Ingredients
1cupall purpose flour,spoon and leveled
1tspbaking powder
¼tspbaking soda
¼tspground nutmeg
1large egg
⅓cuplight brown sugar,packed
¼cupmilk
¼cupGreek yogurt
2tbspunsalted butter,melted
1½tsppure vanilla extract
½cupsemi-sweet chocolate chips
2tbspunsalted butter
2tsplight corn syrup
2tspwater
rainbow sprinkles
Preparation
Preheat the oven to 350 degrees F. Spray a donut pan with non-stick spray. Set aside.
Whisk the flour, baking powder, baking soda, and nutmeg together in a medium bowl. Set aside.
Whisk the egg, brown sugar, milk, and yogurt together until smooth. Add the melted butter and vanilla, whisking until fully combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter will be very thick.
Spoon the batter into the donut cavities or use a zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling ⅔ to ¾ of the way full.
Bake for 9 to 10 minutes or until the edges are lightly browned. Remove from the pan and bake the remaining donut batter.
Allow the donuts to cool slightly before glazing.
Place the chocolate chips, butter, corn syrup, and water in a medium bowl. Melt in 20-second increments in the microwave, stirring after each time, until completely melted and smooth.
Dip the tops of the donuts into the chocolate glaze and then cover with sprinkles.
Donuts taste best eaten the same day, though they may be covered tightly and stored at room temperature for 2 days.
