Coffee Doughnuts
If you’re a coffee lover like me, you’re gonna fall hard for these baked coffee doughnuts. They’ve got that rich, cozy coffee flavor without being heavy or fried, which makes them perfect for busy mornings, brunch with friends, or a little afternoon pick-me-up when the kids are finally quiet.
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I started making these on a weekend when I wanted something sweet but didn’t feel like dealing with hot oil or a sink full of dishes. These come together fast, use pantry staples, and make the whole kitchen smell like a coffee shop — which, honestly, feels like a win all by itself.
If you love baked treats like this, you might also want to check out my Pancake Donuts, Peanut Butter Donuts, or even my Sourdough Cinnamon Muffins. They’re all easy, budget-friendly, and made with real-life schedules in mind.
Why You’ll Love This Recipe
- Baked, Not Fried: No hot oil, no mess, and way less fuss.
- Real Coffee Flavor: Brewed coffee in the batter and the glaze gives these a deep, rich taste.
- Quick to Make: From bowl to table in about 30 minutes.
- Budget-Friendly: Simple ingredients you probably already have on hand.
Ingredients
Coffee Doughnuts
Equipment
- Doughnut pan
- mixing bowls
- whisk
- Spoon or piping bag
- wire cooling rack
Ingredients
For the Doughnuts:
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup strongly brewed coffee cooled
- 1 large egg
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
For the Coffee Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons strongly brewed coffee cooled
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and lightly grease a doughnut pan.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the coffee, egg, melted butter, and vanilla until combined.
- Add wet ingredients to dry ingredients and stir just until smooth.
- Spoon or pipe the batter into the doughnut pan, filling each cavity about 3/4 full.
- Bake for 10–12 minutes, or until the doughnuts spring back lightly when touched.
- Let doughnuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- To make the glaze, whisk powdered sugar, coffee, and vanilla until smooth.
- Dip cooled doughnuts into the glaze and let set before serving.
Notes
- Brew the coffee ahead of time so it has time to cool.
- Lightly grease the pan to prevent sticking.
- Fill cavities about three-quarters full for the best shape.
- Glaze only once doughnuts are fully cooled for a smooth finish.
Storage
Storage:Store doughnuts in an airtight container at room temperature for up to 2 days. Reheating:
Warm unglazed doughnuts in the microwave for 10–15 seconds if desired. Freezing:
Freeze unglazed doughnuts in a freezer-safe container for up to 2 months. Glaze after thawing.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Use strong brewed coffee for the best flavor — weak coffee won’t shine through.
- Don’t overmix the batter; stir just until combined to keep the doughnuts tender.
- A piping bag (or zip-top bag with the corner snipped) makes filling the pan so much easier.
- Let the doughnuts cool completely before glazing so the glaze sets nicely.
- Variation idea: Add mini chocolate chips to the batter for a mocha vibe.
- Variation idea: Sprinkle chopped nuts on top of the glaze before it sets.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! You can bake the batter in a mini muffin pan — just reduce the baking time slightly and keep an eye on them.
They should spring back lightly when touched, and a toothpick inserted should come out clean.
You can, but dissolve it in hot water first and make it strong so the flavor isn’t lost.
Absolutely. They’re still delicious plain or with a light dusting of powdered sugar.
