Sometimes you just want donuts without the drama. No yeast, no molds, no waiting around while dough rises like it’s auditioning for Broadway. Just a quick batter, a scoop, and the smug satisfaction of pulling hot, craggy, sugar-dusted donuts out of your air fryer in minutes.
These Air Fryer Sour Cream Drop Donuts are rustic in the best way: crisp edges, tender centers, and a sour cream richness that makes them taste like they came from a corner bakery (but with way less effort). Proof that “fancy-feeling food for fried people” sometimes looks like a pile of imperfectly perfect donut holes on parchment paper.
Why You’ll Love This Recipe
- No molds required — just parchment squares and a scoop.
- Fast payoff — ready in under 40 minutes, chill time included.
- Texture goals — crunchy edges, soft middles, the best of both worlds.
- Flexible finish — cinnamon-sugar or classic glaze, dealer’s choice.
- Snack-size smugness — perfect with coffee, tea, or a champagne apéro moment.
Tips, Tricks & Variations
- Chill factor: A quick 20-minute chill helps the dough hold shape. Skip it if you’re impatient — they’ll just look a little more “abstract expressionist.”
- Flavor play: Swap nutmeg for cardamom, or add lemon zest to the batter.
- Finish line: Cinnamon-sugar = cozy; glaze = glossy bakery vibes. You can even drizzle melted chocolate if you’re feeling extra.
- Toddler-friendly hack: Use a 1-tablespoon scoop for mini donut bites. Bonus: they cool faster for little hands.
- Storage: Best the day they’re made, but a quick reheat in the air fryer brings back the crisp.
FAQ
Can I bake these instead of air frying?
Yes, though they won’t crisp quite the same. Bake at 350°F (175°C) for about 10–12 minutes in a lined muffin tin.
Can I make these dairy-free?
Swap the sour cream for a thick dairy-free yogurt and use vegan butter. The texture will be slightly softer but still delicious.
Do I need parchment squares?
They make life easier for scooping sticky dough, but if you don’t mind a little mess, you can drop dough directly into a greased basket.
Serving & Pairings
These little drop donuts love company. Try them with a cappuccino, alongside a mimosa for brunch, or as a sneaky late-night snack when everyone else is asleep and you want to feel like the main character.
Air Fryer Sour Cream Drop Donuts
Ingredients
Donuts
- 1 cup + 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground nutmeg or cinnamon optional
- 1/3 cup granulated sugar
- 2 tablespoons unsalted butter melted
- 1/2 cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
Finishing
- 1/2 cup granulated sugar mixed with 1 teaspoon cinnamon OR
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk flour, baking powder, baking soda, salt, nutmeg, and sugar.
- In another bowl, whisk sour cream, egg, melted butter, and vanilla until smooth.
- Stir wet into dry until a soft, sticky dough forms. Cover and chill for 20 minutes.
- Preheat air fryer to 350°F (175°C). Cut parchment paper into 3-inch squares and spray lightly with oil.
- Using a small scoop or spoons, drop 2-tablespoon mounds of dough onto the parchment squares.
- Air fry 3–4 donuts at a time, 6–7 minutes, flipping halfway. Remove parchment once dough firms up.
- While warm, toss donuts in cinnamon-sugar or dip in glaze. Serve immediately.
How much flour?