Get ready for a treat that satisfies your cravings without derailing your goals! These Lightened-Up Chocolate Peanut Butter Donuts are baked, not fried, made with wholesome ingredients like whole wheat pastry flour (or substitute!), Greek yogurt, and coconut oil, and boast that irresistible chocolate peanut butter flavor combination. Topped with a dreamy peanut butter glaze and chopped peanut butter cups, these Chocolate Peanut Butter Donuts feel incredibly indulgent but are a healthier way to enjoy a donut. I love whipping up a batch of these for a special breakfast, snack, or dessert – they’re perfect anytime, including a lovely spring afternoon!
Why You’ll Love These Chocolate Peanut Butter Donuts
- Healthier Indulgence: Baked instead of fried, using whole wheat pastry flour and Greek yogurt for a lighter treat.
- Amazing Chocolate Peanut Butter Flavor: A classic combination that never disappoints, featured in both the donut and the glaze.
- Soft & Cakey Texture: These baked donuts have a wonderful moist, cake-like crumb.
- Easy to Make: Simple batter mixing and quick baking time in a donut pan.
- Customizable: Easily adapt toppings or make substitutions based on dietary needs.
Ingredients for Lightened-Up Chocolate Peanut Butter Donuts
Here’s what you’ll need to bake these delicious donuts. The full list with measurements is in the recipe card below.
Donuts
- Whole wheat pastry flour* (or sub all-purpose/regular whole wheat) (Flour)
- Cocoa powder (unsweetened) (Flavoring/Coloring)
- Baking powder (Leavening Agent)
- Baking soda (Leavening Agent)
- Salt (Seasoning)
- Brown sugar (Sweetener)
- Large egg, room temperature (Binder)
- Unsweetened vanilla almond milk (or milk of choice), room temperature (Liquid)
- Vanilla extract (Flavoring)
- Plain Greek yogurt, room temperature (Dairy)
- Coconut oil, melted and slightly cooled (Fat)
- Mini chocolate chips (dairy-free if needed) (Chocolate)
Glaze + Topping
- Peanut butter (natural drippy kind) (Nut Butter)
- Vanilla extract (Flavoring)
- Powdered sugar (Sweetener)
- Almond milk (or other milk) (Liquid)
- Mini dark chocolate peanut butter cups, chopped (Candy) (Like Justin’s brand, see Variations for subs)
(Note refers to original recipe details on flour type) (Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I adore the chocolate peanut butter explosion here, but feel free to customize these Chocolate Peanut Butter Donuts:
- Different Flour: Use all-purpose flour instead of whole wheat pastry flour for a lighter texture. Regular whole wheat will yield a denser donut. For gluten-free, try a 1-to-1 GF baking blend.
- No Peanut Butter Cups? If you can’t find mini peanut butter cups (especially specific brands like Justin’s), top with chopped peanuts, more chocolate chips, or Reese’s Pieces instead.
- Different Nut Butter: Use almond butter or cashew butter in the glaze for a different nutty flavor.
- Add Spices: A pinch of cinnamon or espresso powder in the donut batter would be delicious.
- Chocolate Glaze: Make a simple chocolate glaze instead of peanut butter glaze (cocoa powder, powdered sugar, milk, vanilla).
How to Make Lightened-Up Chocolate Peanut Butter Donuts
Let me show you how easy it is to bake these delicious Chocolate Peanut Butter Donuts:
Prep Oven and Pan
- First, I preheat my oven to 375°F (190°C).
- I generously spray a standard donut pan (usually 6 or 12 cavities) with coconut oil cooking spray or regular nonstick cooking spray. Getting into the center post and edges is important! I set the pan aside.
Mix the Donut Batter
- Combine Dry Ingredients: In a medium bowl, I combine the whole wheat pastry flour (or substitute), cocoa powder, baking powder, baking soda, and salt. I whisk them together well to remove any lumps, especially from the cocoa powder. I set this aside.
- Combine Wet Ingredients: In a separate large mixing bowl, I whisk together the egg and the brown sugar until combined. Then, I add the rest of the wet ingredients: the almond milk, vanilla extract, plain Greek yogurt, and the melted (and slightly cooled) coconut oil. I whisk again until everything is smooth and incorporated.
- Combine Wet and Dry: I gradually add the dry ingredient mixture into the wet ingredient mixture, folding gently with a rubber spatula just until combined. Be careful not to overmix the batter!
- Fold in Chips: Gently, I fold in the mini chocolate chips.
Pipe and Bake Donuts
- Now, I transfer the batter into the prepared donut pan cavities. The easiest way I find is to spoon the batter into a large piping bag (or a large Ziploc bag with the corner snipped off) and pipe it neatly into each donut cavity. Alternatively, carefully spoon the batter in. I fill each cavity about ¾ of the way full.
- I bake for 12-15 minutes, or until the donuts are cooked through and spring back when lightly touched. A toothpick inserted should come out clean.
- I let the donuts cool in the pan for a few minutes before carefully inverting them onto a wire cooling rack to cool completely.
Make the Glaze
- While the donuts cool, I make the peanut butter glaze. In a medium bowl, I add the natural drippy peanut butter and the vanilla extract.
- I gradually whisk in the powdered sugar until mostly combined (it might be thick).
- Then, I add the almond milk (starting with ¼ cup) and whisk vigorously until no lumps remain and a smooth, drizzly glaze forms. If the glaze seems too thick, I add an extra tablespoon of almond milk and whisk again until it reaches the perfect consistency.
Glaze and Top the Donuts
- Once the Chocolate Peanut Butter Donuts are completely cool, I dip the top of each donut into the peanut butter glaze, letting any excess drip off.
- I place the glazed donuts back on the wire rack.
- Immediately, while the glaze is still wet, I sprinkle the tops generously with the chopped mini dark chocolate peanut butter cups (or other toppings).
- Devour!
Tips and Tricks for the BEST Baked Donuts
Here are my secrets for making perfect Chocolate Peanut Butter Donuts:
- Don’t Overmix: Mix the batter just until combined for tender, cakey donuts.
- Use Room Temperature Wet Ingredients: Eggs, milk, and yogurt incorporate better when not ice-cold.
- Cool Coconut Oil: Let the melted coconut oil cool slightly so it doesn’t solidify instantly when hitting cold ingredients or cook the egg.
- Grease Pan Well: Essential for easy donut release! Use a nonstick donut pan and still grease it.
- Cool Completely Before Glazing: Ensures the glaze sets properly and doesn’t melt off.
- Natural Peanut Butter: Use the drippy, natural kind (just peanuts and salt) for the best glaze consistency. Stir it well first!
How to Serve
These Lightened-Up Chocolate Peanut Butter Donuts are perfect served:
- For Breakfast or Brunch: A special, indulgent-tasting (but healthier!) treat.
- As a Snack: Great with a glass of milk or coffee.
- For Dessert: A satisfying end to a meal.
- For Parties: A fun and popular baked treat.
Serve at room temperature.
Make Ahead and Storage
- Make Ahead: Bake the donuts completely and let them cool. Store unglazed donuts in an airtight container. Prepare the glaze and store separately in the fridge. Glaze donuts closer to serving.
- Storage: Store glazed donuts in a single layer in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days (glaze might get slightly sticky).
- Freezing: Freeze cooled, unglazed donuts in a freezer-safe container or bag for up to 2 months. Thaw at room temperature and glaze before serving.
FAQs about Chocolate Peanut Butter Donuts
- Can I use regular whole wheat flour or all-purpose flour?
- Yes. Whole wheat pastry flour is finer and yields a more tender result. All-purpose flour will give the lightest texture. Regular whole wheat will make the donuts denser. Use the same amount.
- What can I substitute for the peanut butter cups?
- Chopped peanuts, more chocolate chips (dairy-free if needed), cacao nibs, or even sprinkles would work as toppings for these Chocolate Peanut Butter Donuts.
- Can I make these without a donut pan?
- You could try baking them in a standard or mini muffin tin (adjust baking time accordingly – likely shorter), but they won’t have the classic donut shape.
Enjoy this delicious, healthier take on Chocolate Peanut Butter Donuts! They are a truly irresistible baked treat.
Print
Lightened-Up Chocolate Peanut Butter Donuts (Baked)
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 8–10 donuts 1x
- Category: Breakfast, Dessert, Snack, Donuts, Baking
- Cuisine: American
Description
These baked chocolate donuts are made lighter with whole wheat pastry flour and Greek yogurt, featuring a rich chocolate flavor and topped with a delicious peanut butter glaze and chopped peanut butter cups. A perfect treat for breakfast, snack, or dessert!
Ingredients
Scale
For the Donuts:
- 1 cup whole wheat pastry flour* (or all-purpose flour)
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup packed light brown sugar
- 1 large egg, room temperature
- 1/2 cup unsweetened vanilla almond milk (or milk of your choice), room temperature
- 2 teaspoons vanilla extract
- 1/4 cup plain Greek yogurt, room temperature
- 2 tablespoons coconut oil, melted and slightly cooled
- 1/4 cup mini chocolate chips (use dairy-free if needed)
For the Peanut Butter Glaze & Topping:
- 3 tablespoons natural drippy peanut butter
- 1/4 teaspoon vanilla extract
- 2/3 cup powdered sugar (confectioners’ sugar), sifted
- 1/4 cup almond milk (or other milk)
- Extra natural peanut butter, for drizzling (optional)
- Mini dark chocolate peanut butter cups (like Justin’s or similar), chopped (optional)
Instructions
1. Make the Donut Batter:
- Preheat and Prep: Preheat oven to 375°F (190°C). Spray a standard donut pan generously with cooking spray. Set aside.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until combined. Set aside.
- Combine Wet Ingredients: In a separate large bowl, whisk together the egg and brown sugar until combined. Add the almond milk, vanilla extract, Greek yogurt, and melted coconut oil. Whisk until incorporated and smooth.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, folding with a rubber spatula until just combined. Do not overmix.
- Fold in Chips: Gently fold in the mini chocolate chips.
2. Fill Pan and Bake:
- Fill Donut Pan: Carefully spoon or pipe the batter into the prepared donut pan cavities, filling each about 3/4 full. A piping bag or a zip-top bag with the corner snipped off makes this easier and neater.
- Bake: Bake for 12-15 minutes, or until the donuts are cooked through and spring back lightly when touched (a toothpick inserted should come out clean or with a few moist crumbs).
- Cool: Let the donuts cool in the pan for a few minutes before carefully transferring them to a wire cooling rack to cool completely.
3. Make the Glaze and Finish:
- Make Glaze: While the donuts cool, make the glaze. Add the natural peanut butter and vanilla extract to a medium bowl. Whisk in the sifted powdered sugar gradually. Add the 1/4 cup of almond milk and whisk until no lumps remain and a smooth glaze forms.
- Adjust Consistency: If the glaze seems too thick for dipping or drizzling, add an extra tablespoon or two of almond milk until it reaches your desired consistency.
- Glaze Donuts: Once the donuts are completely cool, dip the top of each donut into the peanut butter glaze, allowing any excess to drip off. Place back on the wire rack.
- Top (Optional): Drizzle with extra natural peanut butter and sprinkle with chopped mini peanut butter cups, if desired. Let the glaze set.
4. Serve: Enjoy the donuts once the glaze has set.
Notes
- Flour: Whole wheat pastry flour yields a tenderer crumb. All-purpose flour can be substituted 1:1.
- Peanut Butter: Natural, drippy peanut butter works best for the glaze consistency.
- Milk: Any milk works in the batter and glaze (dairy or non-dairy).
- Filling Pan: Avoid overfilling the donut cavities as the batter will rise. A piping bag helps fill them neatly.
- Cooling: Ensure donuts are completely cool before glazing so the glaze doesn’t melt off.
- Storage: Store glazed donuts in an airtight container at room temperature for 1-2 days.