Baked Chocolate Chip Coffee Cake Donuts with a butter crumb topping and full of chocolate chips. Perfect for a weekend breakfast treat!
I’ve been reorganizing my kitchen cupboards lately and came across my donut pans. I hadn’t used them in awhile! Feeling inspired by this coffee cake that I made again recently, my brain started whirling. Maybe coffee cake in a donut form? Who wouldn’t love that?
What you’ll love about this recipe:
- Soft, tender donuts.
- A hint of cinnamon.
- Rich buttery topping.
- A healthy dose of chocolate chips.
- Easy from scratch batter.
- Bake in just 15 minutes.
Baked Donut Pan
These are baked donuts, so you will need a donut pan to make them. I waited a long time before finally buying one (or two), but I’m so glad I did. It’s fun creating new flavors like no flour chocolate donuts, or red velvet donuts. Once you see how easy they are to make, you’ll be making donuts all the time. This pan is definitely a kitchen tool you’ll want to have around.
Do baked donuts taste the same as fried?
Not exactly. While fried donuts have a little bit of a crisp exterior and fluffy interior, baked donuts are more like a muffin or quick bread in texture. Both are delicious though!
How to Make Coffee Cake Donuts
Make the Crumb Topping:
- In a small bowl, whisk together the sugar, flour and cinnamon.
- Add in the diced butter (it is best to use cold butter). With your hands or a pastry blender work the butter into the flour mixture. It will begin to look sandy, with some slightly larger clumps.
- Stir in the chocolate chips and set aside.
Note…you can make up this mixture in advance and store it in the fridge. It’s delicious not only on these donuts, but also on coffee cake and pancakes and muffins.
For the Donuts:
- Preheat the oven to 350 degrees Fahrenheit. Lightly grease the donut molds.
- Whisk together the flour, sugar, baking powder, salt and cinnamon.
- In a separate bowl whisk together the oil, milk and egg.
- Add the wet ingredients to the dry ingredients and gently combine.
- Then add in the chocolate chips.
- Divide the batter between 12 donut molds. Top with crumb topping.
- Bake for 14-15 minutes or until a toothpick inserted into one comes out clean.
- Allow to cool for 5 minutes in the pan, then remove to a cooling rack.
Can I make baked donuts in advance?
All baked donuts are best the day they are made, but I find with a little rewarming in the toaster oven (or even the microwave) that these are good as new a day or two later.
Chocolate Chip Coffee Cake Donuts
Equipment
Ingredients
For the Donuts:
- 1 1/2 cups all-purpose flour (6.75 ounces)
- ½ cup sugar (3.5 ounces)
- ¼ cup vegetable oil
- 1 1/2 teaspoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 large egg
- ¾ cups milk
- ½ cup chocolate chips
For the Crumb Topping
- 3 tablespoons butter (diced)
- ⅓ cup light brown sugar (2.25 ounces)
- ⅓ cup all purpose flour (1.35 ounces)
- ½ teaspoon cinnamon
- ½ cup chocolate chips
Instructions
For the Crumb Topping:
- In a small bowl, whisk together the sugar, flour and cinnamon.
- Add in the diced butter (it is best to use cold butter). With your hands or a pastry blender work the butter into the flour mixture. It will begin to look sandy, with some slightly larger clumps.
- Stir in the chocolate chips and set aside.
For the Donuts:
- Preheat the oven to 350 degrees Fahrenheit. Lightly grease the donut molds.
- Whisk together the flour, sugar, baking powder, salt and cinnamon.
- In a separate bowl whisk together the oil, milk and egg.
- Add the wet ingredients to the dry ingredients and gently combine. Then add in the chocolate chips.
- Divide the batter between 12 donut molds. Top with crumb topping. Bake for 14-15 minutes or until a toothpick inserted into one comes out clean.
- Allow to cool for 5 minutes in the pan, then remove to a cooling rack.
These look so so good! And the pictures are gorgeous!
These are AMAZING! They’re a must make if you like baked doughnuts.
these are the best donuts i have ever had! so easy too!
Wow! This looks really really good. I’m so excited to try them. Thank you for sharing 🙂