Updated 2025-10-31T13:18:02Z\nShare\nFacebook\nEmail\nX\nLinkedIn\nReddit\nBluesky\nWhatsApp\nCopy link\nlighning bolt icon\nAn icon in the shape of a lightning bolt.\nImpact Link\nSave\nSaved\nRead in app\nThis story is available exclusively to Business Insider subscribers.\nBecome an Insider and start reading now. Have an account? Log in.\n\nAs someone long fascinated by the intersection of comfort food, nostalgia, and quality, I recently undertook a sugary but revealing experiment: I sampled every type of doughnut I could find at Dunkin’ and carefully ranked them from my least to most favorite. My goal was straightforward but surprisingly introspective—to discover which flavors truly stood out when compared side by side, and which, although popular or eye-catching, failed to live up to their reputation.\n\nAmong all those sampled, the glazed blueberry doughnut unfortunately occupied the bottom slot. While visually appealing and boasting a glossy finish that promised fruitiness, its taste struck me as distinctly synthetic rather than natural. The blueberry note evoked memories of mass-produced snacks such as artificially flavored mini muffins instead of the bright tang one associates with fresh berries. This artificiality, compounded by an unpleasant aftertaste absent in other varieties, made it my least enjoyable pick.\n\nSlightly above that was the apple-crumb doughnut, which, though texturally interesting due to its crumb topping, suffered from excessive sweetness. The combination of thick vanilla icing, syrupy filling, and sugary topping created a richness reminiscent not of a delicate bakery pastry but of a fast-food-style apple pie. Although I could appreciate the effort to balance crunch with gooeyness, its sugary heaviness overshadowed any subtle flavor the apple might have contributed.\n\nThe vanilla-crème doughnut evoked nostalgia yet missed the mark for balance. Cloaked in powdered sugar and filled with a smooth but overly sweet cream, it tasted remarkably like a packaged snack cake akin to a Twinkie. While it remained moist and indulgent, it was far too dessert-like to pair comfortably with morning coffee—the benchmark by which I judge an ideal doughnut.\n\nMoving through the colorful lineup, I placed the trio of sprinkle-topped frosted doughnuts close together. Each shared the same pillowy base and cheerful coating of tiny, rainbow-hued decorations, but the flavors differentiated them. The strawberry-frosted one, though visually charming, particularly to children, fell short of expectations—its flavor lacked depth, and even my sprinkle-loving child preferred other frostings. The vanilla-frosted version felt somewhat inert, labeled “vanilla” yet carrying almost no discernible vanilla note, rendering it simply sweet rather than distinct. Still, despite its plainness, it remained enjoyable in that universal way most doughnuts are. In contrast, the chocolate-frosted doughnut distinguished itself notablely. Containing real cocoa, its flavor carried an authenticity missing from the other two, producing a satisfying bitterness that tempered the glaze’s sweetness. Even as someone not especially partial to chocolate, I found this particular doughnut to achieve the balance others lacked.\n\nNext came a seasonal curiosity: the limited-edition s’mores doughnut. It intrigued me with its promise of nostalgia—the idea of campfire marshmallows and toasted graham crackers rendered into pastry form. However, the execution fell somewhat short. While its chocolate frosting delivered a familiar richness, the graham-cracker crumbs contributed little texture or flavor, and the marshmallow filling tasted nearly identical to the vanilla cream used elsewhere. The result was decent but unremarkable, a creative concept whose potential exceeded its final impact.\n\nThen came one of the biggest surprises—the coconut doughnut. Frequently dismissed as the last option left in an office pastry box, it turned out to be quietly delightful. The lightly toasted shreds of coconut on the exterior added both subtle flavor and a unique textural experience, creating a mildly tropical note that complemented the doughnut’s sweetness instead of overwhelming it. Having now appreciated it firsthand, I resolved never again to overlook this underappreciated flavor.\n\nThe jelly doughnut provided a nice contrast both in taste and in tactile variety. Covered in granulated rather than powdered sugar, it offered a pleasant crunch before revealing its smooth, fruity interior. Although Dunkin’ does not specify the exact type of jelly, its gently tart, indistinct fruit profile—reportedly combining apple and raspberry—balanced its sweetness well, making the overall experience reminiscent of classic bakery tradition.\n\nSimilarly satisfying was the Bavarian kreme doughnut, which looked almost identical to the vanilla-crème variety but tasted refreshingly different. The interior cream possessed a naturally off-white hue and a neutral, gentle flavor that enhanced rather than dominated the doughnut. It provided moisture without cloying sweetness. My family agreed this version achieved the best textural harmony—it was indulgent yet controlled.\n\nThe double-chocolate doughnut, one of the few using Dunkin’s dense chocolate-cake base, elicited mixed feelings. I loved the robust foundation of the cake itself, but the additional layer of chocolate frosting, though visually appealing, seemed unnecessary, contributing more sugar than nuance. It was satisfying but verged on excess.\n\nConversely, the Boston kreme doughnut affirmed its status as an evergreen favorite. Its glossy chocolate icing, paired with the same Bavarian cream filling praised earlier, exemplifies why this flavor endures. The interplay between smooth, cocoa-rich icing and cool, velvety filling created a taste both balanced and indulgent. Even my son, who almost always gravitates toward pure chocolate desserts, found himself unexpectedly favoring this variant—a testament to its timeless appeal.\n\nEntering the realm of the classics, I found renewed appreciation for simplicity. The powdered doughnut, for example, carried an air of nostalgia. Soft, fresh, and gently sweet, its dusting of powdered sugar called to mind childhood breakfasts and coffee-shop stops from decades past. The old-fashioned doughnut further reinforced this revelation. Initially, I assumed it would be too plain, perhaps even dry, yet it impressed me most with its straightforward charm: subtly crisp exterior, tender cake interior, faintly spiced flavor, and the ideal level of sweetness for pairing with coffee.\n\nFinally, two timeless variants secured the top positions. The standard glazed doughnut, airy and delicately sweet, epitomized balance. Its thin glaze lent flavor without overpowering the pastry’s gentle richness—a contrast to frosting-heavy varieties that masked the dough’s inherent taste. And in the ultimate position, my personal favorite emerged clearly: the glazed chocolate doughnut. Despite being the last one I sampled after fifteen others, it drew me in instantly. Its mild cocoa profile, moist cake-like crumb, and thin sugary coating created a perfect equilibrium—sweet but not cloying, flavorful yet never heavy. Familiar yet forever satisfying, it served as proof that sometimes, the classics truly are unbeatable.\n\nThrough this tasting journey, I reaffirmed what many longtime Dunkin’ visitors already know: while the brand has modernized since dropping “Donuts” from its name in 2019 and continues to expand globally under Inspire Brands, it remains anchored by traditions that work. The enduring success of these simple, well-balanced doughnuts reminded me that culinary pleasure often lies less in novelty and more in the comforting mastery of the familiar.\n\nThis story was originally published on August 21, 2024, and most recently updated on October 31, 2025.
Sourse: https://www.businessinsider.com/dunkin-doughnut-flavors-ranked-worst-to-best-review
