peanut butter and jelly baked donuts

If someone in the not-too-distant past told me I’d make a semi-wholesome baked donut that I’d love just as much as the chocolate-covered, cream-filled, fried kind, I would have laughed. But then again, if someone in the not-too-distant past asked me where I saw myself at the age of 23, my answer would definitely not have been “settling into married life in a foreign country.” The moral of the story, kids, is to embrace the unexpected—because the unexpected can be damn good.


I’ve always been a fan of the most artery-clogging donut varieties. Growing up, the most popular donuts in the Malczewski household were apple fritters the size of a small child and chocolate-glazed long john donuts stuffed with cream. When I heard about the existence of a donut baking pan, I was a bit skeptical that its results could yield anything comparable to the fried delights I was raised on. I was happily mistaken!


This recipe yields a delicious cake-like donut, made extra-nostalgic with the flavors of a childhood classic. Raspberry jam (with lots of seeds, please!) is swirled through the batter, and the donuts are finished with a peanut butter glaze (don’t even look at me if you don’t prefer extra-crunchy). Using whole wheat flour and brown butter in the batter adds complex, nutty flavors, resulting in a donut that feels indulgent and wholesome at the same time. And if you bake them in a mini-donut pan like me, you can eat as many as you want without any second thoughts (that’s how it works, right?).


I adapted this donut recipe from Joy the Baker, a downright goddess in the baked donut world (a world I very much want to live in). Feel free to sub in whatever flavor jam you’d like, and experiment with different nut butters in the glaze. Can you imagine a blackberry jam donut with almond butter glaze? I mean YUM.

Go confidently in the direction of your dreams. Make the donuts you’ve imagined. That’s about all the moralizing I’ve got for today, friends.


peanut butter and jelly baked donuts
serves: 16 mini donuts
  • 1 cup whole wheat flour
  • 1/3 cup granulated sugar
  • 3/4 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda
  • 2 Tbsp. butter (28 g)
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup raspberry jam
  • 1 cup powdered sugar, sifted
  • 1/4 cup peanut butter (I used crunchy)
  • Pinch of salt
  • 4 Tbsp. milk
  1. Preheat the oven to 350° F / 175° C. Grease a donut baking pan and set aside.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.
  3. In a small saucepan, melt the butter over medium-low heat, stirring occasionally, until it browns and smells nutty. Transfer to a small bowl. In another small bowl, whisk together the egg and milk; add the brown butter to the wet ingredients and mix well.
  4. Add the wet ingredients to the dry and mix well until combined; do not overmix. Swirl the jam into the batter.
  5. Spoon the batter into the greased donut pan so that each mold is no more than three-quarters full. Make sure the batter is evenly distributed throughout each mold. Place in the oven and bake for 7-8 minutes. Remove from the oven and allow donuts to cool before inverting on a wire rack. Repeat with the remaining batter.
  6. Make the glaze: In a medium bowl, combine the powdered sugar, peanut butter, and salt and mix together. Add the milk a tablespoon at a time until the glaze is thick but pourable.
  7. Dip each donut in the glaze (I dipped the smoother bottom side). Place on the wire rack and allow the glaze to set before serving.

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