Directions

1. 1

   Preheat your oven to 350°F. Lightly grease a 12-cavity donut pan with non-stick spray or butter.

2. 2

   In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, and nutmeg until evenly combined.

3. 3

   In a separate bowl, whisk together the egg, melted butter, milk, Greek yogurt, and vanilla extract until smooth.

4. 4

   Pour the wet mixture into the dry ingredients and gently fold together with a spatula until just combined—do not overmix, as lumps are okay and will keep the donuts tender.

5. 5

   Transfer the batter to a piping bag or squeeze bottle. Pipe the batter into the prepared donut pan, filling each cavity about three-quarters full.

6. 6

   Bake for approximately 9 minutes, or until a toothpick inserted into a donut comes out clean. The donuts will be light golden and spring back when lightly touched.

7. 7

   Remove from the oven and let the donuts cool in the pan for 2–3 minutes. Gently turn the pan and tap to release the donuts onto a wire rack.

8. 8

   While the donuts cool, prepare the chocolate glaze: Pour the milk into a microwave-safe bowl and heat for about 90 seconds until steaming but not boiling.

9. 9

   Add the chocolate chips to the hot milk and let them sit undisturbed for 2 minutes to soften.

10. 10

    Whisk the chocolate and milk together until the glaze is smooth and glossy.

11. 11

    Once the donuts are cool enough to handle, dip the top of each donut into the chocolate glaze, allowing excess to drip off. Immediately add sprinkles if desired while the glaze is still wet.

12. 12

    Set the glazed donuts on a parchment-lined tray and allow the glaze to set for 10 minutes before serving.