Description
Fluffy, fruity, and wonderfully light, these baked raspberry donuts are the perfect sweet bite without the heaviness of fried dough. Ideal for breakfast, brunch, or an afternoon pick-me-up.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk (or milk with lemon juice)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries (or thawed frozen raspberries)
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and lightly grease your donut pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine buttermilk, melted butter, egg, and vanilla until well mixed.
- Gently stir the wet ingredients into the dry mixture, mixing just until incorporated.
- Carefully fold in the raspberries, keeping them as whole as possible.
- Spoon batter into the donut pan, filling each cavity about 3/4 full.
- Bake for 10-12 minutes or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.
Notes
Avoid overmixing the batter to keep your donuts soft. Add almond extract for extra flavor, or drizzle a chocolate glaze on top for a twist. These donuts freeze well too.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 130
- Sugar: 9g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: baked donuts, raspberry, easy breakfast, fruit donuts, oven donuts