Tender Baked Chai Donut Holes coated in cinnamon sugar are a guilt-free morning treat! They are baked, not fried, and made with light olive oil and Greek yogurt.
I'm normally a huge fan of making traditional fried donuts, but these baked chai donuts are making me think twice. Not only are they so light and fluffy, they're ready in about 30 minutes! They are baked in a donut hole pan, but you can also use a mini muffin pan or a regular donut pan.
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♡ Why You Will Love These Baked Chai Donut Holes
- Baked. These donuts are a bit lighter, as they are baked and not fried.
- Quick and easy. There are very minimal steps, plus they're ready in about 30 minutes!
- So moist. These baked chai donuts are SO soft and fluffy, thanks the addition of olive oil and Greek yogurt.
- Perfectly spiced. We are flavoring these donut holes with our own chai spice blend of cinnamon, ginger, cardamom, clove, nutmeg and black pepper. Black pepper may seem odd, but it's a must, as also seen here in my pumpkin chai cake.
Ingredient Notes
Here are some notes about all the ingredients used in these Baked Chai Donut Holes. Quantities and full instructions are in the recipe card below!
Chai Donut Batter
- All-Purpose Flour - I always recommend using a kitchen scale to measure your flour for the best results. Adding too much flour can make your donuts dry and dense.
- Baking Powder - Makes the donut holes puff and rise.
- Baking Soda - Works with the Greek yogurt to create a fluffy texture and helps the donuts lightly brown.
- Salt - Enhances flavors.
- Spices - We'll be using a combination of cinnamon, cardamom, ginger, clove, nutmeg, and black pepper.
- White Sugar - Lightly sweetens and adds moisture to the donuts.
- Light Olive Oil - Keeps the donuts moist.
- Greek Yogurt - Adds structure and moisture.
- Whole Milk - Makes the donuts tender.
- Egg - Adds structure.
- Vanilla Extract - For flavor.
Coating
- Unsalted or Salted Butter - Melted butter will be used to lightly brush the donut holes to help the cinnamon sugar adhere.
- Granulated Sugar + Cinnamon - Adds a crunchy coating to the donuts.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make these Baked Chai Donut Holes! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Combine Dry Ingredients - In a small bowl, whisk together the flour, baking powder, baking soda, salt and spices.
Step 2. Combine Wet Ingredients - In a large bowl, add sugar, olive oil, Greek yogurt, milk, and vanilla.
Step 3. Using a hand whisk, whisk the wet ingredients together until well combined.
Step 4. Combine Wet & Dry Ingredients - Sift in dry ingredients and using a silicone spatula, mix until just combined.
Step 5. Lightly spray a donut hole pan or mini muffin pan and fill each cavity ¾ of the way full. You can use a small cookie scoop or piping bag.
Step 6. Bake at 350ºF (180ºC) for 7 to 9 minutes or until an inserted toothpick comes out clean.
Step 7. Lightly brush cooled donut holes with melted butter.
Step 8. Then coat in a cinnamon sugar mixture. Serve and enjoy!
Substitutions
- Greek Yogurt - You can substitute with sour cream.
- Light Olive Oil - You can also use a neutral oil such as, avocado oil, refined coconut oil, vegetable oil or canola oil. Extra-virgin olive oil may be a bit strong.
- Spices - If you're missing any of the spices, you can omit them. You just won't have that chai spice flavor.
- Milk - I recommend using whole milk, but you can use any milk you have on hand, including plant-based milk.
Key Equipment
- Donut Hole Pan or Mini Muffin Pan
- Digital Kitchen Scale
- Mixing Bowls
- Whisk/Silicone Spatula
- Measuring Spoons
- Pastry Brush
Storage
- Room Temperature - Store in an airtight container in a cool place for 2 to 3 days.
- Refrigerator - Store in an airtight container in the fridge for up to 5 days. Let come to room temperature before eating, about 30 minutes.
- Freezer - Freeze donut holes in freezer bags for up to 1 month. Allow to thaw on at room temperature before eating, about 45 minutes.
⭐️ Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams, rather than volume, is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur's Weight Chart.
Make sure your Greek yogurt, milk and egg are at room temperature. This will help your batter emulsify better, which will lead to a lighter donut.
Don't overfill your pan. Your donut holes won't be as round. Fill them ⅔rs full or ¾th full.
FAQ
No, they are not real donuts. They are essentially muffins baked in a donut pan.
Yes, you can use a 1-to-1 cup gluten-free flour blend.
Yes, you can use dairy-free butter or omit the coating completely.
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📖 Recipe
Baked Chai Donut Holes
Equipment
- Donut Hole Pan or Mini Muffin Pan
- Digital Kitchen Scale
- Mixing Bowls
- Whisk/Silicone Spatula
- Measuring Spoons
- Pastry Brush
INGREDIENTS
Chai Donut Holes
- 1 ¼ Cup (150g) All-Purpose Flour
- ¾ Teaspoon Baking Powder
- ¼ Teaspoon Baking Soda
- 1 ½ Teaspoon Cinnamon
- 1 Teaspoon Cardamom
- 1 Teaspoon Ground Ginger
- ¼ Teaspoon Clove
- ¼ Teaspoon Nutmeg
- ¼ Teaspoon Fine Sea Salt
- ⅛ Teaspoon Freshly Cracked Black Pepper (optional)
- ⅓ Cup + 1 Tablespoon (80g) White Granulated Sugar
- ¼ Cup (50g) Light Olive Oil
- ¼ Cup (56g) Full-Fat Greek Yogurt room temp
- ¼ Cup (56g) Whole Milk room temp
- 1 Large Egg room temp
- 1 Teaspoon Vanilla Extract
Coating
- 3 Tablespoons (42g) Unsalted Butter melted
- ½ Cup (100g) White Granulated Sugar
- ¾ Teaspoon Cinnamon
Instructions
- Preheat Oven - Position a rack in the middle of the oven and preheat it to 350ºF (180ºC). Lightly spray a donut holes pan or mini muffin pan and set aside. I used Baker's Joy spray.
- Combine Dry Ingredients - In a small mixing bowl, whisk together the flour, baking powder, baking soda, salt and spices.1 ¼ Cup (150g) All-Purpose Flour¾ Teaspoon Baking Powder¼ Teaspoon Baking Soda1 ½ Teaspoon Cinnamon1 Teaspoon Cardamom1 Teaspoon Ground Ginger¼ Teaspoon Clove¼ Teaspoon Nutmeg¼ Teaspoon Fine Sea Salt⅛ Teaspoon Freshly Cracked Black Pepper (optional)
- Combine Wet Ingredients - In a large mixing bowl, and using a whisk, whisk together sugar, olive oil, Greek yogurt, milk, egg and vanilla until well combined.⅓ Cup + 1 Tablespoon (80g) White Granulated Sugar¼ Cup (50g) Light Olive Oil ¼ Cup (56g) Full-Fat Greek Yogurt¼ Cup (56g) Whole Milk1 Large Egg1 Teaspoon Vanilla Extract
- Combine Wet & Dry Ingredients - Sift dry ingredients into the wet ingredients, and using a silicone spatula, mix until just combined. Do not overmix.
- Bake - Scoop batter into your prepared pan, ¾ of the way full. I used a small cookie scoop, but you can transfer the batter to a piping bag or ziploc bag with the corner snipped off. If you only have one pan, you may have some batter leftover. Cover and leave on the counter to bake after.Bake for 7 to 9 minutes or until an inserted toothpick comes out clean.
- Cool - Leave to cool in the pan for 2 minutes, then transfer to a wire rack with a rimmed baking sheet underneath to continue to cool. Bake any remaining batter.
- Prep the Coating - While donuts are cooling, melt butter in a small bowl in the microwave or small pot. Then combine sugar and cinnamon in another small bowl.3 Tablespoons (42g) Unsalted Butter½ Cup (100g) White Granulated Sugar¾ Teaspoon Cinnamon
- Coat & Serve - Lightly brush donut holes with melted butter, then toss it in the cinnamon sugar mixture. Serve and enjoy!
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