These easy baked donuts benefit from matcha in the batter and in the glaze, where it lends beautiful color. If you’re unfamiliar with matcha, it’s high-quality green tea that’s ground into a fine powder. Matcha has a powerfully earthy, bitter flavor, so a little goes a long way. For the most vibrant color, seek out a reputable brand (some lower-quality brands have a dull, olive-green color). We recommend Maeda-en Matcha Green Tea Powder, culinary quality; Aiya Matcha, ceremonial grade; or Eden Matcha. We love the color and flavor of the coconut and goji berry garnishes; if you can’t find goji berries, you can use dried cranberries instead.

Ann Taylor Pittman
Recipe by Cooking Light March 2017


Credit: Hector Manuel Sanchez

Recipe Summary test

30 mins
1 hr
Serves 12 (serving size: 1 donut)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F.

  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, granulated sugar, 1 1/2 teaspoons matcha, baking powder, baking soda, and salt. Combine buttermilk, 1/4 cup water, butter, rind, and egg, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring until combined.

  • Coat 2 (6-cavity) donut pans with cooking spray. Spoon batter evenly into 12 cavities. Bake at 350°F for 12 minutes or until donuts spring back when lightly pressed. Cool in pan for 2 minutes. Run a thin knife around outside edge of each cavity; invert donuts onto a wire rack. Cool completely.

  • Combine powdered sugar, remaining 4 teaspoons water, remaining 3/4 teaspoon matcha powder, and lemon juice, stirring until smooth (add more water, 1/2 teaspoon at a time, if glaze is too thick). Spread glaze over tops of donuts; sprinkle 6 donuts evenly with coconut and 6 with goji berries. Let stand until glaze is set.

Nutrition Facts

195 calories; fat 5.8g; saturated fat 3.1g; mono fat 1.6g; poly fat 0.4g; protein 3g; carbohydrates 34g; fiber 2g; cholesterol 26mg; iron 1mg; sodium 158mg; calcium 43mg; sugars 21g.