This post may contain affiliate links.

Baked Chocolate Chip Donut Holes, mini donuts baked in a muffin tin, loaded with chocolate chips with a vanilla glaze! The perfect morning recipe for the whole family.

Chocolate Chip Donut Holes in white bowl stacked.

I’m a huge breakfast person! I love donuts, always have. But it always seems like people forget about Donut Holes! I mean hello, they are absolutely delicious!

They are smaller, so you don’t have to feel guilty about having more than one, at least I don’t. And they are just as easy if not easier to make than your regular donuts.

These Baked Chocolate Chip Donut Holes are one of my favorites, they are one of my daughter’s favorites too. They are handheld and the perfect size, and they are great to bring as a grab-and-go breakfast.

Donuts in any aspect are great, but when you add chocolate chips and a vanilla glaze, you are really giving yourself a treat! I promise they are easy and amazing.

This Donut Hole recipe will be one that you will keep on your menu rotation because they are so easy and tasty! They are one recipe that I have not had anyone turn down.

I mean why would you! Maybe I’m biased but these are really great. I love easy, I love breakfast and these hit both those points so they are an absolute winner in my book.

Some of my other favorite donut holes we have on our site include: Baked Coconut Donut Holes, Baked Chocolate Glazed Pumpkin Donut Holes and Air Fryer Vanilla Munchkins.

Overhead image of Donut Hole Recipe in white bowl.

WHY THIS RECIPE WORKS:

  • With pantry staple ingredients, chances are you have everything on hand.
  • These can be doubled to serve more people.
  • They are great for grab and go when you are in a hurry.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

All-purpose flour
Baking powder
Salt
Unsalted butter
Egg
Vanilla bean paste or extract
Granulated sugar
Milk
Mini milk chocolate chips
Powdered sugar
Milk

Ingredients needed to make Baked Chocolate Chip Donut Holes.

HOW TO MAKE BAKED CHOCOLATE CHIP DONUT HOLES:

  1. Preheat the oven to 350 degrees. Spray a mini muffin tin with baking spray, set aside. Mix the flour with the baking powder and salt in a medium-sized bowl. Set aside.
  2. In a separate bowl, mix in the cooled melted butter with the vanilla and egg. Whisk in the sugar and milk until combined.
  3. Add wet mixture to dry and mix until there are no dry lumps. 
  4. Fold in the chocolate chips.
  5. Fill greased mini muffin tin sections halfway up. 
  6. Bake for 6-7 minutes until a toothpick inserted in the center comes out clean. 
  7. Turn out onto a wire rack to cool.
  8. While donuts are cooling, make the glaze by whisking the powdered sugar, vanilla, and milk together until smooth.
  9. Using two forks or your fingers, dip each donut hole. I dipped each one twice, there was just enough glaze. Serve and enjoy!
Ingredients needed to make Chocolate Chip Donut Holes.

DO I NEED A SPECIAL PAN?

No, you do not! They do make donut hole makers but for this recipe, we just use a mini muffin tin and it works just as well. 

We have always used the mini muffin tin as it is very inexpensive to purchase and is just an easier item to store than another kitchen appliance.

DO I HAVE TO USE A VANILLA GLAZE?

While we do think this is the best pairing for these Donut Holes you do not need to you can eat them plain as is or some other ideas we have tried is:

  1. Dip in butter and roll in sugar.
  2. Glaze with a chocolate glaze.
  3. Roll in powdered sugar.

You can do whatever you like with these Chocolate Chip Baked Donut Holes as long as they are to your taste preference.

Three stacked Donut Holes on top of one another with more around base.

HOW TO STORE:

These Donut Holes will keep at room temperature for up to 3 days properly stored in an airtight container or ziptop bag. You can also refrigerate to extend the life to 5-6 days.

These can also be frozen, I like to freeze before glazing but you can freeze after glazing as well. Place in a freezer bag or container and place in the freezer where they will keep for up to 3 months.

Defrost on the countertop or the refrigerator before serving.

TIPS AND TRICKS:

  • This makes a smaller batch, you can easily double the recipe to have more.
  • You can glaze or decorate to your liking, see some of my ideas above.
  • We like mini milk chocolate chips but semi-sweet and dark are also delicious.
  • You can use either vanilla bean paste or extract for this at a 1:1 ratio.
  • These can be frozen, see my tips above on how to do that.

If you’ve tried these BAKED CHOCOLATE CHIP DONUT HOLES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

If you like this recipe you might also like:

This Silly Girls Kitchen Logo
5 from 8 votes

Baked Chocolate Chip Donut Holes

Author Dana at ThisSillyGirlsLife.com
Prep: 10 minutes
Cook: 7 minutes
Total: 17 minutes
Baked Chocolate Chip Donut Holes, mini donuts baked in a muffin tin, loaded with chocolate chips with a vanilla glaze! The perfect morning recipe for the whole family
Servings 18 -20 donuts

Ingredients
  

Donut Holes:

Vanilla Glaze:

Instructions

  • Preheat the oven to 350 degrees. Spray a mini muffin tin with baking spray, set aside. Mix the flour with the baking powder and salt in a medium-sized bowl. Set aside.
  • In a separate bowl, mix in the cooled melted butter with the vanilla and egg. Whisk in the sugar and milk until combined.
  • Add wet mixture to dry and mix until there are no dry lumps.
  • Fold in the chocolate chips.
  • Fill greased mini muffin tin sections halfway up.
  • Bake for 6-7 minutes until a toothpick inserted in the center comes out clean.
  • Turn out onto a wire rack to cool.
  • While donuts are cooling, make the glaze by whisking the powdered sugar, vanilla, and milk together until smooth.
  • Using two forks or your fingers, dip each donut hole. I dipped each one twice, there was just enough glaze. Serve and enjoy!

Notes

  1. Recipe for the batter is adapted from Amy’s Healthy Baking.
  2. This makes a smaller batch, you can easily double the recipe to have more.
  3. You can glaze or decorate to your liking, see some of my ideas above.
  4. We like mini milk chocolate chips but semi-sweet and dark are also delicious.
  5. You can use either vanilla bean paste or extract for this at a 1:1 ratio.
  6. These can be frozen, see my tips above on how to do that.

Nutrition

Calories: 103kcal | Carbohydrates: 21g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 41mg | Potassium: 36mg | Fiber: 1g | Sugar: 16g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
Nutrition Disclaimer
Course Baked Good, Breads
Cuisine American

Love This Recipe?

Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!

5 from 8 votes (7 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

5 Comments

  1. Yum! I love that you made them in a mini muffin pan (I can do that!)
    Thank you for sharing this at Brag About It Link Party on VMG206.
    ~ Megin of VMG206

  2. Oh yummy! As usual, your pictures and recipes are beautiful. Thank you for sharing at Snickerdoodle. Hope to see you again tomorrow.

Similar Posts