I perfected an at home Maple Donut with a baked cake base and a simple homemade maple glaze; read on to see my method.

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I can’t stop thinking about these Easy Baked Maple Donuts. The cake is soft and almost creamy thanks to buttermilk, and the pure maple syrup glaze hits you in the best way with every bite.

I burned my first pan, then learned how quick they bake, so now it’s my go-to weekend treat when I want something that feels special without fuss. There’s a tiny trick to getting them perfectly tender, and once you find it you won’t stop making them.

Try them once and you’ll be the friend everyone asks to bring the Maple Donut to gatherings. I promise you wont regret it, even if you dont call it breakfast.

Ingredients

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All purpose flour: Mostly carbs, small protein, gives structure and chewiness to donuts.
Granulated sugar: Pure carbs, makes them sweet, no real nutrients, helps browning.
Buttermilk: Adds tang and tender crumb, has protein and calcium, reacts with soda.
Eggs: Provide protein, structure and moisture, help trap air for light texture.
Unsalted butter: Adds richness, fats for tenderness and flavor, helps browning and mouthfeel.
Maple syrup: Real maple gives subtle caramel notes, liquid sugar that adds depth.
Cinnamon: Optional spice that warms flavor and scent, tiny antioxidants included.
Powdered sugar: Makes a silky sweet glaze, pure carbs, melts smooth over donuts.
Coarse sea salt: Tiny pinch brightens flavors and balances sweetness, almost no nutrition.

Ingredient Quantities

2 cups (240 g) all purpose flour

3/4 cup (150 g) granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 teaspoon ground cinnamon (optional)

1 cup buttermilk, room temp

2 large eggs, room temp

1/4 cup (60 ml) unsalted butter, melted

1 teaspoon vanilla extract

2 tablespoons pure maple syrup (for the batter)

1 cup (120 g) powdered sugar (for the glaze)

1/3 cup (80 ml) pure maple syrup (for the glaze)

3 tablespoons unsalted butter, melted (for the glaze)

1/2 teaspoon vanilla extract (for glaze)

2 to 3 tablespoons whole milk or heavy cream, to thin glaze if needed

Coarse sea salt for sprinkling (optional)

How to Make this

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1. Preheat oven to 350°F (175°C) and grease a donut pan well with nonstick spray or melted butter; room temp eggs and buttermilk mix easier so let them sit out while you prep.

2. In a large bowl whisk together 2 cups flour, 3/4 cup granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine salt and 1 tsp ground cinnamon if using.

3. In another bowl whisk 1 cup buttermilk, 2 large eggs, 1/4 cup melted unsalted butter (cooled a bit so it doesnt cook the eggs), 1 tsp vanilla and 2 tbsp pure maple syrup until smooth.

4. Pour the wet into the dry and stir gently until just combined, a few small lumps are fine; dont overmix or the donuts get tough.

5. Transfer batter to a piping bag, zip top bag with corner snipped, or small spoon and fill each donut cavity about 3/4 full.

6. Bake 10 to 12 minutes at 350°F, until donuts spring back when touched and edges are set; baking time varies by pan, so check at 9 minutes if your pan runs hot.

7. Let donuts cool in the pan 4 to 5 minutes, then transfer to a wire rack and cool until warm but not hot, about another 5 to 10 minutes.

8. Make the maple glaze by whisking 1 cup powdered sugar, 1/3 cup pure maple syrup, 3 tbsp melted unsalted butter and 1/2 tsp vanilla; if it’s too thick thin with 2 to 3 tbsp whole milk or heavy cream, 1 tbsp at a time, until pourable.

9. Dip the warm donuts into the glaze or spoon it on, let excess drip off back into the bowl, then place back on the rack; sprinkle coarse sea salt on top if you want that sweet-salty pop.

10. Let glaze set about 10 to 15 minutes before serving. Store glazed donuts in an airtight container up to 2 days, or freeze unglazed for longer; if glaze firms too quickly, zap it 5 to 8 seconds in the microwave and stir.

Equipment Needed

1. Donut pan, 6 or 12 cavity, well greased
2. Set of mixing bowls, at least one large for dry and one medium for wet
3. Whisk (for dry and glaze)
4. Rubber spatula or wooden spoon, for folding batter
5. Measuring cups and spoons, accurate ones please
6. Piping bag or a zip top bag with the corner snipped, or a small spoon to fill cavities
7. Wire cooling rack to cool and glaze on
8. Oven (preheated to 350°F) and an oven mitt or two

FAQ

Q: Can I bake these without a donut pan? A: Yes. You can use a silicone or metal donut pan for best shape, but if you dont have one bake the batter in a muffin tin and use a small round cutter to remove the center after baking, or spoon into parchment-lined baking sheets for donut-like rounds. Baking time may be a bit longer for muffins so check for a toothpick coming out clean.

Q: I dont have buttermilk what can I use instead? A: Easy fix. Stir 1 tablespoon white vinegar or lemon juice into 1 cup milk and let sit 5 minutes till it slightly thickens. That works just like buttermilk. You can also use plain yogurt thinned with a little milk.

Q: How do I keep the donuts light and not dense? A: Dont overmix the batter. Stir until the dry ingredients are just moistened, a few lumps are okay. Use room temp eggs and buttermilk so the batter emulsifies better. Also spoon and level the flour when measuring, otherwise too much flour makes them heavy.

Q: My glaze is too thick or too thin, how do I fix it? A: If too thick add 1 teaspoon at a time of milk or cream till it flows. If too thin add more powdered sugar a little at a time. For a super shiny finish cold butter melted into the maple syrup before whisking with sugar helps, and sprinkle coarse sea salt right after glazing for contrast.

Q: Can I make these ahead or freeze them? A: Yes. Baked donuts keep 2 days at room temp in an airtight container, or 3 to 4 days in the fridge. For longer storage freeze plain donuts in a single layer on a tray then transfer to a bag for up to 2 months. Thaw, then glaze just before serving so the glaze stays fresh.

Q: Any easy swaps for dairy or gluten free? A: For dairy free use a plant milk plus 1 tbsp vinegar for buttermilk and swap butter for vegan butter or coconut oil. For gluten free try a 1-to-1 all purpose gluten free flour blend that contains xanthan gum, but texture may be slightly different and baking time can vary.

Easy Baked Maple Donuts Recipe Substitutions and Variations

All-purpose flour: swap with whole wheat pastry flour one-to-one for a nuttier, tender crumb, or use a 1:1 gluten-free flour blend (add 1/4 tsp xanthan gum if the blend has none).
Buttermilk: use plain yogurt thinned with milk (equal parts), or make DIY buttermilk by stirring 1 tbsp lemon juice or vinegar into 1 cup milk and letting it sit 5 minutes.
Unsalted butter (melted): replace with a neutral oil like canola or sunflower at the same volume, or use melted coconut oil for a light coconut note; you’ll get a touch less buttery flavor with oil.
Pure maple syrup (batter or glaze): honey or agave nectar work fine in the same amount, but honey is sweeter so you might wanna cut the granulated sugar by 1–2 tbsp if you use it.

Pro Tips

1. Measure the flour by weight if you can, otherwise spoon it into the cup and level it with the back of a knife. Packed flour = dense dry donuts, trust me youll notice.

2. Let eggs and buttermilk sit at room temp for 20 to 30 minutes and cool the melted butter before adding it to the eggs. Warm ingredients give a smoother batter and better rise, and if youre in a rush you can set the eggs in a bowl of warm water for a few minutes to speed it up.

3. Mix the batter gently and stop as soon as you see a few small lumps. Overmixing makes the donuts tough. Also let the batter rest 8 to 10 minutes after mixing so the flour hydrates, and use a piping bag or a zip-top bag with a corner cut for neater, more consistent portions.

4. Glaze while the donuts are warm but not piping hot, and thin the glaze 1 teaspoon at a time with milk if it thickens. Work on a wire rack over a baking sheet so excess glaze drips off, sprinkle the sea salt right after glazing so it sticks, and freeze any unglazed extras for longer storage then thaw and briefly warm before glazing.