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A stack of glazed coffee doughnuts sits on a white plate, with a few coffee beans scattered nearby.
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Coffee Doughnuts

Soft, fluffy baked coffee doughnuts topped with a sweet coffee glaze. These easy doughnuts are baked instead of fried, full of rich coffee flavor, and perfect for breakfast, brunch, or a simple homemade treat.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Breakfast
Cuisine: American
Servings: 10 Donuts
Calories: 159kcal
Author: Wendy

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.
    Overhead view of baking ingredients for Coffee Doughnuts, featuring flour in a bowl with a whisk, coffee, melted butter, vanilla extract, powdered sugar, and an egg on a white surface.
  • In a separate bowl, whisk the coffee, egg, melted butter, and vanilla until combined.
    A bowl of flour, a whisk, a bottle of vanilla extract, a small bowl with a raw egg, and a bowl with melted butter are arranged on a white surface—perfect ingredients for making delicious Coffee Doughnuts.
  • Add wet ingredients to dry ingredients and stir just until smooth.
    A glass bowl filled with light brown Coffee Doughnuts batter and a white spatula resting inside, set on a white surface.
  • Spoon or pipe the batter into the doughnut pan, filling each cavity about 3/4 full.
    Two donut pans filled with raw coffee doughnut batter, ready to be baked, are placed on a white surface.
  • Bake for 10–12 minutes, or until the doughnuts spring back lightly when touched.
    Two six-cavity metal donut pans, each holding six freshly baked coffee doughnuts, are placed on a wire cooling rack against a white background.
  • Let doughnuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
    A cooling rack with ten plain baked coffee doughnuts sits next to bowls of powdered sugar, dark liquid, and a bottle of vanilla extract on a white surface.
  • To make the glaze, whisk powdered sugar, coffee, and vanilla until smooth.
  • Dip cooled doughnuts into the glaze and let set before serving.
    A baked coffee doughnut is being dipped in glaze inside a glass bowl, with a finished glazed donut resting on a wire rack nearby.

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.

Nutrition

Serving: 1Donut | Calories: 159kcal | Carbohydrates: 32g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 135mg | Potassium: 29mg | Fiber: 0.3g | Sugar: 22g | Vitamin A: 94IU | Calcium: 29mg | Iron: 1mg