Ingredients
⅓cuplight sugar,or dark brown sugar, packed
⅓cupgranulated sugar
1½tspground cinnamon
½cupunsalted butter,(1 stick), melted
1cupall purpose flour,plus 2 tbsp, spooned and leveled
2cupall-purpose flour,spooned and leveled
2tspbaking powder
½tspbaking soda
¾tspsalt
1tspground cinnamon
¼tspground nutmeg
¼cupunsalted butter,(½ stick), melted, slightly cooled
2large eggs,room temperature
⅔cuplight brown sugar,packed
½cupmilk,room temperature
½cupplain yogurt,or sour cream, room temperature
2tsppure vanilla extract
confectioners’ sugar,optional, for dusting
Preparation
Preheat the oven to 350 degrees F. Spray donut pan with non-stick spray. Set aside.
Mix the brown sugar, granulated sugar, and cinnamon together in a medium bowl.
Stir in the melted butter using a fork, then add the flour. Mix and crumble with a fork. Set aside.
Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside.
Whisk the melted butter, eggs, brown sugar, milk, yogurt, and vanilla together until completely combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. The batter will be very thick.
Spoon the batter into the donut cavities by using a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway.
Grab a handful of crumb topping and press down onto the batter of each donut. *
Bake for 10 to 11 minutes or until the edges and tops are lightly browned.
Allow to cool for about 2 minutes, then transfer to a wire rack set on a large piece of parchment paper.
Bake the remaining donut batter and once baked, then transfer to the wire rack.
Dust the tops of each with a light coating of confectioners’ sugar, serve, and enjoy!
