Easy-to-make baked raspberry donuts are full of raspberries and topped with a vanilla glaze.
These quick donuts are baked in just 10 minutes, which means donuts in no time at all!
Why make this recipe
If you are a donut lover, then this recipe is for you! There are all kinds of donuts - fried donuts like with these cinnamon sugar donuts, yeasted donuts like these maple bars and of course, there are baked donuts!
Baked donuts are quick to whip up and are baked in almost no time at all. And they taste amazing!
These raspberry donuts are filled with fresh raspberries (although frozen could be used too) and topped with a very light vanilla glaze to just add a bit of extra sweetness. The donuts themselves aren't very sweet, so don't skip the glaze.
Key ingredients
- Raspberries - fresh or frozen
- Flour - all purpose flour
- Milk
- Sugar
- Vanilla
Step by step directions
- Combine flour, sugar, baking powder and salt in a bowl
- In a separate bowl, combine milk, oil, egg and vanilla
- Gently stir milk mixture into flour mixture
- Fold in raspberries
- Spoon into a greased donut pan and bake in a 350° oven for 10-12 minutes
- Remove donuts from oven and allow donuts to cool in pan. The raspberries cause the donuts to be very soft when they are still warm.
- Make glaze by mixing powdered sugar, milk and vanilla
- Dip each donut into glaze and place on baking rack
Recipe tips
- When mixing in the raspberries, it's okay to smash a few of the berries. It helps distribute the berries throughout the donuts.
- Use a spoon to scoop batter into the donut pan
- Don't overfill pan
- Bake in a preheated 350° oven for 10-12 minutes.
- The top of the muffins will still look very pale.
- Use a toothpick to check to see if the donuts are baked through. If a few damp crumbs are on the toothpick, the donuts are done. You can also test donuts by lightly touching the surface of the donut with your fingertip.
- Allow donuts to fully cool in pan before removing from pan
- Dunk or drizzle glaze on donuts
- Donuts are best eaten the same day they are made
Baker's Tip
Place a baking sheet under the cooling rack to catch the drips from the glaze. It helps make cleanup a breeze!
More recipes with fresh raspberries
If your raspberry harvest is booming, you'll want to try these recipes too!
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be sure to check out all my delicious baking recipes!
Baked Raspberry Donuts
Equipment
- Measuring Cups
- Measuring Spoons
Ingredients
Donuts
- 1 ¼ cups flour
- ½ cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅔ cup milk
- 1 egg
- 2 tablespoons oil (canola or vegetable oil)
- 1 teaspoon vanilla
- 1 cup raspberries
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla
Instructions
Donuts
- Preheat oven to 350°
- Combine flour, sugar, baking powder and salt in a mixing bowl1 ¼ cups flour, ½ cup sugar, 2 teaspoons baking powder, ¼ teaspoon salt
- In a separate bowl, combine milk, egg, oil and vanilla⅔ cup milk, 1 egg, 2 tablespoons oil, 1 teaspoon vanilla
- Add milk mixture to flour mixture. Stir just until combined
- Fold in raspberries. It's okay to smoosh a few of the raspberries!1 cup raspberries
- Spoon batter into greased donut pan (12 donuts)
- Bake in 350° oven for 10-12 minutes
- Allow donuts to fully cool in donut pan before removing from pan
Glaze
- Combine powdered sugar, milk and vanilla together in a bowl. Mix until smooth.1 cup powdered sugar, 2 tablespoons milk, ½ teaspoon vanilla
- Dip each donut into the glaze. Place on a baking rack and allow donuts to sit until glaze has dried.
Notes
- When mixing in the raspberries, it's okay to smash a few of the berries. It helps distribute the berries throughout the donuts.
- Use a spoon to scoop batter into the donut pan
- The top of the muffins will still look pale.
- Use a toothpick to check to see if the donuts are baked through. If a few damp crumbs are on the toothpick, the donuts are done. You can also test donuts by lightly touching the surface of the donut with your fingertip.
- Allow donuts to fully cool in pan before removing from pan
- Dunk or drizzle glaze on donuts
- Donuts are best eaten the same day they are made
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Carol says
These really look so good - but must you use a donut pan? (never heard of one and as a senior who recently downsized, a donut pan sounds like clutter.)
Kathy says
Hi Carol,
If you want the donut shape then you'll need to use a donut pan. The batter is runny and won't hold its shape without the pan. If you don't care if the shape is different, you could use a cupcake or muffin pan. Divide the batter between 12 portions. I hope that works for you.
Kathy 🙂
David @ Spiced says
Well I am a doughnut lover, so this recipe is for me! 🙂 I love baking with summer fruits and berries, and these raspberry donuts sound delicious. I'm thinking they would make for a great mid-morning snack with a cup of coffee!
Kathy says
Time to get baking!
Enjoy 🙂
Dawn says
I'm always up for a delicious treat, especially donuts! These look and sounds really good, especially with those yummy summer berries. Putting on coffee right now and wish I had one of these donuts to go with!!
Kathy says
They go really well with a cup of coffee!