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. See my recipe notes.
These sprinkled, glazed donuts taste like an absolute dream come true. They’re the happiest donuts in the world– you can not NOT 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
- Totally fun and happy!
Two Parts to Baked Sprinkle Donuts
- Donuts: We’re using my standard baked donut recipe as the base. It’s what I use for my chocolate frosted donuts, baked cinnamon sugar donuts, crumb cake donuts (doubled for that recipe), baked maple donuts, and lemon poppy seed donuts. It’s a very thick batter that produces tight-crumbed, cakey donuts. There’s a small handful of basic ingredients required like flour, egg, leaveners, and milk. I like to add Greek yogurt to the donut batter for a moisture punch (sour cream works too) and a little nutmeg for that quintessential bakery taste.
- Vanilla Glaze: You only need 3 ingredients for the vanilla glaze. Combine milk, confectioners’ sugar, and vanilla extract and heat them together over low heat. This extra step of heating the ingredients together helps the glaze “set” on top of each donut.
Quick Overview: How to Make Baked Sprinkle Donuts
You only need a couple bowls and a spatula for these easy donuts. No mixer required!
- Make the donut batter. Combine the dry ingredients in one bowl and the wet ingredients in another bowl. Whisk to combine both. Gently fold in the sprinkles.
- Fill the donut cavities. Transferring donut batter into the donut pan can be tricky, so I always suggest using a zipped-top bag to pipe the batter. (You can see me doing this below). Just spoon the batter into a large zipped-top bag, trim off a bottom corner, and squeeze the batter into the pan. The donut batter is thicker than you’d expect, so it pipes pretty neatly.
- Bake. They bake up VERY quickly!
- Make the glaze. I usually do this as the donuts bake. Combine the glaze ingredients in a medium saucepan over low heat. Whisk until the glaze is smooth and remove from heat.
- Dip into glaze. Begin dunking the donuts, one by one, into the glaze. Place on a cooling rack so the excess icing drips down. And don’t be afraid to do a double dip! Double dip > single dip. Don’t forget to top with additional sprinkles!
More Donut Recipes
- Pink Party Donuts
- Chocolate Frosted Donuts
- Banana Donuts
- Glazed Doughnuts (fried)
- Pumpkin Donuts
- Baked Cinnamon Sugar Donuts
Glazed donuts filled and topped with sprinkles. These funfetti donuts are baked, not fried and are so simple to make!
- 1 cup (125g) all-purpose flour (spoon & leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- pinch ground nutmeg*
- 1/3 cup (65g) granulated sugar
- 1/4 cup (60ml) milk*
- 1/4 cup (60g) Greek yogurt*
- 1 large egg
- 2 Tablespoons (30g) unsalted butter, melted
- 1 and 1/2 teaspoons pure vanilla extract
- 3 Tablespoons rainbow sprinkles
- 1/4 cup (60ml) milk*
- 2 cups (240g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- optional: extra sprinkles for topping
- Preheat the oven to 350°F (177°C). Spray a donut pan with non-stick spray. Set aside.
- For the donuts: 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, as pictured above. 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.
- For the glaze: 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.
- Freezing Instructions: You can freeze the glazed or unglazed donuts for up to 2 months. Thaw overnight in the refrigerator and warm up to your liking in the microwave. I usually just zap ’em for a couple seconds.
- Special Tool (affiliate link): Donut Pan
- Nutmeg: Gives that “bakery donut” taste.
- Milk: Skim milk, 1%, 2%, whole, almond milk, soy milk, coconut milk, or rice milk is OK.
- Yogurt: Sour cream or nonfat, low fat, vanilla, plain, Greek, or regular yogurt is OK.
- Muffin Pan: No donut pan? No problem! You can make this recipe into 8-10 muffins using a muffin pan. Bake at the same temperature for 18 minutes or until lightly browned.
Keywords: funfetti donuts, baked funfetti donuts