Go Back
Lawrence D. Smith

Fluffy Chocolate Peanut Butter Donuts

These fluffy baked peanut butter donuts are coated in rich bittersweet chocolate ganache and optionally topped with crunchy chopped peanuts and flaky sea salt. Easy to prepare in 15 minutes, they're a delicious homemade treat for breakfast, snacking, or dessert.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6 Donuts
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Peanut Butter Donuts
  • - ⅓ cup creamy peanut butter
  • - 3 tablespoons full-fat sour cream
  • - ½ cup packed light brown sugar
  • - 1 large egg at room temperature
  • - ⅓ cup whole milk
  • - 1 teaspoon pure vanilla extract
  • - 1 cup all-purpose flour
  • - 1 teaspoon baking powder
  • - ½ cup peanut butter chips optional
For the Chocolate Glaze
  • - 1¼ cups bittersweet chocolate chips
  • - ¾ cup heavy cream
  • - ½ cup chopped peanuts
  • - A pinch of flaky sea salt optional

Equipment

  • 6-mold donut pan
  • Large mixing bowl
  • Electric hand mixer or whisk
  • Measuring cups and measuring spoons
  • Fork or spatula
  • Small saucepan
  • Wide, shallow heatproof bowl
  • Whisk
  • Spoon or piping bag (optional)
  • Cooling rack

Method
 

Prepare the Peanut Butter Donuts
  1. Preheat the Oven: Preheat the oven to 350°F (175°C). Generously grease all six molds of a donut pan to prevent the donuts from sticking, then set the pan aside.
  2. Mix the Peanut Butter Base: In a large mixing bowl, beat the creamy peanut butter and sour cream together until the mixture is smooth and creamy.
  3. Add the Sugar: Add the packed light brown sugar to the peanut butter mixture and beat until well combined and smooth.
  4. Incorporate the Wet Ingredients: Add the room-temperature egg, whole milk, and vanilla extract. Beat until the ingredients are thoroughly combined.
  5. Combine the Dry Ingredients: Add the all-purpose flour and baking powder to the bowl. Use a fork to lightly toss the flour and baking powder together on top of the wet mixture before folding them into the batter.
    Stir only until the ingredients are just combined, taking care not to overmix.
  6. Fold in the Peanut Butter Chips: If using, gently fold the peanut butter chips into the batter until evenly distributed.
  7. Fill the Donut Pan: Spoon the batter into the prepared donut molds. Alternatively, transfer the batter to a zip-top bag, snip off one corner, and pipe it into the molds for easier filling.
  8. Bake the Donuts: Bake for 9–10 minutes, or until the donuts spring back when gently pressed. Avoid overbaking to preserve their soft, tender texture.
  9. Cool Completely: Remove the donuts from the oven and allow them to cool completely before adding the chocolate glaze.
Prepare the Chocolate Glaze
  1. Place the Chocolate Chips in a Bowl: Add the bittersweet chocolate chips to a wide, shallow, heatproof bowl.
  2. Heat the Heavy Cream: Pour the heavy cream into a small saucepan and heat over medium heat. Bring it to a boil, watching carefully because it can happen quickly.
  3. Make the Ganache: As soon as the cream reaches a boil, remove the saucepan from the heat and pour the hot cream over the chocolate chips.
  4. Let the Chocolate Rest: Allow the cream and chocolate to sit undisturbed for 1 minute so the chocolate can begin to melt.
  5. Whisk Until Smooth: Whisk the chocolate and cream together until the ganache is completely smooth and glossy. Let it cool for a few minutes before dipping the donuts.
Assemble the Donuts
  1. Dip the Donuts: Once the donuts have cooled enough to handle, dip each one into the chocolate ganache, coating the top. Allow the excess ganache to drip back into the bowl.
  2. Add the Toppings: Place each glazed donut on a cooling rack. While the ganache is still wet, sprinkle with chopped peanuts and a pinch of flaky sea salt, if desired.
  3. Let the Glaze Set: Allow the chocolate coating to set for a few minutes before serving.
  4. Serve Fresh: Enjoy the donuts on the day they are made for the best texture and flavor.

Notes

  • Use a 6-mold donut pan: This recipe makes 6 baked donuts, so a standard pan with six donut molds is suitable.
  • Grease the pan generously: Coat the donut molds well to help the baked donuts release easily.
  • Bring the egg to room temperature: Use one large egg at room temperature, as specified in the original recipe.
  • Avoid overmixing: Stir the flour and baking powder into the wet ingredients just until combined to help maintain a soft, tender texture.
  • Pipe or spoon the batter: Either method works. A zip-top bag with one corner snipped off can make filling the donut molds easier.
  • Check for doneness carefully: Bake for 9–10 minutes at 350°F (175°C). The donuts should spring back when gently pressed.
  • Cool before glazing: Allow the donuts to cool completely so the chocolate ganache coats them neatly.
  • Prepare the toppings in advance: Have the chopped peanuts and optional flaky sea salt ready before dipping, as they need to be added while the ganache is still wet.
  • Enjoy them fresh: These donuts are best eaten on the day they are made.