Greek Yogurt Donuts
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.
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.