Why I’ll Love This Recipe

I love how these doughnuts are simple to prepare and bake in just a few minutes. The matcha adds a beautiful green color and a balanced flavor that pairs wonderfully with the sweet glaze. I also enjoy that baking instead of frying creates a lighter treat while still delivering a moist and tender texture.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Doughnuts

All-purpose flour
Matcha powder
Baking powder
Baking soda
Salt
Granulated sugar
Eggs
Milk
Unsalted butter, melted
Vanilla extract

For the Matcha Glaze

Powdered sugar
Matcha powder
Milk
Vanilla extract

Optional Toppings

White chocolate drizzle
Sprinkles
Crushed pistachios
Black sesame seeds

Directions

I preheat the oven and lightly grease a doughnut pan.
I whisk together the flour, matcha powder, baking powder, baking soda, salt, and sugar.
In another bowl, I combine the eggs, milk, melted butter, and vanilla extract.
I gently mix the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
I transfer the batter to a piping bag or spoon it into the prepared doughnut pan, filling each cavity about two-thirds full.
I bake the doughnuts until they spring back lightly when touched.
I let them cool in the pan for a few minutes before transferring them to a wire rack.
I whisk together the powdered sugar, matcha powder, milk, and vanilla until the glaze is smooth.
I dip the cooled doughnuts into the glaze and let the excess drip off.
If I’m using optional toppings, I add them before the glaze sets completely.

Servings and Timing

Servings: 12 doughnuts
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Variations

I add white chocolate chips to the batter for extra sweetness.
I include finely grated lemon zest for a fresh citrus flavor.
I replace the vanilla glaze with a cream cheese glaze for a richer finish.
I sprinkle toasted coconut flakes over the glaze for added texture.
I drizzle melted white or dark chocolate over the finished doughnuts for an elegant presentation.

Storage/Reheating

I store the doughnuts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days if they are glazed. For longer storage, I freeze the unglazed doughnuts for up to 2 months. When I’m ready to enjoy them again, I let them thaw at room temperature and warm them in the microwave for about 10 to 15 seconds or in a 300°F (150°C) oven for 4 to 5 minutes before glazing or serving.

FAQs

Can I use culinary-grade matcha for baking?

Yes. I prefer culinary-grade matcha because it provides excellent flavor, vibrant color, and is ideal for baked recipes.

Do I need a doughnut pan?

Yes. I use a doughnut pan to create the classic doughnut shape and ensure even baking.

Can I make these doughnuts ahead of time?

Yes. I often bake the doughnuts a day ahead and glaze them just before serving to keep them looking fresh.

Why are my baked doughnuts dense?

I avoid overmixing the batter because gentle mixing helps produce soft, tender doughnuts with a light texture.

Can I freeze glazed doughnuts?

Yes, but I usually freeze them without the glaze for the best texture. After thawing, I prepare a fresh glaze before serving.

Conclusion

I love making these Matcha Baked Doughnuts whenever I want a quick and elegant homemade treat. Their soft, tender texture, vibrant matcha flavor, and sweet glaze create a delicious combination that is perfect for breakfast, brunch, dessert, or an afternoon snack. Whether I enjoy them fresh from the oven or share them with family and friends, these baked doughnuts are always a delightful addition to my baking collection.

Matcha Baked Doughnuts

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Matcha Baked Doughnuts are soft, cake-like treats infused with earthy matcha and topped with a sweet matcha glaze. Baked instead of fried, they make a light and elegant breakfast, snack, or dessert.

Author: Laura
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 12 doughnuts
Category: Dessert
Method: Bake
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C) and lightly grease a doughnut pan.
Whisk together the flour, matcha powder, baking powder, baking soda, salt, and granulated sugar.
In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
Gently fold the wet ingredients into the dry ingredients until just combined.
Transfer the batter to a piping bag or spoon it into the prepared doughnut pan, filling each cavity about two-thirds full.
Bake for about 12 minutes, or until the doughnuts spring back lightly when touched.
Cool in the pan for a few minutes, then transfer to a wire rack.
Whisk together the powdered sugar, matcha powder, milk, and vanilla extract until smooth.
Dip the cooled doughnuts into the glaze and allow the excess to drip off.
Add optional toppings before the glaze sets and serve.

Notes

Use culinary-grade matcha for the best baking results.
Avoid overmixing the batter to keep the doughnuts light and tender.
Store glazed doughnuts in an airtight container for up to 5 days in the refrigerator.
Freeze unglazed doughnuts for up to 2 months and glaze after thawing.
Warm briefly before serving for the freshest texture.

Nutrition

Serving Size: 1 doughnut
Calories: 180 kcal
Sugar: 17 g
Sodium: 140 mg
Fat: 6 g
Saturated Fat: 3 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 40 mg