Raspberry Lemon Baked Doughnuts


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Updated: / First Posted: 23 Comments

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 donuts on wire rack

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. The icing drizzle is totally optional but a fun addition.

ingredients in raspberry donuts

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
  • Salt
  • Unsalted butter: We’ll melt the butter and let it cool slightly before adding it to the batter.
  • Egg
  • Plain whole-milk yogurt: This makes the batter super moist, though you can also use milk./
  • Vanilla extract
  • Fresh raspberries: I like to cut these up with kitchen scissors so they’re a nice size in the batter.
  • 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.

how to make raspberry donuts step by step

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.

  1. Stir the dry ingredients together.
  2. Add the wet ingredients.
  3. Stir together gently but thoroughly.
  4. Divide batter among the donut pan, carefully spread it around the middle of the pan, and bake.
  5. Let cool on a wire rack.
  6. Drizzle with optional icing.

TIP: The batter is thick, so continue gently stirring until it’s uniformly mixed together.

raspberry-donut-on-white-plate-with-berries

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.

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!)
  • You may also like Baked Apple Donuts, Sweet Potato Donuts, Lemon Blueberry Muffins, and Easy Oatmeal Bars.

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!

This post was first published February 2017.

raspberry-doughnuts-on-rack

Raspberry Lemon Baked Doughnuts

Amy Palanjian

These bright and fresh baked donuts have the texture of a cake donut, but with a zing of fresh fruit. I like my Wilton Donut Pan for this recipe, though you can also bake them in a mini muffin pan with the same timing. Adapted from Better Homes & Gardens.

Prep Time 10 mins

Cook Time 14 mins

Total Time 24 mins

Course Breakfast

Cuisine American

Servings 6 doughnuts

Calories 177 kcal

Ingredients 

 

  • 1 cup all-purpose flour
  • cup sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup plain whole milk yogurt or milk
  • 2 tablespoons melted butter
  • 1 large egg, lightly beaten
  • 1 teaspoon pure vanilla extract
  • ½ cup chopped raspberries
  • 1 tablespoon freshly grated lemon peel
  • Optional Yogurt Frosting: ¼ cup plain whole milk yogurt and 2 tablespoons powdered sugar
  • Sprinkles optional

Instructions 

  • 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.

Equipment

Notes

  • 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 crazy sweet, but they 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 ½ 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!)
  • Dairy-free: Use your favorite plain nondairy milk.
  • Gluten-free: Use cup-for-cup gluten-free flour in place of the all purpose.

Nutrition

Serving: 1donutCalories: 177kcalCarbohydrates: 29gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 39mgSodium: 217mgPotassium: 67mgFiber: 1gSugar: 12gVitamin A: 170IUVitamin C: 4mgCalcium: 64mgIron: 1mg

Keyword baked donuts, baked doughnuts



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