Irresistible Peanut Butter Donuts Recipe — Soft, Gooey, Homemade

Step 1: Mix the peanut butter with the granulated and brown sugars until creamy.

Step 2: Add the egg, vanilla, sour cream, and melted butter. Alternate folding in the dry ingredients with the milk and mix until just combined—do not overmix.

Step 3: Transfer batter to a piping bag or a large zip-top bag and snip off the corner, or use a spoon to fill each donut cavity about 1/2 to 3/4 full.

Step 4: Bake at 350°F (175°C) for 8–10 minutes, until a toothpick inserted into a donut comes out clean and the edges are lightly browned. Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 5: Whisk the glaze ingredients together until smooth. If needed, add milk a little at a time until the glaze reaches a dip-able consistency. Melt chocolate chips in short bursts in the microwave, stirring between intervals, until smooth.

Step 6: Dip cooled donuts in the peanut butter glaze, place them on a wire rack, and finish with a chocolate drizzle if desired.

Do I need a donut pan to make baked donuts?

A donut pan is recommended because it shapes the batter into classic donuts with a hole in the middle. Using a donut pan yields the best results.

Can I make baked donuts in a muffin tin?

You can try a muffin tin, but baking time will be longer—plan for around 15–20 minutes depending on size. The shape and texture will be slightly different.

Are baked donuts healthy?

Baked donuts are still a dessert and not a health food, but they’re generally lighter than fried donuts because they aren’t cooked in oil.

How do I store these donuts?

These chocolate peanut butter donuts are best the same day, but can be stored in an airtight container at room temperature for up to 3 days.

These baked peanut butter donuts are moist, tender, and quick to make. They’re topped with a peanut butter glaze and a chocolate drizzle for extra indulgence.

Ingredients

• 1 cup all-purpose flour (125 g)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/3 cup granulated sugar (66.7 g)
• 1/4 cup packed brown sugar (55 g)
• 1/3 cup peanut butter (86 g)
• 1 tablespoon unsalted butter, melted and slightly cooled (or vegetable oil)
• 1/3 cup whole milk, room temperature (78.9 ml)
• 1 teaspoon vanilla extract
• 2 tablespoons sour cream, room temperature (24 g)
• 1 large egg, room temperature

Peanut Butter Glaze

• 1 1/3 cup powdered sugar (160 g)
• 3 1/2 tablespoons peanut butter (56 g)
• 2 1/2 tablespoons milk (add extra 1/2 tablespoon if needed)
• 3/4 teaspoon vanilla extract

Chocolate Drizzle (optional)

• 1/3 cup semi-sweet chocolate chips (60 g)
• 1/2 teaspoon coconut oil (optional)

Instructions

Peanut Butter Donuts

1. Preheat oven to 350°F (175°C). Grease two 6-count donut pans well with butter or nonstick spray. If you have one pan, bake in batches.
2. Whisk together flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.
3. In a large bowl, beat peanut butter with both sugars until creamy. Mix in the egg, then add vanilla, sour cream, and melted butter.
4. Alternate adding the dry ingredients and milk to the wet mixture, stirring until just combined. Do not overmix.
5. Fill a piping bag or zip-top bag and pipe batter into each donut cavity about halfway to three-quarters full.
6. Bake 8–10 minutes until a toothpick inserted comes out clean and edges are lightly browned. Cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

Peanut Butter Glaze

1. Whisk powdered sugar, peanut butter, milk, and vanilla until smooth. Add milk 1/2 teaspoon at a time if you need to thin the glaze.
2. Dip cooled donuts into the glaze and return them to a wire rack set over parchment to catch drips.

Chocolate Drizzle (optional)

1. Place chocolate chips in a heatproof bowl and microwave in 15-second bursts, stirring between intervals, until melted and pourable. If too thick, stir in 1/2–1 teaspoon coconut oil.
2. Drizzle melted chocolate over glazed donuts with a spoon.

Notes

Peanut butter: Use a creamy commercial peanut butter for best texture and flavor. Avoid natural or crunchy varieties for this recipe.

Don’t overmix: Overmixing creates tough donuts—mix just until combined for a tender crumb.

Donut pans: Two 6-hole donut pans are convenient; if you only have one, bake in batches and re-grease between batches.

Storage: Store donuts in an airtight container at room temperature for up to 3 days. They’re best the first day.

Nutrition (per donut)

Calories: 256 kcal | Carbohydrates: 37 g | Protein: 5 g | Fat: 10 g

Please note that nutritional values are estimates calculated by an online tool.