These lemon poppyseed baked donuts are soft, moist, and bursting with fresh lemon flavor while popping with crunchy poppyseeds in both the tender donuts and the sweet lemon glaze.

This blog post was originally posted on March 31, 2014, and has been updated with new pictures.

Hey there, and welcome back, friends.

You are in for a treat!

I brought these lemon poppyseed baked donuts to a baby shower party. When I heard the theme of “pop,” my mind went straight to poppyseeds, and considering I am still baking my way into Spring, lemons were perfect for the occasion. Nothing screams Spring like lemon poppyseed!

Oh, I should mention I finally invested in a donut pan. And I am in big trouble. Guys, I am ADDICTED!! Like whoa!! Baked donuts are amazing. Soft, moist, delicious, and perfect with your morning cup of coffee or tea. I immediately made a second batch!

These lemon poppyseed baked donuts were the first donuts I made as soon as I got my pan, and they are everything I expected baked donuts to be: Moist, fluffy, and a little crunchy from the poppyseeds.

How do they compare to fried donuts? Well, for one, they are baked and much better for you. But also, they are really moist and have a great, tender texture.

But of course, fried donuts will always have a little edge because they are fried, but since these are pretty delicious and better for the soul, I will stick with them.

They are great for a quick breakfast and only took me 15 minutes to whip up, and they baked in 10 minutes.

Ingredients

• cake flour
• granulated sugar
• baking powder
• salt
• a few poppyseeds
• some buttermilk & milk
• lemon juice
• unsalted butter
• a large egg
• vanilla bean paste or seeds from a vanilla bean
• powdered sugar

How to Make Baked Lemon Poppyseed Donuts

Preheat oven to 375 degrees F. Lightly grease a doughnut pan and set aside.

In a medium bowl, whisk together cake flour, sugar, baking powder, salt, and poppyseed.

In a measuring cup, whisk together the wet ingredients: buttermilk, melted butter, egg, lemon juice, and vanilla bean paste.

Add the wet ingredients to the dry ingredients.

Mix until just combined. Do not overmix, as you will have rubbery donuts.

Using a small spoon, scoop batter into the prepared donut pan, filling each about two-thirds full.

Bake for 8-10 minutes or until the donuts are baked through and spring back when lightly touched.

Let cool in the pan for 1 minute and then transfer to a cooling rack to cool completely. While the donuts are cooling, make the glaze.

To make the glaze, combine all the ingredients in a medium bowl and whisk together. Add some more milk (one teaspoon at a time) if the glaze is too thick.

When the donuts are completely cooled, dip each in glaze and top with sprinkles. Let the glaze set for 30 minutes before stacking or serving. Donuts are best enjoyed within two days.

How to Store

Store leftover donuts at room temperature in an airtight container for up to 2 days.

More Irresistible Spring Recipes

• Lemon Cheesecake
• Lemon Layer Cake
• Lemon Poppy Seed Cookies
• Meyer Lemon Pound Cake
• Lemon Scones

What do you think of this amazing lemon poppyseed baked donut recipe? What would you serve with these baked donuts? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Spring baking, friends!

Lemon Poppyseed Donut Recipe

Print

Yield: 6 donuts

Lemon Poppyseed Baked Donuts

These lemon poppyseed baked donuts are soft, moist, and bursting with fresh lemon flavor while popping with crunchy poppyseeds in both the tender donuts and the sweet lemon glaze.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

For the Donuts

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• 1 cup cake flour, sifted
• ⅓ cup plus 1 tablespoon granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ tablespoon poppyseed
• ⅓ cup plus 1 tablespoon buttermilk
• ½ teaspoon lemon juice
• 1 tablespoon unsalted butter, melted and cooled slightly
• 1 large egg
• ½ tablespoon vanilla bean paste or seeds from ½ a vanilla bean

For the glaze:

Toggle ingredient group

• 1 cup powdered sugar
• ¼ teaspoon lemon juice
• 3 tablespoons milk
• Poppyseed, for topping (optional)

Instructions

1. Preheat oven to 375 degrees F. Lightly grease a doughnut pan and set aside.
2. In a medium bowl, whisk together cake flour, sugar, baking powder, salt, and poppyseed. In a measuring cup, whisk together wet ingredients; buttermilk, melted butter, egg, lemon juice, and vanilla bean paste.
3. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix as you will have rubbery donuts. Using a small spoon, scoop batter into the prepared donut pan, filling each about ⅔ full.
4. Bake for 8-10 minutes or until the donuts are baked through and spring back when lightly touched. Let cool in pan for 1 minute and then transfer to a cooling rack to cool completely. While cooling, make the glaze.
5. To make the glaze, combine all the ingredients in a medium bowl and whisk together. Add some more milk (one teaspoon at a time) if the glaze is too thick.
6. When donuts are completely cooled, dip each in glaze and top with sprinkles. Let glaze set for 30 minutes before stacking or serving. Donuts are best enjoyed within two days.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  OXO Good Grips 3-Piece Silicone Spatula Set
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Wilton 6-Cavity Doughnut Baking Pan

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 199Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 37mgSodium: 279mgCarbohydrates: 39gFiber: 0gSugar: 21gProtein: 3g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Lemon Poppyseed Baked Donuts appeared first on A Classic Twist.

On the weekend what is the one breakfast food your kids always ask you to make? For me, it’s donuts. My 5 year old loves homemade donuts. Have you ever tried making your own at home? Don’t worry, my recipe is beginner-friendly, and will be a huge hit. These Strawberries and Cream Baked Donuts are adding to my repertoire of baked donuts. 

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The post Strawberries and Cream Baked Donuts appeared first on A Classic Twist.

I know, I know, it is still August and pumpkin is the last thing on your mind. But, but, it is back to school for many of you and that means summer is over right? With summer ending, fall is the next thing on the agenda…and that is pumpkin season! Did I convince you you should try these pumpkin spice donut holes?

It’s ok, that was a lame attempt but I will leave these donut holes here until you are ready for pumpkin season to begin but keep them in mind for your late summer and early Fall family moments.

Today, I’m helping MARS Chocolate celebrate the 75^th anniversary of M&M candy! When they asked if I could join the party, I was more than happy to create these pumpkin spice donut holes with M&Ms for the celebration. They are such an iconic part of our culture that they deserve to be the center of fun recipes.

These baked donut holes are pretty much donuts but in bite sized form. Filled with pumpkin and all the spices of the fall, they are perfect for breakfast on-the-go or snack time or a mid-afternoon coffee break. I used peanut M&Ms and peanut butter M&Ms in these donut holes but you can use your favorite M&Ms. Personally, I love peanut butter and pumpkin together. You need to try that combination if you haven’t yet. And the peanut M&Ms here adds a crunchy touch to these donut holes.

I hope you try these donut holes now or when you think it is appropriate to celebrate the awesomeness that is pumpkin. In the meantime, be sure to check out your local Kroger store for deals on M&Ms and also more fun M&M recipes.

Print

Yield: 30 mini donuts

Pumpkin Spice Donut Holes with M&Ms

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Ingredients

• 1 ½ cup all-purpose flour
• 1 ¼ teaspoon baking powder
• 1/8 teaspoon (a hefty pinch) baking soda
• 1/8 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon freshly grated nutmeg
• a pinch of ginger
• a pinch allspice
• 2/3 cup pumpkin puree
• ¼ cup buttermilk
• 6 tablespoons unsalted butter
• 1/3 cup brown sugar
• 1 large egg
• 1/3 cup peanut or milk chocolate M&Ms

For Coating:

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• ½ cup granulated sugar
• 2 teaspoons ground cinnamon
• ¼ cup unsalted butter, melted

Instructions

Preheat oven to 350 degrees F. Lightly grease a mini muffin tin with baking spray and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, ginger, and allspice.

In a large measuring cup, whisk together the pumpkin puree and buttermilk.

In the bowl of a stand mixer or medium bowl, beat the butter and brown sugar together on medium speed until light and fluffy. Add in the egg and mix until combined. Scrape down the bowl as needed.

Alternate the flour mixture and pumpkin mixture, starting and ending with the flour. Mix until just combined. Be careful not to overmix. Using a spatula, fold in the M&Ms gently.

Using a tablespoon, divide the batter into the mini muffin cups. Smooth the top of each for a rounded smooth shape. Bake the donut holes for 8-10 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let sit in pan for 2 minutes

Meanwhile, combine the granulated sugar and cinnamon in a small bowl.

Coat the donut holes in the melted butter, then toss in the cinnamon sugar to coat. Enjoy immediately!

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Pumpkin Spice Donut Holes with M&Ms appeared first on A Classic Twist.