Description
These Chocolate Chip Donuts are baked (not fried), making them an easy and delicious homemade treat! They have a soft, cake-like texture with mini chocolate chips in every bite. Enjoy them plain, dusted with powdered sugar, or dipped in a rich chocolate glaze!
Ingredients
For the Donuts:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional, for warmth)
- 2/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup buttermilk (or milk + 1 teaspoon vinegar)
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup mini chocolate chips
For the Chocolate Glaze (Optional):
- 1 cup powdered sugar
- 2 tablespoons cocoa powder
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
Preheat & Prepare:
Preheat oven to 350°F (175°C).
Grease a donut pan or use a silicone donut mold.
Mix the Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
Mix the Wet Ingredients:
In a separate bowl, whisk together sugar, melted butter, buttermilk, eggs, and vanilla until smooth.
Combine & Add Chocolate Chips:
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Fold in the mini chocolate chips (reserve a few for topping if desired).
Fill the Donut Pan:
Spoon or pipe the batter into the donut pan, filling each cavity about ¾ full.
Bake:
Bake for 10-12 minutes or until the tops spring back when lightly pressed.
Let donuts cool in the pan for 5 minutes, then transfer to a wire rack.
Make the Chocolate Glaze (Optional):
Whisk together powdered sugar, cocoa powder, milk, and vanilla until smooth.
Dip cooled donuts into the glaze, letting excess drip off.
Decorate & Enjoy:
Sprinkle extra mini chocolate chips on top if desired.
Let the glaze set for 10-15 minutes before serving.
Notes
- No Donut Pan? Use a muffin tin and bake for 12-15 minutes.
- Extra Moist Donuts: Replace half the butter with applesauce.
- Storage: Store in an airtight container at room temp for 2-3 days, or refrigerate for up to 1 week.