Lemon-scented baked donuts are moist and delicious thanks to the addition of yogurt. The chocolate drizzle finish takes these healthy treats to the next level.
You know it must be a special occasion if I’m baking AND making donuts… well guess what? It is! I’ve created these mouth-watering Lemon Yogurt Baked Muffins with Chocolate Drizzle in honor of my dear friend Caroline of Chocolate and Carrots. She is expecting her second baby next month so a few of us are throwing a Surprise Virtual Baby Shower hosted by Erin.
As it turns out, Caroline has been craving all things citrus this pregnancy so I decided to take my favorite fruit (lemon!) and turn it into a moist and fluffy baked donut.
Thanks to the addition of tangy plain yogurt, these donuts turned out moist, fluffy and a little dense – just like my ideal version of cake. Whole wheat pastry flour and flax seed meal gives it texture and lots of added nutrients for mama and baby.
And just in case that wasn’t temptation enough, I drizzled them in chocolate as a nod to my mama who loves the unexpected flavor combination of lemon and chocolate.
Lemon Yogurt Baked Donuts with Chocolate Drizzle
Ingredients
- 1 cup whole wheat pastry flour
- ⅔ cup sugar
- ½ cup flax seed meal
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¾ cup plain Stonyfield low fat plain yogurt
- 2 eggs
- 2 tablespoons coconut oil (melted)
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- ⅔ cup chocolate chips
Instructions
- Pre-heat oven to 350 degrees and spray two donut pans with cooking spray; set aside.
- In a large bowl, combine dry ingredients (flour through salt) and whisk together to remove any lumps.
- In a medium bowl, whisk together yogurt, eggs, melted coconut oil, lemon zest and juice.
- Slowly pour the wet ingredients into the dry and stir until ingredients are fully incorporated. Be careful not to overtax to ensure a fluffy end result.
- Divide batter evenly between baking pans (I like to use a large cookie scoop) and use your finger to make sure the center isn’t covered in batter.
- Bake for 16-18 minutes or until toothpick comes out clean. Let cool five minutes in pan before transferring to a wire wrack to cool completely.
- While donuts are cooling slightly, melt chocolate chips over a double boiler or in the microwave for 60-90 seconds, stirring every 30 seconds.
- Drizzle chocolate evenly over each donut using a spoon or a small plastic bag. Chill for 10 minutes to let chocolate set before serving.
Holy moly! These look absolutely PERFECT! Your drizzle is legit :)
Awww thank you girl!!! :)
Craving citrus, huh. Well she couldn’t do better than these doughnuts. I love the recipe, but also love the way you frosted them. I will say the roster of citrus recipes is pretty dang cool.
Awww thank you so much Carol! I had fun making them!
Simply delicious Liz!
Thank you so much Toni!
Lemon and chocolate is definitely not the most common flavor combo out there…but I’m with your mom – I LOVE IT. THese donuts look like breakfast heaven!
Thank you my friend – they really were!!
AHA! This may be the answer to my prayers! Every time I’ve tried to make baked donuts with whole wheat pastry flour before, they’ve been dry–YOGURT is the answer! :) These look fabulous, Liz!
YOGURT!! Seriously. It makes all my baked goods amazing!!
I’ve never had lemon and chocolate together. Sounds like a great combination of flavors! Your pics are gorgeous.
Growing up my mom would always ask for a scoop of lemon and a scoop of chocolate in the same dish – so good!
I absolutely ADORE Caroline and those donuts are something else girlie! GORGEOUS and incredibly delicious sounding!!! YUM.
Thank you so much my sweet friend!!
These doughnuts sounds amazing! Love the chocolate + lemon combo. I really need to get a doughnut pan so I can have doughnuts more often.
Yes you do girl!! They’re so fun!!