Favorite Baked Donuts – Yummy Toddler Food

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 and 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 to be 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.

• Greek yogurt: I start this recipe with a base of Greek yogurt so the donuts are super tender, but also nutritious 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 only have 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 they 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 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 donut pan.

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

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 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 this baked donut recipe 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!

1x2x3x

US CustomaryMetric

Cinnamon-Sugar Topping (optional)

Cook ModePrevent your screen from going dark

• Preheat the oven to 375 degrees F and grease a 6-cup donut pan 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. (You will have enough batter to make 12.)

• Bake for 12-14 minutes, or until puffed up, golden brown, and a cake tester or toothpick inserted into the center of a muffin 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 to a wire rack to cool completely.

• Optional: Stir the sugar and cinnamon together in a small bowl. Dip the top of each muffin first in the melted butter, then in the cinnamon-sugar mixture. This makes them taste just like a cake donut!

• 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 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.

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