Baked Mint Chocolate Chip Doughnuts
Fluffy baked mint chocolate chip doughnuts topped with a vibrant emerald glaze. These easy St. Patrick’s Day treats are ready in 30 minutes and require no fryer — just festive flavor and simple ingredients.
Equipment
- 6-cavity doughnut pan
- mixing bowls
- whisk
- spatula
- wire cooling rack
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 cup buttermilk
- 2 tbsp unsalted butter, melted
- 1 tsp pure peppermint extract
- 1/2 cup mini chocolate chips
- 1 cup powdered sugar
- 2-3 tbsp milk
- 1/2 tsp pure peppermint extract (for glaze)
- green gel food coloring
- extra mini chocolate chips for topping
Instructions
- Preheat oven to 375°F (190°C) and grease a 6-cavity doughnut pan thoroughly.
- Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl.
- In a separate bowl, whisk egg, buttermilk, melted butter, and peppermint extract until smooth.
- Pour wet ingredients into dry and stir gently until just combined. Fold in mini chocolate chips.
- Pipe batter into doughnut pan, filling each cavity about two-thirds full.
- Bake 10–12 minutes until tops spring back and a toothpick comes out clean.
- Cool in pan 5 minutes, then transfer to wire rack and cool completely.
- Whisk powdered sugar, milk, peppermint extract, and green gel coloring until smooth. Adjust consistency as needed.
- Dip cooled doughnuts into glaze, let excess drip off, and sprinkle with mini chocolate chips. Allow glaze to set before serving.
Notes
Do not overmix the batter or the doughnuts may turn dense. Use pure peppermint extract for the best flavor. Allow doughnuts to cool completely before glazing to ensure the glaze sets properly. Store at room temperature up to 2 days.