---
title: Baked Doughnut Holes Recipe: Fluffy & Glazed (No Fry)
siteUrl: https://logzly.com/doughnutholestudio
author: doughnutholestudio (The Doughnut Hole Studio)
date: 2026-07-23T18:35:19.853626
tags: [healthybaking, doughnutholes, dessert]
url: https://logzly.com/doughnutholestudio/baked-doughnut-holes-recipe-fluffy-glazed-no-fry
---


Tired of greasy, soggy doughnut holes from the deep fryer? This **baked doughnut holes recipe** delivers light, fluffy bites with a shiny glaze—no oil, no mess. You’ll have bakery‑quality treats ready in minutes, straight from your oven.

## Why Bake Instead of Fry?

Frying doughnut holes often leads to uneven temperature, oily centers, and endless cleanup. By switching to a muffin tin and a steady oven heat, you get uniform puffing, a tender crumb, and zero splatter. The secret is a light batter boosted with baking powder, which creates that classic “air‑inside” texture without any fat‑laden oil.

## How to Make Baked Doughnut Holes (Step‑by‑Step)

1. **Mix the dry ingredients** – In a medium bowl whisk together 1 ½ cups all‑purpose flour, ½ cup granulated sugar, 2 tsp baking powder, a pinch of salt, and ½ tsp ground cinnamon (optional). The baking powder is the real hero; it’s what makes the holes rise and stay airy.  
2. **Whisk the wet ingredients** – In another bowl beat ½ cup milk, ¼ cup melted butter, 1 large egg, and 1 tsp vanilla extract until smooth. Melted butter adds richness without the need for frying oil.  
3. **Combine** – Pour the wet mixture into the dry ingredients and stir just until moistened. A few lumps are fine; over‑mixing will toughen the texture.  
4. **Fill the tin** – Scoop the batter into a greased muffin tin, filling each cup about three‑quarters full. A small ice‑cream scoop keeps the holes uniform and speeds up the process.  
5. **Bake** – Slide the tin into a 350°F (180°C) oven and bake for 12‑15 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden, and you’ll hear a faint “pop” as the holes puff up. This is exactly **how to make baked doughnut holes without oil**—the oven does all the work.  
6. **Cool briefly** – Let the holes sit in the tin for 2 minutes, then transfer them to a wire rack. They’ll firm up a bit, helping the glaze adhere.  
7. **Glaze** – For an easy glazed baked doughnut holes recipe, whisk together 1 cup powdered sugar, 2 tbsp milk, and ½ tsp vanilla until smooth. Add a splash of melted white chocolate or a pinch of corn syrup for extra shine if you like. Dip each warm hole into the glaze, let excess drip off, then set back on the rack. The glaze sets in a few minutes, leaving a glossy, sweet coat.

**Pro tips**  
- **Don’t over‑bake**. A pale top stays softer inside.  
- Use a silicone muffin pan for effortless release and easy cleanup.  
- Add a pinch of nutmeg or orange zest to the batter for a subtle flavor boost that makes the whole batch feel special.

The result is a batch of **fluffy baked doughnut holes** that look bakery‑fresh but are made in your kitchen without any oil. Texture is soft and airy, the glaze stays glossy, and there’s none of that greasy aftertaste. Serve them for breakfast, snack time, or as a quick dessert after dinner.

Give it a try, and you’ll have a sweet, fluffy batch ready in minutes—no splatter, no guilt, just pure enjoyment. If you liked this, hop over to **The Everyday Oven** and sign up for the newsletter for more no‑fuss kitchen wins, or share this post with a friend who’s tired of frying. Happy baking!