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Baked Gluten-Free Lemon Poppy Seed Donut Holes

A pile of golden Gluten-Free Lemon Poppy Seed Donut Holes covered in a thick, speckled lemon glaze.
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Make simple, bright, and moist baked donut holes using a gluten-free flour blend, featuring strong lemon flavor and poppy seeds, finished with a simple glaze.

Ingredients

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  • 1 1/2 cups Gluten-Free All-Purpose Flour Blend (with xanthan gum)
  • 1/2 cup Granulated Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1 tablespoon Poppy Seeds
  • 1/2 cup Milk (dairy or non-dairy)
  • 1/4 cup Unsalted Butter, melted
  • 1 large Egg
  • 1 teaspoon Vanilla Extract
  • Zest of 1 large Lemon
  • 2 tablespoons Fresh Lemon Juice
  • For the Glaze: 1 cup Powdered Sugar
  • 2 tablespoons Fresh Lemon Juice (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 12-cup mini muffin pan or a specialized donut hole pan well.
  2. In a large bowl, whisk together the gluten-free flour blend, granulated sugar, baking powder, salt, and poppy seeds.
  3. In a separate medium bowl, whisk the milk, melted butter, egg, vanilla extract, lemon zest, and 2 tablespoons of lemon juice until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few small lumps are acceptable. The batter will be thick.
  5. Spoon or scoop the batter evenly into the prepared mini muffin cups, filling each about two-thirds full.
  6. Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the donut holes cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely.
  8. While the donut holes cool, prepare the glaze. Whisk the powdered sugar and 2 tablespoons of lemon juice together until smooth. Add more lemon juice, a few drops at a time, if the glaze is too thick.
  9. Dip the top of each cooled donut hole into the glaze, or drizzle the glaze over them. Let the glaze set before serving.

Notes

  • For the best texture in gluten-free baking, measure your flour by weight or use the spoon-and-level method.
  • If your batter seems too dry, add one extra teaspoon of milk. Gluten-free batters often hold less moisture than traditional batters.
  • You can use a small cookie scoop to portion the batter consistently into the pan.

Nutrition

Find it online: https://afripaket.com/gluten-free-lemon-poppy-seed-donut-holes/