Baked Mint Chocolate Chip Doughnuts

Every year, St. Patrick’s Day rolls around and the pressure to create showstopping St. Patrick’s Day treats is REAL. You want something green, festive, and — most importantly — absolutely delicious. Enter: Baked Mint Chocolate Chip Doughnuts.

These beauties have everything. They’re soft and cakey on the inside, studded with melty mini chocolate chips, and glazed in a dreamy mint-green icing. And they come together in under 30 minutes — no deep fryer, no mess, just pure baking joy.

Whether you’re making a batch for a holiday party, a festive brunch, or just because you deserve a treat, this recipe is your new go-to. Let’s get baking!

Why You’ll Love These Baked Mint Chocolate Chip Doughnuts

Baked doughnuts are a total game-changer. You get all the fun and flavor of a classic doughnut without the hassle of hot oil. Here’s why this recipe is going to become a holiday staple in your kitchen:

• Ready in 30 minutes — from mixing bowl to cooling rack in a flash.
• Kid-friendly and safe — no hot oil, no worries, just good family fun.
• Naturally festive — the green glaze is a St. Patrick’s Day showstopper with zero extra effort.
• Perfectly balanced flavor — cool mint and rich chocolate chips are a match made in heaven.
• Easily customizable — swap, substitute, and scale to fit your crowd.

These are the St. Patrick’s Day treats that get people talking — and asking for the recipe.

Common Mistakes — And How to Avoid Them

Even the simplest baked goods have a few pitfalls. Here’s how to make sure your doughnuts turn out perfect every single time.

Overmixing the batter. This is the #1 doughnut destroyer. Overmixing develops gluten and leads to tough, dense doughnuts. Mix only until the dry ingredients just disappear — a few small lumps are perfectly fine and actually a good sign.

Overfilling the doughnut pan. Resist the urge to heap the batter! Fill each cavity only about two-thirds full. Overfilling causes the doughnuts to puff up and lose their classic ring shape.

Using too much mint extract. Mint extract is powerful — a little goes a long way. Using more than the recipe calls for can make your doughnuts taste like mouthwash instead of a dreamy holiday treat. Stick to the measurements and taste as you adjust the glaze.

Glazing while still warm. Patience! If your doughnuts are even slightly warm, the glaze will slide right off. Let them cool completely — at least 10–15 minutes — before dipping for that thick, beautiful icing coat.

Chef’s Notes

A few insider tips from our test kitchen to make this recipe truly exceptional:

• Use mini chocolate chips — they distribute more evenly in the batter and you get chocolate in every single bite. Regular-sized chips tend to sink.
• Sour cream or Greek yogurt is the secret weapon for incredible texture. It adds moisture and a subtle tang that balances the sweetness beautifully.
• Chill your batter for 10 minutes before piping if you have time. It thickens slightly and makes filling the pan much easier without the mess.
• For a deeper green, use gel food coloring in the glaze instead of liquid. It gives a vibrant, saturated color with just a tiny drop.
• Double the glaze. You’ll thank us later. Any leftover is incredible drizzled over pancakes or ice cream.

Key Ingredients — And Why They Matter

Understanding your ingredients is the secret to confident baking.

All-Purpose Flour is the structural backbone of your doughnut. It provides just enough gluten for the doughnuts to hold their shape without becoming bready. Measure it correctly — spoon into the cup and level off — for the lightest texture.

Baking Powder is our leavening agent. Since we’re baking and not frying, baking powder is what gives these doughnuts their beautiful rise and airy crumb. Make sure yours is fresh for maximum lift.

Sour Cream is the moisture magic maker. It keeps these doughnuts incredibly tender for days, and the slight acidity activates the baking powder for an even better rise. Greek yogurt is a perfect 1:1 substitute.

Peppermint Extract is the star of our St. Patrick’s Day treat show. It delivers that bright, cool mint flavor that makes these doughnuts iconic. Use pure peppermint extract — not imitation — for the cleanest, most vibrant flavor.

Mini Chocolate Chips are mint’s forever partner. Mini chips stay suspended in the batter and bake evenly, ensuring a satisfying chocolate hit from the very first bite to the very last.

Green Gel Food Coloring is what makes these the most festive St. Patrick’s Day treats on the table. Gel coloring gives a true, vibrant green to the glaze without thinning it out the way liquid coloring can.

How to Make Baked Mint Chocolate Chip Doughnuts

Ingredients — Doughnuts (Makes 12)

• 1 cup (125g) all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ⅓ cup (67g) granulated sugar
• ½ cup (120g) sour cream or Greek yogurt
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 tsp pure peppermint extract
• ½ cup (85g) mini chocolate chips

Ingredients — Green Mint Glaze

• 1 cup (120g) powdered sugar, sifted
• 2–3 tbsp whole milk
• ½ tsp peppermint extract
• Green gel food coloring
• Sprinkles or extra mini chips for topping (optional but highly encouraged!)

Instructions

1. Preheat your oven to 375°F (190°C). Generously grease a standard 12-cavity doughnut pan with cooking spray or softened butter. Set aside.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined.
3. In a separate medium bowl, whisk together the sour cream, egg, melted butter, and peppermint extract until smooth.
4. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold gently until JUST combined — stop the moment you can no longer see dry flour. Do not overmix!
5. Fold in the mini chocolate chips with a few gentle strokes.
6. Transfer the batter to a piping bag or a zip-lock bag with one corner snipped. Pipe into the prepared pan, filling each cavity about two-thirds full.
7. Bake for 10–12 minutes, until lightly golden and a toothpick inserted into the thickest part comes out clean.
8. Cool in the pan for 5 minutes, then turn out onto a wire rack. Cool completely before glazing — at least 10–15 minutes.
9. Make the glaze: Whisk together the powdered sugar, 2 tbsp milk, and peppermint extract until smooth. Add more milk one teaspoon at a time until the glaze is thick but pourable. Add green gel coloring and stir until you hit your perfect shade of festive green.
10. Dip the top of each cooled doughnut into the glaze, letting the excess drip off. Place back on the rack and immediately add sprinkles or chocolate chips before the glaze sets. Let stand 10 minutes until firm. Enjoy every single bite!

Variations & Tips

Make it vegan. Swap the egg for a flax egg (1 tbsp ground flaxseed + 3 tbsp water, rested 5 minutes), use coconut yogurt in place of sour cream, replace butter with melted coconut oil, and use plant-based milk in the glaze. Use dairy-free chocolate chips. Every bit as delicious!

Make it gluten-free. A 1:1 gluten-free all-purpose flour blend works beautifully here with zero other adjustments. The texture may be very slightly more dense but the flavor is spot-on.

Double chocolate version. Replace 2 tablespoons of flour with 2 tablespoons of unsweetened cocoa powder for a deeply chocolatey base. Paired with the mint glaze, it’s an incredible flavor combination.

Pro tips to keep in your back pocket:

• No doughnut pan? Use a mini muffin tin for doughnut holes! Reduce baking time to 8–9 minutes.
• Add ½ tsp of light corn syrup to your glaze for extra shine.
• Store un-glazed doughnuts at room temperature for up to 2 days; glaze just before serving for the freshest look.

How to Meal Prep

Great news: these doughnuts are excellent make-ahead St. Patrick’s Day treats, which makes party planning infinitely easier.

Bake the doughnuts up to 2 days in advance and store them un-glazed in an airtight container at room temperature. On the day of your event, whip up the mint glaze — it takes less than 5 minutes — and dip them fresh. Glazed doughnuts are best enjoyed the same day but will keep loosely covered for up to 24 hours.

For longer storage, freeze the un-glazed baked doughnuts in a single layer, then transfer to a freezer bag. They’ll keep for up to 2 months. Thaw at room temperature for 30 minutes, glaze, and serve. Your future self will be very, very grateful.

Cultural Context: The Sweet Side of St. Patrick’s Day

St. Patrick’s Day, celebrated on March 17th, honors Saint Patrick, the patron saint of Ireland, who is credited with bringing Christianity to the island in the 5th century. Today, the holiday is celebrated worldwide — particularly in the United States, Canada, and Australia — with parades, music, and of course, mountains of green food.

While traditional Irish baking leans toward hearty soda bread, scones, and porter cake, the American St. Patrick’s Day tradition has enthusiastically embraced everything green and festive. Mint and chocolate is a beloved flavor pairing with deep roots in American dessert culture, and dressing it in emerald green makes it the perfect vehicle for holiday celebration.

Baked doughnuts themselves are a modern American innovation — a home-friendly spin on a beloved classic — and they’ve taken the baking world by storm. Combining the fun of a doughnut with the festivity of St. Patrick’s Day creates something genuinely joyful to make and even more joyful to share. Whether you’re Irish by heritage or just Irish for the day, these Baked Mint Chocolate Chip Doughnuts are the kind of food that brings people together — and that’s something worth celebrating every single year. 🍀