Who would complain about fluffy, sweet donuts for breakfast?? Not me, that’s for sure. I like to have a donut for breakfast from time to time. Or a snack… or really anytime! A fresh warm donut with a cup of coffee… Mmmmmmmm! They NEVER disappoint me!
I confess. I’m not a big fan of fried donuts, I love baked donuts. Why? Because these are so much healthier and less greasy. I confess… again. I love GLAZED donuts. They are the best!
Just look at these adorable donuts and try not to drool on your keyboard too much! I know it’s hard… Delicious, right?
These chocolate donuts are so moist, flavorful, soft, miraculously fluffy, all at the same time. They are just freaking good!
The color of glaze is GORGEOUS, so intense and attractive (thanks to pomegranate juice!), you certainly fall in love with it! These colorful donuts would be perfect for Valentine’s Day dessert or breakfast. Trust me. Every child and adult would enjoy it!
If you want to have the same vibrant color, you will need to dip the donuts in the glaze twice. After you glazed them, you can sprinkle your donuts with whatever topping you like. I made mine with heart-shaped sprinkles to give them a festive look. Feel free to play around with different toppings and have fun with it!
Just look at this deliciousness…! Yeah, that’s right, I’m going to eat one right now!
Go ahead and make these marvelous donuts today! You deserve it!
- 1 cup (125g) all-purpose flour
- 1 tablespoon fine cornmeal
- 1/4 cup (30g) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup (120ml) low-fat buttermilk
- 1/2 cup (100g) brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 3 tablespoons vegetable oil
- 1/4 cup (45g) chocolate chips or chunks
- 1 1/2 cup (180g) powdered sugar
- 4-7 tablespoons pomegranate juice (I used freshly squeezed)
Preheat the oven to 375 degrees. Spray a donut pan with cooking spray.
In a large bowl, stir together the flour, cornmeal, cocoa powder, baking soda, salt, and cinnamon. In a second medium bowl, whisk together the buttermilk, brown sugar, egg, vanilla and oil. Using a rubber spatula stir the wet ingredients into the dry until just combined. Do not overmix. Fold in the chocolate chips.
Spoon or pipe the batter into the donut pan, filling each cavity about 2/3 the way full. Bake for 10-12 minutes, or until the top of the donuts spring back when touched. Let cool in pan for 4–5 minutes before removing to a wire rack to cool completely.
In a small bowl, combine the powdered sugar and pomegranate juice. Add the juice 1 tablespoon at a time, until you have achieved your desired consistency. Dip each donut in the glaze, then sprinkle with your favorite topping and allow to firm up on wire rack before serving.