Simple Coffee Baked Donut Recipe with Coffee Glaze

5 from 3 votes

If you’re a coffee lover, this Simple Coffee Baked Donut Recipe with Coffee Glaze is for you. These coffee donuts are packed with flavor and bring a cozy coffee shop vibe right to your kitchen.

Prep Time25

Cook Time15

Total Time40

Servings: 15 donuts

Equipment

1 donut pan
1 Electric mixer

Ingredients

Coffee Donuts

1 1/2 cups all-purpose flour measured using the spoon and level method
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup full-fat milk room temperature
2 tablespoons instant espresso powder
1/2 cup unsalted butter room temperature
3/4 cups granulated sugar
1 teaspoon pure vanilla extract
2 large eggs room temperature
1/4 cup greek yogurt room temperature

Coffee Glaze

1 cup powdered sugar measured with the spoon and level method, then sifted
2 tablespoons heavy whipping cream
1/4 teaspoons instant espresso powder

Instructions

Preheat the oven to 350°F. Spray the donut pan with non-stick spray and set it aside.
Combine flour, baking soda, baking powder, and salt in a medium bowl, then set aside. In a small bowl, mix the milk and espresso powder, and set that aside as well.
1 1/2 cups (187.5 g) all-purpose flour, 3/4 teaspoon (0.8 teaspoon) baking soda, 1/4 teaspoon (0.3 teaspoon) baking powder, 1/4 teaspoon (0.3 teaspoon) salt, 1/2 cup (118.3 ml) full-fat milk, 2 tablespoons instant espresso powder
In a large bowl, cream the butter, sugar, and vanilla until light and fluffy, about 1 1/2 minutes. Add the room temperature eggs one at a time, beating well after each addition. Then, mix in the yogurt until just combined.
1/2 cup (113.5 g) unsalted butter, 3/4 cups (150 g) granulated sugar, 1 teaspoon pure vanilla extract, 2 large eggs, 1/4 cup (59.1 ml) greek yogurt
Alternate adding the milk mixture and dry ingredients to the wet ingredients, starting and ending with the dry ingredients, and beat until well incorporated.
Spoon the donut batter into a piping bag. Pipe the batter into the prepared doughnut pan, filling each mold about 2/3 full. Bake for 13-17 minutes, or until a toothpick inserted into the center comes out clean or the donuts look golden brown.
Remove from the oven and let the donuts cool for 5 minutes, then transfer them to a cooling rack to cool completely.
Mix the glaze ingredients in a small, deep container. Dip the top half of each donut in the glaze, let the excess drip off, place on the wire rack, and decorate with coffee beans.
1 cup (120 g) powdered sugar, 2 tablespoons heavy whipping cream, 1/4 teaspoons (0.3 teaspoons) instant espresso powder

Notes

Add-Ons and Substitutions

Add-Ons

Dark Chocolate Chips: Add a handful to the batter for a coffee-chocolate combo.
Cinnamon: Sprinkle a little cinnamon in the batter or glaze for a warm, spicy kick.
Chopped Nuts: Fold in some chopped walnuts or pecans for added texture and a nutty flavor.
Maple Glaze Drizzle: Add a drizzle of maple syrup to the glaze for a unique twist.

Substitutions

Greek Yogurt: Swap for sour cream to maintain moisture and tanginess.
Butter: Substitute with coconut oil (1:1 ratio) for a slightly different flavor.
Instant Espresso Powder: Replace with instant coffee granules for a milder flavor.
Granulated Sugar: Replace with coconut sugar or brown sugar for a deeper, caramel-like sweetness.

Expert Tips for the best homemade donuts

Follow these expert tips for the best results:

Don't Overmix: Once you add the dry ingredients, mix only until combined. Overmixing can make the donuts tough instead of tender.
Use Room Temperature Ingredients: Bring the butter, eggs, and yogurt to room temperature. This allows the ingredients to mix smoothly, creating a fluffier donut texture.
Test with a Toothpick: Insert a toothpick into a donut to test for doneness. If it comes out clean or with just a few moist crumbs, they’re ready. Overbaking can make them dry.
Customize the Glaze Consistency: For a thicker glaze, add a bit more powdered sugar. For a lighter coating, add a splash more cream until you reach your preferred consistency.
Pipe for Easy Filling: Using a piping bag helps avoid mess and fills the donut molds evenly, giving each donut a nice, consistent shape.

These tips should help make your donuts look and taste bakery-worthy!

Frequently Asked Questions

Can I make these donuts without a donut pan?

Yes! You can use a muffin pan instead, though the shape will be different. To make the “donut hole” in the center, place a small ball of aluminum foil in the middle of each muffin cup and pipe the batter around it.

Can I make the batter ahead of time?

It’s best to bake the donuts right after mixing the batter for the best rise and texture. If you need to prep ahead, make the glaze and dry/wet ingredients separately, then combine right before baking.

Can I substitute the instant espresso powder?

If you don’t have espresso powder, you can substitute it with a very strong brewed coffee (reduce other liquids by 1-2 tablespoons) or instant coffee granules for a milder flavor.

Can I make these donuts dairy-free?

Yes, swap the full-fat milk for almond or oat milk, the butter for coconut oil, and the yogurt for a dairy-free alternative. The texture may vary slightly, but they’ll still taste great.

How do I store leftover donuts?

Store leftover donuts in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. For best freshness, wait to glaze them until right before serving.

Can I freeze these donuts?

Yes, freeze the donuts without the glaze in an airtight container for up to 2 months. Thaw at room temperature, then glaze before serving for the best texture and flavor.

How do I make the glaze thicker or thinner?

To thicken the glaze, add a bit more powdered sugar. To thin it out, add a splash of heavy cream until you reach your desired consistency.

Why did my donuts turn out dense?

Dense donuts may result from overmixing the batter or using cold ingredients. Try mixing only until combined and ensure all ingredients are at room temperature for a fluffier texture.