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Chocolate Chip Baked Doughnuts

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Ingredients
  

  • All-purpose flour – forms the structure
  • Granulated sugar – for sweetness and tenderness
  • Baking powder – helps the doughnuts rise
  • Salt – balances the flavor
  • Ground cinnamon (optional) – a warm hint that pairs well with chocolate
  • Milk (dairy or unsweetened non-dairy) – adds moisture
  • Egg – binds the batter and adds richness
  • Unsalted butter, melted (or neutral oil) – keeps them soft
  • Vanilla extract – boosts flavor
  • Mini chocolate chips (or finely chopped chocolate) – for even distribution
  • Nonstick spray or a little butter – to grease the pan
  • Optional toppings: powdered sugar, cinnamon sugar, simple glaze, or melted chocolate

Instructions
 

  • Prep the pan and oven. Preheat your oven to 350°F (175°C). Lightly grease a 6-cavity doughnut pan with nonstick spray or a thin layer of butter. This step keeps the doughnuts from sticking and helps them release cleanly.
  • Mix dry ingredients. In a medium bowl, whisk together 1 cup all-purpose flour, 1/3 cup granulated sugar, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, and 1/2 teaspoon ground cinnamon (if using). Whisk until there are no streaks and everything looks combined.
  • Combine wet ingredients. In a separate bowl or large measuring cup, whisk 1/2 cup milk, 1 large egg, 2 tablespoons melted unsalted butter (slightly cooled), and 1 teaspoon vanilla extract. The butter should be melted but not hot, so it doesn’t set on contact.
  • Make the batter. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or whisk just until combined. The batter should be smooth but not overmixed. A few small lumps are fine.
  • Fold in chocolate chips. Add 1/3 to 1/2 cup mini chocolate chips and fold them in. Mini chips distribute more evenly, so every bite has chocolate. If you only have regular chips, chop them a bit to avoid heavy pockets.
  • Fill the pan. Spoon the batter into the doughnut molds, filling each about 3/4 full. For a cleaner finish, transfer batter to a zip-top bag, snip the corner, and pipe it into the wells. Try to keep the center clear so the hole bakes through.
  • Bake. Place the pan on the center rack and bake for 10–12 minutes, or until the tops spring back lightly when touched and a toothpick comes out clean (melted chocolate on the toothpick is fine).
  • Cool and release. Let the doughnuts cool in the pan for 5 minutes, then run a thin spatula around the edges and lift them out to a wire rack. Cooling helps them firm up and prevents breaking.
  • Add toppings. Enjoy plain, or finish with one of the simple options below: Powdered sugar: Sift over warm doughnuts for a classic touch. Cinnamon sugar: Mix 1/4 cup sugar with 1/2 teaspoon cinnamon. Lightly brush doughnuts with melted butter and toss in the mixture. Vanilla glaze: Stir 1/2 cup powdered sugar with 1–2 teaspoons milk and a drop of vanilla until pourable. Dip the tops and let set. Chocolate drizzle: Melt 1/4 cup chocolate chips with 1 teaspoon oil in short microwave bursts. Drizzle over cooled doughnuts.
  • Serve. These are best slightly warm, when the chips are still a little melty and the crumb is soft.