Mint Chocolate Baked Donuts Recipe Easy Homemade St Patricks Day Treats

Let me tell you, the scent of rich chocolate mingling with fresh mint drifting from my oven is enough to make anyone’s mouth water – seriously, it’s like a little party for your senses. The first time I baked these irresistible mint chocolate baked donuts, I was instantly hooked. You know that kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special? Yeah, that was it. These donuts bring back memories of cozy St. Patrick’s Day mornings when I was knee-high to a grasshopper, sneaking sweet treats from the kitchen before breakfast.

Years ago, I stumbled upon this recipe while trying to recreate a festive treat for a rainy weekend with family. Honestly, I wish I’d discovered these donuts way earlier – they’re dangerously easy and pack pure, nostalgic comfort in every bite. My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). Whether you’re looking for a sweet treat for your kids, something to brighten up your St. Patrick’s Day brunch, or a show-stopping addition to your Pinterest cookie board, these mint chocolate baked donuts are your answer.

After testing this recipe multiple times (in the name of research, of course), these donuts have become a staple for family gatherings and gifting around the holiday. They feel like a warm hug wrapped in chocolate and mint, and trust me, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Honestly, this mint chocolate baked donuts recipe ticks all the boxes, and here’s why:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute St. Patrick’s Day celebrations.
• Simple Ingredients: No fancy grocery runs needed; you likely have everything in your pantry and fridge already.
• Perfect for Festive Occasions: Great for St. Patrick’s Day brunch, potlucks, or a cozy treat with a cup of tea.
• Crowd-Pleaser: Kids and adults alike rave about the balance of minty freshness and rich chocolate.
• Unbelievably Delicious: The baked texture is light but satisfying, with a moist crumb and just the right hint of mint.

What makes this recipe stand out? It’s the little twist of using peppermint extract just right (not too much, not too little) and swapping traditional frying for baking, which keeps these donuts lighter but still indulgent. Plus, the chocolate chips folded into the batter give each bite a surprise bite of melty goodness. This isn’t just another donut recipe—it’s your best homemade mint chocolate baked donuts, hands down.

After the first bite, you’ll close your eyes and smile, knowing you’ve found a comfort food that’s refreshing and satisfying. It’s perfect for impressing guests without stress or turning a simple breakfast into something memorable.

What Ingredients You Will Need

This mint chocolate baked donuts recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, with a few festive touches to bring out that St. Patrick’s Day magic.

• All-purpose flour: 2 cups (240g) – the base for a tender donut crumb.
• Granulated sugar: ¾ cup (150g) – for just the right sweetness.
• Baking powder: 2 teaspoons – to give the donuts a light, airy rise.
• Salt: ½ teaspoon – balances the sweetness and enhances flavors.
• Unsweetened cocoa powder: ¼ cup (25g) – I recommend Dutch-processed for a smooth, rich chocolate flavor.
• Milk: ¾ cup (180ml), whole or 2% – adds moisture (use dairy-free milk like oat milk if needed).
• Vegetable oil: ¼ cup (60ml) – keeps the donuts moist and tender.
• Large eggs: 2, room temperature – bind everything together.
• Pure peppermint extract: 1 teaspoon – the star ingredient for that fresh minty punch. Use sparingly; too much can overpower.
• Mini chocolate chips: ½ cup (90g) – fold into the batter for melty pockets of chocolate.
• Powdered sugar: 1 cup (120g) – for the mint glaze.
• Butter: 2 tablespoons (28g), melted – adds richness to the glaze.
• Fresh mint leaves: finely chopped, optional for garnish – adds a fresh burst and beautiful color.

For a festive twist, you can add a few drops of green food coloring to the glaze, but honestly, the natural colors of the donuts are lovely on their own. If you want to swap for a gluten-free option, almond flour works well but expect a slightly denser donut. For a dairy-free glaze, use coconut oil instead of butter. I’ve tried using peppermint candy pieces instead of extract, but I found the extract delivers a cleaner, more consistent mint flavor.

Equipment Needed

To make these mint chocolate baked donuts, here’s what you’ll need in your kitchen arsenal:

• Donut pan: A 6-cavity silicone or metal donut pan works perfectly. I personally prefer silicone for easy removal without sticking.
• Mixing bowls: At least two, one for dry and one for wet ingredients.
• Whisk and spatula: For mixing and folding ingredients gently.
• Measuring cups and spoons: Accurate measurements are key for consistent results.
• Cooling rack: To let your baked donuts cool evenly without sogginess.
• Small bowl and spoon: For mixing and drizzling the glaze.

If you don’t have a donut pan, a muffin tin works in a pinch, but the shape won’t be quite the same. Just fill the cups halfway and bake a little longer. I’ve had good luck with a silicone donut pan from a budget-friendly brand—easy to clean and lasts forever. Keep your donut pan greased lightly or sprayed with non-stick spray to avoid any sticking surprises.

Preparation Method

1. Preheat your oven to 350°F (175°C) and lightly grease your donut pan with non-stick spray or butter. This small step saves you from donuts sticking and breaking apart.
2. Mix the dry ingredients: In a large bowl, whisk together 2 cups (240g) all-purpose flour, ¾ cup (150g) granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt, and ¼ cup (25g) unsweetened cocoa powder. Make sure the cocoa is well incorporated – it should look evenly chocolatey and smooth.
3. Combine the wet ingredients: In a separate bowl, whisk ¾ cup (180ml) milk, ¼ cup (60ml) vegetable oil, 2 large eggs (room temperature), and 1 teaspoon pure peppermint extract until smooth and slightly frothy. The mixture will smell wonderfully fresh and minty.
4. Combine wet and dry: Pour the wet ingredients into the dry. Use a spatula to gently fold everything together until just combined. Be careful not to overmix—some small lumps are okay. Overmixing will make the donuts tough.
5. Fold in mini chocolate chips: Gently stir in ½ cup (90g) mini chocolate chips. Try not to overwork the batter, or the chips might sink.
6. Fill the donut pan: Spoon or pipe batter evenly into the prepared donut cavities, filling about ¾ full. A piping bag or zip-top bag with the corner snipped makes this job cleaner and faster.
7. Bake: Place the pan in the preheated oven and bake for 12-14 minutes. To test doneness, insert a toothpick into a donut; it should come out clean or with a few moist crumbs (not wet batter). The donuts will spring back lightly when touched.
8. Cool: Remove the pan from the oven and allow the donuts to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely. Don’t skip this step, or the glaze won’t stick well.
9. Prepare the glaze: In a small bowl, whisk together 1 cup (120g) powdered sugar, 2 tablespoons (28g) melted butter, and 1-2 teaspoons milk until smooth and glossy. Add a few drops of peppermint extract if you want a stronger mint flavor or a touch of green food coloring.
10. Glaze the donuts: Dip each cooled donut into the glaze, letting the excess drip off. Place back on the rack and sprinkle with finely chopped fresh mint leaves if desired. Let the glaze set for about 15 minutes before serving.

Pro tip: If your batter feels too thick, add a tablespoon of milk to loosen it slightly. The batter should be thick enough to hold shape but easy to spoon. Also, don’t rush glazing—warm donuts will melt the glaze too much, so patience pays off here.

Cooking Tips & Techniques

Let’s talk about some tricks that make these mint chocolate baked donuts truly shine. First, always use room temperature eggs and milk; cold ingredients can cause the batter to seize up and bake unevenly. When mixing, folding gently is your friend—overmixing develops gluten, which makes the donuts tough instead of tender.

One mistake I made early on was adding too much peppermint extract, resulting in a toothpaste-y flavor. A teaspoon is just right, but always taste your wet mix before combining if you can. And remember, mini chocolate chips melt better and distribute more evenly than regular sized ones, giving you those melty pockets in every bite.

Timing is another big one. Donuts can go from perfectly baked to dry in a matter of minutes, so keep a close eye from the 12-minute mark. Using a toothpick test helps avoid guesswork. I usually multitask by preparing the glaze while donuts bake, so there’s no downtime.

Lastly, for consistent results, grease your pan well and cool donuts completely before glazing. Applying glaze to warm donuts will cause it to slide off and look messy. Trust me, waiting those extra minutes makes a huge difference in presentation and taste.

Variations & Adaptations

This mint chocolate baked donuts recipe is quite adaptable, which makes it perfect for different tastes and dietary needs. Here are some ideas I’ve tried or would totally recommend:

• Vegan version: Substitute eggs with flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water, let sit 5 minutes) and use plant-based milk and vegan butter for the glaze. The texture is slightly denser but still delicious.
• Seasonal twists: Swap the peppermint extract for orange zest and vanilla for a citrus-chocolate combo that’s fantastic year-round.
• Gluten-free option: Replace all-purpose flour with a 1:1 gluten-free baking flour blend. I recommend brands like Bob’s Red Mill for best texture.
• Spicy kick: Add a pinch of cayenne pepper to the batter for a subtle warmth that plays beautifully against the mint and chocolate.
• Personal favorite: I once folded in chopped Andes mints instead of chocolate chips for an extra minty crunch that still melts perfectly.

Serving & Storage Suggestions

Serve these mint chocolate baked donuts fresh at room temperature for best flavor. They pair wonderfully with a hot cup of coffee, peppermint tea, or even a glass of cold milk. For a festive touch, sprinkle a few extra chocolate chips or mint leaves on top right before serving.

If you have leftovers (not that you’ll have many!), store them in an airtight container at room temperature for up to 2 days. For longer storage, pop them in the fridge for up to a week or freeze for up to 2 months. When freezing, wrap individually in plastic wrap and place in a freezer bag to prevent freezer burn.

To reheat, warm gently in the microwave for 10-15 seconds or in a 300°F (150°C) oven for about 5 minutes. The glaze might soften, but the flavors actually develop and deepen over time – kind of like a little minty treasure waiting for you the next day.

Nutritional Information & Benefits

Each mint chocolate baked donut contains approximately 180-200 calories, with a good balance of fats and carbs to satisfy a sweet craving without going overboard. The use of vegetable oil instead of butter in the batter helps keep saturated fats moderate.

The peppermint extract not only boosts flavor but may aid digestion and provide a refreshing palate cleanser. Cocoa powder is rich in antioxidants, giving you a little nutritional bonus beyond the indulgence.

This recipe can easily be adapted for gluten-free or vegan diets, making it inclusive for many. Just be mindful of the chocolate chips you choose, as some contain dairy or soy allergens.

From a personal wellness perspective, I love that these donuts feel like a treat without the heaviness of traditional fried donuts. They’re a sweet way to celebrate the day while keeping things a bit lighter.

Conclusion

These mint chocolate baked donuts are more than just a St. Patrick’s Day treat—they’re a delicious, easy-to-make delight that brings a little festive magic to your kitchen. Whether you’re baking for family, friends, or just yourself, this recipe hits that perfect balance of minty freshness and chocolatey richness that’s hard to resist.

Feel free to customize the recipe to suit your taste or dietary needs, and don’t be shy about experimenting with the variations. Personally, these donuts have become one of my go-to recipes for celebrations and cozy mornings alike.

Give this recipe a try, share how it turned out, or tell me about your own twists in the comments below. I always love hearing from fellow donut lovers. Here’s to sweet moments and tasty memories—happy baking!

FAQs

Can I make these donuts ahead of time?

Yes! You can bake them a day ahead, store in an airtight container at room temperature, and glaze just before serving to keep them fresh.

What if I don’t have peppermint extract?

You can substitute with a few drops of peppermint oil or finely crushed peppermint candies, but use sparingly to avoid overpowering the donuts.

Can I freeze these baked donuts?

Absolutely! Wrap them individually and freeze for up to 2 months. Thaw at room temperature and warm slightly before glazing.

Are these donuts gluten-free?

The original recipe uses all-purpose flour, but you can swap for a gluten-free baking blend to make them gluten-free.

How do I prevent the donuts from sticking to the pan?

Lightly grease or spray your donut pan before filling, and allow the donuts to cool for a few minutes before removing. Silicone pans are less sticky and easier to clean.

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