These maple baked donuts are a cake-like donut that are full of pure maple syrup flavor and dunked in a thick maple glazed icing. In less than 30 minutes you will have freshly baked donuts sitting on your table, just in time for breakfast!
This recipe was originally published in January of 2021, but was updated on January 11, 2022 with newer content and fresh pictures.
These maple doughnuts taste just like a maple bar you'd order in a donut shop except you can make them at home! They're so light and fluffy, while also being slightly dense (in a good way!).
Having a donut pan is a must-needed baking tool when it comes to making baked donuts. So if you don't already, I recommend you get a donut pan because we like to make donuts around here! They're just so much easier to make than fried donuts and the cleanup is a breeze.
Why You'll Love These Donuts
- They're baked, not fried.
- Pure maple syrup is used in both the donut batter and the glaze.
- They're extremely soft, moist, and cakey.
- No electric mixer is needed.
- They're double dunked in a sweet maple glaze!
This donut recipe is best when served right away, but they will last on the counter in an airtight container for up to 3 days.
My favorite part about these donuts is the glaze. The maple flavor is strong because of the maple syrup and maple extract, making them simply irrisistable. I can't wait for you to try this recipe!
Expert Baking Tips
- Donut Pan: Since we are making donuts, you will need a donut pan. I recommend a silicone donut pan like this one or a non-stick one. I have both of these and use them interchangeably. Be sure to grease your pan with non-stick spray.
- Donut Batter: I find it so much easier to scrape the donut batter into a pastry bag or a zipped-up sandwich bag and pipe the batter into the donut cups. This method makes it less messy, too.
- Maple Flavor: Be sure to use pure maple syrup and not pancake syrup. Also, adding just ½ teaspoon of maple extract to the glaze really enhances the flavor.
Here are some of the ingredients we'll need in order to make these donuts:
- Baking Powder: I find that donuts rise better with baking powder instead of baking soda.
- Maple Syrup: Pure maple syrup is used in both the donut batter and the glaze. I recommend this syrup. It's super good!
- Yogurt: Using yogurt in baked goods, like donuts, help them to be more moist and soft. You can use either plain or vanilla yogurt. If you don't have yogurt, you could even use sour cream.
- Maple Extract: This helps to give the glaze a bold maple flavor. You can find maple extract in the baking aisle next to the vanilla extract.
From start to finish, this baked donut recipe takes less than 30 minutes to make!
- Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- Wet Ingredients: In a medium-sized bowl, whisk together the melted butter, egg, brown sugar, maple syrup, milk, yogurt, and vanilla extract until thoroughly combined.
- Combine Ingredients: Pour the wet ingredients into the dry and use a silicone spatula to gently fold the ingredients together (just until incorporated).
- Bake: Pipe the donut batter into the donut cups and bake for 9-11 minutes. Let them cool in the pan for 5 minutes before placing them onto a wire rack to finish cooling.
- Glaze: In a small bowl, whisk together the powdered sugar, maple syrup, and maple extract until combined. Dip each donut into the glaze and place back onto the wire rack. Repeat this process twice with each donut.
Frequently Asked Questions
Yes you can! You will have a total of 12 donuts. Just be sure to bake each pan separately.
I highly recommend using maple extract in the glaze because it makes the maple flavor "pop." You can easily find this extract in the baking aisle.
Although these donuts are best consumed the day of, they will last in an airtight container on the counter for 3 days.
It brings me so much joy to see you make my recipes. 🙂
More Donut Recipes
Maple Baked Donuts
- Mixing Bowls
- Donut Pan
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoon unsalted butter, melted
- 1 large egg
- ¼ cup brown sugar
- ¼ cup pure maple syrup
- ¼ cup milk
- ¼ cup yogurt, plain or vanilla
- 1 teaspoon vanilla extract
- ½ cup powdered sugar
- ¼ cup pure maple syrup
- ½ teaspoon maple extract
- Preheat the oven to 350 degrees and spray a 6-count donut pan with non-stick spray. Set aside.
- In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a medium-sized bowl, whisk together the melted butter, egg, brown sugar, pure maple syrup, milk, yogurt, and vanilla extract until thoroughly combined. Pour the wet ingredients into the dry and use a silicone spatula to gently fold the ingredients together until just combined (the batter will be slightly lumpy).
- Scoop the batter into a piping bag or a zipped-up sandwich bag. Simply cut a corner off of the bottom of the bag and pipe the donut batter into each donut cup, filling it up just barely to the top.
- Bake the donuts for 9-11 minutes (10 minutes is perfect for me) or until they start to slightly brown on top. To check if the donuts are done, touch the top of one carefully with your finger. If it bounces back, they're done. You could also take a toothpick to check the center. If it comes out clean, then they're done.
- Allow the donuts to cool in the pan for 5 minutes. Then carefully remove them and place them onto a wire rack to finish cooling. While the donuts are cooling in the pan, make the glaze.
- In a small bowl whisk together the powdered sugar, pure maple syrup, and maple extract until fully combined. When you lift your whisk out of the bowl, the glaze should drip off smoothly.
- Dip your donuts into the glaze and place them back onto the wire rack (some of the glaze might drip off of the donuts. Be sure to place paper towels or parchment paper under the wire rack). Allow the glaze to harden for about 1 minute and then dip your donuts into the glaze again. Once set, serve immediately and enjoy!
- Keep leftover donuts in an airtight container on the counter for up to 3 days.