Name: Cinnamon Sugar Donut Holes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1.5 cups all-purpose flour; 1.5 tsp baking powder; 0.25 tsp baking soda; 0.5 tsp salt; 0.5 tsp ground nutmeg; 0.25 tsp ground cinnamon (for the batter); 0.33 cup granulated sugar; 1 large egg (at room temperature); 0.33 cup plain yogurt or buttermilk; 0.25 cup milk; 3 tbsp unsalted butter (melted and cooled); 1.5 tsp vanilla extract; 0.5 cup granulated sugar; 1 tbsp ground cinnamon; 4 tbsp unsalted butter (melted)

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There’s a special kind of magic in the humble donut hole. These bite-sized spheres of joy represent the essence of comfort food: warm, spiced, and delightfully simple. But what if you could capture that magic in your own kitchen, without the fuss of yeast, proofing, or a deep fryer? What if you could go from craving to consuming in less time than it takes to watch an episode of your favorite sitcom?

Welcome to the ultimate recipe for Cinnamon Sugar Donut Holes. This recipe is a game-changer. We’re talking about impossibly fluffy, tender-crumbed morsels that are baked to golden perfection, then rolled in a glistening coat of cinnamon and sugar while still warm. The result is a treat that is crispy on the outside, cloud-like on the inside, and bursting with the quintessential flavor of home. They are the answer to spontaneous bake sales, sleepy weekend mornings, and the urgent need for a 3 p.m. pick-me-up. Best of all, this entire process, from gathering your ingredients to taking that first irresistible bite, takes just about 20 minutes.

The beauty of this recipe lies in its simplicity and speed. By using a straightforward muffin-style batter and a mini muffin pan, we bypass the traditional, time-consuming donut-making process. There’s no waiting for dough to rise, no handling sticky dough, and no greasy mess from frying. Instead, we achieve a beautifully baked good that is lighter yet every bit as satisfying as its fried counterpart. The warm, melted butter bath and cinnamon-sugar coating ensure that iconic, crackly-sweet exterior we all know and love. Let’s create some quick, delicious magic.

The Secret to Speed and Fluffiness

You might be wondering how it’s possible to achieve a donut-like texture without yeast. The answer is in the leavening agents. This recipe uses a combination of baking powder and baking soda. Baking powder provides the primary lift, creating those airy pockets as the donut holes bake. The baking soda, when activated by the acid in our wet ingredients (in this case, often buttermilk or yogurt), provides an additional burst of leavening, ensuring a tender, open crumb that is remarkably similar to a classic cake donut.

The method is just as important as the ingredients. The golden rule for fluffy baked goods? Do not overmix! Once you combine the wet and dry ingredients, stir only until the flour disappears. A few lumps are perfectly fine. Overmixing develops the gluten in the flour, leading to a tough, chewy texture—the absolute opposite of what we want in a delicate donut hole. Gentle handling is the key to a cloud-like interior.

Gathering Your Ingredients

The ingredient list for these donut holes is a testament to their simplicity. You likely have most of these items in your pantry right now. Using fresh spices makes a world of difference, so if your cinnamon has been in the cabinet for over a year, this is the perfect excuse to refresh your supply.

For the Donut Holes:

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cinnamon (for the batter)
⅓ cup granulated sugar
1 large egg, at room temperature
⅓ cup plain yogurt or buttermilk
¼ cup milk
3 tablespoons unsalted butter, melted and cooled
1 ½ teaspoons vanilla extract

For the Cinnamon Sugar Coating:

½ cup granulated sugar
1 tablespoon ground cinnamon
4 tablespoons unsalted butter, melted

Step-by-Step Instructions

Follow these steps for foolproof, perfect donut holes every single time.

Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). This is a crucial first step, as the batter comes together quickly and needs a hot oven ready to receive it. Generously grease a 24-cup mini muffin pan with non-stick cooking spray or butter. This ensures your fluffy creations will pop out effortlessly after baking.
Combine Dry Ingredients: In a medium-sized bowl, whisk together the 1 ½ cups of all-purpose flour, baking powder, baking soda, salt, nutmeg, and the ¼ teaspoon of cinnamon. Whisking not only combines these ingredients but also aerates the mixture, contributing to a lighter texture. Set this bowl aside.
Whisk Wet Ingredients: In a larger bowl, whisk the ⅓ cup of granulated sugar with the egg until the mixture is pale and slightly thickened. This step helps dissolve the sugar. Then, whisk in the yogurt (or buttermilk), milk, 3 tablespoons of melted butter, and vanilla extract. Whisk until the mixture is smooth and well-emulsified.
Combine Wet and Dry: Pour the dry flour mixture into the wet ingredients. Using a spatula, gently fold the two together. Remember the golden rule: mix only until just combined. There should be no visible streaks of flour, but the batter will be lumpy. That is exactly what you want.
Portion the Batter: Using a small cookie scoop or two spoons, divide the batter evenly among the prepared mini muffin cups. Each cup should be filled about two-thirds to three-quarters full. This gives the donut holes space to rise and form their characteristic domed top.
Bake to Perfection: Place the pan in the preheated oven and bake for 8-10 minutes. The donut holes are done when the tops are set, spring back lightly when touched, and a toothpick inserted into the center comes out clean. Be careful not to overbake, as they can dry out quickly.
Prepare the Coating: While the donut holes are baking, prepare the cinnamon sugar coating. In a small, shallow bowl, mix the ½ cup of sugar with the 1 tablespoon of cinnamon. Place the 4 tablespoons of melted butter in another small bowl.
The Coating Ritual: As soon as the donut holes are out of the oven, let them cool in the pan for just a minute or two—they need to be cool enough to handle but still very warm for the coating to adhere properly. Gently remove them from the pan. Working one at a time, roll each warm donut hole in the melted butter, allowing any excess to drip off, then immediately roll it in the cinnamon sugar mixture until thoroughly coated.
Serve and Enjoy: Transfer the finished donut holes to a wire rack or a plate. They are best served warm, when the contrast between the crispy, sugary exterior and the soft, fluffy interior is at its most sublime.

Pro Tips for Donut Hole Perfection

Room Temperature is Key: Using a room-temperature egg ensures it incorporates smoothly into the batter. If you forgot to take your egg out, simply place it in a bowl of warm water for 5-10 minutes.
The Yogurt/Buttermilk Secret: The acid in yogurt or buttermilk is what activates the baking soda, creating a tender crumb. It also adds a subtle tang that balances the sweetness, mimicking the flavor of traditional cake donuts.
Spice to Your Liking: Feel free to play with the spices. A pinch of cardamom or allspice would be a wonderful addition. For a more pronounced spice flavor, you can increase the cinnamon in the batter to ½ teaspoon.
Coating Consistency: For an extra-thick, crunchy coating, you can double-dip. Roll in the cinnamon sugar once, let them sit for a minute, and then give them a second quick roll in the butter and sugar mixture.
Storage: These donut holes are truly at their peak the day they are made. However, any leftovers can be stored in an airtight container at room temperature for up to 2 days. You can refresh them in a 300°F oven for a few minutes to crisp up the coating.

Delicious Variations to Try

Once you’ve mastered the basic recipe, the flavor world is your oyster!

Lemon Blueberry: Omit the nutmeg and cinnamon from the batter. Add the zest of one lemon and fold in ½ cup of fresh blueberries. For the coating, use just granulated sugar mixed with lemon zest.
Chocolate Cake: Replace ¼ cup of the flour with ¼ cup of unsweetened cocoa powder. Add ½ cup of chocolate chips to the batter. Coat in plain sugar or a mixture of sugar and cocoa powder.
Apple Cider: Reduce the milk to 2 tablespoons and add ¼ cup of reduced apple cider to the wet ingredients. Add ½ teaspoon of apple pie spice to the dry ingredients for the ultimate fall treat.
Glazed Donut Holes: Skip the cinnamon sugar coating altogether. Instead, whisk together 1 cup of powdered sugar with 2-3 tablespoons of milk and ½ teaspoon of vanilla extract until smooth. Dip the cooled donut holes in the glaze and let it set.

The Cultural Comfort of a Donut Hole

The donut hole, or “munchkin” as some chains have branded it, holds a unique place in American food culture. It’s often the prize at the bottom of the donut box, the sample given to a child, the perfect pop-able snack. Their origin is practical; they are the literal holes cut out from the center of ring donuts. Instead of wasting the dough, bakers fried these scraps, creating a new, beloved category of treat.

This recipe honors that spirit of resourcefulness but makes the “hole” the star of the show. It’s a treat that brings people together. A plate of warm cinnamon sugar donut holes in the middle of the table disappears faster than you can imagine, sparking conversation and creating a moment of shared joy. They are perfect for a quick breakfast, a lunchbox surprise, a satisfying after-school snack, or a last-minute dessert for guests.

So, the next time a donut craving strikes, resist the urge to run to the bakery. In just 20 minutes, you can fill your kitchen with an incredible aroma and your table with a batch of warm, homemade Cinnamon Sugar Donut Holes that are crispy, fluffy, and made with love.