These Peanut Butter Donuts are baked moist peanut butter donuts flavored with warm cinnamon. They’re topped with sweet chocolate ganache and are super easy to make. No yeast required!
Baked peanut butter donuts are so soft and fluffy. They’re made with creamy peanut butter and cinnamon for a warm, delicious flavor. They are super simple to make and are the perfect weekend morning treat!
For more delicious donut recipes, try my Chocolate Frosted Chocolate Cake Donuts, Lemon Blueberry Donuts and Baked Banana Donuts!
Why This Recipe Works
- Unlike yeast doughnuts, no rising time is required.
- They’re not fried, so there’s no messy oil to clean up.
- These donuts are a little healthier than fried donuts since they’re baked.
Ingredients
- Sugar-This recipe uses both granulated sugar and light brown sugar.
- Sour cream: Use room temperature, full fat sour cream.
- One egg-Use 2 large room temperature eggs. The eggs helps the ingredients bind together. They also makes the donuts fluffy.
- Peanut butter- I suggest baking with creamy peanut such as Jif or Skippy. I wouldn’t recommend baking with natural peanut butter or crunchy peanut butter. For more yummy peanut butter treats, try these Peanut Butter Marshmallow Cookies and Peanut Butter Cookie Sandwiches with Peanut Butter Buttercream!
- Vanilla extract- Peanut butter is the standout flavor of these donuts. Vanilla extract adds to the overall deliciouness of the donuts.
Please see recipe card below for complete list of ingredients and their measurements.
Instructions
- Whisk to combine the flour, baking powder, baking soda, cinnamon, and salt in a large bowl. Set aside.
- In the bowl of an electric mixer, mix the peanut butter with the sugars. Add the eggs, vanilla, sour cream, and butter. Add the dry ingredients alternatively with the milk and blend until just combined. Do not overmix or donuts will be tough!
- Fill a piping bag or large zip lock bag with batter. Snip off a corner and pipe the batter evenly into the greased donut pans. Molds will be just about full.
- 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.
- To make the ganache, pour hot heavy cream over a bowl of chocolate chips. Loosely cover with plastic wrap or aluminum foil. Do not stir for 2 minutes then stir til smooth. Stir in the vanilla. Allow to cool slightly before using.
- Let the ganache cool slightly then dip each cooled donut into the ganache. This will give the donuts the most delicious chocolate glaze tops! Set the freshly glazed donuts on a cooling rack. Top with Reese’s Pieces.
Expert Tips
- Avoid overmixing. Overmixing the dough will make it tough. For light and fluffy donuts, mix just til combined.
Recipe FAQs
I recommend using a donut pan. 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 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
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar light or dark, packed
- 2/3 cups peanut butter
- 2 tablespoons unsalted butter melted and slightly cooled, or vegetable oil
- ⅔ cup whole milk room temperature
- 2 teaspoons vanilla extract
- 1/4 cup sour cream room temperature
- 2 large eggs room temperature
Chocolate Ganache
- ⅔ cup dark or semi-sweet chocolate chips
- ¼ tablespoons heavy whipping cream
- ½ teaspoon vanilla extract
Toppings
- Reese’s Pieces chopped or mini Reese's Pieces, 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.
- In a large bowl, whisk to combine the flour, baking powder, baking soda, cinnamon, and salt.
- In a medium sized bowl or the bowl of an electric mixer, mix the peanut butter with the sugars until creamy. Add the eggs one at a time followed by the vanilla, the sour cream, and butter. Add the dry ingredients alternatively with the milk and blend until just combined.
- Use a piping bag or zip lock bag or spoon to fill the dough into the molds evenly. Molds will be just about full.
- 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.
Chocolate Ganache
- Place the chocolate chips in a medium size heatproof bowl. Set aside.
- Pour the heavy whipping cream in a microwave safe bowl. Heat in the microwave for 45 seconds. Pour it over the chocolate. Cover bowl loosely with plastic wrap or aluminum foil for 1-2 minutes.
- Remove cover and add the vanilla. Stir slowly until smooth and chocolate has melted completely.
- Dip the cooled donuts in the glaze or drizzle the glaze over top. Set the donuts glaze side up on a cooling rack set over a sheet of parchment or wax paper to catch any drips. Decorate with Reese's Pieces, if you like. Allow glaze to set or enjoy right away!
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
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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!