These coffee doughnuts are fluffy, soft, and infused with bold coffee and cocoa flavors for the best breakfast or dessert. Baked, never, fried, they’re super easy to whip up and topped with a sweet espresso glaze that’s even better than your morning cup of joe.
Why have coffee and a side of doughnuts when you could have these baked coffee doughnuts instead?! Infused with bold espresso powder and rich chocolate, they’re seriously the best way to start the day. Even better, they’re baked, not fried, and made with Greek yogurt for a boost of protein. Basically, they’re some of the healthiest dang coffee donuts you’ll ever find! Plus, loaded with caffeine, they’re guaranteed to put some pep in your step.
Ingredients and Substitutions
For the coffee doughnuts:
- Egg - This is crucial to bind the ingredients together and help the doughnuts rise in the oven. I haven’t tested a flax or chia egg for these coffee doughnuts, but if you do, please let me know how it goes!
- Butter - Melted and slightly cooled butter is incorporated into the batter to help the doughnuts stay soft and moist. If preferred, coconut oil, avocado oil, or vegan butter can be used instead.
- Vanilla Extract - For the best results, use pure high-quality vanilla extract.
- Sugar - A combination of white and brown sugar helps sweeten the doughnuts while keeping them moist and adding a slightly caramel-like taste.
- Greek Yogurt - The unique flavor profile and acidity of plain unsweetened Greek yogurt creates truly irresistible doughnuts that are extra fluffy, super soft, and made with more protein than found in standard recipes. Feel free to use a dairy free yogurt if needed.
- Espresso - Warm espresso or very strong coffee is infused into the batter for a bold flavor.
- Flour - This forms the base of the batter. For gluten free coffee donuts, replace it with equal amounts of 1:1 gluten free flour and ½ tablespoon of apple cider vinegar.
- Cocoa powder - When combined with espresso, cocoa powder makes for delectable mocha-inspired coffee donuts.
- Espresso powder - Different from brewed espresso, the powder makes for an extra strong flavor. Instant coffee would work just as well.
- Nutmeg - Just a pinch elevates the flavor, adding extra depth and a bit of warmth.
- Baking powder - Fresh baking powder is crucial to allow your doughnuts to rise in the oven.
For the glaze:
- Powdered sugar - When combined with the other ingredients, this melts down to form a sticky sweet glaze.
- Espresso powder - Adds flavor to the glaze, incorporating it with the taste of the doughnuts.
- Coffee - This helps form a thin, spreadable consistency without diluting the coffee flavor.
How to Make Coffee Doughnuts (aka Coffee Donuts)
This recipe might be the easiest doughnuts you’ll ever make! Seriously, from start to finish they’re done in less than 30 minutes. All you’ll need are two bowls and a doughnut pan.
Step 1: Combine the wet ingredients. In a large bowl, whisk together the egg, melted butter, vanilla extract, sugar, brown sugar, Greek yogurt, and espresso until smooth.
Step 2: Fold in the dry ingredients. Gently fold the flour, cocoa powder, espresso powder, nutmeg, and baking powder into the wet ingredients until no clumps remain.
Step 3: Fill the doughnut pan. Fill each cavity of a greased doughnut pan ¾ of the way full with the batter.
Step 4: Bake the coffee doughnuts. Place the pan in the oven for 12-15 minutes or until the batter has risen. Let the doughnuts cool slightly. Then, transfer them to a wire rack.
Repeat this step, greasing the doughnut pan in between each batch, and baking until all of the batter has been used.
Step 5: Create the glaze. Prepare the glaze by mixing the powdered sugar, espresso powder, and 1 tablespoon of coffee together in a shallow bowl until no clumps remain. Stir in more coffee as needed until your desired consistency is reached. The glaze will be slightly thick but runny enough to run off the back of a spoon.
Dip each coffee doughnut one by one in the bowl of glaze to coat. Let the glaze run off the edges of the doughnuts, and place them back on the wire rack to set.
Place each doughnut, one by one, in the bowl of glaze to coat. Let the glaze run off the edges of the doughnut before placing it back on the wire rack to set. Repeat with remaining doughnuts.
- Be careful not to overmix the batter. Combine the ingredients until they are just combined and smooth. Otherwise, they may turn out hard and dense.
- Make sure to use a strongly flavored coffee in the doughnut batter. This is how you get the coffee flavor to come through the baked doughnuts. If you have access to espresso, that is best.
- Only fill the doughnut pan ¾ of the way full to prevent the doughnuts from overflowing in the oven.
- Allow the doughnuts to cool completely before glazing. If the doughnuts are still warm, the glaze won’t set well, and you’ll be stuck with a sticky mess.
Allow the icing to set completely before storing the coffee doughnuts in an airtight container. They will keep for up to 3 days out on the counter or 5 days in the fridge. Note, when they’re stored in a warm place like out on the counter, the glaze may soak into the doughnuts which is fine. They’ll still taste delicious!
Frequently Asked Questions
Yes, use gluten free 1:1 flour in place of all purpose flour, and add ½ tablespoon of apple cider vinegar.
Use dairy free butter and yogurt to make these coffee doughnuts dairy free.
Yes! They will freeze well in an airtight container or sealable bag for up to 2 months.
Check out these recipes for more espresso-inspired treats:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
- 1 egg
- 3 tablespoon butter - melted, substitute vegan butter if needed
- 1 teaspoon vanilla extract
- ½ cup sugar
- ¼ cup brown sugar
- ½ cup greek yogurt - plain and unsweetened, substitute dairy free yogurt if needed
- ½ cup espresso or strong coffee - warm
- 1 ½ cup flour - see notes for gluten free option
- 2 tablespoon cocoa powder
- 1 teaspoon espresso powder - or instant coffee
- ¼ teaspoon nutmeg
- 2 teaspoon baking powder
For the glaze
- ⅔ cup powdered sugar
- 1 teaspoon espresso powder
- 1 - 2 tablespoon espresso - strong coffee or coffee concentrate will work too
- Preheat oven to 350 F. In a bowl, whisk together the egg, melted butter, vanilla extract, sugar, brown sugar, greek yogurt, and espresso until well mixed.
- Add the flour, cocoa powder, espresso powder, nutmeg, and baking powder and gently fold into the batter until no flour clumps remain. Be careful not to over mix the batter and only mix until just combined.
- Grease a doughnut pan with oil and fill each cavity ¾ of the way full with the batter. Tap the pan on the counter a few times to get rid of any air bubbles. Bake in the oven for 12 - 15 minutes until risen. Let the doughnuts cool slightly before transferring them to a wire rack to cool completely. Repeat this step with remaining batter.
- While the doughnuts are cooling, prepare the glaze in a shallow bowl by mixing the powdered sugar, espresso powder, and 1 tablespoon of the coffee until no clumps remain. Add more coffee if needed until you reach your desired consistency. The glaze should be slightly thick but thin enough to run off the back of a spoon.
- Place each doughnut, one by one, in the bowl of glaze to coat. Let the glaze run off the edges of the doughnut before placing it back on the wire rack to set. Repeat with remaining doughnuts.
- Serve the doughnuts once the glaze has set slightly and enjoy! Store remaining doughnuts in an airtight container where they will keep for up to 3 days out on the counter or 5 days in the fridge.