Fluffy Gluten-Free Baked Chocolate Donut Holes

 These gluten-free baked chocolate donut holes are the perfect bite-sized treat, light and fluffy with just the right touch of chocolate flavor. Best of all, you can whip them up in a standard mini muffin pan—no need for a special donut maker!

Why You’ll Love These Donut Holes

Chocolate cake donuts hold a special place in my heart—and my stomach! 🍩 There's something comforting about baking your own donuts at home. You can customize them with your favorite flavors and sprinkles, making them perfect for every occasion.

My kids adore these, so they’ve become a go-to recipe in our house. Inspired by seeing people create "donut holes" with mini muffin tins online, I decided to put my twist on the idea. I took my healthy chocolate donuts recipe and transformed them into these gluten-free baked chocolate donut holes. They’re essentially extra fluffy mini chocolate muffins dipped in a delightful glaze.

Once you start snacking on these, it’s hard to stop at just one!

A Few Tips for the Best Donut Holes

While the process is straightforward, there are a few tricks to ensure your donut holes turn out perfectly every time:

1. Sift Your Cocoa Powder: Make sure to sift your cocoa powder through a fine mesh strainer before adding it to the batter. This step ensures that there are no lumps, giving your donut holes a smooth, even texture.

2. Use a Cookie Scoop: To easily fill your mini muffin pan, use a small cookie scoop. If the batter sticks, a mini spatula is your best friend to help scoop it out.

3. Don’t Rush the Glaze: Let the donut holes cool completely before dipping them in the glaze. This way, the glaze sticks beautifully without melting off.

Ingredients You’ll Need

These gluten-free baked chocolate donut holes use simple ingredients that you likely already have in your kitchen:

• Butter: 1/4 cup, melted
• Maple Syrup: 1/2 cup, at room temperature
• Plain Greek Yogurt: 1/2 cup (preferably 2% fat)
• Milk of Choice: 1/2 cup (whether it's skim, 2%, whole, or almond milk), warmed to room temperature
• Vanilla Extract: 2 teaspoons
• Eggs: 2, large
• Gluten-Free All-Purpose Flour: 2 cups
• Baking Soda: 1 teaspoon
• Salt: 1/2 teaspoon
• Cocoa Powder: 1/2 cup, sifted

Glaze Ingredients

• Powdered Sugar: 2 cups
• Milk: 8-10 teaspoons
• Vanilla Extract: 1 teaspoon (optional)

Step-by-Step Instructions

1. Preheat & Prep: Start by preheating your oven to 350°F (175°C). Grease a mini muffin pan with non-stick spray.

2. Mix Wet Ingredients: In a large bowl, whisk together the melted butter and maple syrup. Add the Greek yogurt, milk, and vanilla extract, stirring until well combined. Mix in the eggs until just incorporated.

3. Combine Dry Ingredients: Add the gluten-free flour, baking soda, and salt to the wet mixture. Sift the cocoa powder over the batter using a fine mesh strainer and stir until you achieve a thick, smooth batter.

4. Fill the Muffin Pan: Use a small cookie scoop to evenly distribute the batter into each mini muffin cavity.

5. Bake: Place the pan in the oven and bake for 9-11 minutes, or until the donut holes are spongy to the touch and a toothpick inserted comes out clean. Allow them to cool slightly before removing from the pan.

6. Glaze the Donut Holes: While the donut holes are cooling, prepare the glaze by mixing the powdered sugar with the milk and vanilla extract (if using). Dip each donut hole into the glaze, ensuring it’s fully coated. Let the excess glaze drip off before placing the donut holes on a cooling rack to set.

7. Enjoy: These donut holes are best enjoyed fresh, but they can be stored in an airtight container at room temperature for a few days. Just glaze them right before serving to keep them perfectly fresh.

Recipe Notes

These gluten-free baked chocolate donut holes are ideal for weekend breakfasts, kid-friendly treats, or even special occasions like bridal showers. They’re a fun and delicious recipe that everyone will love!