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Cinnamon Sugar Donut Holes

Irresistibly fluffy, baked donut holes coated in a crispy cinnamon sugar shell, ready in just 20 minutes from bowl to plate.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 24 donut holes
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 85

Ingredients
  

Donut Holes
  • 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
Cinnamon Sugar Coating
  • 0.5 cup granulated sugar
  • 1 tbsp ground cinnamon
  • 4 tbsp unsalted butter melted

Equipment

  • Mixing bowls
  • Whisk
  • 24-cup Mini Muffin Pan
  • Cookie scoop
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Generously grease a 24-cup mini muffin pan with non-stick spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and the 1/4 tsp cinnamon.
  3. In a large bowl, whisk the 1/3 cup sugar with the egg until pale. Whisk in the yogurt, milk, 3 tbsp melted butter, and vanilla.
  4. Add the dry ingredients to the wet ingredients and fold with a spatula until just combined. Do not overmix.
  5. Divide the batter evenly among the prepared mini muffin cups, filling each about 2/3 full.
  6. Bake for 8-10 minutes, or until the tops spring back when lightly touched. Let cool in pan for 2 minutes.
  7. While donuts bake, prepare coating. Mix 1/2 cup sugar and 1 tbsp cinnamon in a shallow bowl. Place 4 tbsp melted butter in another bowl.
  8. Gently remove warm donut holes from the pan. Roll each first in melted butter, then in the cinnamon sugar to coat.
  9. Serve immediately while warm for the best texture and flavor.

Notes

For best results, do not overmix the batter. A few lumps are okay. Donut holes are best eaten the day they are made but can be stored in an airtight container for up to 2 days.