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Cranberry Cornmeal Donuts

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These Cranberry Cornmeal Donuts are soft, lightly sweet, and filled with tart bursts of cranberry flavor. The cornmeal adds a delicate texture, while the simple glaze makes them perfect for breakfast, brunch, or an afternoon snack.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup buttermilk
  • 2 eggs
  • 1/3 cup melted butter
  • 1 teaspoon vanilla extract
  • 1 cup fresh or dried cranberries
  • 1 cup powdered sugar
  • 2 to 3 tablespoons orange juice or milk
  • 1/2 teaspoon vanilla extract
  • Orange zest for garnish (optional)
  • Extra cranberries for garnish (optional)
  • Coarse sugar for garnish (optional)

Instructions

  1. Preheat the oven to 350°F and lightly grease a donut pan.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
  4. Add the wet ingredients to the dry ingredients and stir gently until combined.
  5. Fold the cranberries evenly into the batter.
  6. Transfer the batter into the prepared donut pan, filling each cavity about three-quarters full.
  7. Bake for 14 to 18 minutes, or until the donuts are lightly golden and spring back when touched.
  8. Allow the donuts to cool in the pan for several minutes before transferring to a wire rack.
  9. Whisk together the powdered sugar, orange juice or milk, and vanilla extract to make the glaze.
  10. Dip or drizzle the cooled donuts with glaze and garnish with orange zest, extra cranberries, or coarse sugar if desired.

Notes

  • Add orange zest to the batter for extra citrus flavor.
  • Swap cranberries for blueberries or chopped cherries if desired.
  • Chopped pecans or walnuts add extra crunch and texture.
  • Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Freeze unglazed donuts for up to 2 months and glaze after thawing.
  • If you do not have a donut pan, use a muffin pan to make donut-style muffins.

Nutrition

Find it online: https://thefamilycooking.com/cranberry-cornmeal-donuts/