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.