Whole Wheat Greek Yogurt Donuts

Whole Wheat Greek Yogurt Donuts are the kind of treat I want on repeat — tender, subtly sweet, and just the right amount of wholesome. These baked (not fried) donuts use whole wheat flour and Greek yogurt for a cake-like crumb that stays moist for days. A light chocolate glaze on top makes them feel indulgent without undoing the wholesome vibe. They’re easy enough for a weekend baking session, yet elegant enough to bring to a brunch or give as a thoughtful homemade gift.

Before we dive in, a few quick notes: measure your ingredients accurately, use room-temperature egg and yogurt for the best texture, and don’t overmix the batter. Below you’ll find an ingredient list, step-by-step directions rewritten for clarity, and some serving ideas so your Whole Wheat Greek Yogurt Donuts come out perfectly every time.

Ingredients

• ▢1 large egg
• ▢1/2 c milk of choice
• ▢1/3 c plain or vanilla Greek Yogurt
• ▢1 c whole wheat flour
• ▢1/2 c brown sugar
• ▢2 tsp cinnamon, optional but I loved it in these even with the glaze!
• ▢1 tsp vanilla extract
• ▢1 tsp baking powder
• ▢1/2 tsp baking soda
• ▢1/4 tsp sea salt
• ▢2 T oil
• Glaze:
• ▢1 c powdered sugar
• ▢3 T cocoa powder
• ▢2 T milk of choice, more if glaze seems too thick
• ▢1/2 tsp vanilla
• ▢pinch of salt (optional)
• ▢Toppings of choice: shredded coconut, sprinkles, etc.

Equipment

• Donut pan (6–12 capacity depending on size)
• Mixing bowls
• Whisk and rubber spatula
• Measuring cups and spoons
• Cooling rack
• Small bowl for glaze

Step-by-step Directions

Follow these steps in order for reliable results. The directions below have been rewritten for clarity while keeping the original ingredient amounts and sequence.

1. Preheat the oven to 350°F (175°C). Grease your donut pan lightly with oil or use a nonstick spray so the donuts release easily after baking.
2. In a medium bowl, whisk together the wet ingredients: crack in ▢1 large egg, add ▢1/2 c milk of choice, ▢1/3 c plain or vanilla Greek Yogurt, ▢1 tsp vanilla extract, and ▢2 T oil. Whisk until the mixture is smooth and uniform.
3. In a separate large bowl, combine the dry ingredients: ▢1 c whole wheat flour, ▢1/2 c brown sugar, ▢1 tsp baking powder, ▢1/2 tsp baking soda, ▢1/4 tsp sea salt, and ▢2 tsp cinnamon (if using). Stir with a whisk to distribute the brown sugar and any clumps evenly.
4. Pour the wet mixture into the bowl with the dry ingredients. Use a rubber spatula to fold the wet and dry together until just combined. Scrape the sides and bottom of the bowl so no pockets of flour remain. The batter should be thick but pipeable/scoopable — avoid overmixing to keep the donuts tender.
5. Transfer the batter to a piping bag, a zip-top bag with the corner snipped off, or use a spoon to fill the donut pan cavities. Fill each cavity about 3/4 full to allow room for the donuts to rise.
6. Bake in the preheated oven for 10–12 minutes, or until the tops spring back when lightly pressed and a toothpick inserted into the donut (not the hole) comes out clean or with a few moist crumbs. Baking time can vary with pan size; check at 10 minutes and adjust as needed.
7. Remove the pan from the oven and allow the donuts to cool in the pan for about 5 minutes. Then gently loosen them with a small offset spatula or butter knife and transfer the donuts to a cooling rack to cool completely before glazing. Cooling fully ensures the glaze sets properly and doesn’t slide off.
8. While the donuts cool, make the chocolate glaze. In a small bowl, whisk together ▢1 c powdered sugar and ▢3 T cocoa powder until well combined. Add ▢2 T milk of choice, ▢1/2 tsp vanilla, and a ▢pinch of salt (optional). Whisk until smooth. If the glaze is too thick, add a little more milk, a teaspoon at a time, until you reach a pourable consistency.
9. To glaze, dip the top of each cooled donut into the glaze or spoon the glaze over the donuts while holding them on the cooling rack. Allow excess glaze to drip back into the bowl. Immediately top with shredded coconut, sprinkles, or your toppings of choice before the glaze sets.
10. Let the glaze set for 10–15 minutes, then transfer the donuts to a serving plate. Store any leftovers in an airtight container at room temperature for 1–2 days or in the refrigerator for up to 4 days. Reheat gently if you prefer them warm.

Troubleshooting and Tips

• If your batter feels too thick and won’t pipe, stir in an extra teaspoon of milk until it’s easier to work with. Be careful not to add too much — you don’t want a runny batter.
• For lighter donuts, make sure your baking powder and baking soda are fresh. Old leavening can lead to dense results.
• Use whole wheat flour measured by spooning into the cup and leveling off for accuracy. Scooping directly can pack the flour and make the donuts dry.
• If you don’t have a donut pan, bake in a standard muffin tin for mini muffins; adjust baking time down to 8–10 minutes and use the same batter.
• Flavor swap: use plain Greek yogurt for a slightly tangier donut or vanilla Greek yogurt for a sweeter, more aromatic crumb.

Serving Suggestions

These Whole Wheat Greek Yogurt Donuts pair beautifully with a cup of coffee or a pot of tea. For a brunch spread, serve them alongside fresh fruit, yogurt parfaits, and a savory frittata. They’re also lovely warmed briefly in the microwave for 10–12 seconds to soften the glaze.

Want to switch it up? Try a lemon glaze (powdered sugar + lemon juice + a splash of milk) or a simple vanilla glaze by omitting the cocoa and adding an extra splash of vanilla. For a nutty twist, sprinkle chopped toasted almonds or walnuts on top while the glaze is still wet.

Make-Ahead and Storage

Make the donuts a day ahead and glaze just before serving for the freshest texture. Keep unglazed donuts in an airtight container at room temperature for up to 2 days. Glazed donuts are best eaten within 24–48 hours. If storing in the fridge, bring them back to room temperature or warm briefly before serving so they regain softness.

Notes on Ingredients

• Milk of choice: dairy or unsweetened plant milks both work. Use whatever you prefer.
• Greek yogurt: plain or vanilla are both listed in the recipe; choose based on your flavor preference.
• Brown sugar adds moisture and a hint of caramel; light or dark brown sugar both work.
• Oil: neutral-flavored oils like vegetable, canola, or light olive oil are best for this batter.

Final Thoughts

These Whole Wheat Greek Yogurt Donuts are proof that wholesome ingredients and simple technique can yield a treat that feels both comforting and a little special. The whole wheat flour gives these donuts a subtle nuttiness, the Greek yogurt keeps them tender, and the chocolate glaze adds the perfect finishing touch. Whether you’re baking for weekday breakfasts, a cozy weekend morning, or a get-together with friends, these donuts are an easy winner.

Ready to bake? Gather your ingredients, preheat that oven, and enjoy a batch of warm, tender donuts that are as satisfying to make as they are to eat.

Whole Wheat Greek Yogurt Donuts

Light, tender baked donuts made with whole wheat flour and Greek yogurt for a healthier treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 12 small donuts

Ingredients Equipment Method Notes

Ingredients

  

• 1 large egg
• 1/2 cup milk of choice
• 1/3 cup plain or vanilla Greek yogurt
• 1 cup whole wheat flour
• 1/2 cup brown sugar
• 2 tsp ground cinnamon optional
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 2 Tbsp oil
• 1 cup powdered sugar
• 3 Tbsp cocoa powder
• 2 Tbsp milk of choice more if glaze seems too thick
• 1/2 tsp vanilla extract
• pinch salt optional, for the glaze
• toppings of choice shredded coconut, sprinkles, etc.

Equipment

• Donut Pan
• Mixing Bowls
• Whisk
• Measuring cups and spoons
• Rubber spatula
• Cooling rack
• small bowl for glaze
• piping bag or spoon

Method

 

1. Preheat the oven to 350°F (175°C). Grease a donut pan thoroughly, including the center posts.
2. In a medium bowl, whisk together the egg, 1/2 cup milk, 2 Tbsp oil, 1 tsp vanilla, and 1/3 cup Greek yogurt until smooth.
3. In a separate bowl, whisk the whole wheat flour, 1/2 cup brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp sea salt, and the 2 tsp cinnamon (if using).
4. Add the dry ingredients into the wet ingredients and stir gently until just combined; do not overmix.
5. Transfer batter to a piping bag or use a spoon and fill the greased donut pan cavities about three-quarters full.
6. Bake for 12–14 minutes, until a toothpick inserted into a donut comes out clean. Let donuts cool in the pan for a few minutes, then transfer to a cooling rack to cool completely.
7. While the donuts cool, whisk together 1 cup powdered sugar, 3 Tbsp cocoa powder, 2 Tbsp milk, 1/2 tsp vanilla, and a pinch of salt in a small bowl; add more milk if the glaze is too thick.
8. Once the donuts are fully cool, dip the tops into the glaze or spoon the glaze over them, then add desired toppings.
9. Allow the glaze to set for a few minutes before serving.

Notes

• Donuts bake quickly; avoid overbaking—about 12 minutes is ideal.
• Use a piping bag placed in a glass to fill the pan neatly and reduce mess.
• Make sure donuts are completely cool before glazing.
• You can dip donuts twice or fully dunk them for more glaze.
• Grease the donut pan very well, including the center posts.
• If you don't have a donut pan, make mini muffins instead.