Baked Snickerdoodle Donut Holes

Imagine a marriage of warm donut and snickerdoodle cookie. Moist, vanilla-scented middle and crunchy cinnamon-sugar coating, these baked donut holes will certainly become a regular part of your healthy breakfast routine.

Course Breakfast

Cuisine American

Diet Vegetarian

Keyword baked donuts, cinnamon sugar, donut holes, mini muffin pan, minu muffins, snickerdoodle

Prep Time 20

Cook Time 8

Total Time 28

Servings Donut Holes

Calories 87kcal

Author Robin Miller

Equipment

Mini Muffin Pan

Ingredients

For the donut holes:
Cooking spray
2 cups all-purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups Greek yogurt
4 tablespoons vegetable oil
1 large egg
1 teaspoon vanilla extract
For the cinnamon-sugar coating:
5 tablespoons unsalted butter melted and slightly cooled (if you don't let the butter cool, it will melt the sugar coating)
3/4 cup granulated sugar
2 teaspoons ground cinnamon

Instructions

Preheat the oven to 350 degrees. Coat two 24-cup mini muffin pans (or 3 12-cup mini muffin pans) with cooking spray.
To make the donuts, in a large bowl, combine the flour, 1/2 cup sugar, 1 1/2 teaspoons cinnamon, baking powder, baking soda, and salt. Mix well to combine.
In a separate bowl, whisk together the yogurt, oil, egg, and vanilla.
Add the yogurt mixture to the flour mixture and mix with a spatula until just blended (try not to over-mix). The batter will be thick. Spoon the batter into the prepared pans, filling each cup 3/4 full (no higher!).
Bake for 8 to 10 minutes, until a wooden pick comes out clean or with little moist bits clinging to it. Cool the donuts, in the pans, on wire racks.
To make the coating, place the melted butter in small bowl. In a separate bowl, mix together the 3/4 cup of sugar and 2 teaspoons of cinnamon.
Dip each donut hole in the melted butter and turn to coat (coat lightly). For an even lighter coating, brush the butter on with a pastry brush. Transfer the donut holes to the cinnamon-sugar mixture and turn to coat. If you want easy cleanup, transfer the finished donuts to a parchment-lined baking sheet as you work.
Enjoy warm or room temperature. Store leftovers in an airtight container at room temperature (don't refrigerate or the moisture from the fridge will cause the donuts to absorb the sugar coating).

Nutrition