With a texture and flavor similar to cake donuts, these Baked Donuts are tender, rich, and so delicious. Start to finish, you can be enjoying these with the kids in under 30 minutes!
We love my Baked Apple Donuts, so I wanted to add another option to my recipe index that was more of a classic cake donut since I know having options is ideal. Honestly, I didn’t expect these to bake up as fluffy and tender as they are…but wow, they are amazing!
This donut recipe has Greek yogurt in it to add richness and tenderness, which lends that incredible melt-in-your-mouth quality you want in a donut. And with minimal added sugar, an easy method, and an optional cinnamon-sugar topping or chocolate glaze, this is such a fun breakfast or snack to share with the kids.
We love these for weekday breakfast for kids—you can make them ahead of time—or to add to a holiday spread.
(You may also like Donut Muffins, Raspberry Donuts, Chocolate Pumpkin Donuts, and Birthday Cake Muffins.)
Table of Contents
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Baked Donuts so you know what to pick up from the store or have ready.
- Greek yogurt: I start this recipe with a base of Greek yogurt so the donuts are super tender, but also nutritious (packed with protein and calcium).
- Milk: I typically bake with whole milk, so that’s what I’m using here, though a different percentage is also fine.
- Butter: I use unsalted butter in my baking so I can control the salt. If you have only salted butter, that is fine to use. Just omit the salt from the recipe.
- Egg: A large egg helps ensure that the batter holds together nicely as it bakes.
- All-purpose flour: I prefer to use all-purpose flour in this recipe so the donuts bake up very light and tender. You can use whole wheat pastry flour or gluten-free all purpose flour if you prefer though.
- Sugar: I prefer the texture of these Baked Donuts when they are made with granulated sugar. I kept the amount as low as possible to deliver a just-sweet-enough flavor.
- Cinnamon and vanilla: These add classic cake donut flavor so our homemade ones taste just as good as purchased ones.
- Baking powder and baking soda: We use a combination of these two ingredients to ensure that the baked donuts rise nicely and the batter bakes through properly.
Step-by-Step Instructions
Here’s a preview of how to make these Baked Donuts so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Add the wet ingredients to a medium bowl. Whisk to combine well.
Step 2. Add the dry ingredients. Whisk to combine into a thick batter.
Step 3. Add batter to prepared donut pan.
Step 4. Bake. Then top with cinnamon sugar or chocolate glaze as desired.
Frequently Asked Questions
I like to use an ice cream scoop to slowly pour out the batter, but you can also use a piping bag (if you think that might be easier), a spoon, or a measuring cup.
They taste similar, especially with cinnamon and sugar on top.
This baked donut recipe is missing the oil from frying and also is built on Greek yogurt, which gives them a really nutritious base.
How to Store
Store cooled baked donuts in an airtight container at room temperature for up to 3 days, or about a week in the fridge. You can also freeze them in a freezer bag with as much air removed as possible for about 6 months. Thaw donuts overnight in the fridge or at room temperature.
Best Tips for Success
- Dairy-free: Use vegetable, avocado, or coconut oil in place of the butter and nondairy milk. Replace the yogurt with applesauce.
- Gluten-free: Use an all-purpose gluten-free flour.
- Egg-free: Omit the egg. Add 2 tablespoons additional milk. Proceed with the recipe.
- This recipe has the best texture when made with granulated sugar, rather than maple syrup or honey. Knowing that, you are free to substitute it if you prefer.
- Alternatively, you can add a simple chocolate glaze, powdered sugar, or sprinkles to these baked donuts in place of the cinnamon sugar if you want.
- This is the Wilton donut pan I use.
Related Recipes
I’d love to hear your feedback on this recipe, so please comment below to share!
Favorite Baked Donuts
Ingredients
Donuts
- ½ cup plain Greek yogurt (whole milk preferred)
- ½ cup milk
- ¼ cup unsalted butter (melted and cooled slightly)
- 1 egg (lightly beaten)
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ⅓ cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Cinnamon-Sugar Topping (optional)
- ¼ cup sugar
- ½ teaspoon cinnamon
- 2 tablespoons unsalted butter (melted and cooled slightly)
Instructions
- Preheat the oven to 375 degrees F and grease two 6-cup donut pans with nonstick spray.
- Add the yogurt, milk, butter, egg, and vanilla to a medium bowl. Whisk to combine well.
- Add the flour, sugar, cinnamon, baking powder, baking soda, and salt to the bowl. Whisk to combine into a thick batter.
- Use ¼ cup batter in each prepared donut spot.
- Bake for 12-14 minutes, or until puffed up, golden brown, and a cake tester or toothpick inserted into the center of a donut comes out clean.
- Remove from oven and let cool for a minute or two. Run a knife around the edges to loosen, as needed, then transfer donuts to a wire rack to cool completely.
- Optional: Stir the sugar and cinnamon together in a small bowl. Dip the top of each donut first in the melted butter, then in the cinnamon-sugar mixture. This makes them taste just like a cake donut!
Notes
- Store cooled baked donuts in an airtight container at room temperature for up to 3 days, or about a week in the fridge. You can also freeze them in a freezer bag with as much air removed as possible for about 6 months. Thaw donuts overnight in the fridge or at room temperature.
- Dairy-free: Use vegetable, avocado, or coconut oil in place of the butter and nondairy milk. Replace the yogurt with applesauce.
- Gluten-free: Use an all-purpose gluten-free flour.
- Egg-free: Omit the egg. Add 2 tablespoons additional milk. Proceed with the recipe.
- This recipe has the best texture when made with granulated sugar, rather than maple syrup or honey. Knowing that, you are free to substitute one or the other if you prefer.
- To make Chocolate Glaze, add ¼ cup dark chocolate chips and ½ teaspoon coconut oil to a heat-safe bowl. Warm in the microwave for about 30-45 seconds to melt. Dip one side of each donut into the chocolate, then turn over and rest on a wire rack. Add sprinkles and let set.
Thoughts on using one of those electric donut makers (like a waffle maker) vs in the oven??
I haven’t tried it that way but I think it should work!
My kids loved these! Pretty quick and easy to make. Can’t wait to play with the flavors a bit
These came out so fluffy and delicious! My son loves them! We’ll be making them again soon! 🙂
Easy and so good—all 3 of my kids inhaled these! I was running low on AP flour, so used half whole wheat flour. Made these in my Dash mini donut maker, and they came out so well! Thanks for another great recipe!
Fantastic recipe! I just used the ingredients that I had on hand (and so subbed as written for 0% unsweetened greek yogurt, unsweetened almond milk and coconut oil) and they turned out absolutely delicious. I’ll definitely be making again (they disappeared fast 🙂
Easy and delicious! Will make again for sure.
I’m so glad!
My girl loves chocolate cake donuts, any tips on adding cocoa powder to make them chocolate? Thank you!
I would replace 1/2 cup of the flour with sifted unsweetened cocoa powder. I haven’t tested it, but my best guess is that would work really well.
So delicious! Perfect donuts for topping because they aren’t too sweet. My batter was extra thick so I might add more milk next time. I did use gluten free flour. Huge hit in my home!
Hi! If I wanted to add some canned pumpkin, what would I need to adjust?
Also, it’s completely fine to not answer this – Ive basically asked for a completely different recipe. But if you know off the top of your head, I’d appreciate the tip 🙂 Thank you!
I am pretty sure you can just use pumpkin in the same amount in place of the yogurt. And use pumpkin spice in place of the cinnamon. Enjoy!
These are so delicious. Come together very fast. I used a muffin tin and baked for 14 minutes. Perfection. These will become a staple.
I’m so glad to hear that!
Hi! Instead of the Greek yogurt could you substitute for cottage cheese?
I haven’t tried that so I can’t say for sure but it might work.