A super fun and easy breakfast recipe these Baked Donut Holes are covered in glaze or a cinnamon sugar! A perfect morning recipe that the whole family will love.
Donuts are my thing. I used to be known as the donut queen around here because I always made so many different types of donuts and gave them to everyone and anyone.
They are one of my favorite breakfast items, and are super easy to make as well. But one recipe that gets neglected is the Donut Holes, oh boy do I love Donut Holes.
These Baked Donut Holes are super simple and we gave you two different toppings for them! I like adding options to these as we don’t always know what people like best.
My family is split down the middle on glazed and cinnamon sugar, so that is another reason why these Baked Donut Holes are in both! But I love both so I’ll just eat them all.
Using a mini muffin pan these couldn’t be any easier to make, and they take no time at all to bake up! If you are looking for that quick and easy but delicious breakfast, this is it!
Some of my other favorite sweet breakfast recipes we have on our site include: French Toast, Streusel Topped Baked Oatmeal and Chocolate Chip Pancakes!
WHY THIS RECIPE WORKS:
- Super simple ingredients help these come together in no time.
- This makes a nice large batch.
- You can choose to use both toppings, one or a totally separate one.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
All-purpose flour
Baking powder
Salt
Granulated sugar
Egg
Sour cream
Milk
Unsalted butter
Vanilla
Powdered sugar
Ground cinnamon
HOW TO MAKE BAKED DONUT HOLES, STEP BY STEP:
- Preheat the oven to 400°F. Spray a mini muffin tin with baking spray, set aside.
- In a medium-sized bowl, whisk together the flour, baking powder, salt, and sugar until combined.
- Add the egg, sour cream, milk, melted butter, and vanilla, mix it in until combined with no dry patches.
- Evenly distribute the batter among the muffin tin, about each tin being halfway full. Bake for 8-10 minutes until a toothpick inserted into the center comes out clean.
- Let the donuts cool for 5 minutes, take them out, and cool completely on a wire rack.
- While the donuts cool, make the glaze by whisking together the powdered sugar, vanilla, and milk until smooth. Add a little more milk, just a half teaspoon or so at a time if it is too thick. The glaze should be very thick but pourable.
- Make the cinnamon sugar by mixing the sugar with the cinnamon until combined.
- If using the glaze, dip the tops of the donut holes into the glaze and place them back on the wire rack, glaze side up. Let them sit for 15 minutes so the glaze hardens.
- If using the cinnamon, brush the donut holes all over with the butter. Roll them in the cinnamon sugar and place them back on the wire rack. Serve immediately.
DO I HAVE TO USE BOTH COATINGS?
Absolutely not. If you prefer one of the other you can use that one. Each of the recipes for the coatings cover 24 donut holes so you will not have to adjust anything.
If you don’t like either of the toppings you can always toss them in powdered sugar or do a chocolate coating as well! Just have fun with them and make them how you like!
CAN I FRY THESE?
No you cannot. The batter for these Donut Holes are not for frying that would be a completely different batter unfortunately, but this recipe reduces the use of having to use oil.
CAN I MAKE THESE INTO DONUTS?
Absolutely! This batter will make about 6 donuts, if you want a dozen just double the batter. You will make the batter like normal and we like to use a piping bag and pipe the batter into a sprayed donut pan well.
You will bake these at the same temperature but for 10 minutes instead of 5!
HOW TO STORE:
Although always best the same day made, these can be stored in an airtight container at room temperature or in the refrigerator where they will keep for up to 3 days.
These can also be frozen, I recommend freezing before coating. Let Donut Holes cool then place in an freezer container of bag and they should keep in the freezer for up to 3 months.
Remove from freezer and let defrost on countertop and then coat them as desired.
TIPS AND TRICKS:
- These make 24 donut holes, you can halve this recipe or double it depending on how many you are serving.
- You can use both coatings or just one or use an entirely different one.
- These can be frozen, see my tips above.
- These can also be turned into regular donuts, see my tips above on how to do that.
- About 4 donut holes equal 1 donut.
If you want a super easy and tasty breakfast recipe then you have come to the right place! These Baked Donut Holes make everyone happy!
If you like this recipe you might also like:
If you’ve tried these BAKED DONUT HOLES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Baked Donut Holes
Ingredients
For the donuts:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup granulated sugar
- 1 large egg
- ¼ cup sour cream
- 3 tablespoons milk
- 1 tablespoon unsalted butter melted
- 1 teaspoon vanilla
For the glaze:
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1-2 tablespoon milk
For the cinnamon sugar:
- 2 tablespoons unsalted butter melted
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 400°F. Spray a mini muffin tin with baking spray, set aside.
- In a medium-sized bowl, whisk together the flour, baking powder, salt, and sugar until combined.
- Add the egg, sour cream, milk, melted butter, and vanilla, mix it in until combined with no dry patches.
- Evenly distribute the batter among the muffin tin, about each tin being halfway full. Bake for 8-10 minutes until a toothpick inserted into the center comes out clean.
- Let the donuts cool for 5 minutes, take them out, and cool completely on a wire rack.
- While the donuts cool, make the glaze by whisking together the powdered sugar, vanilla, and milk until smooth. Add a little more milk, just a half teaspoon or so at a time if it is too thick. The glaze should be very thick but pourable.
- Make the cinnamon sugar by mixing the sugar with the cinnamon until combined.
- If using the glaze, dip the tops of the donut holes into the glaze and place them back on the wire rack, glaze side up. Let them sit for 15 minutes so the glaze hardens.
- If using the cinnamon, brush the donut holes all over with the butter. Roll them in the cinnamon sugar and place them back on the wire rack. Serve immediately.
Notes
- These make 24 donut holes, you can halve this recipe or double it depending on how many you are serving.
- You can use both coatings or just one or use an entirely different one.
- These can be frozen, see my tips above.
- These can also be turned into regular donuts, see my tips above on how to do that.
- About 4 donut holes equal 1 donut.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Clara
I didn’t know making donut holes was this easy?The batter took less than 3 minutes to make.
I did a half recipe but I didnt want to half an egg, so I just used a whole egg, no problem. Super delicious.