Baked Chocolate Chip Donuts

These baked chocolate chip donuts are soft, fluffy cake donuts dipped in chocolate glaze and sprinkles, no frying required.

Course Breakfast

Cuisine American

Keyword baked chocolate chip donuts

Prep Time 7

Cook Time 10

Total Time 30

Servings servings

Calories 314kcal

Author Jason Decker

Ingredients

2 cups all-purpose flour
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon fine sea salt
2 large eggs
½ cup sour cream
6 tablespoons whole milk
2 tablespoons unsalted butter melted
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips

For the glaze:

Instructions

Preheat the oven to 400°F. Spray a 12 count donut pan with cooking spray, set aside.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2 cups all-purpose flour, ½ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon fine sea salt
Add the eggs, sour cream, milk, butter, and vanilla extract, stir until smooth with no dry patches.
2 large eggs, ½ cup sour cream, 6 tablespoons whole milk, 2 tablespoons unsalted butter, 2 teaspoons vanilla extract
Add the chocolate chips, stir to combine.
1 cup semi-sweet chocolate chips
Spoon or pipe the mixture evenly between the 12 donut wells.
Bake for 9-10 minutes, until the donuts spring back when touched or a toothpick inserted into the center comes clean.
Let the donuts cool in the pan for 5 minutes, take them out and let cool on a wire rack until cooled completely.
When the donuts are cool, make the glaze by whisking together the powdered sugar, cocoa powder, vanilla, and 3 tablespoons of milk. You are looking for a dipping consistency, if the glaze is too thick to dip, add another 1 tablespoon of milk.
1 ½ cups powdered sugar, 4 tablespoons unsweetened cocoa powder, 2 teaspoons vanilla extract, 3-4 tablespoons whole milk
Dip the tops of the donuts in the glaze and place them glaze side up on a wire rack over a piece of parchment paper to catch any drips. Immediately top with sprinkles before dipping the next donut.
Chocolate sprinkles for garnish
Serve immediately or wait about 30 minutes so the glaze can set.

Notes

Room Temperature Ingredients: Make sure your sour cream, eggs, and milk are at room temperature for the best texture.
Don’t Overmix: Stir the dry ingredients and wet ingredients until just combined to avoid tough donuts.
Use a Piping Bag: Spoon the batter into a piping bag or a ziploc bag with the corner cut off to easily fill the donut pan without a mess.
Check Doneness: They should feel springy and not gooey. A toothpick inserted should come out clean.
Cool Properly: Let the donuts rest on a wire rack so the bottoms don’t get soggy.
Experiment with Glazes: If chocolate glaze isn’t your thing, try a vanilla glaze or even a peanut butter glaze for variety.

Nutrition