These Greek Yogurt Donuts are soft, gently sweet, and surprisingly simple. The batter comes together in minutes, and you can bake or air-fry them for a lighter twist on the classic treat. They’re perfect for weekend brunch, afternoon coffee, or a snack that feels special without being heavy.
With a handful of pantry staples and creamy Greek yogurt, you’ll get donuts that stay moist and tender. Once you try them, they might replace your usual muffin routine.
What Makes This Recipe So Good
- Moist and tender texture: Greek yogurt adds richness and keeps the donuts soft without extra oil.
- Quick to make: The batter mixes in one bowl and bakes fast. You can have warm donuts in under 30 minutes.
- Lighter than fried: Baking or air-frying gives you that donut shop feel with far less oil.
- Custom-friendly: Dress them up with a glaze, cinnamon sugar, or a simple dusting of powdered sugar.
- Everyday ingredients: No special equipment beyond a donut pan (or a muffin pan if you need a workaround).
Ingredients
- 1 cup plain Greek yogurt (2% or whole milk works best)
- 2 large eggs, at room temperature
- 1/3 cup granulated sugar
- 2 tablespoons honey or maple syrup
- 1/4 cup neutral oil (like canola or light olive oil) or melted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- Optional: 1 teaspoon ground cinnamon or 1/2 teaspoon nutmeg for warmth
- Optional toppings: powdered sugar, cinnamon sugar, lemon glaze, or chocolate glaze
Step-by-Step Instructions
- Prep the pan: Heat your oven to 350°F (175°C). Lightly grease a 6- or 12-cavity donut pan. If using an air fryer, line the basket with parchment and use a silicone donut mold if you have one.
- Whisk wet ingredients: In a large bowl, whisk Greek yogurt, eggs, sugar, honey, oil, and vanilla until smooth and creamy.
- Combine dry ingredients: In a separate bowl, stir flour, baking powder, baking soda, salt, and optional spices. Break up any clumps.
- Mix the batter: Add the dry ingredients to the wet. Stir with a spatula just until no dry streaks remain. The batter will be thick and scoopable. Do not overmix.
- Fill the pan: Spoon the batter into a piping bag or zip-top bag and snip the corner. Pipe into the donut wells about 3/4 full. This gives them room to rise without closing the hole.
- Bake: Bake for 10–12 minutes, or until the tops spring back and a toothpick comes out with a few moist crumbs. For air frying, cook at 320°F (160°C) for 7–9 minutes, checking early.
- Cool briefly: Let the donuts rest in the pan for 5 minutes, then transfer to a rack. This helps them set and prevents sticking.
- Add toppings: While warm, toss in cinnamon sugar, or let them cool and dip in glaze. For a quick lemon glaze, mix 1 cup powdered sugar with 2–3 tablespoons fresh lemon juice until pourable.
- Serve: Enjoy fresh the day you bake them. They’re especially good with coffee or tea.
Keeping It Fresh
- Room temperature: Store plain or cinnamon sugar–coated donuts in an airtight container for up to 2 days. Add a small piece of bread or a sugar cube to help maintain moisture.
- Refrigeration: Glazed donuts do better in the fridge. Keep them in a sealed container for 3–4 days. Bring to room temperature before serving for the best texture.
- Freezing: Freeze unglazed donuts in a single layer, then transfer to a freezer bag for up to 2 months. Thaw at room temperature and refresh in a 300°F (150°C) oven for 5–7 minutes.
Why This is Good for You
- Protein boost: Greek yogurt adds extra protein, which helps keep you full and satisfied.
- Lighter fats, less oil: The yogurt provides moisture, so you can use less butter or oil without a dry crumb.
- Better balance: Compared to fried donuts, these have fewer calories and less saturated fat while still tasting rich.
- Steadier energy: Pairing protein with carbs can help prevent a quick sugar crash.
Common Mistakes to Avoid
- Overmixing the batter: This can make the donuts tough. Stir just until combined.
- Packing the flour: Scooping straight from the bag compresses flour. Fluff it, spoon it into the cup, and level with a knife for accuracy.
- Overbaking: A minute too long can dry them out. Start checking early and look for springy tops.
- Filling the pan too much: Overfilling closes the hole and can cause mushroom tops. Aim for 3/4 full.
- Using nonfat yogurt: It can make the texture rubbery. Use 2% or whole milk Greek yogurt for best results.
Variations You Can Try
- Lemon Poppy: Add 1 tablespoon lemon zest and 1 tablespoon poppy seeds. Top with a tangy lemon glaze.
- Chocolate Chip: Fold in 1/2 cup mini chocolate chips and finish with a light dusting of powdered sugar.
- Maple Cinnamon: Swap honey for maple syrup and add 1 teaspoon cinnamon. Drizzle with a simple maple glaze.
- Blueberry Burst: Gently fold in 3/4 cup small fresh blueberries. Dust with sugar or use a vanilla glaze.
- Protein Boost: Replace 1/4 cup flour with unflavored whey protein. Add a splash of milk if the batter feels too thick.
- Gluten-Free: Use a 1:1 gluten-free baking flour blend. Let the batter rest 5 minutes before baking to hydrate the starches.
FAQ
Can I make these without a donut pan?
Yes. Use a mini muffin or regular muffin tin and fill each cavity about halfway. Bake as directed, adding 1–3 extra minutes if needed. You’ll get donut “holes” with the same great texture.
What kind of Greek yogurt works best?
Use plain 2% or whole milk Greek yogurt for tenderness and flavor. Nonfat yogurt tends to produce a drier, bouncier crumb.
Can I reduce the sugar?
You can cut the granulated sugar to 1/4 cup and skip the honey or use only 1 tablespoon. The donuts will be less sweet, so a glaze or fruit topping can balance it out.
How do I prevent sticking?
Grease the pan well, especially around the center post. Let the donuts cool for 5 minutes before removing, then loosen edges gently with a small offset spatula.
Can I make the batter ahead?
It’s best baked right away. If you need to prep, whisk the wet and dry ingredients separately and combine just before baking. Baking powder starts working as soon as it’s mixed with moisture.
How do I make a quick chocolate glaze?
Mix 1 cup powdered sugar, 2 tablespoons unsweetened cocoa powder, a pinch of salt, 1 teaspoon vanilla, and 2–3 tablespoons milk until smooth. Dip cooled donuts and let set.
What if I don’t have vanilla extract?
Use almond extract (1/2 teaspoon), lemon zest, or a splash of maple syrup for aroma. Each adds a different but pleasant twist.
Can I air-fry these from frozen?
Yes. Air-fry unglazed frozen donuts at 300°F (150°C) for 4–6 minutes, just until warmed through. Glaze after heating.
Wrapping Up
Greek Yogurt Donuts strike that sweet spot between comfort and lightness. They’re easy to mix, quick to bake, and endlessly adaptable.
Keep a batch on hand for busy mornings, or make them fresh for weekend brunch. With a simple base and a few topping options, you’ll have a treat that feels bakery-worthy without the fuss. Enjoy them warm, and don’t forget to try a few of the variations to find your favorite.
Greek Yogurt Donuts – Light, Tender, and Easy to Make
Ingredients
- 1 cup plain Greek yogurt (2% or whole milk works best)
- 2 large eggs, at room temperature
- 1/3 cup granulated sugar
- 2 tablespoons honey or maple syrup
- 1/4 cup neutral oil (like canola or light olive oil) or melted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- Optional: 1 teaspoon ground cinnamon or 1/2 teaspoon nutmeg for warmth
- Optional toppings: powdered sugar, cinnamon sugar, lemon glaze, or chocolate glaze
Instructions
-
Prep the pan: Heat your oven to 350°F (175°C). Lightly grease a 6- or 12-cavity donut pan. If using an air fryer, line the basket with parchment and use a silicone donut mold if you have one.
-
Whisk wet ingredients: In a large bowl, whisk Greek yogurt, eggs, sugar, honey, oil, and vanilla until smooth and creamy.
-
Combine dry ingredients: In a separate bowl, stir flour, baking powder, baking soda, salt, and optional spices. Break up any clumps.
-
Mix the batter: Add the dry ingredients to the wet. Stir with a spatula just until no dry streaks remain. The batter will be thick and scoopable. Do not overmix.
-
Fill the pan: Spoon the batter into a piping bag or zip-top bag and snip the corner. Pipe into the donut wells about 3/4 full. This gives them room to rise without closing the hole.
-
Bake: Bake for 10–12 minutes, or until the tops spring back and a toothpick comes out with a few moist crumbs. For air frying, cook at 320°F (160°C) for 7–9 minutes, checking early.
-
Cool briefly: Let the donuts rest in the pan for 5 minutes, then transfer to a rack. This helps them set and prevents sticking.
-
Add toppings: While warm, toss in cinnamon sugar, or let them cool and dip in glaze. For a quick lemon glaze, mix 1 cup powdered sugar with 2–3 tablespoons fresh lemon juice until pourable.
-
Serve: Enjoy fresh the day you bake them. They’re especially good with coffee or tea.
