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Baked Coffee Doughnuts

Baked Coffee Doughnuts – Deliciously moist and fluffy baked doughnuts that are infused with coffee, and topped with a sweet coffee glaze. The BEST doughnuts for coffee lovers!

Baked Coffee Doughnuts

Baked Coffee Doughnuts

I LOVE baked doughnuts. They are much less messier to make than fried doughnuts, and so much more quick and easier to make too!

Don’t get me wrong, I love a good sugar-coated fried doughnut, but I also love the simplicity of baked ones. I enjoy them just as much, and they are just SO delicious.

These Baked Coffee Doughnuts are moist and fluffy, perfectly infused with coffee, and topped with a sweet coffee glaze. They are amazing, and the perfect doughnuts for coffee lovers!

Looking for more baked doughnuts? Check out my Baked Vanilla Doughnuts, Baked Strawberry Doughnuts, and my Baked Lemon Raspberry Doughnuts.

Baked Coffee Doughnuts

How to make Baked Coffee Doughnuts

Here’s a list of ingredients you’ll need to make these doughnuts. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Instant coffee granules: Use your favourite coffee for the best tasting doughnuts.
  • Plain/all-purpose flour
  • Baking powder
  • Salt
  • Ground nutmeg: Gives them that “bakery doughnut” taste.
  • Large egg
  • Caster/granulated sugar
  • Buttermilk: See my recipe notes below on how to make your own.
  • Vegetable oil
  • Vanilla extract

For the glaze, you’ll need:

  • Warm milk
  • Instant coffee granules
  • Vanilla extract
  • Icing/powdered sugar

To make these doughnuts, simply start by preparing the coffee. In a small bowl or jug, dissolve the coffee granules in 1/4 cup (60ml) of hot water. Set aside.

Whisk together the flour, baking powder, salt, and nutmeg.

In a separate large mixing bowl, whisk together the egg and sugar until combined. Add the buttermilk, oil, vanilla, and coffee, and whisk until combined.

Add the dry ingredients, and mix until just combined. Do not overmix.

Spoon the batter into a greased doughnut pan, filling almost to the top. Bake for 8 – 10 minutes or until a toothpick inserted comes out clean.

TIP: Use a cake release spray to grease the doughnut pan. The baked doughnuts will be SO much easier to remove.

Allow to cool for 5 – 10 minutes before transferring them to a wire rack to cool completely.

For the glaze, add the coffee and vanilla extract to the warm milk and whisk until smooth and combined. Add the icing sugar, and mix until completely smooth and combined.

TIP: If the glaze is too runny for you liking and you’d like it a little more thick, just add more icing sugar. If it becomes too thick to dunk doughnuts, add more milk.

Dip each doughnut into the glaze, and leave to set on the wire rack.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Baked Coffee Doughnuts
Baked Coffee Doughnuts
Baked Coffee Doughnuts

These Baked Coffee Doughnuts are:

  • super quick and easy to make
  • deliciously moist and fluffy
  • perfectly infused with coffee
  • topped with a sweet coffee glaze
  • the BEST doughnuts for the coffee lovers in your life!

How long will these doughnuts last? These doughnuts can be stored in an airtight container at room temperature or in the fridge for up to 2 days.

Can I freeze these doughnuts? Yes! They also freeze well for up to 2 months. Thaw overnight in the fridge before serving.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Baked Coffee Doughnuts
Baked Coffee Doughnuts
Baked Coffee Doughnuts

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Baked Coffee Doughnuts

Baked Coffee Doughnuts

Yield: 8 doughnuts
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Deliciously moist and fluffy baked doughnuts that are infused with coffee, and topped with a sweet coffee glaze. The BEST doughnuts for coffee lovers!

Ingredients

For the Doughnuts

  • 2 tablespoons instant coffee granules
  • 1 and 1/2 cups (187g) plain/all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 large egg
  • 1/2 cup (100g) caster/granulated sugar
  • 1/4 cup (60ml) buttermilk*
  • 1/4 cup (60ml) vegetable oil
  • 1 teaspoon vanilla extract

For the Glaze

  • 1/4 cup (60ml) warm milk
  • 1 tablespoon instant coffee granules
  • 1/2 teaspoon vanilla extract
  • 2 and 1/4 cups (281g) icing/powdered sugar

Instructions

For the Doughnuts

  1. Preheat the oven to 200C/400F/Gas 6. Grease a doughnut pan, and set aside
  2. In a small bowl or jug, dissolve the coffee granules in 1/4 cup (60ml) of hot water. Set aside.
  3. Whisk together the flour, baking powder, salt, and nutmeg.
  4. In a separate large bowl, whisk together the egg and sugar until combined. Add the buttermilk, oil, vanilla, and coffee, and whisk until combined.
  5. Add the dry ingredients, and mix until just combined. Do not overmix.
  6. Spoon the batter into the prepared doughnut pan, filling almost to the top. Bake for 8 - 10 minutes or until a toothpick inserted comes out clean.
  7. Allow to cool for 5 - 10 minutes before transferring them to a wire rack to cool completely.

For the Glaze

  1. Add the coffee and vanilla to the warm milk and whisk until smooth and combined. Add the icing sugar, and mix until completely smooth and combined.
  2. Dip each doughnut into the glaze, and leave to set on the wire rack.

Notes

*To make your own buttermilk, simply add 1 teaspoon of fresh lemon juice or white vinegar to 1/4 cup (60ml) of milk. Stir to combine, and allow to sit for 5 - 10 minutes until slightly thickened and curdled.

Leftover doughnuts can be stored in an airtight container at room temperature or in the fridge for up to 2 days. They also freeze well for up to 2 months. Thaw overnight in the fridge before serving.

Nutrition Information:
Yield: 8 doughnuts Serving Size: 1 doughnut
Amount Per Serving: Calories: 354Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 24mgSodium: 156mgCarbohydrates: 67gFiber: 1gSugar: 48gProtein: 4g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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Jen

Thursday 29th of October 2020

The flavor was good, but they were super dry. I thought it might be because they bake fast and I over baked them so I made another batch. I pulled them out of the oven at 6 minutes and they were done but still dry! I use an oven thermometer and the temp was correct. I'm guessing it's because 1/4 cup of the liquid is water. They need more oil. I glazed them with dark chocolate and dipped in toasted hazelnuts. Edible, but not the cake-like, soft donuts I've made before.

Nevada

Tuesday 27th of October 2020

I just made these donuts and while the taste was perfectly coffee like, I found that the donut itself wasn't fluffy but very dense and heavy and almost doughy still. I followed the recipe exactly, do you think that using silicone donut molds would affect the way it bakes? My dough was not runny at all. Don't get me wrong i'm still going to eat them all, but with a glass of milk on the side.

Humera

Saturday 19th of September 2020

Would it be ok to replace the nutmeg with cinnamon or something else? I don’t have nutmeg and don’t want to buy a whole bottle for a 1/4 teaspoon.

Marsha

Saturday 19th of September 2020

Yes, that will be fine :)

Stephanie

Thursday 11th of June 2020

If I don't have instant coffee, how do I need to make regular coffee to match the concentration of the 1/4 cup?

Heather

Monday 20th of April 2020

Hi I was wondering if you think it would be ok to make the batter the night before and then put it in a air tight container or even a ziplock bag, then I could just bake it in the morning?

Marsha

Monday 20th of April 2020

Yes, that will be fine :)