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
Scale
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