Poppy Seed Doughnuts

Poppy Seed Doughnuts

1 Review
From: EatingWell Magazine, September/October 1996

Sour cream and buttermilk add tang to these poppy seed doughnuts.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 2 tablespoons plus 1¼ cups sugar, divided
  • 2 cups all-purpose flour
  • 2 tablespoons poppy seeds, toasted (see Tip)
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 large egg
  • ¾ cup nonfat sour cream, or nonfat plain yogurt
  • ⅓ cup buttermilk
  • 3 tablespoons canola oil
  • 2 teaspoons freshly grated lemon zest
  • 1 teaspoon vanilla extract


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  • Ready In

  1. Preheat oven to 400°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.)
  2. 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 1¼ 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.
  3. 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 information

  • Per serving: 226 calories; 5 g fat(0 g sat); 1 g fiber; 42 g carbohydrates; 4 g protein; 64 mcg folate; 18 mg cholesterol; 25 g sugars; 123 IU vitamin A; 0 mg vitamin C; 88 mg calcium; 1 mg iron; 342 mg sodium; 41 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 3 other carbohydrate, 1 fat

Reviews 1

January 12, 2014
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By: krshaw4321
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.
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