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.

Print Recipe

Prep Time 15

Cook Time 7

Total Time 40

Course Dessert, Snack

Cuisine American-inspired

Servings 10

Calories 145 kcal

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.