With simple ingredients and fresh flavors, these Raspberry-Lemon Baked Doughnuts are a fun breakfast for a holiday…or any day. They’re easy to stir together and have the brightest fruit flavor!
Raspberry Lemon Baked Doughnuts
I’m always amazed at how excited my kids are when I bake something in a donut pan and these fruit-forward doughnuts are a favorite. The flavor is so bright and zesty from the raspberries and fresh lemon—and they’re super easy to stir together.
I love this recipe because it uses basic pantry staples, including flour and sugar, but gets extra flavor and tenderness from yogurt and fresh raspberries.
There’s also a hit of fresh lemon, which is such a nice flavor note.
These donuts bake up quickly in a donut pan, which is the easiest way to make homemade donuts, and are fun for breakfast or snack. (They’re perfect for Easter breakfast!) The icing drizzle is totally optional but a fun addition.
Contents hide 1 Raspberry Lemon Baked Doughnuts 2 Your toddler won’t eat? Help is here! 3 Ingredients You Need 4 Step-by-Step Instructions 5 Frequently Asked Questions 6 How to Store 7 Best Tips for Success 8 Related Recipes 9 Raspberry Lemon Baked Doughnuts
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Ingredients You Need
To make this recipe, you need these ingredients:
- All-purpose flour: This helps the donuts stay light and fluffy.
- Brown sugar: I like the flavor note that this adds, which is why I use it here.
- Baking powder: Using fresh baking powder ensures that the donuts rise and bake through with a tender crumb.
- Unsalted butter: We’ll melt the butter and let it cool slightly before adding it to the batter for richness.
- Egg: I use large eggs in my baking. In this recipe, it helps bind the batter together easily.
- Plain whole-milk yogurt: This makes the batter super moist, though you can also use milk.
- Vanilla extract: A little vanilla adds lovely flavor in combination with the lemon and raspberry.
- Fresh raspberries: I like to cut these up with kitchen scissors so they’re a nice size in the batter. You can use frozen berries if that’s preferable for you.
- Fresh lemon zest: This adds such great flavor, especially when paired with the berries and vanilla.
TIP: To make these dairy-free, use your favorite plain nondairy milk.
Step-by-Step Instructions
Here’s a look at how to make this baked donut recipe. Scroll down to the bottom of this post for the full information.
- Stir the dry ingredients together.
- Add the wet ingredients.
- Stir together gently but thoroughly.
- Divide batter among the donut pan, carefully spread it around the middle of the pan, and bake.
- Let cool on a wire rack.
- Drizzle with optional icing.
TIP: The batter is thick, so continue gently stirring until it’s uniformly mixed together.
Frequently Asked Questions
What’s the best baked donut pan?
I love my pan from Wilton. It’s nonstick and delivers really even results.
Can I make these baked doughnuts ahead?
Sure, you can make them up to a day ahead. Store in an airtight container at room temperature and frost before serving.
Can I make these homemade donuts sweeter?
Sure, these are lightly sweet as the recipe is written, but for more of a classic donut flavor, you can use ½ cup sugar if you prefer.
How to Store
These are best on the day they’re made, but you can store the doughnuts in an airtight container for up to 24 hours to enjoy later. After that, I’d store in the container in the fridge. You can also warm slightly before serving if needed to soften them up a little.
Best Tips for Success
- Use a fine microplane to zest the lemon, avoiding the white part if possible.
- I cut the raspberries in half with a pair of kitchen shears.
- These donuts are not super sweet, but have a nice flavor with the optional icing.
- To make these with a mini muffin pan, follow the instructions and use 1 tablespoon batter in each cup. Bake for 12-14 minutes. Will make 15 mini muffins.
- Dairy-free: Use your favorite plain nondairy milk.
- Gluten-free: Use cup-for-cup gluten-free flour in place of the all-purpose.
- Egg-free: Omit the egg and use ½ cup milk total. Use 1 teaspoon baking soda in place of the baking powder. (There’s a slight chance the baking soda will react with the raspberries and cause them to look a little dark. The batch I tested looked good, though!)
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