Peanut Butter Donuts
These baked Peanut Butter Donuts are moist, tender and delicious! They bake up in less than 10 minutes! They're topped with a simple peanut butter glaze and are drizzled with chocolate.
Servings: 12 donuts
Calories: 256kcal
Equipment
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ⅓ cup granulated sugar
- ¼ cup brown sugar light or dark, packed
- ⅓ cup peanut butter
- 1 tablespoon unsalted butter melted and slightly cooled, or vegetable oil
- ⅓ cup whole milk room temperature
- 1 teaspoons vanilla extract
- 2 tablespoons sour cream room temperature
- 1 large egg room temperature
Peanut Butter Glaze
- 1⅓ cup powdered sugar
- 3½ tablespoons peanut butter
- 2½ tablespoons milk add an extra ½ tablespoon if needed to thin out
- ¾ teaspoon vanilla extract
Chocolate Drizzle (optional)
- ⅓ cup 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
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.
Don't overmix-Overmixing will make the donuts tough. For light and fluffy donuts, mix just til combined.
Donut pans- I make these donuts using two 6-hole donut pans. 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.
Recipe- This recipe was modified in August 2024. The donut recipe is the same, but was cut in half. It now makes 12 donuts instead of 18. Instead of ganache, it is now topped with peanut butter glaze and optional chocolate drizzle.
Storage: Store donuts in an airtight container at room temperature for up to 3 days.
Nutrition
Serving: 1donut | Calories: 256kcal | Carbohydrates: 37g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 21mg | Sodium: 170mg | Potassium: 137mg | Fiber: 1g | Sugar: 27g | Vitamin A: 83IU | Vitamin C: 0.02mg | Calcium: 52mg | Iron: 1mg
