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Baked Chocolate Crumb Donuts

These baked chocolate crumb donuts are tender, moist, and deeply chocolatey, topped with a sweet vanilla glaze and a dense chocolate crumb crunch. Instead of frying, they bake in the oven for a lighter, cleaner finish, while still offering that irresistible donut indulgence.
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Glazing & Topping Recipes 5 minutes
Total Time 45 minutes
Servings 6

Ingredients
  

  • ¾ cup all‑purpose flour
  • ¼ cup unsweetened cocoa powder
  • ¼ cup dark Dutch‑processed or similar cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ½ cup sour cream or substitute Greek yogurt
  • 1/3 cup granulated sugar
  • 1/3 cup vegetable oil
  • 1 large egg
  • ½ teaspoon vanilla extract

For the glaze:

  • 1½ cups powdered sugar
  • 3 tablespoons milk 1% or what you have
  • ¾ teaspoon vanilla extract

For the chocolate crumb topping:

  • ½ cup 1 stick unsalted butter
  • 1½ cups all‑purpose flour
  • 2/3 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • ¼ teaspoon kosher salt

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a donut pan or lightly mist with non‑stick spray.
  • Whisk together flour, both cocoas, baking soda, and salt in a large bowl.
  • In another bowl, combine sour cream (or Greek yogurt), granulated sugar, vegetable oil, egg, and vanilla, whisking until smooth.
  • Pour wet mixture into dry ingredients; fold gently just until combined (don’t overmix—some lumps are fine). Batter will be thick.
  • Spoon or pipe the batter into the donut pan cavities, filling about ⅔ full.
  • Bake for 12‑14 minutes until donuts are puffed and a toothpick comes out clean or with a few moist crumbs.
  • Cool donuts in the pan for a few minutes, then transfer to a wire rack to cool slightly before glazing.

Make the glaze: mix powdered sugar, milk, and vanilla extract until smooth.

    Make the chocolate crumb topping: melt butter over low heat, then stir in flour, cocoa powder, sugar, and salt with a fork until crumbly.

    • Once donuts are cooled a bit, dip the top of each into glaze, then immediately press or sprinkle the chocolate crumble over the glazed top, gently pressing so some crumbs adhere. Let glazed and topped donuts rest until glaze sets.

    Notes

    • Don’t overbake; the moment they are done when edges pull away just a little and a toothpick has moist crumbs — that ensures moist crumb inside.
    • Use high‑quality cocoa powders: a good dark or Dutch‑processed cocoa makes big difference.
    • If using Greek yogurt instead of sour cream, stir gently to avoid making the batter dense.
    • Make the crumb topping fresh; if too coarse, it won’t stick well.
    • Glaze should be slightly thick so crumbs adhere but not so thick that it becomes gloopy.
    • Cooling slightly before glazing helps the glaze set without melting off.