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Peanut Butter Baked Donuts topped with a rich chocolate ganache glaze are easy to make and the best breakfast treat. Chocolate and peanut butter is a classic combination, and they are amazing together in this easy baked donut recipe. You won’t miss the fried ones once you try this recipe!
Where are my fellow peanut butter fans? Ready for the donut of your dreams? These peanut butter donuts glazed with chocolate are going to make you very happy.
I know this because they make me unbelievably happy. I love a peanut butter anything, and I’ve reached a whole new level with this baked cake donut recipe. It’s simply the best – the glaze, the soft donuts, the peanut butter, the chocolate! All of it.
Why I Love This Baked Donuts Recipe
- It’s all about the peanut butter and chocolate! The best pair ever.
- The donuts are baked instead of fried – less oil is always a good thing.
- They are so easy to make – if you can make a batch of muffins, you can make these peanut butter doughnuts!
If you thought homemade donuts are too complicated to make, you are going to love this recipe. Baked donuts are so easy you’ll want to make a batch every weekend.
Table of Contents
Peanut Butter Donut Ingredients
- Peanut butter – I use the creamy kind for this recipe and be sure to use a regular no-stir peanut butter (i.e., Skippy or Jif)
- Granulated sugar – for sweetness
- Milk – you can use whole, low-fat, nonfat or nondairy but note that the higher the fat content, the moister the final product
- Vanilla – for flavor
- Oil – you can substitute an equal amount of melted butter
- Egg – all of my recipes use large eggs
- Baking powder – gives these that cake-like taste
- Salt – because we’re using oil we need a little salt for flavor
- All-purpose flour – be sure to measure it correctly
How to Make Baked Donuts
1. Mix: In a large bowl, combine the peanut butter, sugar, milk, vanilla, oil, and egg until smooth.
2. Stir: Add the baking powder and salt, and then stir in flour.
3. Pan: Scoop the batter in a large gallon size Ziploc bag and cut off one corner. Pipe the batter into the prepared donut pan.
4. Bake: Bake the donuts for 8 to 12 minutes or until a toothpick comes out clean. Cool them for 10 minutes in the pan before taking them out to cool completely.
What you Need for Chocolate Glaze
The glaze on these donuts is a ganache glaze and it’s so good and easy to make. Here’s what you need:
- Chocolate Chips – use semi-sweet or milk
- Heavy Whipping Cream – be sure to get heavy, not plain whipping cream
How to Make Chocolate Ganache Glaze
1. Heavy Cream: Heat heavy whipping cream either in the microwave or on the stove. Heat it only until it barely simmers – don’t let it boil. Once it’s heated, pour it over chocolate chips in a bowl.
2. Let it sit: Let the chips sit in the hot cream for one minute and then whisk until the chocolate is smooth.
3. Cool: I usually make the glaze before the donuts. That way, it’s ready to go when you’re ready to dip the donuts.
How to Glaze Donuts
Once the peanut butter donuts are cooled, you can glaze them.
Take a donut and dip it upside down into the glaze, so it’s evenly coated. You can leave them plain or sprinkle chopped nuts or sprinkles over the top.
Leave them at room temperature to set and then store them in an airtight container for up to three days.
Bake Donuts FAQs
They don’t taste the same, but baked donuts are as good as fried ones. You don’t get that distinctive oil taste with baked donuts, and the crumb is a little denser. The best thing about baked donuts is how easy they are to make – no hot oil to deal with.
They are as easy as a muffin or quick bread recipe. You only need one bowl – mix the wet ingredients first and then mix in the dry ingredients.
The easiest way is to put your glaze in a shallow bowl. Take a donut and dip it top-side down into the glaze and then lift it. Let it set before serving.
You can, but you will need a muffin pan and tin foil. Wrap a square piece of foil around your finger to make a donut mold. Place the foil in a muffin mold, so the foil is completely covering the sides and bottom. The part that was wrapped around your finger should be in the center pointing up. You can pour the batter into the mold so you can make a donut shape.
Yes, you can make muffins instead. Use a standard muffin pan or a mini one if you want small donut muffins. You can also glaze them with the chocolate ganache. Please promise me you’ll make these peanut butter donuts with chocolate glaze!
Your family, friends, or whoever you decided to share them with will LOVE them. You will be the donut hero!
More Donut Recipes You’ll Love
Peanut Butter Baked Donuts with Chocolate Glaze
- ½ cup (85g) chocolate chips
- ⅓ cup (79ml) heavy whipping cream
- ¼ cup (67g) peanut butter
- ¼ cup (50g) granulated sugar
- ⅓ cup + 1 tablespoon milk
- ½ teaspoon vanilla
- 1 tablespoon oil
- 1 large egg
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (124g) all purpose flour
- Chocolate sprinkles or chopped peanuts for garnish
- Preheat oven to 350°F. Spray a donut pan with nonstick cooking spray. Alternately, spray mini or regular sized muffin pans with nonstick cooking spray.
- Make the glaze first: heat heavy whipping cream to almost boiling (don't let it fully boil, once you notice a slight simmer it's done) on the stove or in the microwave. Pour over chocolate chips and let sit one minute, then whisk until smooth. Set aside until ready to use.
- Stir together peanut butter, sugar, milk, vanilla, oil, and egg until smooth. Stir in baking powder and salt, then stir in flour.
- Place batter in a large gallon size ziploc bag and cut off one tip. Pipe into donut pan.
- Bake for 8-12 minutes or until a toothpick comes out clean. Cool 10 minutes in pan then remove. Glaze once cooled.
- To glaze: dip donuts upside down in glaze. Sprinkle with nuts or sprinkles. Let set at room temperature.
- Store in an airtight container for up to 3 days.
If you thought homemade donuts are too complicated to make, you are going to love this recipe for my Peanut Butter Baked Donuts. They are so easy you’ll want to make a batch every weekend.
Last Updated on April 11, 2021