baked donut holes


  • 1 Cup flour

  • 2 Tablespoon cornstarch

  • 1 Teaspoon baking powder

  • 1/4 Teaspoon baking soda

  • Pinch ground cinnamon

  • Pinch salt

  • 1/2 Cup buttermilk

  • 1/2 Cup sugar

  • 3 Tablespoon butter, melted

  • 1 Large eggs

  • 1 Teaspoon vanilla extract

  • As Needed cooking spray

  • 1 Tablespoon sugar

  • 1/2 Teaspoon ground cinnamon

  • 1/4 Cup butter, melted



When ready to cook, set the grill temperature to 350˚F and preheat, lid closed for 15 minutes.


In a medium bowl combine dry ingredients (flour, cornstarch, baking powder, baking soda, a pinch of ground cinnamon, and salt) and whisk to mix.


In a separate bowl, combine the wet ingredients (buttermilk, 1/2 C sugar, butter, egg, and vanilla) and whisk well until the egg is fully incorporated.


Pour the wet mixture into the dry and stir with a rubber spatula, just until combined and being careful not to overmix.


Spray a mini muffin tin with cooking spray and spoon 1 Tbsp of the batter into each muffin.


Place the muffin tin directly on the grill grate and bake for 15-20 minutes or until a toothpick comes out clean. Remove from grill and let cool for five minutes. Remove from the muffin tin onto a sheet tray.


In a small bowl combine 1 Tbsp granulated sugar and 1/2 tsp cinnamon.


Dip the donut holes into the melted butter then toss with the cinnamon sugar. If desired, fill the donut holes with curd, chocolate sauce or your favorite jam. Feel free to mix up the sugar mixture as well. (We filled our donut holes with lemon curd, and tossed in a mixture of granulated sugar, cardamom and lemon zest). Play around with them, have fun and enjoy!

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