Ingredients
All-purpose flour: 1 ½ cups
Granulated sugar: ½ cup
Baking powder: 1 ½ teaspoons
Salt: ½ teaspoon
Large egg: 1
Milk: ½ cup (any milk works: dairy or non-dairy)
Natural creamy peanut butter: ½ cup
Melted unsalted butter: ¼ cup
Vanilla extract: 1 teaspoon
Powdered sugar (for glaze): 1 cup
Milk (for glaze): 2-3 tablespoons
Instructions
1. Preheat oven to 350°F (175°C). Lightly grease a mini muffin tin or line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together flour, granulated sugar, baking powder, and salt.
3. In a separate medium bowl, whisk the egg, then add milk, peanut butter, melted butter, and vanilla extract. Whisk until smooth.
4. Pour wet ingredients into dry ingredients. Stir gently until just combined. Do not overmix.
5. Spoon batter into prepared mini muffin tin, filling each cup about two-thirds full (or roll into balls and place on baking sheet).
6. Bake for 10-14 minutes until golden brown and a toothpick inserted comes out clean.
7. While baking, prepare glaze: whisk together powdered sugar and 2 tablespoons milk. Add more milk a teaspoon at a time until desired consistency.
8. Let donut holes cool in pan for 2-3 minutes, then transfer to a wire rack. While warm, drizzle or dip in glaze.
9. Allow glaze to set for a few minutes before serving. Enjoy immediately.
Notes
Don’t overmix the batter; a few lumps are fine. Use natural creamy peanut butter for best flavor and texture. Measure flour correctly by spooning into cup and leveling. Glaze while warm for best adherence. Adjust glaze consistency with milk as needed. For frying instead of baking, heat 2-3 inches of vegetable oil to 350°F (175°C) and fry in batches for 2-3 minutes per batch. For substitutions, see the ‘Substitutions & Variations’ section. Store leftovers in an airtight container at room temperature for up to 2-3 days, or freeze for up to 2-3 months. Reheat gently in microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert, Breakfast
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 donut holes
- Calories: 190
- Sugar: 18g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg