Happy 2019!!! I hope you have had a great start to the new year so far. Like every year, I made a list of my intentions/goals for this year, and I’m really really trying to accomplish them. I’ve made some progress already!!
I’m starting the new year strong with a big batch of these cute peanut butter donuts. You’re going to love them!
These donuts are soft, sweet, and so easy to make! I’m always looking for a fun way to whip up a quick recipe when I’m craving something sweet – these yield 28 mini donuts in under 30 minutes to make. And since I always have peanut butter in my fridge, I know I’m going to make these a loooot more!
I recently just purchased a brand new donut pan and I’ve REALLY been getting some good use out of it. If you’ve seen some of my previous donut recipes, I’ve always used the aluminum foil method to “DIY” a donut pan, but it’s always taken so much work! It was honestly kind of discouraging, so I’m so relieved that I finally have a way make donuts easily. I have the Wilton medium 12-cavity donut pan and it’s really great for making fun-sized donuts, but this recipe works great with regular sized donuts too. You’d end up with about 12 (ish)!
I’ve always preferred baked donuts over fried ones, just because of their light, cakey texture. I mean, don’t get me wrong: if you gave me a box of freshly made Krispy Kreme donuts, I’d probably devour the whole thing. But these donuts are almost like biting into a cupcake, just in a different form!
HOW TO MAKE PEANUT BUTTER DONUTS
the peanut butter: creamy works best here. Obviously, you should use anything you have on hand, but I find creamy peanut butter incorporates into the mixture much easier. If you’re missing the crunchiness of chunky peanut butter, you can just sprinkle on some crushed peanuts after dipping the donuts in glaze.
mixing the wet ingredients can end up in a big mess, so I suggest whisking together the peanut butter and the egg first. Once that mixture is completely smooth, slowly pour in the milk to ensure as little lumps as possible. If you were to mix everything together all at once, the peanut butter would stick to everything, the egg would never get mixed, and you’d end up with ingredients all over your countertop. Just trust me on this one!!
for the glaze, similar to what I mentioned above, I find it easiest to add in the milk a little bit at a time to ensure you don’t make the glaze too watery or too thick. I always go 1 tablespoon at a time. Also make sure your powdered sugar is sifted or else you’ll end up with big chunks of unmixed powdered sugar in the glaze!
if you want to add any toppings, add them right after dipping the donuts in glaze. The glaze will set after about 5-10 minutes, so you want to add them as soon as possible. For these donuts, I recommend mini chocolate chips, crushed peanuts, or a chocolate/pb drizzle, but the possibilities are endless!
Anddd… that’s it! I told you, this recipe is super easy and great for any time you’re in need of a quick sugar fix. Personally, I think they pair perfectly with a hot cup of coffee. The sweetness of the donuts cuts nicely through the bitterness of the drink. I can’t wait for you guys to try them!
I go back to school in a couple days, so I’ve got a feeling I’m going to need a whole lot of donuts to get me through the hectic week!!
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- 1 tsp salt
- 1 egg
- ½ cup creamy peanut butter
- 1 cup milk
- 1 tsp vanilla extract
- 1 cup powdered sugar, sifted
- 1 heaping tbsp peanut butter
- about 2 tbsp milk
- ½ tsp salt
- Preheat oven to 350 degrees F. Spray donut pans with cooking spray.
- In a large bowl, combine flour, sugar, baking powder, and salt. Whisk together egg and peanut butter until smooth, then gradually whisk in the milk. Stir in the vanilla. Whisk the wet ingredients into the dry, stirring to combine.
- Fill the donut cavities about ¾ full. You can either transfer the batter into a piping bag and pipe the batter into the pan, or you can just spoon it in (it can be messy this way, though) Bake for 11-12 minutes, until a toothpick inserted comes out clean. Cool for about 10 minutes, then transfer to a cooling rack to cool completely.
- To make the glaze, add powdered sugar to a small bowl. Add in milk, a tablespoon at a time, whisking until desired consistency is reached. Stir in peanut butter and salt.
- Dip each donut into the glaze, allowing any excess to drip off. Enjoy!!
4 Comments
I just pulled these out of the oven, they smell great! I followed all of the steps, including the notes on pre-mixing the peanut butter and egg. However, I am a little concerned as my batter was really thick and sticky. I ended up using my hands to mix it and I only got 12 donuts out of this recipe. Hopefully they’ll still taste great.
Hi, Caitlin! Thank you so much for commenting:) The batter is supposed to be thick and sticky, but it shouldn’t be like bread dough. And I used a mini-donut pan, so I was able to make 28.
Please let me know how they turn out. Send me pictures at mysouthernsweettooth@gmail.com or DM them to me on Instagram!
They’re alright! I think it’s because I used natural peanut butter in the batter.
Wow!! My kids love donuts so I’ve been trying recipes with my new donut pans! I followed the recipe exactly and everyone LOVED them! Thank you, we’ll be making these again!