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Coffee Glazed Baked Chocolate Chip Donuts

Course Breakfast, Dessert
Keyword baked, chocolate chip, coffee, donut
Author Lokness


  • 2 tablespoons unsalted butter (at room temperature)
  • 2 tablespoons vegetable oil
  • ¼ cup sugar
  • 2 tablespoons plus 2 teaspoons light brown sugar
  • 1 large egg
  • ¾ teaspoon baking powder
  • 1/8 teaspoon baking soda
  • ¼ teaspoon plus 1/8 teaspoon salt
  • ½ teaspoon vanilla extract
  • 1 1/3 cups all-purpose flour
  • ½ cup whole milk
  • ¼ cup plus 2 tablespoons mini chocolate chips

Coffee Glaze:

  • 2 tablespoons boiling hot water
  • teaspoons instant coffee powder
  • ¾ cup powdered sugar
  • ½ tablespoon light corn syrup
  • 1/8 teaspoon vanilla extract
  • pinch of salt


  • Preheat the oven to 425˚F (218˚C). Lightly grease a mini donut pan. If you have 2 pans, grease both pans.
  • In a large mixing bowl with an electric mixer fitted with a paddle attachment, beat the butter, vegetable oil and sugars until smooth. Add eggs and beat to combine.
  • With a spatula, stir in the baking powder, baking soda, salt and vanilla. Mix well.
  • Stir and add the flour and milk to the butter mixture alternately in 3 additions, by starting and finishing with the flour. Mix until just combined. Do not overmix. Stir in the chocolate chips.
  • Spoon the batter into a piping bag or Ziploc bag, fill the donut pan with batter all the way up to the rim.
  • Bake in the oven for about 6 – 8 minutes. Test the donuts with a toothpick for doneness. The toothpick should come out clean. Remove from oven and cool in the pan for 5 minutes. Transfer the donuts to a cooling rack and cool completely. If you have more batter, clean and dry the donut pan. Lightly grease the pan, fill and bake again.
  • For the glaze, in a medium bowl, stir together the hot water and coffee powder until dissolved. Add powdered sugar, corn syrup, vanilla and salt. Whisk until smooth. Let it sit for 5 minutes. Whisk again. Glaze the donuts and let them set at room temperature for 20 minutes.


  1. For regular size donuts, bake for about 10 minutes. Use a toothpick to check the doneness.
  2. The top of these donuts don’t take on much color while baking. The bottom will be slightly golden brown.
  3. If your donut pan is a silicone one, add a baking sheet at the bottom for support while baking.
  4. If you prefer, you can use actual hot strong coffee to make the glaze instead of instant powder.
  5. Donuts can be stored at room temperate for up to 2 days, but best to serve the same day. If you plan to serve the donuts the next day, glaze them the next day.
(Adapted from King Arthur Flour & Epicurious)