Description
These Baked Raspberry Donuts are a soft, flavorful treat made with pantry staples and fresh raspberries. Light and fluffy, with a hint of lemon zest, they’re baked, not fried, for a healthier option for brunches, snacks, or holiday gatherings.
Ingredients
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1 cup all-purpose flour
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1/3 cup brown sugar
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1 tsp baking powder
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1/2 tsp salt
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2 eggs
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1/2 cup milk (or almond milk)
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2 tbsp melted butter
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3/4 cup fresh raspberries
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(Optional glaze):
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1 cup powdered sugar
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2 tbsp milk
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1 tsp vanilla extract
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(Optional) lemon zest or melted white chocolate
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Instructions
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Preheat oven to 350°F (175°C). Grease a donut pan.
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In a large bowl, whisk flour, brown sugar, baking powder, and salt.
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In another bowl, whisk eggs, milk, and melted butter.
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Gently stir the wet ingredients into the dry ingredients. Do not overmix.
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Carefully fold in the raspberries with a spatula.
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Spoon or pipe the batter into the donut pan, filling each cavity 2/3 full.
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Bake for 18–20 minutes, or until a toothpick comes out clean.
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Cool in the pan for 5 minutes, then transfer to a wire rack.
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(Optional) Mix glaze ingredients and drizzle over cooled donuts.
Notes
For gluten-free: use gluten-free flour.
For dairy-free: substitute milk and butter with plant-based options.
Do not overmix the batter—this keeps the donuts light and fluffy.
You may use freeze-dried raspberries for a bolder flavor.
A muffin tin can be used if no donut pan is available.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American