Name: Chocolate Baked Donuts with Protein and Chocolate Glaze
Prep time: 8 min
Cook time: 12 min
Ingredients: 1 1/2 Cup All-purpose flour; 1/4 Cup chocolate protein powder; 1/3 Cup Cocoa Powder; 1/2 tsp. Baking soda; 1 tsp. Baking powder; 1/2 tsp. Salt; 1 tsp. vanilla extract; 2/3 Cup maple syrup; 1 Cup Greek yogurt (plain); 1/3 Cup Milk (any percent); 1/2 Cup Oil (such as avocado oil); 2 eggs; 3/4 Cup Powdered sugar; 1/4 Cup Cocoa powder; 3-4 Tbsp. Milk

These chocolate baked donuts are what happens when you want something chocolatey and satisfying for breakfast without turning on a deep fryer. Rich cocoa batter, a chocolate protein powder boost, and a glossy chocolate glaze on top, all baked in about 10 minutes. No mess, no frying, just donuts that taste like they came from a bakery.

I created these because I wanted a chocolate donut I could actually feel good about making on a weekend morning. My kids are big chocolate fans, and these hit every time. They come together so fast and the whole family loves them. If you are already a fan of baked donuts, my baked pumpkin donuts with maple icing follow the same easy method and are just as good.

Chocolate protein baked donut just coated with chocolate glaze on a cooling rack.

Why You’ll Love This Recipe

Baked, not fried: No oil splatter, no thermometer, no mess. Just your oven and a donut pan.

Ready in under 30 minutes: The batter comes together fast and the donuts bake in about 10 minutes.

Sneaks in protein: Chocolate protein powder blends right into the batter. You would never guess it was there. The added Greek yogurt also sneaks in extra protein into these baked donuts.

That glaze though: A simple three-ingredient chocolate glaze that sets beautifully and makes these look bakery-style.

What I Love:

These chocolate baked donuts are one of those recipes that I can make once and have breakfast ready for a few days. My kids grab one on busy mornings and they are full and happy. That is a win.

The ingredients needed to make chocolate baked donuts with chocolate glaze and protein.

Ingredient Notes and Substitutions

Chocolate Protein Powder: This adds a protein boost without changing the flavor of the donuts. Use your favorite chocolate protein powder. Vanilla protein powder would also work in a pinch, though it will change the flavor slightly.

Cocoa Powder: Use an unsweetened cocoa powder for the batter and the glaze. I have not tested this recipe with Dutch process cocoa powder. It would likely work, but may affect how the batter rises since Dutch cocoa does not react with baking soda.

Maple Syrup: Maple syrup sweetens the batter and adds a subtle warmth that pairs so nicely with chocolate. You can swap for honey if needed.

Greek Yogurt: This keeps the donuts moist and tender. You can use any percent plain Greek yogurt, or swap for sour cream or a plain dairy-free yogurt.

Oil: A neutral oil like avocado, canola, or vegetable oil works well here.

Milk: Used in both the batter and the glaze. Any percent milk works. You can also use oat milk or almond milk as a substitute.

Freshly baked chocolate donut on a cooling rack.

How to Make Chocolate Baked Donuts: Step-by-Step Instructions

Preheat the oven to 350 degrees F. Grease 12 donut tins well and set aside.
In a medium bowl, combine the flour, chocolate protein powder, cocoa powder, baking soda, baking powder, and salt. Whisk together and set aside.
In a separate large bowl, add the eggs, maple syrup, Greek yogurt, milk, oil, and vanilla extract. Mix until fully combined.
Add the dry ingredients into the wet ingredients. Stir until just combined. Be careful not to overmix.
Add the batter to a large ziplock bag and cut off one corner. Carefully pipe the batter evenly into each greased donut tin.
Bake for 9-12 minutes or until the batter is fully set and a toothpick comes out clean. Remove from the oven and let cool slightly before removing the donuts from the pan. Transfer to a cooling rack.
Once the donuts are fully cooled, make the chocolate glaze by whisking together the powdered sugar, cocoa powder, and 3 tablespoons of milk. Whisk until smooth. Add an extra tablespoon of milk if the glaze is too thick.
Dip each cooled donut into the chocolate glaze and set back on the cooling rack. Let the glaze set for a few minutes before enjoying.

Sara’s Tip

Do not rush the cooling step before glazing. If the donuts are still warm when you dip them, the glaze will slide right off instead of setting nicely. Give them at least 10-15 minutes on the cooling rack first. Also, make sure your donut tins are well greased, this batter can stick if the pan is not properly prepped.

If you want a really smooth glaze, sift the powered sugar and cocoa powder before stirring in the milk. This will remove lumps that otherwise will remain, even after whisking with the milk. This is optional so you can skip it if you are OK with a few lumps.

Chocolate baked donuts on wood plates, with one a bite taken out of the donut.

Recipe FAQs

Can I use a different type of protein powder?

Yes! Chocolate protein powder gives the best flavor, but vanilla protein powder works too. Just know the chocolate flavor will be a bit lighter. I would avoid unflavored protein powder here since it can sometimes add a slightly bitter taste.

Do I need a piping bag or ziplock bag?

A piping bag or gallon sized ziplock bag makes filling the tins easier and cleaner. You can also carefully spoon the batter in if needed, though it takes a little more patience.

Can I make these without protein powder?

Yes. If you do not have protein powder on hand, just replace it with an equal amount of all-purpose flour or cocoa powder to keep the ratios the same.

What if I do not have a donut pan?

You can turn this batter into muffins in a pinch. Fill a lined muffin tins and bake at 350 degrees F for 15-18 minutes or until fully set.

How do I store leftover donuts?

Store the glazed donuts in an airtight container at room temperature for one day, or in the fridge for up to 4 days. The glaze is best right after you add to the donuts, but will still taste amazing days later right from the fridge.

Can I freeze these donuts?

Yes! Freeze the donuts without the glaze in an airtight container or freezer bag for up to 2 months. Thaw and then dip in the glaze fresh before serving.

These protein baked donuts are proof that you do not have to choose between a treat that tastes amazing and one that actually fills you up. My double chocolate zucchini muffins follow the same idea. Rich chocolate flavor with a little something extra sneaked in, and they are just as popular with the kids.

If you are looking for even more ways to get a chocolate fix at breakfast, this chocolate donut recipe fits right in alongside the rest of my sweet breakfast recipes.

If you give these chocolate baked donuts a try, let me know your thoughts in the comments below!

And be sure to tag me on Instagram so I can see your creations.

From my kitchen to yours, happy baking! I hope you love these baked donuts as much as we do!