With simple ingredients and fresh flavors, these Raspberry Lemon Baked Doughnuts are a fun breakfast for a holiday…or any day!
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 zest—and they’re super easy to stir together.
Ingredients You Need
To make this recipe you need:
How to Make Baked Donuts Step-by-Step
Here’s a look at how to make this 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 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.
I love my pan from Wilton. It’s nonstick and delivers really even results.
Sure, you can make them up to a day ahead. Store in an airtight container at room temperature and frost before serving.
Sure, these are lightly sweet as the recipe is written, but for more of a classic donut flavor, you can use 1/2 cup sugar if you prefer.
Tips for Success
- Store doughnuts in an airtight container for up to 24 hours.
- 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.
- Egg-free: Omit the egg and use 1/2 cup milk total. Use 1 teaspoon baking soda in place of the baking powder. (There’s a slight chance that the baking soda may react with the raspberries and cause them to look a little dark. The batch I tested looked good though!)
These are a festive breakfast for Valentine’s Day, Mother’s Day, or any day you want to share a special snack or breakfast. If you make them, I’d love to hear your feedback below!
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup plain whole milk yogurt or milk
- 2 tablespoons melted butter
- 1 large egg, lightly beaten
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped raspberries
- 1 tablespoon freshly grated lemon peel
- Optional Yogurt Frosting: 1/4 cup plain whole milk yogurt and 2 tablespoons powdered sugar
- Sprinkles, optional
- Preheat the oven to 350 degrees F and coat a donut pan with nonstick spray.
- Add the flour, sugar, baking powder, and salt to a medium bowl and stir to combine.
- Add the yogurt, butter, egg, and vanilla extract. Stir gently. Fold in the raspberries and lemon peel and stir gently to just combine. (This batter is thick and it may look too thick, but keep gently stirring to bring it together.
- Portion out into the donut pan, dividing the batter among each of the 6 rounds and spreading so the batter is somewhat evenly distributed.
- Bake for 14-16 minutes or until a cake tester inserted into the center comes out cleanly.
- Remove from the oven and let cool in the pan for 2 minutes. Run a paring knife around the edges of each doughnut and carefully flip onto a wire rack to cool fully.
- Optional frosting: Stir together the yogurt and powdered sugar in a bowl. Spoon into a zip top plastic bag. Seal and cut off one of the bottom corners to make a piping bag. Drizzle over the donuts and add sprinkles.
Store doughnuts in an airtight container for up to 24 hours at room temperature. (They are slightly crispy around the edges soon after baking, they soften as they sit in the container.)
Use a fine microplane to zest the lemon, avoiding the white part if possible.
I cut the raspberries up 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.
Egg-free: Omit the egg and use 1/2 cup milk total. Use 1 teaspoon baking soda in place of the baking powder. (There’s a slight chance that the baking soda may react with the raspberries and cause them to look a little dark. The batch I tested looked good though!)