Description
Delicious and easy-to-make Baked Cinnamon Sugar Donut Holes, perfect for breakfast or a sweet snack. Soft, fluffy, and coated in a cinnamon sugar blend, these donut holes are baked instead of fried for a lighter treat with a delightful caramel macchiato flavor twist.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup International Delight Caramel Macchiato Iced Coffee (or milk)
- 1/4 cup plain Greek yogurt
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter (melted and slightly cooled)
Cinnamon Sugar Coating
- 1/4 cup unsalted butter (melted and slightly cooled)
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit. Lightly grease a mini muffin tin or donut hole pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt until evenly combined.
- Combine Wet Ingredients: In a separate large bowl, whisk together the iced coffee (or milk), Greek yogurt, granulated sugar, egg, vanilla extract, and melted butter until smooth and well blended.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix to keep the donut holes tender.
- Spoon Batter into Pan: Using a spoon or small scoop, fill the prepared mini muffin or donut hole pan cavities about three-quarters full with the batter.
- Bake: Place the pan in the preheated oven and bake for 10 minutes, or until the donut holes are golden and a toothpick inserted in the center comes out clean.
- Prepare Cinnamon Sugar Coating: While the donut holes are baking, mix the granulated sugar and ground cinnamon together in a shallow bowl. Melt the remaining 1/4 cup unsalted butter to use for coating.
- Coat Donut Holes: Once baked, remove the donut holes from the pan and let them cool slightly. Dip each warm donut hole first into the melted butter, then roll it in the cinnamon sugar mixture until fully coated.
- Serve: Arrange the coated donut holes on a serving plate and enjoy them warm or at room temperature for breakfast or a delightful snack.
Notes
- Make sure the melted butter used for the batter is cooled slightly to avoid cooking the egg.
- Substitute the caramel macchiato iced coffee with milk or any non-dairy milk to adjust flavor preferences or dietary restrictions.
- Use a mini muffin pan or a specialized donut hole pan to achieve uniform shape and size.
- For a crispier coating, allow the coated donut holes to rest for a few minutes before serving.
- These donut holes are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- To reheat, warm them briefly in the oven or microwave for a soft and fresh taste.
Nutrition
- Serving Size: 1 donut hole
- Calories: 90 kcal
- Sugar: 7 g
- Sodium: 70 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 25 mg
