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2 cups all-purpose flour

¾ cup packed light brown sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

2 large eggs, room temperature

½ cup sour cream

½ cup 2% milk

3 tablespoons butter, melted

1-½ teaspoons vanilla extract

1 cup all-purpose flour

¼ cup sugar

¼ cup packed light brown sugar

1 teaspoon ground cinnamon

½ cup cold butter

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1. Preheat the oven to 350°F. In a small bowl, combine the flour, light brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg.

2. In a separate bowl, combine the eggs, sour cream, milk, butter and vanilla.

3. Stir the wet ingredients into the bowl of dry ingredients, just until moistened.

4. Pipe the batter into a greased 6-cavity doughnut pan, filling the cavities half full.

5. In a small bowl, combine the flour, sugar, brown sugar and cinnamon. Cut the cold butter into small cubes and use a pastry cutter to cut it into the dry ingredients until crumbly.

6. Sprinkle the crumb topping over the batter, pressing it down to adhere it to the dough.

7. Bake the doughnuts for about 10 to 12 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool the doughnuts for 5 minutes before removing them from the pan to cool completely.

Ingredients for Crumb Doughnuts

Flour: All-purpose flour does the trick for pastries with a soft dough, like doughnuts. There’s no need for a higher protein count like you’d find in an alternative like bread flour.

Baking powder and baking soda: This particular doughnut recipe needs the combined power of baking soda and baking powder. Together, they make the dough rise and increase the volume of the doughnut batter. Learn the difference between baking powder and baking soda before you get started.

Melted butter: The butter needs to be melted when making the dough to avoid creating little pockets of air. Besides creating the texture you’d typically expect in a baked doughnut, the melted butter also provides tenderness and moisture.

Milk: We recommend using 2% milk in this recipe, but 1% or whole would work as alternatives. Fuller fat milks add richness, which is something you won’t get as much of with skim milk.

Sour cream: Sour cream gives the dough some moisture without adding more liquid to the dough.

Cold butter: When you’re making the topping for the doughnuts, cold butter is absolutely key to the formation of crumbs. You cut the cold butter into a mixture of brown sugar, cinnamon, granulated sugar and flour for the perfect copycat topping.