Julie Clark
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Chocolate Chip Donuts
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Baked Chocolate Chip Donuts with a butter crumb topping and full of chocolate chips. Perfect for a weekend breakfast treat!
I’ve been reorganizing my kitchen cupboards lately and came across my donut pans. I hadn’t used them in awhile! Feeling inspired by this coffee cake that I made again recently, my brain started whirling. Maybe coffee cake in a donut form? With chocolate chips? Who wouldn’t love that?
About this Chocolate Chip Donut Recipe:
- Flavor: Vanilla cake with a hint of cinnamon and a healthy dose of chocolate chips in every bite.
- Texture: Soft, tender donuts with a rich buttery topping that adds texture.
- Method: Easy, from scratch batter that bakes in just 15 minutes.
Baked Donut Pan
These are baked donuts, so you will need a doughnut pan to make them. I waited a long time before finally buying one (or two), but I’m so glad I did.
It’s fun creating new flavors like no flour chocolate donuts, or red velvet donuts. Once you see how easy they are to make, you’ll be making donuts all the time.
But what if you don’t have a donut pan? Make muffins instead! You’ll need to bake them for about 5 minutes longer, but you can still get all that flavor and fun even if you don’t have the traditional donut shape.
Do baked donuts taste the same as fried?
Not exactly. While fried donuts have a little bit of a crisp exterior and fluffy interior, baked donuts are more like a muffin or quick bread in texture. Both are delicious though!
How to Make Chocolate Chip Donuts
- In a small bowl, whisk together the sugar, flour and cinnamon.
- Add in the diced butter (it is best to use cold butter). With your hands or a pastry cutter, work the butter into the flour mixture. It will begin to look sandy, with some slightly larger clumps.
- Stir in the chocolate chips and set aside.
- Preheat the oven to 350 degrees Fahrenheit. Lightly grease the donut molds.
- Whisk together the flour, sugar, baking powder, salt and cinnamon in a large mixing bowl.
- In a separate bowl whisk together the oil, milk and egg. Add the wet ingredients to the dry ingredients and gently combine. Then fold in the semi-sweet chocolate chips.
- Divide the donut batter between 12 donut molds. Top with crumb topping.
- Bake for 14-15 minutes or until a toothpick inserted into one comes out clean.
- Allow to cool for 5 minutes in the pan, then remove to a wire rack.
Can I make chocolate chip donuts in advance?
These chocolate chip doughnuts are best the day they are made, but I find with a little rewarming in the toaster oven (or even the microwave) that these are good as new a day or two later.
How to Store Chocolate Chip Donuts
Store leftover chocolate chip donuts in an airtight container at room temperature.
You can also freeze leftover donuts for up to 6 weeks.
Other Donut Recipes
And next, try our favorite chocolate chip cookies!
Chocolate Chip Donuts
Baked Chocolate Chip Donuts with a butter crumb topping and full of chocolate chips. Perfect for a weekend breakfast treat!
Servings 12
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Equipment
Ingredients
For the Donuts:
- 1 1/2 cups all-purpose flour (6.75 ounces)
- ½ cup granulated sugar (3.5 ounces)
- 1 1/2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ cup vegetable oil
- ¾ cups 2% milk
- 1 large egg
- ½ cup mini chocolate chips
For the Crumb Topping
- ⅓ cup light brown sugar (2.25 ounces)
- ⅓ cup all-purpose flour (1.35 ounces)
- ½ teaspoon ground cinnamon
- 3 tablespoons salted butter (diced)
- ½ cup mini chocolate chips
Instructions
For the Crumb Topping:
- In a small bowl, whisk together the sugar, flour and cinnamon. ⅓ cup light brown sugar, ⅓ cup all-purpose flour, ½ teaspoon ground cinnamon
- Add in the diced butter (it is best to use cold butter). With your hands or a pastry blender work the butter into the flour mixture. It will begin to look sandy, with some slightly larger clumps. Stir in the chocolate chips and set aside. 3 tablespoons salted butter, ½ cup mini chocolate chips
For the Donuts:
- Preheat the oven to 350º Fahrenheit. Lightly grease the donut molds.
- Whisk together the flour, sugar, baking powder, salt and cinnamon. In a separate bowl whisk together the oil, milk and egg. 1 ½ cups all-purpose flour, ½ cup granulated sugar, 1 ½ teaspoons baking powder, ½ teaspoon salt, ½ teaspoon ground cinnamon, ¼ cup vegetable oil, ¾ cups 2% milk, 1 large egg
- Add the wet ingredients to the dry ingredients and gently combine. Then add in the chocolate chips. ½ cup mini chocolate chips
- Divide the batter between 12 donut molds. Top with crumb topping. Bake for 14-15 minutes or until a toothpick inserted into one comes out clean.
- Allow to cool for 5 minutes in the pan, then remove to a cooling rack.
Notes
The calories shown are based on the recipe making 12 donuts, with 1 serving being 1 donut. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 260kcal | Carbohydrates: 36g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 24mg | Sodium: 146mg | Potassium: 81mg | Sugar: 24g | Vitamin A: 165IU | Calcium: 59mg | Iron: 1mg
Wow! This looks really really good. I’m so excited to try them. Thank you for sharing 🙂
these are the best donuts i have ever had! so easy too!
These are AMAZING! They’re a must make if you like baked doughnuts.
These look so so good! And the pictures are gorgeous!