Baked Chocolate Glazed Donuts – Heavenly & Easy!

Let me tell you about my obsession with baked chocolate glazed donuts – they’re my go-to treat when I need something sweet but don’t want the mess (or guilt!) of frying. I’ll never forget the first time I pulled a batch out of the oven – that rich chocolate aroma filled my kitchen, and I knew I’d found something special. These aren’t your average donuts; they’re soft, fluffy little clouds of joy with a glossy chocolate glaze that makes them look bakery-worthy.

The best part? They’re ridiculously easy to make. No deep fryer, no oil splatters, just simple ingredients you probably already have in your pantry. My kids go crazy for them (especially when they’re still slightly warm), and I love that I can whip up a batch in under 30 minutes when the chocolate craving hits. Trust me, once you try homemade baked donuts, you’ll never look at the donut shop the same way again.

Table of Contents

Why You’ll Love These Baked Chocolate Glazed Donuts

Oh my stars, let me count the ways these little beauties will steal your heart! First off, they’re baked – which means no greasy fingers or that awful heavy feeling you get after eating fried donuts. But don’t worry, they’re just as delicious (maybe even more so!). Here’s why they’re my absolute favorite:

• Healthier indulgence: Baked means about half the fat of traditional donuts – you can actually enjoy seconds guilt-free!
• Quick fix: From bowl to table in under 30 minutes – perfect for sudden chocolate emergencies
• Rich chocolate flavor: That cocoa powder packs a punch, especially with the glossy glaze on top
• Versatile stars: Fancy enough for dessert but totally acceptable as breakfast (don’t tell my kids I said that)

The best part? You probably have all the ingredients already waiting in your kitchen. Now let’s get baking!

Ingredients for Baked Chocolate Glazed Donuts

Here’s everything you’ll need to make these heavenly chocolate glazed donuts – I’ve separated them into dry and wet ingredients because that’s how my grandma taught me to bake, and trust me, it makes all the difference in getting that perfect texture.

Dry Ingredients:

• 1 cup all-purpose flour – spooned and leveled (don’t scoop right from the bag or you’ll pack too much!)
• 1/4 cup unsweetened cocoa powder – use the good stuff, not the dusty old can in your pantry
• 1/2 teaspoon baking powder – make sure it’s fresh for maximum rise
• 1/4 teaspoon baking soda – the secret to that perfect fluffiness
• 1/4 teaspoon salt – just a pinch to balance all that sweetness
• 1/3 cup granulated sugar – I prefer cane sugar for its subtle caramel notes

Wet Ingredients:

• 1/4 cup milk – whole milk works best but any kind will do in a pinch
• 1/4 cup yogurt – plain or vanilla, and Greek yogurt gives extra tang
• 1 large egg – room temperature please! Cold eggs don’t mix as well
• 2 tablespoons melted butter – unsalted is my preference, cooled slightly
• 1 teaspoon vanilla extract – the real stuff, not imitation

For that Glorious Glaze:

• 1 cup powdered sugar – sifted to avoid lumps
• 2 tablespoons cocoa powder – same quality as the batter
• 2-3 tablespoons milk – start with 2 and add more as needed
• 1/2 teaspoon vanilla extract – because why not make it extra special?

See? Nothing crazy or hard-to-find here. Just simple, honest ingredients that come together to create magic. Now let me tell you about the tools you’ll need to bring this chocolatey dream to life!

Print

Equipment You’ll Need

Here’s the short and sweet list of tools that’ll make your baked donut adventure a breeze – don’t worry, nothing too fancy required! The absolute must-have is a donut pan (I love my nonstick one), but if you don’t have one, a muffin tin works in a pinch – you’ll just get donut “holes” instead.

• 2 mixing bowls (one for dry, one for wet ingredients – my grandma’s rule!)
• Whisk for getting everything nice and smooth
• Spatula (my trusty silicone one never lets me down)
• Wire rack for that all-important cooling step

Bonus tool? A piping bag or ziplock bag with the corner snipped off makes filling the pan mess-free – though honestly, a spoon works just fine too. See? Nothing scary here – just basic kitchen gear that’ll help you create donut magic!

If you can’t get enough of soft, sweet donuts, be sure to try our Easy Mochi Donuts Recipe with Perfect Chew — they’re delightfully chewy, fun to make, and just as irresistible as a chocolate-glazed treat.

How to Make Baked Chocolate Glazed Donuts

Alright, let’s get to the fun part – making these chocolatey wonders! I’ll walk you through every step, so you’ll have perfect donuts every time. Trust me, it’s easier than you think, and the results are absolutely worth it. Follow along, and you’ll be a donut pro in no time!

Preparing the Donut Batter

First things first, preheat your oven to 350°F (175°C) and grease your donut pan really well – nothing’s worse than donuts sticking to the pan! Now, grab two bowls – one for dry ingredients and one for wet. In the first bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In the second bowl, mix the sugar, milk, yogurt, egg, melted butter, and vanilla until smooth.

Next, pour the wet ingredients into the dry ingredients. Here’s the key: mix until *just* combined. Seriously, don’t overdo it! A few lumps are totally fine – overmixing will make your donuts dense instead of light and fluffy. Once the batter comes together, it’s ready to go into the pan.

Baking the Donuts

Now, spoon the batter into your prepared donut pan, filling each cavity about 2/3 full. If you’re feeling fancy, use a piping bag or a ziplock bag with the corner snipped off for a cleaner look. Pop the pan into the preheated oven and bake for 10–12 minutes. You’ll know they’re done when the tops spring back lightly when touched, and a toothpick inserted comes out clean.

Carefully remove the pan from the oven and let the donuts cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Patience is key here – if you glaze them while they’re still warm, the glaze will just slide right off!

Making the Chocolate Glaze

While the donuts cool, let’s make that luscious glaze. In a small bowl, whisk together the powdered sugar, cocoa powder, milk, and vanilla until smooth. Start with 2 tablespoons of milk and add more, one teaspoon at a time, until you reach your desired consistency. Want it thicker? Add less milk. Prefer it runnier? Add a bit more.

Once the donuts are completely cool, it’s time to glaze! You can either dip the tops of the donuts into the glaze or drizzle it over them with a spoon. I personally love the dipping method – it gives them that classic bakery look. Let the glaze set for a few minutes, and then… dig in!

Tips for Perfect Baked Chocolate Glazed Donuts

Now that you’ve got the basics down, let me share my hard-earned secrets for donut perfection! These little tricks make all the difference between “good” and “oh-my-goodness-I-can’t-stop-eating-these” donuts.

Temperature matters: Always use room temperature ingredients – especially that egg and yogurt! Cold ingredients don’t blend as smoothly and can make your batter lumpy. I usually set everything out about 30 minutes before baking.

Grease like you mean it: Don’t be shy with that pan grease! Get into every nook of those donut cavities. My foolproof method? Brush melted butter into every inch, then dust lightly with flour or cocoa powder. Worth the extra 30 seconds, I promise.

The cooling game: I know it’s tempting, but resist glazing warm donuts! That 10-minute cooling time on the rack is crucial – otherwise your beautiful glaze will just melt right off. Learned this the hard way when my first batch looked like a chocolate puddle.

Mix with a light touch: Overmixing is the #1 reason for dense donuts. Stop stirring as soon as you don’t see dry flour streaks. A few small lumps? Totally fine! They’ll bake out, leaving you with that perfect tender crumb.

Glaze consistency: If your glaze is too thin, add more powdered sugar a tablespoon at a time. Too thick? Add milk by the teaspoon. Pro tip: Test it on one donut first – it should coat the back of a spoon but still drip slowly.

Storage smarts: These are best eaten the day they’re made, but if you must store them, keep them uncovered at room temperature. The fridge will make them dry out faster – though honestly, they never last long enough in my house for that to matter!

Variations & Serving Suggestions

Now that you’ve mastered the basic recipe, let’s get creative! These donuts are like a blank chocolate canvas just waiting for your personal touch. Here are my favorite ways to mix things up – some so simple you’ll wonder why you didn’t think of them first!

• Sprinkle party: Immediately after glazing, shower your donuts with colorful sprinkles, crushed nuts, or shredded coconut. Kids love helping with this part!
• Espresso boost: Add 1 teaspoon instant espresso powder to the dry ingredients for a mocha twist that coffee lovers will adore.
• Orange zest magic: Stir 1 tablespoon fresh orange zest into the batter – the citrus brightens the chocolate beautifully.
• Peanut butter drizzle: Skip the chocolate glaze and melt 1/4 cup peanut butter with 1 tablespoon honey for an irresistible topping.
• Mini donuts: Use a mini donut pan and reduce baking time to 6-8 minutes – perfect for parties!

For serving, I always set out a pot of strong coffee and cold milk – dunking is half the fun! These also make a killer dessert when paired with vanilla ice cream (just sayin’). My neighbor swears by warming them slightly in the microwave for 10 seconds before serving – the glaze gets all gooey and wonderful.

Honestly? Half the joy is in the experimenting. Once you’ve nailed the basic recipe, try mixing in different extracts (almond? mint?), swapping some flour for whole wheat, or even folding in mini chocolate chips. The possibilities are endless – just don’t blame me when you start dreaming up new variations at 3am!

Storage & Reheating Instructions

Okay, let’s talk about storing these beauties – because let’s be real, you might actually have leftovers (though in my house, that’s rare!). The key is to keep them fresh and soft for as long as possible. First, make sure the glaze is completely set before storing. Then, pop them into an airtight container at room temperature. They’ll stay perfect for up to 2 days this way.

Now, here’s a pro tip: don’t refrigerate them! The fridge will dry them out faster than you can say “chocolate donut.” If you absolutely must store them longer (like if you’re planning ahead for a special breakfast), you can freeze them unglazed in a freezer-safe bag for up to a month. Just thaw at room temperature and glaze before serving.

Want to enjoy them warm? A quick 10-second zap in the microwave will bring back that fresh-from-the-oven magic. Just be careful – that glaze can get melty in the best way possible. Honestly, though, I usually just grab one straight from the container. They’re that good!

Nutritional Information

Now, I’m no nutritionist, but I know some of you love keeping track of these things – so here’s the scoop on what you’re enjoying with each delicious donut! Remember, these values are estimates and might vary slightly depending on your specific ingredients.

• Calories: 220 per donut (totally worth it!)
• Sugar: 18g (that glaze is doing most of the work here)
• Sodium: 120mg
• Fat: 6g (only 3.5g saturated – not bad for a treat!)
• Carbohydrates: 38g
• Fiber: 2g (thanks to that cocoa powder!)
• Protein: 4g

Compare this to a typical fried chocolate donut from your local shop (which can clock in at 300+ calories and double the fat), and suddenly these baked beauties seem almost virtuous! Everything in moderation, right? Now go enjoy your donut guilt-free – you’ve earned it!

For more donut inspiration, sweet breakfast ideas, and easy homemade treats, follow us on Pinterest — where we share dessert recipes that are perfect for any occasion.

Frequently Asked Questions

I’ve gotten so many questions about these baked chocolate glazed donuts over the years – let me answer the ones that pop up most often! Trust me, I’ve made every mistake possible so you don’t have to.

There you have it – all my donut wisdom in one place! Now I want to hear from you – try this recipe and tell me how it turned out in the comments below. Did you add any fun twists? How many disappeared before they even hit the plate? Spill all your chocolatey secrets!