My coworker Katie, who’s from Massachusetts, recently informed me that their state sandwich is the fluffernutter sandwich (do you think they say it with an accent? Like a “fluffanutta” sandwich?). She told me that creamy peanut butter + marshmallow fluff sandwiched between two pieces of white bread was what her mom made her for an after school snack growing up, and it was basically the best thing ever.
I’ve never actually had a fluffernutter sandwich before and boy was I missing out.
These donuts are soooo good!
The peanut butter-based donuts are soft and fluffy and bursting with rich peanut butter flavor. One bite into and I bet you’re going to be all like OMGthisissogoodcanIhaveanotherone. I probably could’ve taken a whole dozen of these pre-frosted donuts and been happy about it. But this is a fluffernutter donut after all, and no donut is ever complete without a sweet sticky glaze on top… especially one that’s made with marshmallow fluff that transforms the entire donut from a peanut butter donut into a fluffernutter donut.
A fluffernutter donut you guys! It can’t get any better than this.
But wait! It totally did… you know what I did? Yep, I drizzled more peanut butter on top. Gooey, creamy melted peanut butter that I could’ve just slurped up with a straw.
And if you’re going to eat half a dozen donuts for breakfast, you might as well eat donuts that are healthier, right? To keep the cake soft and fluffy, we’re using protein-packed Greek yogurt, so naturally these are good for you. At least that’s what I’m telling myself.
Don’t worry, I won’t judge if you eat the entire pan – I almost did. #sorrynotsorry
After we demolished these donuts, I made myself fluffernutter sandwiches for breakfast for about a week straight. #truestory
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup creamy peanut butter
- 2 tablespoons low-fat plain Greek yogurt
- 1/2 cup brown sugar, packed
- 1 large egg, at room temperature
- 1/3 cup skim milk
- 1 teaspoon vanilla extract
- 1 tablespoon butter, at room temperature
- 1/4 cup marshmallow fluff
- 1/2 cup powdered sugar
- 1-2 teaspoons heavy cream
- 1/4 teaspoon salt
- A few extra tablespoons of peanut butter, melted, for drizzling (optional)
- Preheat the oven to 350 degrees. Generously spray your donut pan with nonstick cooking spray. Set aside. In a medium bowl, combine the flour, baking powder, and salt. Set that aside, too.
- Using an electric mixer fitted with the paddle attachment, beat the peanut butter, Greek yogurt, and brown sugar on medium speed, scraping the sides and bottom of the bowl with a spatula if necessary. Add in the egg, milk, and vanilla and beat for another 1-2 minutes until combined. Slowly add in the flour mixture and mix on medium-low speed until batter comes together. Bake for 9-11 minutes, or until an inserted toothpick comes out clean (mine took exactly 11 minutes). Remove donuts from oven, let cool for 3-5 minutes in the pan, then transfer to a wired cooling rack to cool completely.
- While the donuts are cooling, make the frosting: using an electric mixer, beat the butter, marshmallow fluff, powdered sugar, 1 teaspoon of heavy cream, and salt on medium speed until smooth. If the frosting looks too thick, add another teaspoon of the heavy cream. Dip the tops of the donuts in the frosting, letting the excess drip off, then place the donuts back on the rack for any extra frosting to run off. Drizzle the melted peanut butter over the tops. Donuts can be stored in an airtight container at room temperature for up to 3 days.
- Makes 9 donuts
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