Air Fryer Sour Cream Donuts

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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

Rustic sour cream cake donuts made without molds — crisp edges, tender centers, and ready in under 40 minutes. Perfectly smug air fryer magic.
Servings 10
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 40 minutes

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.

Notes

These are more like rustic old-fashioned donut holes — craggy, crisp, tender inside. Best the day they’re made. Make minis with 1-tbsp scoops for toddlers. Reheat leftovers in the air fryer briefly to crisp back up.
Calories: 145kcal
Course: Dessert, Snack
Cuisine: American-inspired

Join the Conversation

  1. Anonymous says:

    How much flour?

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