Happy March, friends! With St. Patrick’s Day right around the corner, I thought that it would be appropriate to share one of my new favorite recipes: Baked Lucky Charm Donuts!
If you’re not familiar with baked donuts, don’t be intimidated. They’re essentially the same as baking muffins in a muffin tin, only you’re using a pan with holes in the center. I bought my donut pan on Amazon for about $7 (find it here), and we’ve had a great time experimenting with different recipes.
I love that baked donuts are a little healthier than the fried version, that they come together quickly and don’t even require a mixer (less clean-up!), and that I don’t have to leave the comfort of my house on a Sunday morning to indulge! Of course, if you don’t want to bother with a donut pan, you can make these in a regular muffin tin instead (just bake for about 15-20 minutes). But the donuts are just so fun!
We picked up a giant-sized bag of these little marshmallows at our favorite country market, Yoder’s. If you don’t live in Central Virginia and you don’t have access to Yoder’s, I feel sorry for you. BUT, you can still make these donuts by picking a few of the marshmallows out of a box of Lucky Charms cereal. Have your kids help — it’s what my boys do whenever we buy that cereal anyway! Or, if you’d rather take the easy route, just use the green glaze and top with rainbow sprinkles instead. The donuts will be awesome either way!
Happy St. Patrick’s Day!
- For the Donuts:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon nutmeg
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- ¼ cup milk
- ¼ cup vanilla Greek-style yogurt
- 1 large egg
- 2 Tablespoons butter, melted
- 1 ½ teaspoons vanilla extract
- For the Glaze:
- ¼ cup milk
- 2 cups confectioners’ (powdered) sugar
- 1 teaspoon vanilla extract
- 4-8 drops green food coloring
- Lucky Charms cereal marshmallows, for decorating
- Preheat oven to 350 degrees F.
- Spray a 6-cup donut pan with non-stick spray. Set aside.
- For the donuts, whisk together flour, baking powder, baking soda, nutmeg, sugar, and salt in a medium bowl. Set aside.
- Whisk milk, yogurt, and egg together until smooth. Add melted butter and vanilla, whisking until fully combined.
- Pour wet ingredients into dry ingredients and stir until just combined. The batter will be very thick.
- Spoon batter into the prepared donut cups, filling ⅔ – ¾ of the way full. To keep it really neat, I like to use a large zip-top bag. Pour the batter into the bag, cut off a corner at the bottom of the bag, and pipe the batter into each donut cup.
- Bake for 9-10 minutes, or until the edges are lightly browned. Allow the donuts to slightly cool on a wire rack.
- While the donuts are cooling, make the glaze by combining the glaze ingredients in a medium sauce pan over low heat. Whisk until the glaze is smooth. Remove from heat and immediately begin dunking the donuts, one by one, into the glaze. I just drop each donut into the saucepan and move it around to coat it evenly. Transfer each donut to a wire rack over a piece of aluminum foil to catch the glaze that drips off (easy clean-up!). Take each donut and dunk again! I like how the double-dunking puts a nice thick coat of glaze on the donuts, just like at a bakery.
- While the glaze is still soft, quickly sprinkle the tops of the donuts with Lucky Charms marshmallows, if desired.
- These taste best if eaten the same day, although they can be covered tightly and stored at room temp for about 2 days.
Recipe adapted from Sally’s Baking Addiction.
Looking for other St. Patrick’s Day fun? Check out these previous posts: