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Peanut Butter Donuts

Servings 12 donuts
Author Sam Merritt

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup Jif Peanut Powder
  • 1 Tbsp cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 Tbsp melted and cooled butter
  • 2/3 cup plain Greek yogurt
  • 1 egg lightly beaten
  • 1 tsp vanilla extract
  • 1/4 cup + 1 Tbsp vanilla almond milk

Chocolate Glaze (optional)

  • 3/4 cup powdered sugar
  • 1/4 cup cocoa powder
  • 3 Tbsp vanilla almond milk
  • 1/2 tsp vanilla extract

Peanut Butter Glaze (optional)

  • 1/4 cup Jif Peanut Powder
  • 1 Tbsp + 1 tsp powdered sugar
  • 1/8 tsp salt
  • 3 Tbsp vanilla almond milk

Instructions

  • Preheat oven to 375F and lightly grease a 12-mold donut pan.
  • In medium-sized bowl, whisk together flour, sugar, Jif Peanut Powder, cornstarch, baking powder, baking soda, and salt.
  • In separate large bowl, combine melted butter, greek yogurt, lightly beaten egg and vanilla extract. Stir together until well-combined, then add milk and stir again until combined.
  • Add dry ingredients to wet and stir until just combined.
  • Pour batter into a large ziploc bag and snip off the corner of the bag for a makeshift piping bag (alternatively you can spoon the batter into the molds).
  • Pipe the batter into the donut pans, filling each mold ⅔ of the way full.
  • Bake for 10 minutes. Allow to cool for several minutes and enjoy fresh. If covering with frosting, allow donuts to cool 10-15 minutes before glazing.

Chocolate frosting

  • In medium-sized bowl, sift together powdered sugar and cocoa powder. Stir in almond milk and vanilla extract until completely combined, and then spread glaze over donuts using a butter knife.

Peanut Butter Drizzle

  • In medium-sized bowl, stir together Jif Peanut Powder, powdered sugar, and salt. Stir in vanilla almond milk and then use a spoon or fork to drizzle peanut butter mixture over the chocolate-glazed donuts.
  • The glaze will harden as you allow the donuts to sit, but these donuts taste best the fresher they are and are best eaten the same day they are made.