Baked Chocolate Crumb Donuts
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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Baked chocolate crumb donuts make such an indulgent breakfast or brunch treat! These are moist and tender, with tons of deep chocolate flavor.
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup dark cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup sour cream (Greek yogurt can be substituted)
- 1/3 cup granulated sugar
- 1/3 cup vegetable oil
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- 3 tablespoons milk
- 3/4 teaspoon vanilla extract
- 1/2 cup unsalted butter (1 stick)
- 1 1/2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon kosher salt
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Preheat the oven to 350 degrees F and lightly mist a donut pan with non-stick spray.
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Place the flour, cocoas, baking soda, and salt in a large bowl and whisk to combine.
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In a smaller bowl, mix the sour cream, sugar, oil, egg, and vanilla together.
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Pour the wet ingredients into the dry, and fold together just until combined (batter will be thick and lumpy).
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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.
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Cool on a wire rack, then glaze and coat with chocolate crumb topping.
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Stir the powdered sugar, milk, and vanilla together in a medium bowl.
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Melt the butter in a medium pot over low heat.
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Add the flour, sugar, cocoa, and salt, and toss together with a fork until crumbly.
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Press the crumb topping into the glaze while still wet.
