Strawberry Glazed Baked Donut Holes are the perfect sweet treat that combines convenience, flavor, and a touch of indulgence. Made with real strawberries and baked instead of fried, these mini donut holes offer a healthier alternative to traditional donuts without compromising on taste. Whether you’re looking for a fun weekend baking project or a quick dessert to impress guests, this recipe is guaranteed to hit the spot. The natural strawberry glaze adds a burst of fruity freshness that complements the soft, spiced donut base beautifully.
Why You’ll Love This Strawberry Glazed Baked Donut Holes Recipe
These donut holes are delightfully soft, lightly spiced with cinnamon and nutmeg, and perfectly moist thanks to Greek yogurt. Baking them means less mess and fewer calories, while the fresh strawberry glaze brings a vibrant, tangy sweetness that’s irresistible. They’re easy to make, require simple pantry ingredients, and are perfect for breakfast, brunch, or a fun snack.
Ingredients
For the Donut Batter:
- 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 (or regular yogurt)
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
For the Strawberry Glaze:
- 1/8 cup pureed strawberries (about 3 large strawberries)
- 2 to 3 cups powdered sugar
- 1 tablespoon heavy cream
Step-by-Step: How to Make Strawberry Glazed Baked Donut Holes
- Preheat & Prepare: Preheat your oven to 350°F (175°C) and grease a 24-cup mini muffin tin.
- Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, cinnamon, nutmeg, and sugar.
- Combine Wet Ingredients: In a separate bowl, whisk together the melted butter, almond milk, vanilla and almond extracts, egg, and yogurt until smooth.
- Form the Batter: Create a well in the center of the dry mixture and pour the wet mixture into it. Stir gently just until combined. The batter will be thick.
- Fill the Muffin Tin: Spoon the batter into the prepared mini muffin cups, filling each cavity halfway to three-quarters full.
- Bake: Place in the oven and bake for 7-8 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Make the Glaze: Blend the strawberries into a puree, then mix with heavy cream and 2 cups of powdered sugar. Adjust consistency by adding more powdered sugar if needed.
- Glaze the Donut Holes: Once the donut holes are cool enough to handle, dip them into the glaze. You can dip just the tops or immerse the whole donut.
Helpful Tips
- Don’t Overmix: Stir the batter just until the ingredients are combined to avoid tough donuts.
- Use Fresh Strawberries: For the best flavor and color, opt for ripe, juicy strawberries in the glaze.
- Cool Before Glazing: Allow the donut holes to cool slightly so the glaze doesn’t melt right off.
- Double the Batch: These are crowd-pleasers, so consider doubling the recipe for parties or gatherings.
Substitutions And Variations
- Milk Alternatives: Replace almond milk with oat, soy, dairy, or any other milk you prefer.
- Yogurt Swap: Sour cream works well if you don’t have Greek yogurt.
- Gluten-Free Option: Use a gluten-free flour blend for a GF version.
- Citrus Zing: Add lemon zest to the glaze for a bright flavor contrast.
- Creative Toppings: Finish with freeze-dried strawberry crumbles or colorful sprinkles.
Storage Instructions
Store any leftover donut holes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze them (unglazed) for up to 1 month. Thaw and glaze before serving.
Nutritional Information
Per Serving (1 donut hole):
- Calories: ~90 kcal
- Fat: 3g
- Carbohydrates: 14g
- Sugar: 9g
- Protein: 2g
- Fiber: 0.5g
Serving Suggestions
- Morning Pick-Me-Up: Enjoy with your favorite coffee or smoothie.
- Brunch Favorite: Serve on a platter with mini muffins and fresh fruit.
- After-Dinner Treat: Top with whipped cream or drizzle with chocolate.
- Party Pleaser: Skewer with toothpicks and serve on a festive platter.
Frequently Asked Questions About Strawberry Glazed Baked Donut Holes
Can I make these ahead of time? Absolutely! Bake the donut holes and store them unglazed. Add the glaze just before serving to keep them fresh.
What if I don’t have a mini muffin tin? You can use a regular muffin tin and fill each cavity only a quarter full. Adjust the baking time as needed.
Can I use frozen strawberries for the glaze? Yes, just make sure to thaw and drain them before pureeing to avoid a watery glaze.
How can I make them more festive? Add a few drops of food coloring to the glaze or top with themed sprinkles.
Can I fry these instead of baking? This recipe is optimized for baking; frying may alter the texture and outcome.
Conclusion
Thank you so much for trying this delightful Strawberry Glazed Baked Donut Holes recipe! These sweet, bite-sized treats are not only easy to make but also bursting with fresh flavor and charm. I absolutely love how the real strawberry glaze adds a vibrant touch to each donut hole, making them both beautiful and delicious. Whether you’re baking for yourself, your family, or a gathering of friends, these donut holes are sure to bring smiles all around. Happy baking, and thanks for being a part of this food-loving community!
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Strawberry Glazed Baked Donut Holes
- Total Time: 18 minutes
- Yield: 24 donut holes
Description
Strawberry Glazed Baked Donut Holes are soft, fruity mini treats baked to perfection and topped with a real strawberry glaze. Try them now!
Ingredients
For the Donut Batter:
• 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 any milk of choice
• 1/4 cup Greek yogurt or regular
• 1 egg
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1 tsp almond extract
For the Strawberry Glaze:
• 1/8 cup pureed strawberries (about 3 large strawberries)
• 2–3 cups powdered sugar
• 1 tbsp heavy cream
Instructions
Preheat oven to 350°F (175°C) and grease a 24-cup mini muffin tin.
Whisk dry ingredients (flour, baking powder, cinnamon, nutmeg, sugar).
Mix wet ingredients (melted butter, milk, extracts, egg, yogurt) in another bowl.
Add wet mix to dry ingredients and stir until just combined.
Fill muffin cups halfway to 3/4 full.
Bake for 7–8 minutes until golden and a toothpick comes out clean.
Blend strawberries and mix with cream and sugar to make glaze.
Dip donut holes into glaze. Let set and glaze again if desired.
Notes
Cool before glazing to prevent runny icing. Use fresh strawberries for the best flavor and color. These freeze well unglazed!
- Prep Time: 10 minutes
- Cook Time: 8 minutes
Nutrition
- Serving Size: 1 donut hole
- Calories: 90 kcal
- Sugar: 9g
- Carbohydrates: 14g
- Protein: 2g