baked donut holes recipe

Written ByJenny Smyth Posted on
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The Best baked donut holes recipe

I’ve been making baked donut holes for years, and they’re always a hit with my family. I love this recipe because it’s easy to make and requires minimal equipment.

The best part is that it’s a great way to get my kids involved in the kitchen, as they can easily help with mixing and scooping the dough. We’ve made these for countless family gatherings, parties, and even just as a fun treat after school.

The combination of the soft, fluffy donut holes with the sweetness of the glaze is absolutely irresistible. I’ve experimented with different flavors and toppings over the years, but this classic recipe remains one of our favorites.

It’s perfect for any occasion, whether you’re hosting a large group or just need a quick breakfast on-the-go. My kids love helping me decorate them with colorful sprinkles or powdered sugar, making it a fun activity for all of us to enjoy together.

This recipe has been passed down through generations in my family, and I’m so glad I can share it with all of you now.

Baked Donut Holes

4.7 from 1154 votes

These baked donut holes are light, fluffy, and coated in cinnamon sugar. A healthier alternative to fried donuts, they come together quickly with simple pantry ingredients.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 24Cuisine: InternationalCalories: 120 kcal

🥘Ingredients

For the Donut Holes

1 3/4 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup milk
1/4 cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract

For the Coating

1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/4 cup unsalted butter, melted

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Lightly spray a 24-cup mini muffin tin with cooking spray to prevent sticking.
3In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg until evenly combined.
4In a separate bowl, whisk the milk, melted butter, egg, and vanilla extract until smooth.
5Pour the wet ingredients into the dry ingredients and stir with a spatula just until no streaks of flour remain.
6Do not overmix; the batter should be thick and slightly lumpy.
7Spoon the batter into the prepared mini muffin cups, filling each about three-quarters full.
8Bake for 8 to 10 minutes, until the tops spring back when lightly touched and a toothpick inserted into the center comes out clean.
9While the donut holes bake, melt the remaining 1/4 cup butter in a small bowl.
10In another small bowl, mix the 1/2 cup sugar and 1 teaspoon cinnamon for the coating.
11Remove the baked donut holes from the oven and let them cool in the pan for 2 minutes.
12Then transfer them to a wire rack.
13While still warm, dip each donut hole into the melted butter, then roll in the cinnamon sugar mixture until fully coated.

🔧Equipment

Mixing bowls
Whisk
Mini muffin tin
Cooking spray
Small bowl for coating
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 5g💛Saturated Fat: 3g❤️Cholesterol: 25mg🧂Sodium: 120mg🌾Total Carbs: 18g🥦Dietary Fiber: 0g🍬Sugars: 9g🥩Protein: 2g

📝Notes

For extra flavor, add a pinch of cinnamon to the batter. Store leftovers in an airtight container at room temperature for up to 2 days.

Watch Video Of How Baked Donut Holes Works

These baked donut holes are always a good idea for any occasion – whether you’re hosting a party or just need a quick treat after school. They’re easy to make and require minimal equipment, making them perfect for families with young children who love getting involved in the kitchen.

The combination of soft, fluffy donuts with sweet glaze is irresistible, and you can easily customize them with different flavors and toppings. One of my favorite things about this recipe is that it’s perfect for meal prep – simply bake a batch on the weekend and store them in an airtight container for up to 3 days.

❓ Frequently Asked Questions About Baked Donut Holes

Q1: What type of flour should I use for this recipe?

A: For this recipe, I recommend using all-purpose flour. You can also substitute it with whole wheat flour for a healthier option. Just keep in mind that using whole wheat flour will give your donut holes a slightly different flavor and texture.

Q2: Can I make these donut holes ahead of time?

A: Yes, you can make the dough ahead of time and store it in an airtight container in the refrigerator for up to 24 hours or freeze it for up to 2 months. Just thaw the frozen dough at room temperature before proceeding with the recipe.

Q3: How do I get my donut holes to be perfectly round?

A: To get perfectly round donut holes, make sure to pipe the dough into small balls before baking. You can also use a cookie scoop to help create uniform shapes.

Q4: Can I substitute sugar with honey or maple syrup?

A: While you can substitute sugar with honey or maple syrup, keep in mind that it will change the flavor profile of your donut holes. Honey and maple syrup have stronger flavors than sugar, so start with a smaller amount and adjust to taste.

Q5: How do I store leftover donut holes?

A: Leftover donut holes can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months. When storing them, make sure they are completely cooled before placing them in the container.

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