Baked Chocolate Peppermint Donuts Recipe for the Holidays

These baked chocolate peppermint donuts are soft, fluffy chocolate donuts finished with a sweet peppermint-chocolate glaze—an easy, festive breakfast or brunch treat for the holidays.

BAKED CHOCOLATE PEPPERMINT DONUTS

As soon as the holiday season begins I start craving chocolate and peppermint. These baked donuts are one of my favorites—quick to make, moist, and full of chocolate flavor. The peppermint glaze gives them a bright, seasonal finish that everyone will love.

WHY YOU WILL LOVE THESE

• Quick & Easy – Ready in under half an hour from start to finish.
• Moist Chocolate Donuts – The texture is tender and light with a rich chocolate taste.
• Simple Peppermint Glaze – A straightforward chocolate glaze flavored with peppermint (or swap in vanilla if preferred).
• Festive Finish – Crushed candy canes add color, crunch, and holiday flair.

INGREDIENTS

• All-purpose flour
• Granulated sugar
• Cocoa powder (regular, Dutch-process, or dark)
• Baking soda
• Salt
• Eggs, room temperature
• Buttermilk (or regular milk)
• Sour cream, room temperature
• Vanilla extract
• Melted butter, cooled
• Semi-sweet chocolate chips
• Coconut oil
• Powdered sugar
• Milk
• Peppermint extract (or vanilla)
• Crushed candy canes

STEP BY STEP INSTRUCTIONS

Preheat the oven to 375°F (190°C). Spray a 12-hole donut pan with non-stick spray and set aside.

CHOCOLATE DONUTS: In a large bowl whisk together the flour, sugar, cocoa powder, baking soda, and salt until evenly combined and free of lumps.

Add the eggs, buttermilk, sour cream, vanilla, and melted butter. Whisk until just combined and smooth—do not overmix.

Transfer the batter to a large zip-top bag or piping bag, snip the corner, and pipe the batter into the donut cavities about three-quarters full. Bake for 7–8 minutes, or until a gentle tap makes the donuts spring back. Let them cool in the pan for a few minutes, then remove to a cooling rack.

CHOCOLATE PEPPERMINT GLAZE: Melt the semi-sweet chocolate chips with the coconut oil until smooth. In a bowl, whisk together the melted chocolate, powdered sugar, milk, and peppermint extract (or vanilla) until you reach a glossy, dip-friendly consistency. If it’s too thick, add a little more milk; if too thin, add a touch more powdered sugar.

When the donuts are completely cool, dip the tops into the glaze and immediately sprinkle with crushed candy cane pieces. Allow the glaze to set before serving.

HELPFUL TIPS

These donuts are best enjoyed the same day they’re made. If you need to prepare ahead, wait to glaze and add the candy canes until just before serving so the toppings stay crisp.

Using grams where provided will improve accuracy and yield more consistent results. Also, bringing ingredients to room temperature helps the batter come together smoothly.

OTHER BREAKFAST RECIPES TO TRY

Cinnamon Streusel Coffee Cake

Mom’s Famous Cinnamon Rolls

Blueberry Coffee Cake Muffins

For more baking inspiration, follow and tag @thesaltedsweets on Instagram and leave a comment if you try this recipe.