Combine simple ingredients to make Chocolate Baked Donuts studded with fresh blueberries. They’re a fun breakfast, snack, or dessert to share with the kids.

chocolate-baked-donuts-on-wire-rack

Chocolate Baked Donuts

I love using my donut pan to make kids meals more fun and this recipe combines two of my favorite flavors into a super delicious donut. There’s a little cocoa powder for flavor and paired with blueberries, well the result is seriously great.

TIP: We love these for breakfast or snack, but you can enjoy them whenever you prefer!

ingredients-in-baked-donuts

Ingredients You Need

To make this recipe you’ll need:

TIP: You can make this dairy-free by using nondairy milk and neutral oil in place of the milk and butter. You can make it gluten-free by using cup-for-cup gluten-free flour blend.

how-to-make-baked-cocoa-donuts-step-by-step

Step-by-Step Instructions

Here’s a look at the steps involved in the recipe. Scroll to the bottom of this post for the full recipe.

  1. Cut the blueberries in half.
  2. Stir together the dry ingredients.
  3. Stir in the wet ingredients, then fold in the blueberries.
  4. Spoon into a greased donut pan.
  5. Spread a little to even out.
  6. Bake and let cool on a rack.

TIP: I like to cut the blueberries so the donuts hold together better, but you can skip this if your berries aren’t huge.

baked-chocolate-donut-with-blueberries-on-placemat

Optional Chocolate Drizzle

If you want to make these extra special, you can melt chocolate chips and drizzle over the top of the donuts. We love adding this! (The donuts aren’t super sweet on their own, so this is a nice flavor touch.

Best Tips for Success

  • Melt chocolate chips and drizzle over for extra sweetness.
  • Dairy-free: Use nondairy milk and neutral oil in place of the milk and butter.
  • Gluten-free: Use cup-for-cup gluten-free flour blend.
  • To make these with frozen blueberries, let thaw partly at room temperature. (This will help prevent the batter from clumping together.)
  • This batter is thick by design—the berries add moisture when they’re baked into the donuts.

It’d love to hear your feedback on this recipe if you try it, so please comment and rate the recipe below!

baked-cocoa-donuts on wire rack

Baked Chocolate Donuts with Blueberries

These naturally sweet baked doughnuts are perfect for toddlers for a special breakfast or snack. The batter is thick by design. See Notes for tips.
4.6 from 5 votes
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Cuisine American
Course Breakfast
Calories 184kcal
Servings 6

Ingredients

  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup milk
  • 2 tablespoons melted unsalted butter (cooled slightly)
  • 1 large egg (lightly beaten)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup halved blueberries
  • Optional Chocolate Drizzle: 2 tablespoons chocolate chips

Instructions

  • Preheat the oven to 350 degrees F and coat a donut pan with nonstick spray.
  • Half the blueberries with kitchen scissors.
  • Add the flour, sugar, cocoa powder, baking powder, and salt to a medium bowl and stir to combine.
  • Add the milk, butter, egg, and vanilla extract. Stir gently. Fold in the berries and stir gently to just combine. (This batter is thick and it may look too thick, but keep gently stirring to bring it together.)
  • Portion out into the donut pan, dividing the batter among each of the 6 rounds and spreading so the batter is somewhat evenly distributed.
  • Bake for 14-16 minutes or until a cake tester inserted into the center comes out cleanly.
  • Remove from the oven and let cool in the pan for 2 minutes. Run a paring knife around the edges of each doughnut and carefully flip onto a wire rack to cool fully.
  • Optional drizzle: Add the chocolate chips to a heat-safe bowl. Microwave in 30 second increments, stirring in between until melted. (Mine usually take 1 minute.) Drizzle over the donuts with a spoon.

Notes

  • Store cooled donuts in an airtight container at room temperature for up to 3 days.
  • Melt chocolate chips and drizzle over for extra sweetness.
  • Dairy-free: Use nondairy milk and neutral oil in place of the milk and butter.
  • Gluten-free: Use cup-for-cup gluten-free flour blend.
  • To make these with frozen blueberries, let thaw partly at room temperature. (This will help prevent the batter from clumping together.)
  • This batter is thick by design—the berries add moisture when they're baked into the donuts.

Nutrition

Calories: 184kcal, Carbohydrates: 31g, Protein: 4g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 39mg, Sodium: 185mg, Potassium: 88mg, Fiber: 1g, Sugar: 13g, Vitamin A: 185IU, Vitamin C: 1mg, Calcium: 66mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 5 stars
    So good! These are definitely going to become a staple in our house as they’re super tasty and super easy to make. Swapped the blueberries for raspberries, as my daughters not the biggest blueberry fan, and they were delish! Tbh I would make them just for myself! Also cooked perfectly in 15mins in my fan oven.

  2. 5 stars
    Awesome! Another winner Amy, thank you. My boys, aged 5 and 19 months loved these. They did need to bake for an additional 10 minutes, as they were quite undercooked after 16 minutes. But they were perfect once fully cooked! Yummy!

  3. 3 stars
    3.5 starts
    So I was a bit on the fence on this recipe. I’ve made quite a bit of recipes from you but this one I’m not so sure of. Very easy to make. Ingredients that most would have in fridge/pantry. I was ok with the low sugar taste but they were very dry. I did bake at the 16min mark but when I checked they were still raw so cooked 17min’s total. Perhaps I should’ve just taken them out at 16mins. My husband too thought they were dry. I’ll give this 1 more try and cook at 16min mark. But my daughter had fun helping to make these.

  4. 5 stars
    I made this today for breakfast. I used almond milk.The sweetness and texture is perfect! Not only my little one but my partner liked it too. Also, I added a little melted chocolate and sprinkles on top.

  5. 5 stars
    I made these as muffins since I don’t have a donut pan. It made 6 generously sized muffins and they needed about 20 minutes of cook time. My picky children loved them!

  6. So I made these with a gluten free blend (rice, millet and quinoa based , the Krusteaz brand) and they turned out just ok. I think they would have tasted soo much better with regular flour, like the recipe calls for.
    Bummed! But thanks for the recipe!

  7. Hi, is that unsweetened cocoa powder?! I don’t have donut pan?! What else can i do? Can i make muffins instead? ☺️Thnx

    1. Yes, unsweetened cocoa powder and generally speaking, a mini muffin tin usually bakes at the same time as a donut pan if you have that option.

  8. I tried this with almond flour and it didn’t turn out…pretty sure I want use almond flour for baking again:(

    1. Using gluten free flours can definitely be tricky. These are best with a blend as straight almond flour likely made them too dense.