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
To use frozen raspberries, do not thaw raspberries. Add to batter while still frozen. Increase baking time by 5 minutes.