Mix your dry ingredients first in a large bowl — combine the all-purpose flour, granulated sugar, brown sugar, baking powder, and salt. Whisk everything together until you don't see any lumps. This takes about 30 seconds and makes sure the leavening distributes evenly throughout the batter.

In a separate bowl, crack your 2 eggs and beat them lightly with the milk, melted butter, and vanilla powder. Stir it all together until combined — you don't need it completely smooth, just mixed. This wet mixture is what gives your air fryer donuts their fluffy texture.

Pour the wet ingredients into the dry mixture and fold everything together gently with a spatula. Don't overmix or your donuts will get tough and dense. Stop stirring as soon as you don't see dry flour anymore — the batter should still be a little lumpy.

Transfer your batter into a piping bag (or a zip-lock bag with the corner snipped off). This makes filling the donut molds way easier and less messy. I learned this the hard way after trying to spoon batter into molds once — what a disaster.

Preheat your air fryer to 375°F for about 3 minutes while you prepare your donut pan. Most air fryer donut pans come with 6 molds, so you'll need to bake in two batches. Pipe the batter into each mold until about 3/4 full — don't overfill or they'll puff up and overflow.

Place your filled donut pan into the air fryer basket and bake for 8-9 minutes until golden brown on top. You'll notice they puff up beautifully — that's the baking powder doing its magic. Don't open the basket mid-cook or the sudden temperature drop will deflate them.

Let the donuts cool in the pan for 2 minutes, then carefully remove them with a fork and transfer to a plate. While they're still warm, brush with melted butter and roll in the cinnamon-sugar mixture (mix 1 tsp cinnamon with 2 tbsp powdered sugar). Eat them immediately while they're warm and fluffy — trust me, they won't last long.