You’re gonna fall in love with these Chocolate Peppermint Donuts. They’re rich, soft, baked (not fried!), and drizzled with peppermint glaze and crushed candy canes on top.
The combo of chocolate and mint is classic and super festive—perfect for holiday mornings or cozy weekends with a mug of hot cocoa.
These are quick to make, smell amazing while baking, and they look so cute with their peppermint sparkle. Let’s get into it!
Why I Love This Recipe
This one hits close to home. Every year after Thanksgiving, my family would make a big batch of these to kick off the holiday season. The kitchen smelled like a chocolate shop, and we’d crush candy canes with a rolling pin—always a good time.
Here’s what makes this recipe extra special:
- It’s baked, so no deep-frying mess
- Chocolate + peppermint = holiday magic
- Uses basic pantry ingredients
- Fun to decorate
- Comes together in under 30 minutes
Makes
12 regular-sized donuts
Total Time
30 minutes (10 min prep, 10 min bake, 10 min cool and glaze)
Macros (per donut)
- Calories: 210
- Protein: 3g
- Carbs: 29g
- Sugar: 18g
- Fat: 10g
- Fiber: 2g
What You’ll Need
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- ½ cup buttermilk
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- ½ tsp peppermint extract
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- ¼ tsp peppermint extract
- ¼ cup crushed candy canes
Pro Tips
- Grease your donut pan well or use a piping bag to fill the batter cleanly
- Let the donuts cool fully before glazing or the glaze will melt right off
- Crush the candy canes just before topping so they stay crunchy
- Use buttermilk—it adds a nice tang and moisture
- If you don’t have a donut pan, use a muffin tin and make “donut muffins”
Tools You’ll Need
- Donut pan (non-stick)
- Two mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Small spoon or piping bag
- Cooling rack
Substitutions and Variations
- Swap buttermilk with ½ cup milk + ½ tsp vinegar
- Use coconut oil or melted butter instead of vegetable oil
- Make it extra chocolatey: stir in ¼ cup mini chocolate chips
- Swap peppermint for orange extract for a fun twist
- Use dairy-free milk and glaze for a vegan version (with egg replacer)
Make Ahead Tips
- Make the donuts a day ahead and glaze right before serving
- You can freeze the unglazed donuts for up to 2 months
Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F and grease your donut pan.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together 1 cup all-purpose flour, ½ cup unsweetened cocoa powder, ½ tsp baking soda, ¼ tsp baking powder, and ¼ tsp salt.
Step 3: Mix the Wet Ingredients
In another bowl, whisk 2 large eggs, ½ cup brown sugar, ¼ cup granulated sugar, ½ cup buttermilk, ¼ cup vegetable oil, 1 tsp vanilla extract, and ½ tsp peppermint extract until smooth.
Step 4: Combine Wet and Dry
Pour the wet mix into the dry mix and fold gently with a spatula until just combined. Don’t overmix.
Step 5: Fill the Donut Pan
Spoon or pipe the batter into the greased donut pan, filling each mold about ¾ full.
Step 6: Bake
Bake for 10 minutes, or until a toothpick comes out clean. Let them cool in the pan for 5 minutes, then transfer to a rack.
Step 7: Make the Glaze
In a small bowl, mix 1 cup powdered sugar, 2 tbsp milk, and ¼ tsp peppermint extract until smooth and pourable.
Step 8: Glaze and Top
Dip each cooled donut into the glaze, then sprinkle with ¼ cup crushed candy canes.
Leftovers and Storage
- Store leftover donuts in an airtight container at room temp for up to 3 days
- Don’t refrigerate—they’ll dry out
- Freeze unglazed donuts for up to 2 months, then glaze after thawing
Why This Recipe Works (Quick Science)
Baking soda and baking powder team up to give lift. The acid in buttermilk reacts with the baking soda, making the donuts super tender. Cocoa powder adds deep chocolate flavor, and oil keeps things moist without heaviness. The glaze sets up nicely thanks to the powdered sugar-to-liquid ratio.
Common Mistakes
- Overmixing the batter makes them dense
- Not greasing the donut pan = sticking nightmare
- Glazing while warm = glaze melts off
- Using mint extract instead of peppermint changes the flavor
What to Serve With
- A hot cup of peppermint mocha or regular coffee
- Warm apple cider
- A bowl of fresh berries
- Vanilla ice cream (dessert donuts!)
FAQ
Can I make these gluten-free?
Yes! Use a 1:1 gluten-free baking blend.
Can I use regular milk instead of buttermilk?
Yes, just add ½ tsp vinegar to it first.
How do I crush candy canes?
Place them in a zip-top bag and use a rolling pin to gently crush.
Do I need a donut pan?
It helps! But a muffin tin can work in a pinch—just call them donut muffins.
Final Thoughts
These Chocolate Peppermint Donuts are cozy, festive, and full of holiday vibes. They’re quick to make, easy to share, and oh-so-pretty on a breakfast tray or dessert table. If you try them, let me know how it went in the comments—I’d love to hear your twist on them or help troubleshoot if needed!
