Who says donuts can’t pull double duty? These baked Greek yogurt donuts are the kind of treat that feels indulgent but secretly has a little something extra going for it — a protein boost from creamy Greek yogurt that keeps each bite tender, moist, and impossibly fluffy. Forget the fryer and the guilt. These come together in about 30 minutes, and decorating them with a glossy chocolate glaze is honestly half the fun.
Table of Contents
Ingredient Notes
- Greek yogurt: Vanilla Greek yogurt is my go-to here — it layers in a subtle sweetness that plain yogurt just doesn’t bring. That said, plain works beautifully too, especially if you want more control over the flavor profile. Either way, the yogurt is what gives these donuts their signature soft, cake-like crumb.
- Oil vs. butter: A neutral oil keeps these donuts light and tender, but melted butter is a perfectly delicious swap if you want a slightly richer flavor. Both work — it just depends on your mood.
- Flour: All-purpose flour is the standard here, but don’t sleep on whole wheat flour. It adds a subtle nuttiness and a little more fiber without messing with the texture. Swap it 1:1, and you’re good to go.
Step-By-Step Instructions
Step 1: Grab a medium mixing bowl and add your egg, brown sugar, milk, Greek yogurt, and vanilla. Whisk everything together with some real enthusiasm — you want this mixture as smooth and cohesive as possible.
Step 2: Don’t panic if you spot tiny flecks of yogurt still floating around. That’s completely normal. Just get it as smooth as you reasonably can and move on — those little specks disappear in the oven.
Step 3: In a separate bowl, whisk together the flour, sea salt, nutmeg, baking powder, and baking soda. Once combined, pour the dry ingredients directly into the wet mixture.
Step 4: Gently stir everything together until a smooth, uniform batter forms. Don’t overmix — just stir until you no longer see streaks of flour.
Step 5: Here’s where things get fun. You can spoon the batter directly into your greased donut pan — but if you want clean, even, picture-perfect donuts (and let’s be honest, we all do), grab a piping bag or a large zip-lock bag. Set the bag inside a tall glass, fold the top edges over the rim, and spoon your batter inside. Twist the top closed and secure it with a clothespin — yes, a clothespin, and yes, it works like a charm. Snip a small opening at the tip, then slowly and steadily pipe the batter into each well of your well-greased donut pan.
Step 6: Bake at your oven’s indicated temperature for 10–12 minutes, or until a toothpick inserted into a donut comes out clean. Let them cool completely before you go anywhere near the glaze. Once cooled, whisk together your chocolate glaze ingredients, then dunk each donut face-down. Wait about 5 minutes and dip them a second time for a thicker, more dramatic chocolate coat. Immediately scatter your toppings — shredded coconut, rainbow sprinkles, chopped nuts, crushed Oreos, granola — whatever makes you happy. There are no rules here.
Tips for Donut Success
- Piping bag trick: This is a non-negotiable game-changer. Batter in a bag, bag in a glass, snip the tip, pipe away. Neat, even donuts every single time with minimal cleanup.
- Cool completely before glazing: This is not a suggestion. Warm donuts will melt your glaze right off and you’ll end up with a sad, chocolatey puddle. Patience pays off here.
- Double-dip the glaze: One dip is good. Two dips is where life gets really good. For full donut coverage, you can also dunk the entire donut into the glaze rather than just the top.
- Grease every inch of that pan: Get into the center tube of each donut mold. A donut that sticks is a donut that breaks — and nobody wants half a donut.
- No donut pan? Zero problem. Pour the batter into a greased mini muffin tin and bake until done. Glaze them the same way and call them “donut holes” — people will love them just as much.
Storage
Once fully cooled and glazed, store your Greek yogurt donuts in an airtight container at room temperature for 2–3 days. Pop them in the refrigerator and they’ll keep for up to 5 days. Want to make a big batch ahead of time? Freeze them — unglazed or fully glazed — for up to 3 months. Just let them thaw at room temperature before serving.
FAQs
Can I use non-fat Greek yogurt in this recipe?
Yes! Non-fat Greek yogurt will still give you great results, though the donuts may be very slightly less rich than those made with full-fat or 2% yogurt. The texture will still be soft and tender.
Can I make the batter ahead of time?
It’s best to bake these fresh, as the leavening agents (baking powder and baking soda) start working as soon as they hit the wet ingredients. If you need to prep ahead, you could mix your dry and wet ingredients separately and combine them right before baking.
My donuts stuck to the pan — what went wrong?
Most likely the pan wasn’t greased thoroughly enough, or the donuts needed a little more time to cool in the pan before being removed. Grease every nook and cranny of the mold generously, and give the donuts 5 minutes to set in the pan after baking before trying to pop them out.
Can I make these gluten-free?
A 1:1 gluten-free all-purpose flour blend should work as a direct substitute here. The texture may be slightly different, but the donuts should still bake up nicely.
Greek Yogurt Donuts
Ingredients
Wet Ingredients:
- 1 — large egg
- ½ cup — brown sugar packed
- ¼ cup — milk any kind
- ½ cup — Greek yogurt vanilla or plain
- 1 tsp — vanilla extract
- 2 tbsp — neutral oil or melted butter
Dry Ingredients:
- 1 cup — all-purpose flour or whole wheat flour
- ½ tsp — sea salt
- ¼ tsp — nutmeg
- 1 tsp — baking powder
- ¼ tsp — baking soda
Chocolate Glaze:
- ½ cup — semi-sweet chocolate chips
- 2 tbsp — heavy cream or milk
- 1 tbsp — butter
Optional Toppings:
- Shredded coconut sprinkles, chopped nuts, crushed Oreos, granola
Instructions
- Preheat oven to 375°F (190°C). Grease your donut pan thoroughly, including the center tubes.2. In a medium bowl, whisk together the egg, brown sugar, milk, Greek yogurt, vanilla extract, and oil until as smooth as possible. Small yogurt specks are fine.3. In a separate bowl, whisk together the flour, sea salt, nutmeg, baking powder, and baking soda.4. Pour the dry ingredients into the wet ingredients and stir until a smooth batter forms. Do not overmix.5. Transfer batter into a piping bag or zip-lock bag set inside a tall glass. Twist closed and secure with a clothespin. Snip the tip and pipe batter evenly into each donut mold.6. Bake for 10–12 minutes or until a toothpick inserted into the centre comes out clean. Cool completely on a wire rack before glazing.7. Melt chocolate chips, cream, and butter together until smooth. Dip each cooled donut into the glaze, let set 5 minutes, then dip a second time for a thicker coat.8. Immediately add your desired toppings and allow the glaze to fully set before serving.
Notes
- Vanilla Greek yogurt adds extra flavor, but plain works just as well.
- Whole wheat flour can be swapped 1:1 for a nuttier, fiber-rich version.
- No donut pan? Use a mini muffin tin and glaze the same way.
- Always cool donuts completely before glazing to prevent the chocolate from sliding off.
- Store in an airtight container at room temperature for 2–3 days, refrigerate up to 5 days, or freeze for up to 3 months.
Nutrition
Calories: 158kcal, Carbohydrates: 30g, Protein: 3g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 15mg, Sodium: 110mg, Potassium: 110mg, Fiber: 1g, Sugar: 21g, Vitamin A: 40IU, Vitamin C: 0.001mg, Calcium: 43mg, Iron: 1mg Nutrition information is automatically calculated, so it should only be used as an approximationShop This Post
Donut Pan
Mixing Bowls
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