Description
Delight in these rich and moist Baked Chocolate Donuts, a healthier twist on the classic treat made without frying. These donuts combine cocoa and chocolate chips for intense chocolate flavor, with a tender crumb thanks to yogurt and oil. Finished with a luscious homemade chocolate glaze and fun sprinkles, they’re perfect for breakfast or dessert.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour (120g)
- ½ tsp baking powder (2g)
- ½ tsp baking soda (3g)
- â…“ cup unsweetened cocoa powder (28g)
- â…› tsp kosher salt
- ½ cup granulated sugar (100g)
Wet Ingredients
- 1 large egg (50g)
- ½ cup plain yogurt (114g)
- ¼ cup canola oil (50g)
- 1 tsp pure vanilla extract (4g)
Chocolate Glaze
- ½ cup chocolate chips (85g)
- 2 tbsp unsalted butter (28g, ¼ stick)
- 1 tbsp milk (14g)
- ½ tsp pure vanilla extract (2g)
Topping
- 2 tbsp chocolate sprinkles (24g)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Generously spray a donut tin with nonstick baking spray to ensure the donuts release easily after baking.
- Sift dry ingredients: Sift the all-purpose flour into a large mixing bowl to aerate it and remove lumps.
- Mix dry ingredients: Add the baking powder, baking soda, cocoa powder, kosher salt, and granulated sugar to the sifted flour. Whisk them together thoroughly to combine evenly.
- Combine wet ingredients: In a separate medium bowl, whisk the egg, plain yogurt, canola oil, and vanilla extract until smooth and well blended.
- Mix batter: Pour the wet ingredients into the dry ingredients. Gently mix until just smooth, being careful not to overmix as this can develop gluten and make the donuts chewy.
- Fill donut pan: Using a spoon or piping bag, fill each donut well about three-quarters full. This allows room for the batter to rise without overflowing.
- Bake the donuts: Bake in the preheated oven for 8 to 10 minutes. Check doneness by inserting a toothpick in a donut; it should come out clean. Let the donuts cool for 5 minutes in the pan, then carefully invert the pan over a wire rack to release the donuts. Repeat for all batches.
- Prepare chocolate glaze: In a microwave-safe bowl, combine chocolate chips, unsalted butter, milk, and vanilla extract. Microwave for 30 seconds or until melted and stir until smooth and glossy.
- Glaze and decorate: Generously coat each cooled donut with the chocolate glaze and sprinkle with chocolate sprinkles for a fun and festive finish.
Notes
- Do not overmix the batter to maintain tender, fluffy donuts.
- Use plain yogurt for a slight tang and moist texture; Greek yogurt can be used but may alter the texture slightly.
- If you don’t have a donut pan, you can use a muffin tin but expect a different shape and slightly longer baking time.
- The glaze can be customized by adding a pinch of cinnamon or espresso powder for extra flavor.
- Use nonstick spray with flour for easy donut removal if desired.
- Store donuts in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
