Easy Air Fryer Donuts
Quick and tender cake-style donuts made in the air fryer, perfect for lazy weekend breakfasts or last-minute brunches.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground nutmeg (or 1 tsp ground cinnamon) Nutmeg is traditional; cinnamon is an alternative.
Wet Ingredients
- 1/2 cup milk (dairy or unsweetened plant milk) For dairy-free, use a plant milk.
- 1/4 cup unsalted butter, melted (or neutral oil) Use melted coconut oil or neutral oil for a dairy-free option.
- 1 large egg Replace with a flax egg for vegan option.
- 1 tsp vanilla extract
Toppings
- Powdered sugar for dusting Dust just before serving.
Instructions
Preparation
- Preheat the air fryer to 350°F (175°C). Grease a donut pan that fits inside your air fryer basket.
- In a bowl, whisk together the flour, granulated sugar, baking powder, salt, and nutmeg until evenly combined.
- In a separate bowl, whisk the milk, melted butter, egg, and vanilla until smooth.
- Pour the wet ingredients into the dry and stir gently until just combined. Do not overmix; a few small lumps are fine.
- Spoon the batter into the prepared donut pan, filling each cavity about two-thirds full.
Cooking
- Place the pan in the air fryer and cook at 350°F (175°C) for 5–7 minutes, or until the donuts are puffed and lightly golden.
- Remove the pan and let the donuts cool for 2–3 minutes, then transfer to a rack.
Serving
- Dust with powdered sugar just before serving.
Notes
For a glazed option, whisk 1 cup powdered sugar with 1–2 tbsp milk and 1/4 tsp vanilla; dip donuts while slightly warm. Keep in an airtight container for up to 2 days, or refrigerate for up to 5 days. Freeze for up to 2 months.