Description
There’s something so charming about homemade baked donuts, especially when they’re dotted with vibrant, tangy raspberries. These baked raspberry donuts are a delightful treat that feels indulgent without being overly heavy. Perfect for breakfast, brunch, or an afternoon snack, these donuts strike the perfect balance between sweet and tart.
Making donuts at home has a nostalgic magic to it. For me, it reminds me of lazy weekends spent in the kitchen with loved ones, laughing over spilled flour and the smell of something sweet baking in the oven. Unlike traditional fried donuts, these baked ones are lighter and healthier, but they still capture all the joy of biting into a soft, fluffy donut. Plus, the raspberries give them a fruity pop of flavor that makes them stand out from the classic versions.
Whether you’re baking for a family gathering, treating yourself, or just looking to try something new, these raspberry donuts are a recipe you’ll want to come back to again and again.
Ingredients
- 1 and 1/2 cups (190g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (120ml) milk
- 1/4 cup (60ml) vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup (125g) fresh raspberries
Instructions
- Preheat your oven and prep your pan
Begin by preheating your oven to 350°F (175°C). Lightly grease a donut pan with a bit of oil or cooking spray to prevent sticking. If you don’t have a donut pan, you can use a muffin tin as a substitute (though the final shape will be different, the taste will still be amazing). - Mix the dry ingredients
In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt. These dry ingredients form the base of your donuts and ensure they bake up soft and fluffy. - Combine the wet ingredients
In a separate bowl, whisk together the milk, vegetable oil, vanilla extract, and egg until fully combined. - Bring it all together
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the donuts dense. The batter should be smooth and slightly thick. - Fold in the raspberries
Gently fold the fresh raspberries into the batter. Take care not to crush them too much—those little bursts of juicy fruit are the stars of the show! - Fill the donut pan
Spoon the batter into your prepared donut pan, filling each cavity about 3/4 full. If you want to make this step cleaner, you can transfer the batter to a piping bag or a zip-top bag with the corner snipped off to pipe it into the molds. - Bake to perfection
Bake the donuts in the preheated oven for 12–15 minutes, or until they’re lightly golden and a toothpick inserted into the center comes out clean. Let the donuts cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. - Optional glaze or topping
While these donuts are delicious on their own, you can elevate them by adding a glaze or dusting them with powdered sugar. For a simple glaze, whisk together 1 cup of powdered sugar with 2–3 tablespoons of milk until smooth, then drizzle over the cooled donuts.
Notes
- Fresh vs. Frozen Raspberries: Fresh raspberries work best, but frozen can be used if tossed in flour first (don’t thaw).
- Adjust Sweetness: Add 1–2 tablespoons more sugar if your raspberries are very tart.
- Don’t Overmix: Stir batter just until combined to keep donuts soft and fluffy.
- Baking Times: Ovens vary, so check around 12 minutes to avoid overbaking.
- Serving Ideas: Pair with coffee, whipped cream, or a light glaze for extra indulgence.