These coffee baked donuts are moist, fluffy, and have a tender cake-like texture. They're dipped in a rich espresso glaze that all coffee lovers are gonna want as a sweet breakfast treat!
These coffee doughnuts would pair perfectly with your morning cup of coffee!
Both the donut batter and sweet glaze contains espresso powder, which gives it that bold coffee flavor. You definitely get the best of both worlds with these homemade donuts!
Looking for more breakfast recipes? Then check out these: classic cinnamon rolls, blueberry chocolate chip muffins, and maple banana bread.
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Why You'll Love These Donuts
- They're baked, not fried.
- All you need are simple ingredients.
- They're dipped in a sweet coffee glaze.
- They're perfect for breakfast, as a snack, or even dessert!
Because these donuts are baked, you'll need a donut mold. I recommend either these nonstick pans or these silicone ones.
Homemade baked donuts are so easy to make and can be on your kitchen table in about 30 minutes!
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all purpose flour.
- Cocoa Powder: Just 2 tablespoons of cocoa powder will really bring out and enhance the espresso flavor.
- Espresso Powder: Be sure to use espresso powder and not instant coffee, for they are not the same. Espresso powder is finely ground and more flavorful, making it perfect for baked goods. Here is the one I used.
- Unsalted Butter: Melted butter is used in both the batter and glaze. Use unsalted.
- Milk: I used 2%, but you could also use your preferred milk or even brewed espresso.
- Yogurt: Using yogurt in baked goods help them to be more moist and soft. You can use either plain or vanilla yogurt. If you don't have yogurt, you could even use sour cream.
Instructions
Here are the step by step instructions on how to make these baked espresso donuts.
Step 1: Dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, and salt.
Step 2: Wet ingredients. In a large bowl, whisk together the melted butter, egg, brown sugar, milk, yogurt, and vanilla extract until fully combined.
Step 3: Combine ingredients. Add the dry ingredients into the wet and gently fold together using a rubber spatula until combined.
Step 4: Pipe the donut batter. Scoop the batter into a piping bag and pipe the donut batter into each donut cup, filling it up just barely to the top.
Step 5: Bake. Bake the donuts for 9-11 minutes. Allow them to cool in the pan for 10 minutes before carefully removing them and setting them on a cooling rack to finish cooling.
Espresso Glaze
In a small bowl, whisk together the powdered sugar, melted butter, espresso powder, and 2 tablespoons of milk until combined and smooth.
If too thick, add a ½ tablespoon of milk at a time until desired consistency.
Dip each donut into the glaze and place them back onto the wire rack. Top each donut with chocolate covered espresso beans or even sprinkles if desired!
Storage Tips
Although donuts are best consumed the same day they are made, they will last for a short amount of time.
Keep leftover donuts in an airtight container in the refrigerator or on the counter at room temperature for up to 3 days.
Expert Baking Tips
- Baking Pan: You'll need a 6-count donut pan like this one or this wilton donut pan. I have both of these and use them interchangeably. Be sure to spray it with non-stick cooking spray.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Donut Batter: I find it so much easier to scrape the donut batter into a pastry bag or a large ziplock bag and pipe the batter into the donut cups. This method makes it less messy too.
- Donut Glaze: Be sure the donuts are completely cooled before dipping into the icing. If not, the glaze will slide off and not stick to the donuts properly.
Recipe FAQs
I highly recommend you have a donut pan (we make a lot of donut recipes around here!).
Yes you can! You will have a total of 12 donuts. Just be sure to bake each pan separately.
Yes, but I do not recommend it. Instant coffee will leave a burnt coffee flavor in your donuts. It's just not good. I highly recommend you pick up some espresso powder.
You could make a vanilla glaze or even dip the donuts in a dark chocolate ganache.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Donut Recipes
📖 Recipe
Coffee Baked Donuts with Espresso Glaze
Equipment
- Donut Pan
- Mixing Bowls
- Piping Bag
Ingredients:
Coffee Donuts
- 1 cup all-purpose flour
- 1 tablespoon espresso powder
- ½ tablespoon cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 large egg, room temperature preferred
- ½ cup brown sugar
- ¼ cup milk room temperature preferred
- ¼ cup yogurt (plain or vanilla), room temperature preferred
- 1 teaspoon vanilla extract
Espresso Glaze
- 1 cup powdered sugar
- 1 tablespoon unsalted butter, melted
- ½ teaspoon espresso powder
- 2-3 tablespoons milk
Instructions:
- Preheat the oven to 350 degrees and spray a 6-count donut pan with non-stick spray. Set aside.
Coffee Donuts
- In a medium-sized bowl, whisk together the flour, espresso powder, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, whisk together the melted butter, egg, sugar, milk, yogurt, and vanilla extract until combined.
- Add the dry ingredients into the wet and gently fold together using a rubber spatula until combined (be careful not to over mix).
- Scoop the batter into a piping bag or a zipped-up sandwich bag. Simply cut a corner off of the bottom of the bag and pipe the donut batter into each donut cup, filling it up just barely to the top.
- Bake the donuts for 9-11 minutes. Use a toothpick to check the center. If it comes out clean, then they're done. Allow the donuts to cool in the pan for 10 minutes before carefully removing them and setting them on a wire rack to finish cooling.
Espresso Glaze
- In a small bowl, mix together the powdered sugar, melted butter, espresso powder, and 2 tablespoons of milk until combined. If too thick, add ½ tablespoon of milk. If too thin, add ½ tablespoon of powdered sugar.
- Once the donuts have cooled, dip them into the glaze and place them back onto the wire rack (double dip for extra glaze!). Once set, serve immediately and enjoy!
- Keep leftover donuts in an airtight container in the refrigerator or on the counter for up to 3 days.
Notes:
- Baking Pan: You'll need a 6-count donut pan like this one or this wilton donut pan. I have both of these and use them interchangeably. Be sure to spray it with non-stick cooking spray.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Donut Batter: I find it so much easier to scrape the donut batter into a pastry bag or a large ziplock bag and pipe the batter into the donut cups. This method makes it less messy too.
- Donut Glaze: Be sure the donuts are completely cooled before dipping into the icing. If not, the glaze will slide off and not stick to the donuts properly.
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