Baked almond donuts with matcha glaze

Don’t you have any donuts’ tin? You can still bake them using another small round tins or even one big. Because it would be shame to abandon this recipe. These donuts are really tasty, almondy, moist, fluffy and have slightly crunchy texture. Less fat, not fried so more healthy. And with matcha glaze match perfectly the Spring. Enjoy!


12 classic donuts and 6 mini donuts



  • 1 cup all-purpose flour
  • 1 cup almond flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • ¾ cup sugar
  • ¼ cup oil
  • ¾ cup greek yogurt, plain
  • ½ cup buttermilk
  • 1 teaspoon pure almand extract


  • 1/3 cup milk
  • 1 tablespoon matcha powder
  • 1 ¼ cup icing sugar
  • 1/3 cup powdered milk
  • 1 teaspoon vanilla extract


  • chopped almonds
  • white sprinkles
  • 2 oz white chocolate, melted



Preheat oven to 350°F. Grease donut tin.

In a large bowl mix together flour, almond flour, baking powder and salt. In a separated bowl whisk (with fork) eggs, sugar, oil, yogurt, almond extract and buttermilk. Pour wet ingredients over dry and mix until combined. Spoon the batter into the donuts’ moulds, filling to just below the top of each mould. Bake for 20-25 minutes until lightly golden brown around the edges. Cool in a pan for 5 minutes than transfer onto a wire rack to cool completely. Once cooled glaze with matcha glaze.

Make glaze: bring milk to the boil. Remove from the heat and mix in matcha powder. Set aside for 1-2 minutes. Add remaining ingredients and mix until combined. Let set for few minutes until slightly thickened. Frost cooled donuts, decorate with almonds, sprinkles and/or with white chocolate.





Category: Donuts.

Tags: almonds, matcha.

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