Strawberry glazed baked donut holes are a delightful twist on the classic fried treat. With a light, fluffy interior and a sweet, fruity glaze, these donut holes are perfect for spring brunches, Easter morning, or any time you crave something sweet yet simple. Since they’re baked, not fried, they offer a slightly healthier alternative while maintaining all the indulgent flavors you love. Made with basic pantry ingredients and fresh strawberries, this recipe delivers bakery-quality results right at home in under 30 minutes.
Why You’ll Love This Strawberry Glazed Baked Donut Holes Recipe
These donut holes are soft, moist, and packed with flavor. The baked method means less mess and fewer calories, while the homemade strawberry glaze adds a vibrant touch of sweetness and color. They’re incredibly easy to prepare, making them ideal for novice bakers and quick weekday treats alike. Plus, the fresh strawberry glaze is a refreshing change from traditional sugar coatings.
Ingredients
For the Donut Holes:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/3 cup granulated sugar
- 1/4 cup almond milk (or any milk of choice)
- 1/4 cup Greek yogurt (plain or vanilla)
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
For the Strawberry Glaze:
- 1/8 cup fresh strawberries (about 3 large berries), pureed
- 2-3 cups powdered sugar
- 1 tablespoon heavy cream
Step-by-Step: How to Make Strawberry Glazed Baked Donut Holes
- Preheat your oven to 350°F (175°C) and lightly grease a 24-cup mini muffin tin.
- In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and sugar.
- In another bowl, whisk together the melted butter, milk, yogurt, egg, vanilla extract, and almond extract until fully combined.
- Make a well in the center of the dry ingredients and pour the wet ingredients into it.
- Stir gently until just combined. The batter will be thick.
- Spoon the batter into the muffin tin, filling each cup halfway to three-quarters full.
- Bake for 7-8 minutes or until the donut holes are golden and a toothpick comes out clean.
- While they bake, blend the strawberries into a smooth puree.
- In a bowl, mix the strawberry puree with the heavy cream and 2 cups of powdered sugar. Add more sugar as needed to reach your desired glaze consistency.
- Once donut holes are cool enough to handle, dip them fully or just the tops into the glaze. Let them set before repeating for a second coat if desired.
Helpful Tips
- Use room temperature ingredients to ensure even mixing.
- Don’t overmix the batter—this keeps the donut holes tender.
- A piping bag can make distributing the batter cleaner and easier.
- Chill the glaze slightly for a thicker coating.
Substitutions And Variations
- Milk: Use dairy-free options like oat or soy milk.
- Yogurt: You can replace it with sour cream for a tangier taste.
- Fruit Glaze: Swap strawberries for raspberries or blueberries.
- Spice It Up: Add a pinch of cardamom or cloves for extra warmth.
Storage Instructions
Store fully cooled donut holes in an airtight container at room temperature for up to 2 days. For extended freshness, refrigerate them for up to 5 days. When ready to eat, microwave for 10-15 seconds to bring back their soft texture.
Nutritional Information
Per donut hole (based on 24 servings):
- Calories: ~85
- Fat: 3g
- Carbohydrates: 13g
- Sugars: 9g
- Protein: 1g
- Fiber: 0.3g Please note: These values are estimates and may vary depending on specific ingredients used.
Serving Suggestions
Serve these donut holes with a hot cup of coffee or a fruity herbal tea for a delightful breakfast. They’re also perfect for brunch buffets, baby showers, or packed in a lunchbox for a sweet midday snack.
Frequently Asked Questions About Strawberry Glazed Baked Donut Holes
Can I use frozen strawberries for the glaze? Yes, just thaw and drain them before pureeing to avoid a watery glaze.
Can I make these donut holes ahead of time? Definitely. Prepare them the day before and apply the glaze right before serving for optimal flavor and texture.
Can I freeze these donut holes? You can freeze the unglazed donut holes for up to 2 months. Thaw and glaze before serving.
Can I make this recipe gluten-free? Yes, substitute with a 1:1 gluten-free flour blend.
What if I don’t have a mini muffin tin? Try using a standard muffin tin and adjust the baking time, though they won’t be true donut “holes.”
Conclusion
Thank you for trying this Strawberry Glazed Baked Donut Holes recipe! It’s one of my go-to favorites because of how easy it is to make and the bright burst of strawberry flavor in every bite. Whether you’re baking for a spring brunch, a casual breakfast, or just to treat yourself, these baked donut holes are sure to impress. I hope you enjoy every bite and feel inspired to make them again and again. Happy baking, and thank you for being a part of our food-loving community!
Print
Strawberry Glazed Baked Donut Holes
- Total Time: 28 minutes
- Yield: 24 donut holes 1x
- Diet: Vegetarian
Description
Strawberry Glazed Baked Donut Holes are a quick and easy spring treat made with real strawberries and simple pantry staples. Try them today!
Ingredients
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp cinnamon
1/4 tsp nutmeg
1/3 cup granulated sugar
1/4 cup almond milk (or other milk)
1/4 cup Greek yogurt
1 large egg
2 Tbsp unsalted butter, melted
1 tsp vanilla extract
1 tsp almond extract
1/8 cup fresh strawberries, pureed
2–3 cups powdered sugar
1 Tbsp heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 24-cup mini muffin tin.
- In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and sugar.
- In another bowl, whisk together the melted butter, milk, yogurt, egg, vanilla extract, and almond extract until fully combined.
- Make a well in the center of the dry ingredients and pour the wet ingredients into it.
- Stir gently until just combined. The batter will be thick.
- Spoon the batter into the muffin tin, filling each cup halfway to three-quarters full.
- Bake for 7-8 minutes or until the donut holes are golden and a toothpick comes out clean.
- While they bake, blend the strawberries into a smooth puree.
- In a bowl, mix the strawberry puree with the heavy cream and 2 cups of powdered sugar. Add more sugar as needed to reach your desired glaze consistency.
- Once donut holes are cool enough to handle, dip them fully or just the tops into the glaze. Let them set before repeating for a second coat if desired.
Notes
You can use sour cream instead of yogurt for extra tang. Use frozen strawberries if fresh aren’t available, but thaw and drain first.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut hole
- Calories: 85
- Sugar: 9 g
- Carbohydrates: 13g
- Protein: 1g