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
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.
Ingredients you’ll need
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
How to make Baked Coffee Doughnuts
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, their measurements, 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.
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.
Tried this recipe?
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 #simplybakeblog. I’d love to see!
Try these coffee recipes next!
- Chocolate Chip Coffee Cookies
- Perfect Coffee Milkshake
- No-Churn Coffee Ice Cream
- Chocolate Coffee Truffles
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Baked Coffee Doughnuts
Ingredients
For the Doughnuts
- 2 tablespoons instant coffee granules
- 1 ½ cups (187g) plain/all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 large egg
- ½ cup (100g) caster/granulated sugar
- ¼ cup (60ml) buttermilk*
- ¼ cup (60ml) vegetable oil
- 1 teaspoon vanilla extract
For the Glaze
- ¼ cup (60ml) milk, warm
- 1 tablespoon instant coffee granules
- ½ teaspoon vanilla extract
- 2 ¼ cups (281g) icing/powdered sugar
Instructions
For the Doughnuts
- Preheat the oven to 200C/400F/Gas 6. Grease a doughnut pan, and set aside
- 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 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 the prepared doughnut pan, filling almost to the top. Bake for 8 – 10 minutes or until a toothpick inserted comes out clean.
- 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 to the warm milk and whisk until smooth and combined. Add the icing sugar, and mix until completely smooth and combined.
- Dip each doughnut into the glaze, and leave to set on the wire rack.
Video
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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.
These were easy to make and tasted great. I was very pleased about how fluffy and beautifully they puffed up. I probably only needed half of the glaze.
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.
Yes, that will be fine 🙂
If I don’t have instant coffee, how do I need to make regular coffee to match the concentration of the 1/4 cup?
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?
Yes, that will be fine 🙂
This Baked Coffee Doughnuts recipe is very yummy. It’s now my go-to recipe. I love it. Thank you for sharing this recipe.
And thank you for the link of the conversions too. You’re so kind. ❤️
Thank you very much for your prompt response.
Can I substitute melted butter for oil in all you doughnut recipes that use oil?
Your Chocolate Chip Coffee Cookie Recipe is great, so delicious. Thanks.
Yes you can 🙂 So for 1/4 cup oil, you’ll want to use 1/3 cup (75g) melted butter. Here’s the conversions for future reference – https://www.theshorelinevine.com/recipes-tips/butter-oil-conversion
I’m so happy to hear you enjoyed my coffee cookies! 🙂
Hi, I was wondering, If I don’t have a donut shaped pan, can I make them in a waffle maker-like machine? (But with donut holes, instead of waffle shapes) 🙂
Yes, that would work! You can also bake these into muffin pans, too.
These doughnuts look so delicious! I love coffee desserts!