Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries if that’s what you have. Don’t thaw them first—just chop them while frozen and fold them gently into the batter. This helps prevent extra moisture from bleeding into the donuts while they bake.

Why is my donut batter so thick?

A thick batter is completely normal for baked raspberry donuts. That thickness helps the donuts hold their shape and keeps the raspberries from sinking to the bottom. Resist the urge to add extra liquid, as that can make the donuts dense or gummy.

My donuts feel a little crisp on the edges. Did I overbake them?

Not at all. A slight crispness around the edges is typical right after baking and softens as the donuts cool. Once they’ve rested for a bit, the texture settles into a tender, cake-like crumb.

Can I make these donuts without a donut pan?

Yes, a mini muffin pan works very well as a substitute. Use about one tablespoon of batter per cup and bake for roughly the same amount of time. You’ll end up with donut holes that have the same flavor and texture.

How long do baked raspberry donuts stay fresh?

These donuts are best enjoyed the same day, but they’ll keep in an airtight container at room temperature for up to 24 hours. Over time, they soften slightly, which is normal for baked donuts made without preservatives.

Baked Raspberry Donuts – Easy, Soft, and Perfect for Mornings

Description

Soft baked raspberry donuts with a tender cake-like crumb and real fruit flavor. These oven-baked donuts are lightly sweet, easy to make, and perfect for breakfast or brunch at home.

Ingredients

Scale

1 cup all-purpose flour
1/3 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk or plain whole-milk yogurt
2 tablespoons melted butter
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup chopped fresh raspberries
1 tablespoon freshly grated lemon zest
Optional yogurt glaze: 1/4 cup plain whole-milk yogurt and 2 tablespoons powdered sugar

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Instructions

Preheat the oven to 350°F and grease a donut pan well.
In a medium bowl, mix together the flour, sugar, baking powder, and salt.
Add the milk or yogurt, melted butter, egg, and vanilla, stirring gently until combined.
Fold in the chopped raspberries and lemon zest with a light hand.
Divide the thick batter evenly among the donut pan cavities and smooth the tops.
Bake for 14–16 minutes, until the donuts spring back lightly when touched.
Let cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.
If using the glaze, mix yogurt and powdered sugar and drizzle over cooled donuts.

Notes

Store donuts in an airtight container at room temperature for up to 24 hours.
The donuts may feel slightly crisp around the edges when warm but soften as they cool.
Use fresh raspberries for best texture, or frozen raspberries chopped while frozen.
Mini muffin pan option: use 1 tablespoon batter per cup and bake 12–14 minutes.

Prep Time: 10 minutes
Cook Time: 14 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 donut
Calories: 177
Sugar: 12g
Sodium: 217mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 1g
Carbohydrates: 29g
Fiber: 1g
Protein: 4g
Cholesterol: 39mg