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Baked Snickerdoodle Donut Holes

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5 from 3 reviews

  • Author: Amanda @ Running with Spoons
  • Total Time: 20 mins
  • Yield: 24 donut holes 1x


  • 1/4 cup butter, softened
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1/2 cup buttermilk*
  • 1 tsp. vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 tsp. ground cinnamon
  • 2 Tbsp. butter
  • 1/4 cup granulated sugar
  • 1 tsp. ground cinnamon


  1. Preheat oven to 375ºF and lightly grease a 24-count mini muffin pan**. Set aside.
  2. In a large bowl using either a hand-held or stand mixer, cream together butter and sugars until pale and fluffy. Beat in the egg, milk, and vanilla, stopping to scrape the sides of the bowl when necessary.
  3. Add flour, baking powder, salt, and cinnamon, mixing on a low speed until just combined. Do not overmix.
  4. Use a tablespoon to divide the batter evenly among the 24 muffin cavities, filling each cavity about 2/3 of the way full. Bake for 8-10 minutes, or until donuts holes begin to turn brown on the edges and spring back when touched. Remove from oven and allow to cool before applying the cinnamon sugar coating.
  5. Prepare the coating: Place butter in a small microwave-safe bowl and microwave on high for until fully melted, about 30 seconds. In a separate bowl, combine sugar and cinnamon. Quickly dip each donut hole into the melted butter and then roll it in the cinnamon-sugar, shaking off any excess. Set on wire rack to set. Donuts can be stored in an airtight container for up to 1 week.


* If you do not have buttermilk, you can add 2 Tbsp. of plain yogurt to 1/2 cup of milk and use that instead.
** If you do not have a mini muffin pan, these can easily be made into regular sized donuts or muffins. Simply adjust baking times accordingly (12 minutes for donuts, 18 minutes for muffins).

  • Prep Time: 10 mins
  • Cook Time: 10 mins