Aren’t donut holes the greatest invention ever? If you disregard the fact that you can’t really eat the hole of something and just think about how absolutely ingenious they are. Mini donuts in ball form? First of all, what could be cuter?? And second of all (and most importantly), you can eat like 10 of them and not feel nearly as guilty as if you had eaten 10 donuts. Same great taste and a lot less calories. BE-U-T-FUL.
So when my sister, Shannon, told me she made these Baked Donut Holes AND sent a cutie patootie picture of them, I knew I would have to 1. devour them immediately and 2. blog about them. So in true food blogger form, I rushed right over there to see, taste, and experience these babies for myself. And friends, they were AMAZING. I wish you could have been there. Whip up a batch of these easy peasy Baked Donut Holes at home and you’ll see what I mean. They’re a “hole” lot of delicious and a “hole” lot more guilt-free since they’re baked and not fried. They’re very similar to muffins in consistency, so if you don’t have a special donut hole pan, you can use a mini muffin tin. They won’t be donut hole-shaped, but they’ll be every bit as yummy.
- 1-1/4 cup cake flour
- ½ cup sugar
- 1-1/4 tsp baking powder
- ¾ tsp salt
- ¼ tsp vanilla extract
- ½ cup buttermilk
- 1 egg
- 2 Tbsp butter, melted
- Preheat oven to 425 degrees. Spray donut hole pan or muffin tin with cooking spray.
- In a medium bowl, sift flour, sugar, baking powder, and salt.
- In small bowl, mix together vanilla, buttermilk, egg, and butter until well combined.
- Stir wet ingredients into dry ingredients until combined.
- Fill each donut hole cup with 1 level tablespoon (3/4 mini muffin cup full if doing muffins).
- Bake 7 minutes (9-10 minutes for muffins) or until tops spring back when lightly touched. Remove donut holes from pan to wire rack. Cool completely. Dip in additional melted butter and roll in a cinnamon sugar mixture, in powdered sugar, or in a chocolate or vanilla glaze.
