Copycat Tim Hortons Timbits Assortment Recipe – Soft, Sweet, and Easy

Love Timbits but don’t have a Tim Hortons nearby? This copycat recipe brings that same soft, slightly chewy texture and sweet glaze right to your kitchen. You’ll get a fun assortment—glazed, chocolate, powdered sugar, and cinnamon sugar—without fancy equipment.

It’s a weekend baking project the whole family can help with, and it’s shockingly simple once you get the hang of frying small batches. Expect warm, bite-size donuts that taste like the real thing, only fresher.

What Makes This Recipe So Good

• Texture that hits the mark: Tender inside with a light, crisp edge—the signature Timbit feel.
• Assortment in one batch: Use one dough to make four classic flavors, so there’s something for everyone.
• Quick fry time: Each batch cooks in about 2 minutes, so you can make plenty in under an hour.
• Pantry-friendly ingredients: No buttermilk or special flour required. Simple staples do the job.
• Make-ahead friendly: Freeze unglazed bites and finish later for fresh donuts on demand.

Ingredients

• For the dough:
  • 2 cups all-purpose flour, spooned and leveled
  • 1/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1/4 tsp ground nutmeg (classic donut shop flavor)
  • 3/4 cup whole milk
  • 2 tbsp unsalted butter, melted and slightly cooled
  • 1 large egg
  • 1 tsp vanilla extract
• For frying:
  • Neutral oil (canola, peanut, or vegetable), about 1.5–2 inches deep in a heavy pot
• For glazes and coatings:
  • Simple glaze: 1 1/2 cups powdered sugar + 3–4 tbsp milk + 1/2 tsp vanilla
  • Chocolate glaze: 1 cup powdered sugar + 2 tbsp unsweetened cocoa + 3–4 tbsp milk + 1/2 tsp vanilla
  • Cinnamon sugar: 1/2 cup granulated sugar + 1 1/2 tsp ground cinnamon
  • Powdered sugar: 1 cup powdered sugar for dusting

How to Make It

1. Heat the oil: Fill a deep, heavy pot with oil about 1.5–2 inches deep.Heat to 350–365°F (175–185°C). Use a thermometer for accuracy; it matters.
2. Mix dry ingredients: In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and nutmeg.
3. Mix wet ingredients: In a separate bowl, whisk milk, melted butter, egg, and vanilla until smooth.
4. Make the dough: Pour the wet ingredients into the dry and stir with a spatula until just combined. The dough should be soft and slightly sticky. Do not overmix.
5. Shape the Timbits: Lightly flour your hands.Scoop dough by heaping teaspoon (or use a small cookie scoop) and roll into 1-inch balls. Keep them uniform so they cook evenly.
6. Test the oil: Drop one tiny piece of dough in. It should bubble immediately and turn golden in about 1 minute per side. Adjust heat as needed.
7. Fry in batches: Fry 6–8 dough balls at a time. Cook about 90 seconds per side, turning as needed, until deep golden brown and cooked through. Maintain oil at 350–365°F.
8. Drain: Use a slotted spoon to transfer to a wire rack set over a sheet pan or paper towels.
9. Make the glazes: For each glaze, whisk ingredients in separate bowls until smooth and pourable. Adjust with a splash of milk if too thick or a dusting of powdered sugar if too thin.
10. Coat the Timbits four ways:
    • Classic glazed: Dip warm (not hot) Timbits in the simple glaze, let excess drip, and set on a rack to dry.
    • Chocolate glazed: Dip warm Timbits in the chocolate glaze and set on a rack.
    • Cinnamon sugar: Toss warm Timbits in the cinnamon sugar mixture until coated.
    • Powdered sugar: Dust cooled Timbits with powdered sugar. For a thicker coating, roll twice.
11. Rest briefly: Let glazed Timbits set for 10–15 minutes before serving for the best finish.

Storage Instructions

• Room temperature: Keep unglazed or cinnamon sugar Timbits in an airtight container up to 2 days. Glazed ones are best eaten the same day, but still fine within 24 hours.
• Freezing: Freeze unglazed Timbits in a single layer, then transfer to a freezer bag for up to 2 months.Thaw at room temp and refresh in a 300°F oven for 5–7 minutes, then glaze.
• Do not refrigerate:</-strong> The fridge dries them out and toughens the texture.

Why This is Good for You

• Control over ingredients: You choose the oil, limit additives, and adjust sweetness or spices to your taste.
• Portion-friendly bites: Built-in portion control—one or two can satisfy a sweet tooth.
• Freshness factor: Freshly made means no sitting in a case for hours, which helps flavor and texture.
• Flexible swaps: You can bake a few at the end or air-fry some for a lighter take (see Alternatives).

Pitfalls to Watch Out For

• Oil too hot or too cool: Too hot burns the outside and leaves the center raw; too cool makes greasy donuts. Keep a thermometer handy.
• Overmixing the dough: Tough, dense Timbits happen when you overwork it. Stir just until combined.
• Oversized dough balls: Larger than 1 inch can undercook in the middle.Keep them uniform.
• Crowding the pot: Drops the oil temperature and leads to soggy results. Fry small batches.
• Glazing too hot: Fresh from the oil is too hot; the glaze will slide off. Wait a few minutes.

Alternatives

• Baked version: Use a mini muffin tin. Spoon batter to 3/4 full and bake at 350°F for 10–12 minutes until lightly golden. Brush warm “muffin bites” with melted butter and roll in cinnamon sugar or drizzle with glaze. Texture is more cake-like but still tasty.
• Air fryer: Lightly oil the basket, place dough balls in a single layer, and cook at 350°F for 6–8 minutes, turning once. Brush with a touch of melted butter before coating to help sugar stick.
• Flavor twists: Add lemon zest to the simple glaze, swap vanilla for maple extract, or fold mini chocolate chips into half the dough for a chocolate chip batch.
• Dairy-free: Use almond or oat milk and plant-based butter. The texture stays very similar.
• Gluten-free: Substitute a 1:1 gluten-free all-purpose blend with xanthan gum. The dough will be slightly softer; chill 20 minutes before rolling.

FAQ

Can I make the dough ahead of time?

Yes.

Cover and refrigerate the dough for up to 24 hours. Let it sit at room temperature for 10–15 minutes before shaping and frying so it’s easier to handle.

How do I know they’re cooked through?

They should be deep golden and feel light. If you’re unsure, cut one open—the center should be fluffy, not wet.

Aim for about 90 seconds per side at the right oil temperature.

What oil is best for frying?

Use a neutral, high-heat oil like canola, peanut, or vegetable oil. These stay stable at frying temperatures and don’t overpower the flavor.

Why add nutmeg?

A pinch of nutmeg gives that classic donut shop flavor. It’s subtle but makes a big difference in making the dough taste authentic.

Can I fill these with jam or cream?

Yes.

Use a small piping tip to inject jam, chocolate hazelnut spread, or pastry cream after frying and cooling. Roll in powdered sugar or glaze after filling.

How do I keep the glaze shiny?

Use freshly made glaze and dip the Timbits while warm (not hot). Let them dry on a rack so air circulates, creating a smooth, glossy finish.

My dough is too sticky to roll.

What should I do?

Lightly flour your hands and the scoop, and chill the dough for 10–15 minutes. Avoid adding too much flour, which can make them dense.

Wrapping Up

You don’t need a donut machine to get a great batch of Timbits at home. With a simple dough, a pot of hot oil, and a couple of quick glazes, you can turn out an irresistible assortment that tastes fresh and nostalgic.

Keep the oil steady, don’t overmix, and finish with your favorite coatings. Make a double batch—these disappear fast.