Baked Mint Chocolate Chip Doughnuts
These Baked Mint Chocolate Chip Doughnuts are fluffy, minty, and loaded with mini chocolate chips, then dipped in a vibrant green glaze. Ready in under 30 minutes with no deep frying required, they’re the perfect festive St. Patrick’s Day treat.
Servings: 12 doughnuts
Calories: 210kcal
Cost: 2
Equipment
- 12-cavity doughnut pan
- mixing bowls
- whisk
- rubber spatula
- wire cooling rack
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup granulated sugar
- 1/2 cup sour cream or Greek yogurt
- 1 large egg
- 2 tbsp unsalted butter, melted
- 1 tsp pure peppermint extract
- 1/2 cup mini chocolate chips
- 1 cup powdered sugar, sifted
- 3 tbsp whole milk
- 1/2 tsp peppermint extract (for glaze)
- 1 drop green gel food coloring
Instructions
- Preheat oven to 375°F (190°C) and grease a 12-cavity doughnut pan.
- Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl.
- In a separate bowl, whisk sour cream, egg, melted butter, and peppermint extract until smooth.
- Fold wet ingredients into dry ingredients until just combined. Do not overmix.
- Fold in mini chocolate chips with a few gentle strokes.
- Pipe batter into prepared pan, filling each cavity two-thirds full.
- Bake 10–12 minutes until lightly golden and a toothpick comes out clean.
- Cool in pan 5 minutes, then transfer to a wire rack and cool completely.
- Whisk powdered sugar, milk, and peppermint extract until smooth. Add green gel coloring to desired shade.
- Dip cooled doughnuts into glaze, allow excess to drip off, and add sprinkles or chips. Let set 10 minutes before serving.
Notes
Do not overmix the batter to keep doughnuts tender. Fill cavities only two-thirds full to maintain the ring shape. Cool completely before glazing to prevent the icing from sliding off. Store unglazed doughnuts at room temperature up to 2 days or freeze up to 2 months.