These Peanut Butter Donuts are soft, moist baked donuts topped with a simple peanut butter glaze and are drizzled with chocolate. There’s no yeast needed and they bake up in less than 10 minutes!
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Baked peanut butter doughnut recipe makes the perfect treat for breakfast or dessert! They’re easy to whip up in less than 30 minutes and everyone loves them!
Peanut butter fans will love these! They’re peanut butter donuts with a peanut butter glaze. Enjoy as is or top them with a drizzle of melted chocolate!
For more delicious donut recipes, try my chocolate cake donuts, recipe for blueberry cake donuts and Baked Banana Donuts!
Why This Recipe Works
- There’s nothing like homemade donuts fresh from the oven! They’re soft and full of peanut butter flavor like my cookie dough peanut butter and peanut butter cookies with Nutella.
- These peanut butter doughnuts are made without yeast. You don’t need to give them time to rise just like these chocolate Oreo donuts!
- Everyone knows chocolate and peanut butter are one of the best combinations. These donuts are drizzled with chocolate!
Ingredients
Below are useful notes about some of the ingredients.
- Brown Sugar and Granulated Sugar- These peanut butter baked donuts are made with both granulated sugar and brown sugar.
- Sour cream-Use room temperature, full fat sour cream.
- One egg– Use 1 large room temperature egg. The egg helps the ingredients bind together and makes the donuts fluffy.
- Peanut butter- We’re using peanut butter for the donuts and making a peanut butter glaze for donuts. I recommend creamy peanut such as Jif or Skippy. I don’t recommend natural peanut butter for this recipe. For more yummy peanut butter treats, try these Peanut Butter Marshmallow Cookies and this peanut butter and chocolate pie recipe.
- Chocolate chips– Use semi-sweet chocolate chips for the chocolate drizzle.
Please see recipe card below for complete list of ingredients and their measurements.
- Instead of the peanut butter glaze, top them with chocolate ganache just like these banana bread donuts.
Instructions
Step 1 (Photo 1 above): Mix the peanut butter with the sugars.
Step 2 (Photo 2 above): Add the egg, vanilla, sour cream, and butter. Mix in the dry ingredients alternatively with the milk and until just combined. Do not overmix!
Step 3 (Photo 3 above): Fill a piping bag or large zip lock bag with batter. Snip off a corner and pipe the batter 1/2 to 3/4 of the way full.
Step 4 (Photo 4 above): Bake 9-10 minutes until toothpick comes out dry or edges are lightly browned. Let cool in the pans for 5 minutes then remove from pan and let donuts cool completely on wire rack.
Step 5 (Photo 5 above): Whisk together all the glaze ingredients til smooth and combine. Melt the chocolate chips in the microwave in 15 second intervals. Stirring in between til melted.
Step 6 (Photo 6 above): Dunk the cooled donuts in the glaze then set them on a wire rack. Drizzle with chocolate.
Expert Tips
- Don’t overmix. Overmixing will make the donuts tough. For light and fluffy donuts, mix just til combined.
- Stir in ½ to 1 teaspoon of coconut oil to the melted chocolate chips, if the chocolate seems too thick to drizzle over the donuts.
Recipe FAQs
I recommend using a donut pan for this peanut butter doughnut recipe. Donut pans are basically molds with holes in the middle which give your batter a donut shape.
I haven’t tried baking donuts in a muffin tin, but I could see how it could work. Donuts baked in a muffin tin will take slightly longer to bake. I recommend baking 15-20 minutes if using a muffin tin.
They are a dessert, so I wouldn’t call them healthy. That said, baked donuts are definitely healthier than fried donuts since they’re not fried in oil.
These chocolate peanut butter donuts taste best when eaten the same day. Store leftovers in an airtight container at room temperature for up to 3 days.
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Peanut Butter Donuts
Equipment
Ingredients
- 1 cup (125 cup) all-purpose flour
- 1 teaspoon (1 teaspoons) baking powder
- ¼ teaspoon (¼ teaspoon) baking soda
- ½ teaspoon (½ teaspoon) cinnamon
- ¼ teaspoon (¼ teaspoon) salt
- ⅓ cup (66.67 g) granulated sugar
- ¼ cup (55 g) brown sugar light or dark, packed
- ⅓ cup (86 g) peanut butter
- 1 tablespoon (14 g) unsalted butter melted and slightly cooled, or vegetable oil
- ⅓ cup (78.86 ml) whole milk room temperature
- 1 teaspoons (1 teaspoon) vanilla extract
- 2 tablespoons (24 g) sour cream room temperature
- 1 large egg room temperature
Peanut Butter Glaze
- 1⅓ cup (160 g) powdered sugar
- 3½ tablespoons (56 g) peanut butter
- 2½ tablespoons (36.97 ml) milk add an extra ½ tablespoon if needed to thin out
- ¾ teaspoon (¾ teaspoon) vanilla extract
Chocolate Drizzle (optional)
- ⅓ cup (60 g) semi-sweet chocolate chips
- ½ teaspoon coconut oil optional
Instructions
Peanut Butter Donuts
- Preheat the oven to 350 F and grease 2 6 count donut pans well with butter (preferable- for flavor) or nonstick spray. Set aside. If you only have one donut pan, bake 6 donuts at a time. Allow pan to cool then wash it, butter it again then bake the remaining donuts.
- In a medium bowl, whisk to combine the flour, baking powder, baking soda, cinnamon, and salt.
- In a large mixing bowl or the bowl of an electric mixer, mix the peanut butter with the sugars until creamy.
- Mix in the egg followed by the vanilla, sour cream, and butter. Add the dry ingredients alternatively with the milk and mix until just combined.
- Use a piping bag or zip lock bag or spoon to fill the dough into the donut pan. Fill between half way and 3/4 full.
- Bake 8-10 minutes until toothpick comes out dry or edges are lightly browned. Let cool in the pans for 5 minutes then remove from pan and let donuts cool completely on wire rack.
Peanut Butter Donut Glaze
- Whisk together all the ingredients in a medium bowl til smooth and combine. Add more milk 1/2 teaspoon at a time, if needed, to thin out the glaze.
- Dunk the cooled donuts in the glaze then set them on a wire rack set over parchment paper (the parchment will catch any drips).
Chocolate Drizzle (optional)
- Place the chocolate chips in a heat proof bowl. Microwave then for 15 second intervals, stirring in between, until chocolate is melted and drizzle-able. (If you find the chocolate too thick to drizzle, stir in ½ to 1 teaspoon of coconut oil to thin it a little).
- Use a spoon to drizzle chocolate over the donuts.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
*This site contains affiliate links which means that I may receive commissions for purchases made through these links. Please know I only link to products that I use and can recommend based on my experience!
kerry
I am just wondering why include HALF a TSP of granulated sugar when you have half a CUP of brown sugar. What does that half a teaspoon add to the overall quality of the finished product?
Natalie
Hi Kerry, I’m so sorry about that! You are right- 1/2 teaspoon of granulated sugar would add nothing to the overall quality of the finished product. I recently updated the recipe and made a big typo there! I’ve just updated the recipe. Appreciate you pointing that out and again apologies for the confusion! Please let me know if you have any other questions. -Natalie
monika
how many donuts does this recipe yield?
Natalie
Hi! This recipes makes 12 donuts.
Barbara Briggs Ward
The aroma must be as delicious as the donuts!
Natalie
They do smell and taste amazing! Thanks!