Make any morning special with a batch of baked sprinkle donuts! They’re double dipped in vanilla glaze, topped with sprinkles, and simple to make. These baked donuts can easily be adapted into muffins if you don’t have a donut pan..
These sprinkled, glazed donuts taste like an absolute dream come true. They’re the happiest donuts in the world—you can’t help but smile when you eat them!
Why You’ll Love These Baked Donuts:
- No electric mixer required
- Baked, not fried
- Filled and topped with sprinkles
- Double dipped in vanilla glaze
- Soft, dense, and cakey (more like a muffin than a fried donut)
- Perfect for birthdays and celebrations (like confetti cake for breakfast!)
- Totally fun and happy!
Two Parts to Baked Sprinkle Donuts
Looking for other flavors? Try my strawberry and chocolate donut frostings next.
Quick Overview: How to Make Baked Sprinkle Donuts
You only need a couple bowls and a spatula for these easy donuts. No mixer required!
Baked Funfetti Donuts Recipe
Description
Glazed donuts filled and topped with sprinkles. These funfetti donuts are baked, not fried and are so simple to make!
Ingredients You’ll Need
Instructions
- Preheat the oven to 350°F (177°C). Spray a donut pan with non-stick spray. Set aside.
- whisk the flour, baking powder, baking soda, nutmeg, and granulated sugar together in a medium bowl. Set aside.
- Whisk the milk, yogurt, and egg together until smooth. Add the melted butter and vanilla, whisking until fully combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter will be very thick. Fold in the sprinkles gently to ensure they do not bleed their color. I use these rainbow jimmies and they do not bleed.
- Spoon the batter into the donut cups—I highly recommend using a large zipped-top bag for ease,. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2/3 to 3/4 of the way full.
- Bake for 9-10 minutes or until the edges are lightly browned. Allow the donuts to slightly cool before glazing. I find the glaze “sets” easier onto cooled donuts.
- combine the glaze ingredients in a medium saucepan over low heat. Whisk until the glaze is smooth. Remove from heat and immediately begin dunking the donuts, one by one, into the glaze. I simply dropped each donut into the saucepan and moved it around to coat evenly. Transfer each donut to a wire rack over a baking sheet to catch the glaze drippings. Take each donut and dunk again if you have enough glaze leftover. Sprinkle with additional sprinkles.
- Donuts taste best eaten the same day, though they may be covered tightly and stored at room temperature for 2 days.
all-purpose flour, butter, confectioners-sugar, eggs, granulated sugar, milk, nutmeg, sprinkles, vanilla extract, yogurt
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