Description
These Gluten-Free Baked Chocolate Donut Holes are light, fluffy, and satisfy that chocolate craving without the guilt of frying. Made easily in a mini muffin tin, they are sweetened with maple syrup and kept incredibly moist with Greek yogurt. Dip them in a classic vanilla glaze for the full donut shop experience right at home.
Ingredients
— Wet Ingredients —
¼ cup unsalted butter, melted (or coconut oil)
½ cup pure maple syrup (room temperature)
½ cup plain Greek yogurt (room temperature)
½ cup milk (room temperature)
2 large eggs, room temperature
2 teaspoons pure vanilla extract
— Dry Ingredients —
2 cups gluten-free all-purpose flour blend (measure for measure)
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
— The Glaze —
1 ½ cups powdered sugar
2–3 tablespoons milk
½ teaspoon pure vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C). Spray a mini muffin tin generously with non-stick cooking spray (this recipe makes about 24-30 holes).
2. In a large mixing bowl, whisk together the melted butter and maple syrup until combined.
3. Add the Greek yogurt, milk, eggs, and vanilla extract. Whisk well until the wet mixture is smooth.
4. Add the gluten-free flour, baking soda, and salt to the bowl.
5. CRITICAL STEP: Place a fine-mesh sieve over the bowl and sift the cocoa powder into the mixture. (This ensures there are no bitter lumps of cocoa in your donuts).
6. Stir the batter gently with a spatula until just combined and smooth. The batter will be thick.
7. Using a small cookie scoop or spoon, fill the mini muffin cavities about ¾ full.
8. Bake for 9–11 minutes, or until the tops spring back when lightly touched and a toothpick inserted into the center comes out clean.
9. Let the donut holes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before glazing.
10. Make the Glaze: In a small bowl, whisk together the powdered sugar, vanilla, and 2 tablespoons of milk. If the glaze is too thick, add more milk 1 teaspoon at a time until it is a dippable consistency.
11. Dip each cooled donut hole into the glaze, turning to coat evenly. Place back on the wire rack (with a sheet of parchment underneath to catch drips) and let the glaze set for 15 minutes.
Notes
Sifting Cocoa: Don’t skip sifting the cocoa powder! It clumps easily and is very difficult to whisk out once it’s in the wet batter.
Room Temp Ingredients: Using room temperature milk and yogurt prevents the melted butter from re-solidifying and making the batter grainy.
Storage: These are best eaten fresh but can be stored in an airtight container at room temperature for 2 days. The glaze may absorb into the donut over time (which is still delicious!).
Dairy-Free: You can substitute the butter for coconut oil, the Greek yogurt for a dairy-free yogurt (like almond or coconut based), and the milk for almond milk.
- Prep Time: 15
- Cook Time: 10
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut hole
- Calories: 95
- Sugar: 10
- Sodium: 65
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
- Cholesterol: 15