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Lemon Yogurt Baked Donuts with Chocolate Drizzle

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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. 

Lemon Baked Donuts with Chocolate Drizzle by The Lemon Bowl

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.

Lemon Yogurt Donuts with Chocolate Drizzle - The Lemon Bowl

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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.

Lemon Donuts with Chocolate Drizzle - The Lemon Bowl

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.

Lemon Baked Donuts with Chocolate - The Lemon Bowl

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.

Caroline ShowerBe sure to check out all of these other citrus-inspired treats created for Caroline’s Virtual Baby Shower!

Congratulations Caroline! So excited for your growing family!

5 from 2 votes
Lemon Yogurt Donuts with Chocolate Drizzle - The Lemon Bowl
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Lemon Yogurt Baked Donuts with Chocolate Drizzle
Prep Time
10 mins
Cook Time
16 mins
Total Time
26 mins
 
These moist and fluffy lemon-scented baked donuts are low in calorie and packed with whole grain goodness.
Course: Baked Goods
Cuisine: American
Keyword: donuts
Servings: 12 donuts
Calories: 160 kcal
Author: Liz DellaCroce
Ingredients
  • 1 cup whole wheat pastry flour
  • 2/3 cup sugar
  • 1/2 cup flax seed meal
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup plain Stonyfield low fat plain yogurt
  • 2 eggs
  • 2 tablespoons coconut oil melted
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 2/3 cup chocolate chips
US Measurements - Convert to Metric
Instructions
  1. Pre-heat oven to 350 degrees and spray two donut pans with cooking spray; set aside.
  2. In a large bowl, combine dry ingredients (flour through salt) and whisk together to remove any lumps.
  3. In a medium bowl, whisk together yogurt, eggs, melted coconut oil, lemon zest and juice.
  4. 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.
  5. 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.
  6. 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.
  7. While donuts are cooling slightly, melt chocolate chips over a double boiler or in the microwave for 60-90 seconds, stirring every 30 seconds.
  8. Drizzle chocolate evenly over each donut using a spoon or a small plastic bag. Chill for 10 minutes to let chocolate set before serving.
Nutrition Facts
Lemon Yogurt Baked Donuts with Chocolate Drizzle
Amount Per Serving
Calories 160 Calories from Fat 46
% Daily Value*
Total Fat 5.1g 8%
Saturated Fat 2.4g 12%
Polyunsaturated Fat 2.7g
Cholesterol 30mg 10%
Sodium 292mg 12%
Total Carbohydrates 25.4g 8%
Dietary Fiber 3.4g 14%
Sugars 12.3g
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.

Disclosure: I am in a long term partnership with Stonyfield. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own. 

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Reader Interactions

Comments

  4. 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!

    Reply

  6. I’ve never had lemon and chocolate together. Sounds like a great combination of flavors! Your pics are gorgeous.

    Reply

  20. I would make these tomorrow as we are expecting over 30 inches of snow and will be needing nourishment after shoveling. (LOL). One problem, I have no fax seed meal, do I need it and what can I substitute it with?

    Reply

  21. Yay! You baked! ;) Love love love everything about these and can’t wait to bake them for me and the boys one morning. They’ve surprised me lately with their love for lemon and they’ll eat anything in donut form, so this healthier version will be perfect!

    Reply

  22. Love baked donuts! I found a couple of mini donut pans on clearance at Williams-Sonoma last year and am always on the lookout for a new recipe to use in them! These look really tasty! One tip for you; I use a disposable pastry bag to make getting the batter into the little donut holes of my pan quick, easy, and mess-free.

    Reply

  27. This is so nice, Liz!!!! Thank you so much for making these for me! You have been such an inspiration to me, having two children and being a full time blogger. You are my hero. I hope I can be half as amazing as you.

    And these donuts, THESE DONUTS! The lemon and chocolate combination sounds like a match made in heaven. I’ve been eating quite strangely lately (including consuming tons of grapefruit followed by a chocolate truffle…haha!) and these sound just what I need. I love baking donuts, too! Thank you again for the baby shower! I can’t believe we’ll meet this baby in just a few days!

    Reply

    • Oh goodness – you are sweet but in reality YOU are MY hero!! haha. You do such a great job juggling your business and your family, I just know you’ll fall into your new role as mommy of two seamlessly. You’ve got this girl – and email me any time you need to vent!! xo

      Reply

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