Maple Glazed Baked Donuts

Baked maple glazed donuts are the answer to cozy mornings and satisfying sweet cravings with far less fuss than frying. Each donut is tender and warmly spiced, finished with a glossy maple glaze that sets up thick and rich. They come together quickly using just a bowl and whisk, and you do not need a stand mixer or fryer for irresistible homemade results.

The first time I made these, my whole kitchen filled with that warm maple bakery aroma and I knew I would be baking another batch soon. The glaze sets up perfectly for easy sharing or packing up for later.

Ingredients

• All-purpose flour: provides the soft cakey base choose unbleached for best flavor
• Baking powder and baking soda: ensure a tall and fluffy rise check freshness for best lift
• Ground cinnamon nutmeg and cloves: add cozy warmth and spice be sure they are not stale
• Salt: balances the sweetness do not skip
• Unsalted butter: keeps the crumb tender and adds rich flavor use real butter
• Egg: binds the donuts and gives structure fresher eggs help them rise higher
• Light brown sugar: adds extra moisture and caramel notes use packed for accurate measuring
• Milk: moistens the batter whole milk gives the best texture
• Yogurt or sour cream: makes a plush interior Greek yogurt or full-fat sour cream is ideal
• Vanilla extract: rounds out the flavors pure is worth it here

For the Maple Icing

• Unsalted butter: enriches the glaze real butter makes a big difference
• Pure maple syrup: gives authentic deep flavor grade A or B both work
• Confectioners sugar: thickens the glaze sift before using for no lumps
• Maple extract (optional): gives a bigger flavor boost just a splash
• Salt: cuts through the sweetness a pinch is just right

Step-by-Step Instructions

Prep the Oven and Pan:

Preheat your oven to 350 Fahrenheit. Grease your donut pan generously to keep the donuts from sticking later. Set aside.

Mix Dry Ingredients:

In a large bowl, whisk together the flour baking powder baking soda cinnamon nutmeg cloves and salt until they are evenly combined and the spices are distributed. This step makes sure every bite is flavored.

Combine Wet Ingredients:

In another bowl, whisk the melted butter egg brown sugar milk yogurt and vanilla until incredibly smooth and uniform. Blend thoroughly so there are no streaks of unmixed egg or butter.

Make the Batter:

Pour the wet mixture into the dry ingredients and whisk just until you do not see dry flour anymore. The batter will look thick. Resist the urge to overmix to keep your donuts tender.

Fill Donut Pan:

Transfer the batter to a large zip top bag and snip off one corner. Pipe the batter smoothly into each donut cavity filling each only about halfway. This step ensures neat donuts that rise evenly.

Bake the Donuts:

Slide the pan into the oven and bake for ten to eleven minutes. Check by gently pressing a donut. If it springs back lightly they are ready. Let them cool in the pan a few minutes before easing them onto a rack.

Make Maple Glaze:

In a small pot over low heat melt together the butter and maple syrup stirring now and then. When the butter has melted take off the heat and whisk in the sifted confectioners sugar and the maple extract if using. Taste and add a pinch of salt.

Dip and Finish:

Let the glaze cool a few minutes to thicken. Dip each donut top into the glaze so it coats smoothly. I like to double dip for a supershine. Let extra glaze drip back onto the rack.

Serve:

Best to enjoy these donuts right after glazing. They also keep well covered at room temp for a couple of days.

Save

My favorite ingredient is the pure maple syrup. Once I tasted the difference it made in the glaze I have never gone back to imitation. My kids love to help dip and stack these donuts on our favorite weekends.

Storage Tips

Once cool keep your donuts in an airtight container at room temperature. They will stay soft for up to two days. For longer storage freeze the baked donuts plain or glazed. Thaw at room temp or gently warm in the microwave before serving. If freezing plain glaze just before eating for the shiniest finish.

Ingredient Substitutions

If you do not have Greek yogurt use full fat sour cream for an equally moist crumb. Dairy free milk and plant yogurts also work if needed though the donuts will be slightly less rich. Whole wheat pastry flour can be swapped for some or all of the all purpose for a nutty flavor. If maple extract is unavailable simply use extra pure maple syrup in the glaze.

Serving Suggestions

These donuts shine alongside a mug of coffee or spiced tea. For extra flair top with chopped toasted pecans after glazing. I love to serve them at brunch with crispy bacon and scrambled eggs. Leftovers make a wonderful quick treat tucked into lunchboxes.

Cultural Context

Maple glazed treats have deep roots in North American baking thanks to maple syrup harvesting traditions. Baking instead of frying is a recent spin that makes homemade donuts accessible without a fryer. My own recipe tweaks come from years of Sunday family breakfasts and a love for fall flavors.

Recipe Questions

→ How do you achieve the best texture for baked donuts?

Combine wet and dry ingredients just until blended to ensure a tender, cakey result. Overmixing can make donuts dense.

→ Can I substitute the dairy in this donut?

Yes! Use buttermilk or non-dairy milk. Full-fat yogurt or sour cream offers the best richness, but low-fat also works.

→ How do I apply the maple glaze?

Dip cooled donuts into slightly warm glaze, letting excess drip off on a rack. For a thicker coat, double dip once set.

→ Can these donuts be made ahead?

Absolutely. Baked donuts freeze well for up to 3 months. Defrost and glaze after thawing for freshness.

→ What if I don’t have a donut pan?

Use a muffin tin lined with papers or greased, fill two-thirds full, and bake until a toothpick comes out clean.