Coffee Doughnuts

5 from 4 votes

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.

Prep Time10

Cook Time12

Total Time22

Course: Breakfast, Dessert

Cuisine: American

Keyword: baked donuts, baked dougnuts, breakfast, coffee, coffee doughnuts, dairy free dessert, doughnuts

Servings: doughnuts

Calories: 173kcal

Author: Ansley Beutler

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

Notes : To make this recipe gluten free, swap the flour with the same amount of gluten free 1:1 flour and add ½ tablespoon apple cider vinegar.

Storing: Allow the icing to set completely before storing the 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!

Nutrition