Favorite Chocolate Baked Donuts

Combine simple ingredients to make Chocolate Baked Donuts that stir together really easily in one bowl. They’re a little less sweet and are a fun breakfast, snack, or dessert to share with the kids.

We love making baked donuts at home and I knew I needed to share a chocolate version—because sometimes that’s just the flavor we want! This recipe is a similar batter to making chocolate muffins, but they bake up quickly in a donut pan for the fun shape kids love. There is also the option to add an easy chocolate glaze and sprinkles, of course!

We love these as a fun toddler breakfast or as a snack to make at home—and they are a fun Halloween treat, too. You can of course serve them as a dessert for kids.

(You may also like Brownie Bites, Healthy Chocolate Cake, and Baked Apple Donuts.)

Ingredients You Need

To make this baked chocolate donut recipe you’ll need to have the following ingredients on hand and ready to go.

• Greek yogurt: I start this recipe with a base of Greek yogurt so the donuts are super tender, but also nutritious (packed with protein and calcium).
• Milk: I typically bake with whole milk, so that’s what I’m using here, though a different percentage is also fine.
• Butter: I use unsalted butter in my baking so I can control the salt. If you have only salted butter, that is fine to use. Just omit the salt from the recipe.
• Egg: A large egg helps ensure that the batter holds together nicely as it bakes.
• All-purpose flour: I prefer to use all-purpose flour in this recipe so the donuts bake up very light and tender. You can use whole wheat pastry flour or gluten-free all purpose flour if you prefer though.
• Cocoa powder: I add unsweetened cocoa powder to the donut batter to give the chocolate flavor. It works best to sift the powder through a fine mesh strainer to ensure you remove all of the lumps.
• Sugar: I prefer the texture of these baked chocolate donuts when they are made with granulated sugar. I kept the amount as low as possible to deliver a just-sweet-enough flavor.
• Vanilla: This adds classic chocolate donut flavor so our homemade ones taste just as good as purchased ones.
• Baking powder and baking soda: We use a combination of these two ingredients to ensure that the baked donuts rise nicely and the batter bakes through properly.

Step-by-Step Instructions

Here’s a look at the steps involved in the baked chocolate donuts recipe. Scroll to the bottom of this post for the full information, including the amounts and timing.

Step 1. Stir together the wet ingredients.

Step 2. Stir in the dry ingredients.

Step 3. Spoon into a greased donut pan. This is easiest with an ice cream scoop.

Step 4. Bake and let cool on a rack.

Step 5. Mix together ingredients for chocolate glaze (optional).

Step 6. Top donuts with glaze and serve.

How to Store

Store cooled baked chocolate donuts in an airtight container at room temperature for up to 3 days, or about a week in the fridge. You can also freeze them in a freezer bag with as much air removed as possible for about 6 months. Thaw donuts overnight in the fridge or at room temperature.

product we love

Wilton Baked Donut Pan

This nonstick donut pan is the reliable one I love to use to make donuts at home.

Best Tips for Success

• If you want to make these extra special, you can melt chocolate chips and drizzle over the top of the donuts or dunk the tops in the glaze. We love adding this! (The donuts aren’t super sweet on their own, so this is a nice flavor touch.
• You can make this dairy-free by using nondairy milk and neutral oil in place of the milk and butter. You can make it gluten-free by using cup-for-cup gluten-free flour blend.
• Gluten-free: Use cup-for-cup gluten-free all-purpose flour.
• Add sprinkles to the glaze if desired. I like these plant-based ones from India Tree.

It’d love to hear your feedback on this recipe if you try it, so please comment and rate the recipe below!

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Chocolate Glaze (optional)

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• Preheat the oven to 375 degrees F and grease two 6-cup donut pans with nonstick spray.

• Add the yogurt, milk, butter, egg, and vanilla to a medium bowl. Whisk to combine well.

• Add the flour, sugar, baking powder, baking soda, and salt to the bowl. Whisk to combine into a thick batter.

• Use ¼ cup batter in each prepared donut spot.

• Bake for 12-14 minutes, or until puffed up, golden brown, and a cake tester or toothpick inserted into the center of a donut comes out clean.

• Remove from oven and let cool for a minute or two. Run a knife around the edges to loosen, as needed, then transfer donuts to a wire rack to cool completely.

• Optional: Stir the sugar and cinnamon together in a small bowl. Dip the top of each donut first in the melted butter, then in the cinnamon-sugar mixture. This makes them taste just like a cake donut!

• Store cooled baked donuts in an airtight container at room temperature for up to 3 days, or about a week in the fridge. You can also freeze them in a freezer bag with as much air removed as possible for about 6 months. Thaw donuts overnight in the fridge or at room temperature.
• Dairy-free: Use vegetable, avocado, or coconut oil in place of the butter and nondairy milk. Replace the yogurt with applesauce.
• Gluten-free: Use an all-purpose gluten-free flour.
• Egg-free: Omit the egg. Add 2 tablespoons additional milk. Proceed with the recipe. 
• This recipe has the best texture when made with granulated sugar, rather than maple syrup or honey. Knowing that, you are free to substitute one or the other if you prefer.
• To make Chocolate Glaze, add ¼ cup dark chocolate chips and ½ teaspoon coconut oil to a heat-safe bowl. Warm in the microwave for about 30-45 seconds to melt. Dip one side of each donut into the chocolate, then turn over and rest on a wire rack. Add sprinkles and let set.

Serving: 1donut, Calories: 129kcal, Carbohydrates: 19g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 25mg, Sodium: 140mg, Potassium: 47mg, Fiber: 1g, Sugar: 7g, Vitamin A: 158IU, Vitamin C: 0.1mg, Calcium: 40mg, Iron: 1mg

This recipe was first published March 2020.