Baked Chocolate Crumb Donuts
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Baked chocolate crumb donuts make such an indulgent breakfast or brunch treat! These are moist and tender, with tons of deep chocolate flavor.
Good Tuesday morning, my friend! Did you catch my Oatmeal Raisin Cookie recipe yesterday? What a great way to kick off a new fall week.
And today we have baked chocolate crumb donuts! I know I usually only post twice a week, but there are just SO many great things to bake in fall and winter, I have decided to step it up to three recipes throughout the next few months. If you are an email subscriber and that feels like a bit much for your inbox, please shoot me an email or leave a comment at the bottom of this post. I can set up a new system where you just get one big email at the end of each week, if there's enough of a demand for that.
One of my all-time favorite recipes on this site is for Homemade Crumb Donuts. They're tender as can be, baked with sour cream and a hint of nutmeg, plus a cinnamon-y glaze and a crumbly streusel topping. I love making (and eating) them, and so do my kids. They were patterned after the Entenmann's kind that you can buy at convenience stores. (Way better though!) And since they also have a chocolate crumb donut variety, I figured I should too.
I am so glad I gave this a whirl because I think I might love them even more than the regular kind. There is just something about the way that crusty exterior gives way to the most tender, moist chocolate cake donut.
The donut batter is super simple and it whips up in a snap. While the donuts bake in the oven, stir together a quick vanilla glaze and mix up the chocolate streusel crumbs. Once the donuts are cool enough to handle, dunk them in the glaze and press the crumb mixture all over them. A dusting of powdered sugar is all the adornment they need.
I decided to leave some of my chocolate cake donuts plain, and some just got the vanilla glaze. They were all good, regardless. So feel free to leave off any of the extras- they'll still knock your socks off, even without!
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Chocolate Crumb Donuts
Ingredients
For the baked chocolate donuts
- ¾ cup (93.75 g) all-purpose flour
- ¼ cup (21.5 g) unsweetened cocoa powder
- ¼ cup (21.5 g) dark cocoa powder
- ½ teaspoon (0.5 teaspoon) baking soda
- ¼ teaspoon (0.25 teaspoon) kosher salt
- ½ cup (115 g) sour cream, (Greek yogurt can be substituted)
- ⅓ cup (66.67 g) granulated sugar
- ⅓ cup (72.67 ml) vegetable oil
- 1 large egg
- ½ teaspoon (0.5 teaspoon) vanilla extract
For the glaze
- 1 ½ cups (180 g) powdered sugar
- 3 tablespoons milk
- ¾ teaspoon (0.75 teaspoon) vanilla extract
For the chocolate crumb topping
- ½ cup (113.5 g) unsalted butter, (1 stick)
- 1 ½ cups (187.5 g) all-purpose flour
- ⅔ cup (133.33 g) granulated sugar
- ⅓ cup (28.67 g) unsweetened cocoa powder
- ¼ teaspoon (0.25 teaspoon) kosher salt
Instructions
To make the baked chocolate donuts:
- Preheat the oven to 350 degrees F and lightly mist a donut pan with non-stick spray.
- Place the flour, cocoas, baking soda, and salt in a large bowl and whisk to combine.
- In a smaller bowl, mix the sour cream, sugar, oil, egg, and vanilla together.
- Pour the wet ingredients into the dry, and fold together just until combined (batter will be thick and lumpy).
- Transfer the batter to the prepared pan and bake the donuts for 12 to 14 minutes, or until a toothpick inserted in the thickest part of a donut comes out clean or with a few moist crumbs.
- Cool on a wire rack, then glaze and coat with chocolate crumb topping.
To make the glaze:
- Stir the powdered sugar, milk, and vanilla together in a medium bowl.
To make the chocolate crumb topping:
- Melt the butter in a medium pot over low heat.
- Add the flour, sugar, cocoa, and salt, and toss together with a fork until crumbly.
- Press the crumb topping into the glaze while still wet.
Good recipe! Made these a few time, didn’t use eggs though or dairy butter. I may have cut the crumb and sugar part by some to cut the calories. I think I used flax meal as the egg replacer also kite hill yogurt for the sour cream. I’m not sure why the person was accusing you of suggesting to people to eat raw flour, it clearly says to cook the flour in a pan. That’s not raw! Plus people can figure out for themselves what they want to do. That was a ridiculous comment. This is a good recipe and it’s even easy to make it vegan. Just not for all the time (as the calories is very high) but for once in a while. It does remind me of entenmann's crumb donuts and these actually age well. I tried some leftovers after a few days and it was delicious, maybe even better! I have to make this recipe tomorrow for my spouse’s coworkers who are medical workers. They had requested I make these again. I had made this once before for them and I guess it was a hit. Best
So happy you like them Romeo! And thanks for backing me up. And for the 5-star review!
Do you think I could make this into a loaf and extend the baking time?
Yes, absolutely! That sounds spectacular. Good luck!
These were soooo good. I didn’t have a large donut pan so I made them in a mini one. There were 12 oversized mini donuts. I didn’t glaze and crumb them all. Just made a few and saved the rest for a later time. I may just have to buy a large donut pan now. Super moist. I may even put some peanut butter powder in the glaze next time. You can’t go wrong with peanut butter and chocolate.
I don't understand. For this crumb topping, if made as per your recipe, we would be eating raw flour. As far as I know it is not safe to consume raw flour.
You can bake the flour on a sheet tray in the oven at 350 degrees F for 5 to 10 minutes if that's a concern for you!
It should be a concern for you as well. You are instructing people to eat RAW flour. This is not safe at all. And you are being irresponsible by not acknowledging it and choosing to censor posts about it.
I don't appreciate how aggressive your tone is, not to mention the fact that you are incorrect. The crumb topping is cooked on the stove. It is not raw. It is perfectly safe to eat. Please do not comment on my website again. You are spreading false information.
these rule. hope they're still good after refrigerating them and serving tomorrow.
Yay! So glad you like. I think they'll still be really good the next day!
Are the nutritional facts for 1 doughnut or all of them?
Thanks!
For one donut. Enjoy!
Holy cow! These are amazing!! Thank you for the absolutely delicious recipe!
My pleasure Corrie! So happy you liked it!
I was just about to start gathering ingredients to make these when I noticed that they are 738 calories each. Is that correct?
I believe so.
Any thoughts for cook time in a mini doughnut silicon pan? Thanks!
I'd probably start checking them at around the 8 minute mark. Hope that's helpful!
Thank you.
Of course!
Yes, I did. We use Wal-marts brand of sucralose as my boyfriend is diabetic. Also made sugar free powdered sugar. I must say I am getting pretty good at this baking for diabetics thing. You can make almost any baked good sugar free if you put your mind to it. Just remember, just because it is sugar free does not mean it is fat free.
Good to know! My husband is diabetic also & because of that I know that carbs are also something to look out for. I'm so glad you're having success with baking sugar-free! Congrats, you should be so proud!
The recipe is good, but I found the consistency to be too soft, like a moist cake instead of donut.
Thanks for your feedback Tess!
Made a diabetic/sugar free version of these donuts today and they turned out amazing. First time I ever made donuts in my life and will be making them a lot.
Oh that's so great Kathy! Did you use a sugar substitute?
Is there anyway to substitute the dark cocoa and use the reg cocoa powder in place of it?
Hey Stevie! You can absolutely do that. You'd use the same amount of regular cocoa. The color of the final product will just be not quite as dark, but the flavor will still be amazing! Good luck and I hope you enjoy 🙂
Just so I have this right - Did you mean to use a half cup of unsweetened cocoa so that you can omit the regular cocoa?
The recipe calls for two kinds of cocoa: unsweetened and dark (aka Dutch processed). If you don't want to use dark cocoa powder, you can sub regular cocoa powder in, in equal measure. So that would be another 1/4 cup of unsweetened cocoa powder, which would total 1/2 cup altogether.