Description
These soft and fluffy Baked Raspberry Donuts are bursting with fresh raspberry flavor and lightly sweetened for the perfect treat. Baked instead of fried, they’re easy to make and topped with a simple glaze or powdered sugar. Perfect for breakfast, brunch, or dessert!
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk (dairy or non-dairy)
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 3/4 cup fresh raspberries
Optional Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Batter
Preheat oven to 350°F. Grease a donut pan. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract until smooth. - Fold in the Raspberries
Gently fold the raspberries into the batter, being careful not to crush them too much. - Fill the Donut Pan
Spoon or pipe the batter into the greased donut pan, filling each cavity about ¾ full. - Bake Until Golden
Bake for 12-15 minutes or until the donuts are lightly golden and a toothpick inserted comes out clean. Let them cool in the pan for a few minutes before transferring to a wire rack. - Optional Glaze
Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled donuts.
Notes
- Swap fresh raspberries for frozen (do not thaw).
- Use almond or oat milk for a dairy-free version.
- For a heartier texture, substitute half the flour with whole wheat flour.
- Store unglazed donuts in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 donut
- Calories: ~180 kcal
- Sugar: 15g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg