Peanut Butter Filled Donut Holes (Baked)

So you want donuts… but you don’t want to deal with hot oil, splattering grease, and that faint fear of setting off the smoke alarm?

Same.

These Peanut Butter Filled Donut Holes are baked, not fried. That means less mess, less stress, and still all the soft, fluffy, peanut-buttery goodness you came for. They’re bite-sized, adorable, and dangerously easy to “taste test” five in a row.

Let’s make tiny balls of happiness.

Why This Recipe is Awesome

First, they’re baked. No deep frying. No oil thermometer. No drama.

Second, they’re stuffed with peanut butter. Not brushed. Not drizzled. Stuffed. You bite in and boom—creamy center surprise.

Third, they’re quick. You can go from craving to donut bliss in under 40 minutes.

And bonus: they’re portion-controlled. Technically. Whether you respect that portion size is between you and your plate.

Ingredients You’ll Need

For the Donut Holes:

• 1½ cups all-purpose flour – The base.
• ½ cup granulated sugar – Sweet but not overwhelming.
• 1½ teaspoons baking powder – Lift and fluff.
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup milk – Whole milk works best.
• 1 large egg
• 3 tablespoons melted butter
• 1 teaspoon vanilla extract

For the Filling:

• ¾ cup creamy peanut butter – Smooth is easiest to pipe.
• 2 tablespoons powdered sugar (optional) – Makes it slightly thicker and sweeter.

Optional Coating:

• 2 tablespoons melted butter
• ¼ cup granulated sugar or cinnamon sugar

Step-by-Step Instructions

1. Preheat and prep.
   Set your oven to 350°F (175°C). Lightly grease a mini muffin pan. This is your donut hole mold.
2. Mix dry ingredients.
   In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Combine wet ingredients.
   In another bowl, whisk milk, egg, melted butter, and vanilla until smooth.
4. Make the batter.
   Pour the wet ingredients into the dry ingredients. Stir just until combined. Don’t overmix. A few small lumps are fine.
5. Fill the pan.
   Spoon the batter into each mini muffin cavity, filling about ¾ full. Smooth the tops slightly.
6. Bake.
   Bake for 10–12 minutes. The tops should be lightly golden and spring back when touched.
7. Cool slightly.
   Let them cool in the pan for 5 minutes, then transfer to a wire rack. Don’t fill them while piping hot.
8. Prepare the peanut butter filling.
   Mix peanut butter and powdered sugar until smooth. If it’s too thick, microwave for 10 seconds.
9. Fill the donut holes.
   Use a piping bag fitted with a small round tip. Insert the tip into the side or bottom of each donut hole and squeeze gently. You’ll feel it expand slightly. That’s the good stuff going in.
10. Optional coating.
    Brush each donut hole lightly with melted butter, then roll in sugar or cinnamon sugar for that classic donut vibe.

Serve warm for peak happiness.

Common Mistakes to Avoid

• Overmixing the batter.
  Too much stirring makes dense donut holes. Mix just until combined.
• Overbaking.
  They bake fast. Dry donut holes are sad donut holes.
• Filling while too hot.
  Peanut butter can melt and seep out. Let them cool slightly first.
• Skipping the grease step.
  Mini muffin pans love to cling. Grease generously.
• Overfilling with peanut butter.
  Yes, more sounds great. But too much can split the donut hole open.

Alternatives & Substitutions

Want to play around? Go ahead.

• Use crunchy peanut butter.
  Adds texture inside. Slightly chaotic, very delicious.
• Swap peanut butter for Nutella.
  Chocolate-filled donut holes? Absolutely.
• Add chocolate chips to the batter.
  Because peanut butter + chocolate is undefeated.
• Dip them in glaze instead of sugar.
  Mix powdered sugar with a splash of milk and vanilla for a simple glaze.
• Make them protein-boosted.
  Replace ¼ cup flour with vanilla protein powder. Slightly denser, still tasty.
• Add a pinch of cinnamon to the batter.
  Subtle warmth. Very underrated.

FAQ (Frequently Asked Questions)

1. Can I make these ahead of time?
Yes. Store in an airtight container for up to 2 days. Reheat briefly before serving for best texture.

2. Can I freeze them?
Absolutely. Freeze unfilled donut holes, then thaw and fill later for fresher taste.

3. What if I don’t have a piping bag?
Use a zip-top bag with a small corner snipped off. DIY works perfectly.

4. Why are mine dense?
You probably overmixed or overbaked them. Be gentle next time.

5. Can I make them in a regular muffin pan?
Yes, but they’ll be larger and need 15–18 minutes to bake.

6. Can I air fry them?
Yes, but bake them in silicone molds inside the air fryer. Check around 8–10 minutes.

7. Are they as good as fried donuts?
Different texture, but still soft, sweet, and absolutely satisfying—without the oil mess.

Final Thoughts

Peanut Butter Filled Donut Holes are proof that you don’t need deep frying to achieve donut happiness. They’re soft, lightly sweet, and filled with creamy peanut butter goodness that makes every bite worth it.

They’re perfect for brunch, dessert, or that random late-night baking urge when you want something homemade but not complicated.

Bake a batch, fill them generously (but not recklessly), and watch them disappear faster than you planned.

Tiny donuts. Big reward.