Baked Cinnamon Sugar Donut Holes

$- 1 cup all-purpose flour - 1/2 cup granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon salt - 1 teaspoon ground cinnamon (plus extra for topping) - 1/4 teaspoon nutmeg - 1/2 cup whole milk - 1/4 cup unsalted butter, melted - 1 large egg - 1 teaspoon vanilla extract - 1/3 cup granulated sugar (for coating) - 2 teaspoons ground cinnamon (for coating) These ingredients make your baked cinnamon sugar donut holes soft and tasty. The dry ingredients create a yummy base. Flour gives structure, while sugar adds sweetness. Baking powder helps them rise. Salt enhances flavor, and cinnamon and nutmeg add warmth. The wet ingredients bring everything together. Milk keeps them moist. Melted butter gives richness. An egg binds the mix, and vanilla brings a lovely aroma. For the coating, we use more sugar and cinnamon. This crunchy layer makes the donut holes irresistible. Each bite will have a sweet and spicy finish. These ingredients are easy to find. You might already have them in your kitchen. Let’s get ready to bake! {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). This makes sure your donut holes bake evenly. - Grease a mini muffin tin with cooking spray or butter. This helps the donut holes pop out easily. - In a large bowl, whisk together 1 cup of flour, 1/2 cup of sugar, 2 teaspoons of baking powder, 1/2 teaspoon of salt, 1 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg. Mix until blended well. - In a separate bowl, mix 1/2 cup of whole milk, 1/4 cup of melted butter, 1 large egg, and 1 teaspoon of vanilla extract. Stir until the mixture is smooth. - Pour the wet mixture into the dry ingredients. Stir gently until just combined. It’s okay if a few lumps remain. Avoid overmixing to keep your donut holes light and fluffy. - Spoon the batter into the greased mini muffin tin, filling each cup about 2/3 full. - Bake for 10-12 minutes. The tops should be golden, and a toothpick inserted into the center should come out clean. - While the donut holes bake, mix 1/3 cup sugar and 2 teaspoons cinnamon in a small bowl for the coating. - After baking, let the donut holes cool in the tin for 5 minutes. Gently remove them and roll each hole in the cinnamon sugar mixture while they are still warm. Make sure they are covered evenly. - Place the coated donut holes on a wire rack to cool completely. To make sure your donut holes bake evenly, follow these steps: - Preheat the oven to 350°F (175°C). - Grease the mini muffin tin well. - Fill each cup only about 2/3 full. Avoid overmixing the batter. Stir gently until just combined. A few lumps are fine. Overmixing can make the donut holes tough. For the best sugar coating, mix 1/3 cup sugar and 2 teaspoons cinnamon in a small bowl. Rolling the warm donut holes is key. It helps the sugar stick better. Here’s how to coat them: - Let the donut holes cool for about 5 minutes. - Roll each one in the cinnamon sugar while still warm. - Ensure they’re evenly coated for maximum flavor. Presentation is important! Serve these tasty donut holes in a cute basket lined with parchment paper. For an extra touch, you can drizzle them with a simple glaze made from powdered sugar and milk. This makes them even more special and delicious! Pro Tips Use Room Temperature Ingredients: Ensure your milk, butter, and egg are at room temperature for better incorporation into the batter, leading to a lighter texture. Don’t Overmix: Mix the batter until just combined to avoid tough donut holes. A few lumps are perfectly fine! Coat While Warm: Rolling the donut holes in the cinnamon sugar mixture while they are still warm helps the sugar adhere better, creating a deliciously sweet crust. Experiment with Flavors: Try adding a touch of vanilla extract or almond extract to the batter for a unique flavor twist that complements the cinnamon. {{image_2}} You can change the flavor of these donut holes easily. Adding chocolate chips gives a sweet surprise. Just mix in about a half cup of mini chocolate chips with the batter before baking. Swapping spices can also add a unique twist. Instead of cinnamon, try cardamom or ginger. You can even mix spices for a warm flavor. Just remember to keep the amount similar to the original spices. If you need gluten-free options, use a gluten-free flour blend. This will help keep the same texture. You can also use almond flour or coconut flour for a different taste. For reduced sugar alternatives, try using a sugar substitute. Options like stevia or monk fruit can work well. Just check the package for how much to use. Scaling the recipe is simple if you want to make more. Just double the ingredients to make 48 donut holes. You can also cut the recipe in half for a smaller batch. If you prefer mini donut holes, use a mini muffin tin. These bake quicker, so check them after 8 minutes. Regular muffin tins make standard donut holes, which are great for sharing! To keep your donut holes fresh, store them in an airtight container. This helps keep the moisture in and prevents them from drying out. Make sure they cool completely before you store them. If you have a lot left, you might want to layer them with parchment paper to avoid sticking. They stay best at room temperature for up to three days. If you want them to last longer, consider freezing. To freeze your donut holes, first, let them cool fully. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. After that, transfer them to a freezer bag. Squeeze out any air before sealing. They can stay good in the freezer for up to three months. When you’re ready to enjoy them, thaw in the fridge overnight or at room temperature for a few hours. For reheating, the oven works best to keep the donut holes soft. Preheat your oven to 350°F (175°C). Place the donut holes on a baking sheet and warm them for about 5-7 minutes. This way, they regain their fluffy texture. You can also use the microwave, but be careful. Heat them for 10-15 seconds at a time. This helps avoid drying them out. Enjoy your warm, tasty donut holes! You can tell the donut holes are ready when they turn golden brown. Insert a toothpick into the center of one. If it comes out clean, they are done. Bake them for 10-12 minutes for the best result. Overbaking can make them dry. Yes, you can make these donut holes ahead of time. Bake them and let them cool completely. Store them in an airtight container for up to two days. Reheat them in the oven for a few minutes before serving for that fresh taste. If you need an egg substitute, use unsweetened applesauce. One tablespoon of applesauce works for one egg. You can also use mashed banana or a flaxseed meal mixture. Mix one tablespoon of flaxseed meal with three tablespoons of water for a great option. You can use a regular muffin tin if you don’t have a mini muffin tin. Just fill the cups halfway to avoid overflow. Bake for a little longer, around 15-18 minutes, and check with a toothpick for doneness. Baked donut holes last for about two days at room temperature. Keep them in a sealed container. For longer storage, freeze them for up to three months. Thaw them in the fridge or at room temperature before eating. This post outlined how to make tasty donut holes from scratch. We covered dry and wet ingredients, baking steps, and coating techniques. I also shared tips for successful baking and storage methods. You can even try fun variations for flavors or sizes. Remember, following these steps will help you create a delicious treat. Enjoy your baking adventure and share these delightful bites with friends and family!$

Baked Cinnamon Sugar Donut Holes

Delicious baked donut holes coated in cinnamon sugar.

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Prep Time 15

Cook Time 10

Total Time 25

Course Dessert

Cuisine American

Servings 24

Calories 50 kcal

Ingredients

1 cup all-purpose flour
0.5 cup granulated sugar
2 teaspoons baking powder
0.5 teaspoon salt
1 teaspoon ground cinnamon
0.25 teaspoon nutmeg
0.5 cup whole milk
0.25 cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
0.33 cup granulated sugar (for coating)
2 teaspoons ground cinnamon (for coating)

Instructions

Preheat your oven to 350°F (175°C). Grease a mini muffin tin with cooking spray or butter.
In a large mixing bowl, whisk together the flour, 1/2 cup sugar, baking powder, salt, 1 teaspoon cinnamon, and nutmeg until well combined.
In another bowl, mix together the milk, melted butter, egg, and vanilla extract until smooth.
Pour the liquid mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
Spoon the batter into the greased mini muffin tin, filling each cup about 2/3 full.
Bake in the preheated oven for 10-12 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
While the donut holes are baking, mix together the 1/3 cup sugar and 2 teaspoons cinnamon in a small bowl for the coating.
Remove the donut holes from the oven and let them cool in the tin for about 5 minutes. Then, gently remove them and roll each donut hole in the cinnamon sugar mixture while they're still warm. Ensure they are evenly coated.
Place the coated donut holes onto a wire rack to cool completely.

Notes

Serve these delightful donut holes in a cute basket lined with parchment paper for a charming presentation. Optionally, drizzle with a simple glaze made from powdered sugar and milk for an extra touch!

Keyword baked, cinnamon sugar, donut holes