Yumy ! 10-Minute Baked Olive Oil Donuts for Busy Mornings

Oh my goodness, you have to try these baked olive oil donuts! I stumbled upon this recipe when I desperately needed a healthier alternative to my usual fried donut obsession – and wow, did it deliver. The olive oil gives them this incredible moistness you wouldn’t believe comes from baking. I’ll never forget the first time my kitchen filled with that warm vanilla scent as they baked – my kids came running like it was Christmas morning!

What I love most about this baked olive oil donuts recipe is how simple it is. Just pantry staples whisked together in minutes – no fancy equipment needed beyond a basic donut pan. And that olive oil? It adds this subtle fruity note that makes them taste way more sophisticated than your average donut. Trust me, once you try these light, cakey treats, you’ll be hooked!

Why You’ll Love This Baked Olive Oil Donuts Recipe

Let me tell you why these donuts became my go-to treat – they’re everything you want in a homemade dessert without the guilt! Here’s what makes them special:

• Healthier than fried: Baking means no greasy mess or heavy feeling afterward – just light, fluffy perfection
• Crazy easy to make: One bowl, 10 minutes of prep, and you’ve got warm donuts without the deep fryer hassle
• That olive oil magic: It gives the most tender crumb you’ll ever taste in a baked donut – no dry hockey pucks here!
• Endless possibilities: Dress them up with glaze, keep them simple with powdered sugar, or add citrus zest to the batter
• Kid-approved: My picky eaters gobble these up thinking they’re getting a “naughty” treat

Seriously, once you taste how moist and cakey these are, you’ll wonder why you ever bothered with fried donuts at all!

Ingredients for Baked Olive Oil Donuts

Here’s what you’ll need to make these beauties – simple ingredients that probably already live in your pantry! The key is quality olive oil – trust me, it makes all the difference in flavor and texture.

• 1 cup all-purpose flour (spooned and leveled – no packing!)
• 1/2 cup granulated sugar (I sometimes cut this to 1/3 cup for a less sweet version)
• 1 teaspoon baking powder (make sure it’s fresh!)
• 1/4 teaspoon salt (just a pinch to balance the sweetness)
• 1/2 cup whole milk (though any milk works in a pinch)
• 1 large egg (room temperature blends smoother)
• 2 tablespoons extra virgin olive oil (use the good stuff – you’ll taste it!)
• 1 teaspoon pure vanilla extract (imitation just won’t do here)

See? Nothing fancy – just honest ingredients that come together to create something magical. Now let’s get mixing!

Equipment You’ll Need

Gather these basics before you start – nothing too fancy, promise! You’ll need:

• A standard donut pan (the 6-cavity kind works perfectly)
• Two mixing bowls – one for dry, one for wet ingredients
• A whisk and spatula for smooth batter
• Measuring cups and spoons (I eyeball sometimes, but not here!)

No donut pan? No worries! A muffin tin makes cute little donut holes – just bake for 8-10 minutes instead.

How to Make Baked Olive Oil Donuts

Alright, let’s dive into making these heavenly baked olive oil donuts! I promise it’s easier than you think – just follow these simple steps and you’ll have perfect donuts every time.

Step 1: Prep the Donut Pan

First things first – grab that donut pan and give it a good greasing with olive oil. I use my fingers to rub a thin layer all over each cavity – yes, it’s messy, but it works better than any spray! Make sure you get into all those nooks and crannies so your donuts will pop out beautifully later.

Step 2: Combine Dry Ingredients

Now for the dry team! In a medium bowl, whisk together the flour, sugar, baking powder, and salt until they’re best friends. No lumps allowed here – I give mine about 30 seconds of vigorous whisking. This step is crucial for getting that light, even texture in your baked olive oil donuts.

Step 3: Mix Wet Ingredients

In another bowl, whisk the egg like you mean it until it’s pale and frothy. Then drizzle in that gorgeous olive oil while whisking continuously – you want it fully incorporated. Add the milk and vanilla last, whisking just until everything’s happily combined. The batter should look smooth and slightly shiny.

Step 4: Bake to Perfection

Pour the batter into your prepared pan, filling each cavity about 3/4 full. Slide them into your preheated 350°F oven and set your timer for 10 minutes. When the timer goes off, do the toothpick test – it should come out clean or with just a few crumbs. If not, give them another minute or two. Watch closely though – overbaking is the enemy of moist donuts!

See? Four simple steps to baked olive oil donut bliss. Now comes the hardest part – waiting for them to cool enough to eat!

Tips for Perfect Baked Olive Oil Donuts

After making dozens of batches (okay, maybe hundreds – don’t judge my donut addiction!), I’ve picked up some foolproof tricks for baked olive oil donut perfection:

• Don’t overmix! Stir the batter just until combined – lumps are better than tough donuts from overworked gluten
• Room temp eggs are key – they blend better with the olive oil for a smooth batter (just set them out 30 minutes before baking)
• Let them cool completely before glazing – otherwise your beautiful topping will just melt right off
• Use a piping bag or ziplock with the corner snipped to fill the donut pan neatly – no messy spoon drips!
• Rotate your pan halfway if your oven has hot spots for even baking

Follow these simple tips, and you’ll get bakery-worthy donuts every single time – promise!

Variations for Your Baked Olive Oil Donuts

Oh, the fun part – making these donuts your own! I love playing with different flavors depending on my mood (or what’s in my pantry). Here are my favorite twists on the classic baked olive oil donuts:

• Citrus delight: Add a tablespoon of lemon or orange zest to the batter – that bright flavor pairs amazingly with the olive oil
• Spiced: Throw in a teaspoon of cinnamon or pumpkin pie spice for cozy fall vibes
• Chocolate chip: Fold in 1/3 cup mini chocolate chips for pockets of melty goodness
• Dairy-free: Swap the milk for almond or oat milk – works like a charm!
• Glazed: Dip cooled donuts in a simple mix of powdered sugar and lemon juice or milk

The best part? You can make a dozen different batches and never get bored!

Serving and Storing Baked Olive Oil Donuts

Oh, these donuts are absolute heaven fresh from the oven – that warm, vanilla-kissed aroma is irresistible! I always sneak one straight from the pan (careful, they’re hot!) with just a dusting of powdered sugar. For parties, I arrange them on a cute cake stand – they disappear fast!

If you miraculously have leftovers (doesn’t happen often in my house), pop them in an airtight container at room temperature for up to 2 days. They freeze beautifully too – just wrap individually in plastic wrap and thaw at room temperature when the craving hits. Pro tip: Warm them slightly before serving to bring back that fresh-baked magic!

Nutrition Information

Just so you know – these nutritional values are estimates and will vary based on your exact ingredients. But here’s the scoop per donut (based on this recipe making 6):

• Calories: About 180
• Fat: 5g (mostly the good kind from olive oil!)
• Sugar: 10g
• Protein: 3g

Not bad for a treat that tastes this indulgent, right? The olive oil keeps them satisfying without weighing you down.

FAQs About Baked Olive Oil Donuts

I get so many questions about these baked olive oil donuts that I could write a book! Here are the most common ones – with all my hard-earned answers:

Can I use melted butter instead of olive oil?
Technically yes, but you’ll lose that special moistness and subtle fruity note that makes these donuts unique. The olive oil’s liquid-at-room-temperature quality gives them an unbeatable texture. If you must substitute, use a neutral oil like vegetable or canola.

Why are my donuts dense?
Oh honey, you probably overmixed the batter! Stop stirring as soon as the wet and dry ingredients combine – lumps are fine. Also check your baking powder isn’t expired. And measure flour correctly (spoon it into the cup, don’t scoop!).

Can I make these gluten-free?
Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free blend. Just know the texture might be slightly different. Add 1/4 teaspoon xanthan gum if your blend doesn’t include it.

How do I get them out of the pan without breaking?
Let them cool for exactly 5 minutes first – any less and they’ll stick, any more and they’ll dry out. Then gently loosen edges with a butter knife before flipping. That olive oil grease job really helps!

Share Your Baked Olive Oil Donuts

I’d love to see your creations! Snap a pic of your baked olive oil donuts and tag me on Instagram – nothing makes me happier than seeing your kitchen successes. And if you loved this recipe as much as we do, leave a star rating so others can discover these little bites of heaven too!

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