I developed this recipe when I wanted a doughnut that felt a little more grown-up — still indulgent, but sturdier and with a bit more nutrition. Whole wheat keeps the texture pleasantly nutty, while Greek yogurt adds tang and moisture. The finished donuts are tender, not heavy, and they take the chocolate glaze beautifully.

These are baked, not fried, which means you can make a morning batch without a huge cleanup or a fryer. They hold up well for coffee service, school lunches, or a casual weekend brunch. The glaze sets fast and the toppings let you make each donut a little different.

I’ll walk you through exactly what to gather, the step-by-step process, and the small swaps and tips that make this dependable every time. No guessing, no weird tools, just a simple routine that gives friendly results.

Gather These Ingredients

1 large egg — adds structure and helps bind the batter.
1/2 cup milk of choice — thins the batter so the crumb stays tender; dairy or plant milk both work.
1/3 cup plain or vanilla Greek Yogurt — provides moisture, tang, and a tender crumb.
1 cup whole wheat flour — gives a nutty flavor and denser texture than all-purpose.
1/2 cup brown sugar — adds sweetness and a bit of caramel flavor.
2 teaspoons cinnamon, optional but I loved it in these even with the glaze! — warms the flavor; omit if you don’t want spice.
1 teaspoon vanilla extract — rounds out the batter flavor.
1 teaspoon baking powder — primary leavening for lift.
1/2 teaspoon baking soda — reacts with the yogurt for extra tenderness and rise.
1/4 teaspoon sea salt — balances sweetness and enhances flavor.
2 tablespoons oil — keeps the donuts moist; neutral oil is best.
1 cup powdered sugar — base for the chocolate glaze.
3 tablespoons cocoa powder — gives the glaze its chocolate flavor.
2 tablespoons milk of choice, more if glaze seems too thick — thins the glaze to a dip-able consistency.
1/2 teaspoon vanilla — for the glaze; small but noticeable boost.
pinch of salt (optional) — sharpens the chocolate if you use it.
Toppings of choice: shredded coconut, sprinkles, etc. — personalize the finish; add immediately after glazing.

Cooking (Whole Wheat Greek Yogurt Donuts): The Process

Preheat oven to 350°F (175°C). Lightly grease a donut baking pan and set aside.
In a medium bowl, whisk together 1 large egg, 1/2 cup milk, 2 tablespoons oil, 1 teaspoon vanilla extract, 1/3 cup Greek yogurt, and 1/2 cup brown sugar until mostly smooth and the sugar begins to dissolve.
In a separate bowl, whisk together 1 cup whole wheat flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon sea salt, and 2 teaspoons cinnamon (if using) until evenly combined.
Add the dry ingredients to the wet ingredients and stir gently with a spatula or spoon just until no dry flour streaks remain. Do not overmix.
Spoon or pipe the batter into the prepared donut pan, filling each well about 3/4 full.
Bake for 12–14 minutes, or until a toothpick inserted into a donut comes out clean.
Remove the pan from the oven and let the donuts cool in the pan for 3–5 minutes, then transfer the donuts to a wire rack to cool completely before glazing.
While the donuts cool, make the glaze: in a small bowl whisk together 1 cup powdered sugar, 3 tablespoons cocoa powder, 2 tablespoons milk, 1/2 teaspoon vanilla, and a pinch of salt (if using) until smooth. If the glaze is too thick, add additional milk 1/4 teaspoon at a time until it reaches a dip-able consistency.
Once the donuts are completely cool, dip the top of each donut into the glaze, letting excess drip back into the bowl.
Immediately sprinkle desired toppings (shredded coconut, sprinkles, etc.) onto the glazed donuts.
Allow the glaze to set for a few minutes before serving. Enjoy!

Why This Recipe Belongs in Your Rotation

These donuts are quick to make and forgiving. The batter comes together in one bowl plus a bowl for the dry ingredients, and the bake time is short. You get something that reads like a treat but behaves like a weekday-friendly bake: portable, sliceable, and not too fragile.

Using whole wheat and Greek yogurt nudges the nutrition profile up without sacrificing taste. The yogurt keeps the crumb moist so you don’t need extra fat. The chocolate glaze delivers the indulgence people expect from a donut, while the base remains straightforward and wholesome.

Finally, they store well for a couple of days at room temperature and freeze nicely. That makes them great for planning ahead or for slicing in half and toasting lightly for a warmed snack.

Quick Replacement Ideas

Whole wheat flour → all-purpose flour: lighter crumb if you prefer a classic cake-donut texture.
Greek yogurt → sour cream or plain yogurt: similar moisture and tang; keep the same volume.
Brown sugar → coconut sugar or granulated sugar: brown sugar gives a deeper flavor, but others work.
Oil → melted butter: adds richness; use the same amount.
Milk of choice → any dairy or unsweetened plant milk: swap one-for-one.
Cocoa glaze → powdered-sugar-only glaze: omit cocoa and whisk powdered sugar with milk and vanilla for a lighter finish.

Appliances & Accessories

Essentials

Donut baking pan — the only specialized tool you really need.
Wire rack — lets donuts cool completely and prevents soggy bottoms while glazing.
Mixing bowls — one medium for wet, one for dry.
Whisk and spatula — whisk for smooth wet mix; spatula for gentle folding.

Nice-to-have

Piping bag or sturdy zip-top bag — makes filling the donut wells clean and fast.
Offset spatula or fork — helps lift glazed donuts without marring them.

Errors to Dodge

Overmixing the batter — that develops gluten and tightens the crumb. Stir only until no dry streaks remain.
Glazing warm donuts — the glaze will melt and run off. Wait until they’re completely cool.
Overfilling the pan — filling beyond 3/4 will create lumpy tops and uneven baking.
Skipping the cooling rack — letting donuts set on a plate traps steam and makes them soggy.
Measuring flour by scooping with the cup — spoon the flour into the measuring cup or weigh it for consistency.

Seasonal Flavor Boosts

Fall: stir 1/4–1/2 cup canned pumpkin into the wet mix and reduce milk slightly for pumpkin-spice donuts.
Winter: add 1/2 teaspoon orange zest to the glaze and swap half the cocoa for melted dark chocolate for a citrus-chocolate note.
Spring: fold 1–2 tablespoons finely grated lemon zest into the batter and use a lemon glaze instead of chocolate.
Summer: top glazed donuts with toasted coconut and a sprinkle of flaked sea salt for a tropical twist.

Testing Timeline

Here’s a practical timeline so you can plan the batch without surprises:

Prep (measure and mix): 10 minutes.
Bake: 12–14 minutes per pan.
Cool in pan: 3–5 minutes.
Cool on rack (before glazing): 20–30 minutes until completely cool.
Glaze and set: 5–10 minutes.

Total active time is short; most of the clock time is passive cooling. If you’re making multiple pans, rotate them through the cooling and glazing stages so you’re not handling a full stack of warm donuts at once.

Freezer-Friendly Notes

These donuts freeze well if you want to bake in bulk. For best results, freeze unglazed donuts wrapped individually in plastic wrap, then place them in a freezer bag for up to 2 months. Thaw at room temperature, then glaze just before serving. If you must freeze glazed donuts, flash-freeze them on a tray until the glaze sets, then wrap and store, though the texture of the glaze may change slightly on thawing.

Handy Q&A

Can I make these dairy-free? Yes. Use a nondairy yogurt and plant milk. The texture will be close, though flavor may vary slightly.
Can I halve the recipe? Yes. Halve every ingredient and bake the smaller batch the same way; keep an eye on bake time since smaller quantities can bake a touch faster.
Do I have to use a donut pan? No. You can spoon batter into a muffin tin for cake-style rounds; bake until a toothpick comes out clean — they may need a minute or two longer.
How do I reheat them? Warm a donut for 7–10 seconds in the microwave or toast a split donut lightly for a crisper edge.
Can I make the glaze ahead? You can make glaze and keep it airtight in the fridge for 24 hours; whisk in a tiny bit of milk if it thickens before glazing.

That’s a Wrap

These Whole Wheat Greek Yogurt Donuts are the kind of recipe I reach for when I want a treat that doesn’t derail the morning. They’re adaptable, forgiving, and quick to come together. The balance between whole wheat structure and yogurt moisture makes them both satisfying and easy to eat more than one of.

Make a double batch if you want extras for the week. Keep the glaze simple, or dress them up with seasonal accents. Either way, you’ll have a dependable donut that tastes like a small, thoughtful indulgence — not a production.

Print Recipe Save it for later

Whole Wheat Greek Yogurt Donuts

Light baked whole wheat donuts made with Greek yogurt and finished with a chocolate glaze.

Prep Time15

Cook Time15

Total Time45

Servings: 12 servings

Ingredients

1 large egg
1/2 cmilk of choice
1/3 cplain or vanilla Greek Yogurt
1 cwhole wheat flour
1/2 cbrown sugar
2 tspcinnamon optional but I loved it in these even with the glaze!
1 tspvanilla extract
1 tspbaking powder
1/2 tspbaking soda
1/4 tspsea salt
2 Toil
1 cpowdered sugar
3 Tcocoa powder
2 Tmilk of choice more if glaze seems too thick
1/2 tspvanilla
pinch of salt optional
Toppings of choice: shredded coconut sprinkles, etc.

Instructions

Preheat oven to 350°F (175°C). Lightly grease a donut baking pan and set aside.
In a medium bowl, whisk together 1 large egg, 1/2 cup milk, 2 tablespoons oil, 1 teaspoon vanilla extract, 1/3 cup Greek yogurt, and 1/2 cup brown sugar until mostly smooth and the sugar begins to dissolve.
In a separate bowl, whisk together 1 cup whole wheat flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon sea salt, and 2 teaspoons cinnamon (if using) until evenly combined.
Add the dry ingredients to the wet ingredients and stir gently with a spatula or spoon just until no dry flour streaks remain. Do not overmix.
Spoon or pipe the batter into the prepared donut pan, filling each well about 3/4 full.
Bake for 12–14 minutes, or until a toothpick inserted into a donut comes out clean.
Remove the pan from the oven and let the donuts cool in the pan for 3–5 minutes, then transfer the donuts to a wire rack to cool completely before glazing.
While the donuts cool, make the glaze: in a small bowl whisk together 1 cup powdered sugar, 3 tablespoons cocoa powder, 2 tablespoons milk, 1/2 teaspoon vanilla, and a pinch of salt (if using) until smooth. If the glaze is too thick, add additional milk 1/4 teaspoon at a time until it reaches a dip-able consistency.
Once the donuts are completely cool, dip the top of each donut into the glaze, letting excess drip back into the bowl.
Immediately sprinkle desired toppings (shredded coconut, sprinkles, etc.) onto the glazed donuts.
Allow the glaze to set for a few minutes before serving. Enjoy!

Equipment

Donut Pan
Mixing Bowls
Whisk
Spatula
Small Bowl
Wire Rack

Notes

These donuts bake up quicker than you think. Don’t over bake them if you can help it. 12 minutes was just right for me!
My favorite trick is to use an icing bag to form the donuts nicely in the donut pan. I have the photos shown above. Place the bag in a glass and pour the batter in. Then cut the tip off and squeeze the batter into the donut pan. This makes for much less mess.
Make sure the donuts are fully and completely cooled before glazing. Trust me on this one. Also, you can, and it is advised to dip the donuts twice or dunk them completely in the glaze so that the entire donut is covered. I mean, the more glaze, the better!
Grease the donut pan very well. You want to make sure the center part is greased as well. No one wants only half the donut coming out of the pan!
No donut pan? Make mini muffins and glaze them!