These aren’t your deep-fried, yeast-risen donuts from the bakery case. They’re baked, cake-like rings that come together in the time it takes to preheat the oven, with a tender crumb and chocolate in every bite.
The batter is forgiving, a thick pancake consistency that doesn’t need a mixer, but the margin for error is narrow: fill the pan too full or undermix, and you’ll lose the domed, airy shape. Mini chips stay suspended instead of sinking, so each ring is evenly studded.
If you’ve ever had a baked donut turn out dry or dense, this recipe avoids both pitfalls by keeping the fat-to-flour ratio generous and the mixing brief. These chocolate chip donuts baked are the kind of last-minute treat that feels like more effort than it is.
I still use a tiny offset spatula to level each cavity exactly to the rim, even though it feels fussy, it keeps the donuts from turning into pucks.
Mini chips for even distribution
Standard chocolate chips are too heavy, they sink to the bottom of the batter, leaving most of the donut plain. Mini chips, at about a third the size, stay suspended throughout the mix.
Each bite gets a few bits of chocolate rather than a single pocket at the bottom. The 2/3 cup amount is deliberate: it gives enough for a chocolate hit in every bite without overwhelming the batter’s structure. You can see them scattered evenly when you spoon the batter into the pan.
That’s the goal.
Batter consistency and pan filling
This batter pours like a thick pancake batter, thin enough to spoon but thick enough to hold a mound. If you overmix it, the gluten tightens and donuts turn dense and squat. Fill each cavity to about 7/8 full.
Too little batter and the donut won’t rise to the top, leaving a flat, thin ring. Too much and it spills over the edges, baking into a ragged skirt.
At 7/8 full, the batter rises evenly, doming just above the rim, then settles into a round top.
Why cake-like, not fried
Baked donuts rely on baking powder for lift, which reacts immediately in the oven, producing a tender, fine crumb, more like a cupcake than a yeast-risen ring. No proofing, no oil bath. Vegetable oil in the batter keeps the crumb moist without the greasy mouthfeel of frying.
The result is a donut that’s soft and fluffy, not crisp or chewy. It’s a different beast entirely, but one that’s ready in twenty minutes flat.
That speed is the point.
Prep: 10 min · Cook: 12 min · Total: 22 min · Servings: 6 · Calories: 330 kcal
Ingredient specifics for baked donuts
mini chocolate chips: Use mini chips so they stay evenly suspended in the batter instead of sinking to the bottom.
all-purpose flour: Standard AP flour gives the right structure; no need for cake flour or substitutions.
vegetable oil: A neutral oil keeps the crumb moist without adding flavor or greasiness.
baking powder: Double-acting baking powder provides lift immediately in the oven; check freshness for proper rise.
How to make them step by step
Mix the dry ingredients
Whisk flour, baking powder, and sugar in a medium bowl. The powder should be evenly distributed, if you see clumps, break them up. A quick whisk does it.
Add the wet ingredients
Beat in eggs, milk, vanilla, and oil with a fork or whisk until just combined. A few streaks of flour are fine; overmixing makes tough donuts. Stop when the batter looks homogenous.
Fold in the chips
Gently fold in mini chocolate chips with a spatula. You want them evenly scattered, not sinking in one spot. The batter should look speckled, not streaky.
Fill the pan
Spoon batter into each greased cavity until 7/8 full, the batter should barely mound above the rim. Too low yields flat donuts; too high spills over. Use a small cookie scoop for even fills.
Bake and cool
Bake at 350°F for 12 to 13 minutes. The donuts are done when the tops spring back to a light touch and a toothpick comes out clean. Let them rest in the pan for 2 minutes, then turn out onto a rack.
Chocolate Chip Donuts Baked
Ingredients
- 1 cup all-purpose flour 125 g
- 2 teaspoons baking powder
- 1/4 cup sugar 50 g
- 2 large eggs
- 1/2 cup milk 120 ml
- 2 teaspoons vanilla extract
- 1/4 cup vegetable oil 60 ml
- 2/3 cup mini chocolate chips 120 g
Instructions
Preheat oven and grease pan:
Set oven to 350°F (175°C). Mist a donut pan with non-stick spray.Mix dry ingredients:
In a medium bowl, combine flour, baking powder, and sugar with a whisk.Add wet ingredients:
Beat in eggs, milk, vanilla, and oil until just incorporated.Fold in chocolate chips:
Gently fold in mini chocolate chips until they’re evenly spread.Fill donut cavities:
Spoon batter into each donut cavity until about 7/8 full.Bake and cool:
Bake 12-13 minutes, until golden and a toothpick comes out clean. Let cool in pan briefly, then move to a wire rack. Serve warm or at room temperature.
Which swaps work in baked donuts
all-purpose flour: gluten-free all-purpose blend (1:1 by weight, same volume). Expect a slightly more tender, less springy crumb.
The donuts will still rise and hold together if the blend contains xanthan gum. Without gum, they may crumble.
milk: buttermilk (same amount, 1/2 cup). Buttermilk adds a subtle tang and makes the crumb even more tender. No other adjustment needed since the baking powder already provides lift.
mini chocolate chips: regular chocolate chips (1/2 cup to avoid sinking). Regular chips are heavier; they’ll drop to the bottom of the cavity. If you use the full 2/3 cup, most sink.
Cutting to 1/2 cup helps some stay suspended, but expect a chip-heavy bottom half.
vegetable oil: melted coconut oil or melted butter (same amount, 1/4 cup). Coconut oil works fine; butter adds a richness and slight browning.
Both keep the crumb moist. With butter, the donuts may brown a touch faster, so check a minute early.
Storage and Serving
These donuts are best served warm, within an hour of baking. The contrast of a soft, cakey crumb with melted chocolate chips is at its peak. If you’re making them ahead, cool completely before storing.
Keep in an airtight container at room temperature for up to 2 days. The texture softens slightly as they sit, but they stay moist. After that, the crumb starts to dry out.
To refresh a day-old donut, microwave for 10 seconds. For longer storage, freeze the unglazed donuts in a freezer bag for up to 1 month. Thaw at room temperature and rewarm briefly.
The chocolate chips can bloom in the fridge, so don’t refrigerate. If you dust with powdered sugar, do it just before serving, as it dissolves into the surface within an hour.
Tips
- Transfer the batter to a piping bag or a zip-top bag with a corner snipped off. This lets you fill each cavity cleanly without drips, and you can control the flow to hit exactly 7/8 full every time.
Frequently Asked Questions
Can I use a regular muffin pan instead of a donut pan?
Yes, but you’ll get muffin-shaped donut bites, not rings. Grease the muffin cups well and fill each about 2/3 full.
Bake time stays roughly the same, start checking at 10 minutes. The texture will be identical, just a different shape.
How do I keep the donuts from sticking to the pan?
Mist the pan thoroughly with non-stick spray before filling, making sure to coat every crevice. Let the donuts cool in the pan for exactly 2 minutes after baking, too short and they tear, too long and they steam-stick. Then turn them out onto a rack.
If any stubborn bits remain, gently nudge with a silicone spatula.
Can I make these donuts ahead of time and reheat them?
Yes. Cool completely, then store in an airtight container at room temperature for up to 2 days.
To refresh, microwave a donut for 10 seconds, it brings back the soft, warm texture. For longer storage, freeze unglazed donuts in a freezer bag for up to 1 month. Thaw at room temperature and rewarm briefly.
Don’t refrigerate; the chocolate chips can bloom.
