Strawberry Donuts - Baked (muffin pan friendly)

By MJH

Ingredients

• 1 + 1/4 cups (5 oz.) all-purpose flour, sifted (measure first, then sift)
• 3/4 cup sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2/3 cup canola oil, plus more for greasing
• 1/2 cup buttermilk
• 1 egg
• 1/2 teaspoon white vinegar
• 1/2 teaspoon vanilla extract
• 1 cup finely chopped strawberries
• 2 cups confectioners' sugar
• 1 - 2 tablespoons milk
• Sprinkles, for decorating, optional

Details

Adapted from cinnamonspiceandeverythingnice.com

Preparation

Step 1

Heat oven to 350° F. Lightly grease a nonstick donut pan, mini muffin or regular muffin pan.

Whisk together flour, sugar, soda, and salt in a bowl; make a well in the center and set aside.

In a separate bowl whisk oil, buttermilk, egg, vinegar, and vanilla together.

Pour into the well and mix until smooth and combined.

Stir in half the strawberries.

For a donut pan:
Spoon 2 tablespoons batter into each mold.

Bake until golden and a toothpick inserted into donut comes out clean about 13–15 minutes.

Cool in pan on wire racks 5 - 10 minutes before inverting onto the wire racks and cooling completely.

For a muffin pan:
Use 1 tablespoon for small, flat ones or 2 tablespoons for a more muffin sized donut.

Bake 1 tablespoon size about 8 minutes 2 tablespoons 13 - 15 minutes or until a toothpick in center comes out clean.

Cool in pan on wire racks 5 minutes before inverting onto the wire racks and cooling completely.

Frosting:
Whisk the confectioners' sugar and 1 - 2 tablespoons milk until smooth.

Stir in the remaining strawberries.

Dip tops of donuts into the glaze and top with sprinkles - return to wire rack until glaze is set.