I’m sharing an easy baked maple donut and Maple Glaze Recipe that uses a single surprising pantry swap to simplify the process, and I’ll show you how I make them.

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I bake these maple donuts most weekends, because honestly they vanish faster than I expect. Light, cakey, with a real maple punch, they feel like a tiny celebration even on a boring morning.

I keep it simple, using All purpose flour and a good splash of Pure maple syrup so the maple really sings. If you’re hunting for a no fuss Maple Donut Recipe this is it.

The Maple Glaze Recipe I use is quick and forgiving, perfect for dunking while still warm. Sometimes I mess up the timing, sometimes I forget the timer, but they still taste amazing.

Ingredients

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All purpose flour gives structure it’s mostly carbs with small amount of protein
Brown sugar sweetens and adds molasses notes it’s pure carbs no real fiber
Buttermilk is tangy, helps tenderize dough and adds protein calcium and moisture
Maple syrup brings warm sweetness some minerals and antioxidants but lots of sugar
Butter gives richness and moisture it’s mostly fat including saturated fat
Eggs bind and add protein plus vitamins A D and some healthy fats
Cinnamon adds warm spice notes it’s aromatic and has antioxidants may help blood sugar
Pecans offer crunch healthy fats fiber and some protein they’re optional but tasty

Ingredient Quantities

All purpose flour, 1 3/4 cups (220 g)

Baking powder, 2 teaspoons

Baking soda 1/2 teaspoon

Salt, 1/4 teaspoon

Ground cinnamon, 1 teaspoon

Ground nutmeg, 1/4 teaspoon (optional)

Packed light brown sugar, 1/2 cup (100 g)

Granulated sugar, 1/4 cup (50 g)

Large eggs, 2

Buttermilk, 1/2 cup (120 ml)

Pure maple syrup, 1/4 cup (60 ml) plus 2 to 3 tablespoons for glaze

Unsalted butter, 3 tablespoons melted (45 g)

Vanilla extract, 1 teaspoon

Powdered sugar, 1 to 1 1/2 cups (120 to 180 g) for glaze

Milk or heavy cream, 1 to 2 tablespoons for glaze

Pinch of fine salt

Optional toppings: turbinado sugar or chopped pecans

How to Make this

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1. Preheat oven to 350 F and grease a donut pan well with butter or nonstick spray, make sure to get in the holes so they release easy.

2. In a large bowl whisk together 1 3/4 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon fine salt, 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg if using. Stir in 1/2 cup packed light brown sugar and 1/4 cup granulated sugar so the sugars are evenly distributed.

3. In another bowl beat 2 large eggs lightly, then whisk in 1/2 cup buttermilk, 1/4 cup pure maple syrup, 3 tablespoons melted unsalted butter and 1 teaspoon vanilla extract until smooth.

4. Pour the wet into the dry and fold gently until just combined, a few small lumps are ok, don’t overmix or they’ll be tough. Batter should be thick but pipeable.

5. Transfer batter to a piping bag or a zip top bag with the corner snipped, or use a spoon, and fill each donut well about 3/4 full. Bake for 8 to 10 minutes until lightly golden and a toothpick comes out clean. If your pan is shallow it may take a minute or two less.

6. Let donuts sit in the pan for 3 to 5 minutes then turn out onto a wire rack to cool until just warm or room temperature, if you glaze them too hot the glaze will slide off.

7. Make the maple glaze by whisking 1 to 1 1/2 cups powdered sugar with 2 to 3 tablespoons pure maple syrup, 1 to 2 tablespoons milk or heavy cream and a pinch of fine salt until smooth and pourable. Add more powdered sugar for thicker glaze or more milk for thinner, taste and adjust for maple punch.

8. Dip the tops of the cooled donuts into the glaze, let excess drip back into the bowl, then put back on the rack. While glaze is wet sprinkle on turbinado sugar or chopped pecans if you want that crunch.

9. Let glaze set about 10 minutes before serving. Store cooled, glazed donuts in an airtight container at room temperature for up to two days.

Equipment Needed

1. Donut pan, well greased (6 to 12 cavity)
2. Large mixing bowl and a medium bowl for the wet ingredients
3. Measuring cups and spoons (for flour, sugars, liquids, spices)
4. Whisk (for dry mix and for the glaze)
5. Rubber or silicone spatula (folding and scraping the bowl)
6. Piping bag or zip-top bag with corner snipped, or a spoon to fill the wells
7. Wire rack for cooling and glazing
8. Small bowl and a small whisk or fork just for the glaze
9. Toothpick or cake tester to check doneness

FAQ

Q: Can I bake these in a muffin tin if I don't have a donut pan? A: Yes, you can. Grease a mini or regular muffin tin and fill wells about 3/4 full. Mini tins take about 8 to 10 minutes, regular ones 12 to 15 minutes. Keep an eye on them and do the toothpick test. Also, use an ice cream scoop so every one is the same size.

Q: What's a good buttermilk substitute? A: Mix 1/2 cup milk with 1/2 tablespoon white vinegar or lemon juice, let it sit 5 minutes until slightly curdled. It works just fine and helps the donuts stay tender.

Q: My donuts turned out dense or tough. What went wrong? A: Most likely you overmixed the batter. Stir until just combined; small lumps are ok. Also make sure your baking powder is fresh. Room temp eggs and not overfilling the pan help too.

Q: How do I get the glaze to stick and not slide off? A: Let the donuts cool 5 minutes in the pan, then flip onto a rack and cool a bit more so they're warm not hot. Dip while slightly warm so glaze adheres. If glaze is too runny add a bit more powdered sugar, if too thick add a teaspoon of milk at a time. For extra crunch sprinkle turbinado sugar or chopped pecans right after glazing.

Q: Can I make these ahead or freeze them? A: Yes. Freeze unglazed donuts in a single layer on a sheet, then transfer to a bag for up to 2 months. Thaw at room temp and glaze just before serving. Glazed donuts are best the same day but keep sealed at room temp up to 2 days.

Q: Any quick tips or hacks to make them better? A: Use an ice cream scoop for even portions, tap the pan to pop air bubbles, fold batter gently, and add 2 to 3 tablespoons extra maple syrup to the glaze for more flavor. If you want a little extra maple punch brush the tops with a tiny bit of warmed maple syrup before sprinkling sugar or nuts.

BAKED MAPLE DONUTS WITH MAPLE GLAZE Recipe Substitutions and Variations

Buttermilk substitute: stir 1/2 cup milk with 1/2 tablespoon white vinegar or lemon juice, let sit 5 minutes. Works great if you dont have cultured buttermilk.
All purpose flour substitute: swap with whole wheat pastry flour cup for cup for a nuttier, slightly denser donut, or use a 1 to 1 gluten free all purpose blend (with xanthan gum) to make them gluten free.
Unsalted butter substitute: use a neutral oil like canola or melted coconut oil in the same amount (3 tablespoons). Texture will be a bit more tender and flavor will change slightly.
Eggs substitute: make a flax egg by mixing 2 tablespoons ground flaxseed with 6 tablespoons water for the 2 eggs, let sit until gelled. Binds well but the crumb may be a bit chewier.

Pro Tips

– Get the batter perfect by feel not by panic. It should be thick but still squeezeable into a bag, so if it wont pipe add a tablespoon of buttermilk or milk at a time, if it look watery stir in a tablespoon of flour. Dont overwork it though, fold gently or the crumb gets dense.

– Help the donuts release and brown by brushing the wells with melted butter and then tossing a tiny sprinkle of turbinado sugar or flour into each well before you fill them. That little coating gives a nice crust and makes popping them out waaay easier.

– Make the maple flavor sing. Simmer a couple tablespoons of your syrup briefly to concentrate it then whisk that into the glaze, or add just a drop or two of maple extract if you want punch without watering the glaze down. A small pinch of salt also makes the maple taste brighter.

– Plan ahead for freshness. Bake and freeze unglazed donuts on a sheet until firm, then bag them; thaw at room temp and glaze right before serving. If a glazed donut goes a little stale, a quick 30 to 60 second warm-up in a low toaster oven brings back some softness without melting the glaze.

BAKED MAPLE DONUTS WITH MAPLE GLAZE Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I’m sharing an easy baked maple donut and Maple Glaze Recipe that uses a single surprising pantry swap to simplify the process, and I’ll show you how I make them.

Servings

servings

Calories

339

kcal

Equipment: 1. Donut pan, well greased (6 to 12 cavity)
2. Large mixing bowl and a medium bowl for the wet ingredients
3. Measuring cups and spoons (for flour, sugars, liquids, spices)
4. Whisk (for dry mix and for the glaze)
5. Rubber or silicone spatula (folding and scraping the bowl)
6. Piping bag or zip-top bag with corner snipped, or a spoon to fill the wells
7. Wire rack for cooling and glazing
8. Small bowl and a small whisk or fork just for the glaze
9. Toothpick or cake tester to check doneness

Ingredients

All purpose flour, 1 3/4 cups (220 g)
Baking powder, 2 teaspoons
Baking soda 1/2 teaspoon
Salt, 1/4 teaspoon
Ground cinnamon, 1 teaspoon
Ground nutmeg, 1/4 teaspoon (optional)
Packed light brown sugar, 1/2 cup (100 g)
Granulated sugar, 1/4 cup (50 g)
Large eggs, 2
Buttermilk, 1/2 cup (120 ml)
Pure maple syrup, 1/4 cup (60 ml) plus 2 to 3 tablespoons for glaze
Unsalted butter, 3 tablespoons melted (45 g)
Vanilla extract, 1 teaspoon
Powdered sugar, 1 to 1 1/2 cups (120 to 180 g) for glaze
Milk or heavy cream, 1 to 2 tablespoons for glaze
Pinch of fine salt
Optional toppings: turbinado sugar or chopped pecans

Directions

Preheat oven to 350 F and grease a donut pan well with butter or nonstick spray, make sure to get in the holes so they release easy.
In a large bowl whisk together 1 3/4 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon fine salt, 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg if using. Stir in 1/2 cup packed light brown sugar and 1/4 cup granulated sugar so the sugars are evenly distributed.
In another bowl beat 2 large eggs lightly, then whisk in 1/2 cup buttermilk, 1/4 cup pure maple syrup, 3 tablespoons melted unsalted butter and 1 teaspoon vanilla extract until smooth.
Pour the wet into the dry and fold gently until just combined, a few small lumps are ok, don't overmix or they'll be tough. Batter should be thick but pipeable.
Transfer batter to a piping bag or a zip top bag with the corner snipped, or use a spoon, and fill each donut well about 3/4 full. Bake for 8 to 10 minutes until lightly golden and a toothpick comes out clean. If your pan is shallow it may take a minute or two less.
Let donuts sit in the pan for 3 to 5 minutes then turn out onto a wire rack to cool until just warm or room temperature, if you glaze them too hot the glaze will slide off.
Make the maple glaze by whisking 1 to 1 1/2 cups powdered sugar with 2 to 3 tablespoons pure maple syrup, 1 to 2 tablespoons milk or heavy cream and a pinch of fine salt until smooth and pourable. Add more powdered sugar for thicker glaze or more milk for thinner, taste and adjust for maple punch.
Dip the tops of the cooled donuts into the glaze, let excess drip back into the bowl, then put back on the rack. While glaze is wet sprinkle on turbinado sugar or chopped pecans if you want that crunch.
Let glaze set about 10 minutes before serving. Store cooled, glazed donuts in an airtight container at room temperature for up to two days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.