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!

Hands holding baked donut.

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.)

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.

ingredients in baked donuts on counter.
  • 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.

Wet ingredients for baked donuts in blue bowl.

Step 1. Add the wet ingredients to a medium bowl. Whisk to combine well.

Batter for baked donuts in blue bowl.

Step 2. Add the dry ingredients. Whisk to combine into a thick batter.

Baked donuts in donut pan before baking.

Step 3. Add batter to prepared donut pan.

Baked donuts in donut pan after baking.

Step 4. Bake. Then top with cinnamon sugar or chocolate glaze as desired.

Frequently Asked Questions

What’s the easiest way to fill a donut pan?

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.

Do baked donuts taste the same as fried?

They taste similar, especially with cinnamon and sugar on top.

Are baked donuts healthier than fried?

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.

Baked donut dipped in cinnamon sugar on cooling rack.

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.

I’d love to hear your feedback on this recipe, so please comment below to share!

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Hands holding baked donut.

Favorite Baked Donuts

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!
5 from 10 votes
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Cuisine American
Course Breakfast
Calories 129kcal
Servings 12 (makes 12 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
  • cups all-purpose flour
  • 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)
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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.

Nutrition

Serving: 1donut, Calories: 129kcal, Carbohydrates: 19g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 25mg, Sodium: 140mg, Potassium: 47mg, Fiber: 1g, Sugar: 7g, Vitamin A: 158IU, Vitamin C: 0.1mg, Calcium: 40mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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5 from 10 votes

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Comments

  1. 5 stars
    Finally my allergic to eggs’ daughter can enjoy donuts ! It’s my second time to try it, I did as you mentioned ( eggs-free: add 2 tablespoons of milk), on the first time with whole milk greek, the batter was drier than your photo and not easy to work with, this time I tried with regular whole milk yogurt and it’s much better, but in both cases I got only 9 donuts and not 12, I used 1/4 cup for each. Do you know why? Thanks!!!

    1. You lose a little volume with the egg substitute but maybe do a little less than 1/4 cup next time and see if that helps increase the number you get total. Glad it worked though!

    1. I don’t have enough experience with it to know if that would work, but my instinct is that they are very different ingredients and I am not confident it will work. Let me know if you try it though!

  2. 5 stars
    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!

  3. 5 stars
    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 🙂

    1. 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.

  4. 5 stars
    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!

  5. 5 stars
    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!

    1. 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!

  6. 5 stars
    These are so delicious. Come together very fast. I used a muffin tin and baked for 14 minutes. Perfection. These will become a staple.