • 3 tablespoons vegetable oil
  • ¼ cup sour cream
  • 1 teaspoon vanilla extract
  • ½ cup whole milk
  • ½ cup blackberries, minced
  • 2 tablespoons butter, melted
  • ¼ cup packed brown sugar
  • ¼ cup flour
  • ¼ teaspoon cinnamon


Ingredients For Icing:

  • 2 teaspoons whole milk
  • ½ teaspoon vanilla extract
  • ¾ cup powdered sugar



  1. If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F.
  1. In a small bowl, sift together flour, baking powder, and salt. Set aside.
  2. In a medium bowl, whisk together egg and sugar. Then add oil, sour cream, and vanillaextract, mixing until thoroughly combined. Gently stir in the flour mixture, alternating withthe milk, stirring until there are no lumps. Carefully fold in the minced blackberries. Transferbatter to a piping bag, or to a Ziploc baggie with a hole cut in the tip.
  1. In a small bowl, mix together melted butter, brown sugar, flour, and cinnamon. Fluff with afork until crumbly.
  1. If using mini-donut pans: Carefully fill each donut indentation ½ full. Generously sprinkle the tops with the crumbly brown-sugar topping. Bake for 7–9 minutes or until a toothpickinserted into a donut comes out clean. Transfer donuts to a cooling rack and cool completely.If using an electric mini-donut maker: Carefully fill each donut indentation ½ full. Generouslysprinkle the tops with the crumbly brown sugar topping. Bake according to manufacturer’sinstructions or until a toothpick inserted into a donut comes out clean. Remove donutsfrom appliance, transfer to a cooling rack, and let cool 5 minutes.
  1. Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in asmall bowl, whisk together milk and vanilla extract. Add powdered sugar and whisk untilsmooth.
  1. Drizzle the top of each donut with the icing, transfer to a wire rack, and let set for 5 minutes.Serve immediately, or store in an airtight container for up to 2 days.


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