Sour cream and buttermilk add tang to these poppy seed doughnuts. Source: EatingWell Magazine, September/October 1996

Patsy Jamieson


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Thoroughly coat the molds of 2 mini-Bundt pans with cooking spray or oil. Sprinkle molds evenly with 2 tablespoons sugar, shaking out excess. (If you only have one pan, bake the recipe in 2 batches.)

  • Whisk flour, poppy seeds, baking powder, baking soda and salt in a large bowl to blend. Whisk egg in a large mixing bowl until frothy. Add the remaining 1 1/4 cups sugar, sour cream (or yogurt), buttermilk, oil, lemon zest and vanilla; mix well. Add the dry ingredients and stir with a rubber spatula just until moistened.

  • Spoon about 2 tablespoons of batter into each prepared mold, smoothing the surfaces with a small spoon. Bake until the tops spring back when touched lightly, 10 to 12 minutes. Loosen edges and turn the doughnuts out onto a wire rack to cool. (If baking in 2 batches, cool the pan, clean it, then recoat it with cooking spray or oil and sugar.)


Equipment: 2 mini-Bundt pans

Tip: To toast poppy seeds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition Facts

226 calories; 4.7 g total fat; 0.5 g saturated fat; 18 mg cholesterol; 342 mg sodium. 41 mg potassium; 41.9 g carbohydrates; 0.9 g fiber; 25 g sugar; 4.2 g protein; 123 IU vitamin a iu; 64 mcg folate; 88 mg calcium; 1 mg iron; 10 mg magnesium;

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Rating: 4 stars
An Excellent Healthy Treat I used lemon extract instead of vanilla for more lemon flavor. I wish they were a little denser less like a muffin; but very tasty anyway. Be sure to sugar the molds; it gives the doughnuts a chewy/crunchy crust as if they were fried! I had to dust them with powered sugar....they're doughnuts right? Pros: I love all the yogurt Cons: texture is tender like a good muffin. Read More