Baked Maple Glazed Donuts

Imagine biting into a warm, aromatic Baked Maple Glazed Donut with a perfectly tender crumb and a sweet, glossy maple coating that melts on your tongue. These homemade treats deliver all the satisfaction of traditional donuts without the hassle of deep-frying. Baked Maple Glazed Donuts combine the nostalgic comfort of classic donuts with the rich, natural sweetness of pure maple syrup for a breakfast or dessert that’s truly irresistible. You’ll learn how to create bakery-quality Baked Maple Glazed Donuts at home with simple ingredients and easy techniques that guarantee perfect results every time.

Why You’ll Love This Recipe

These Baked Maple Glazed Donuts will quickly become your go-to treat for weekend breakfasts or afternoon pick-me-ups. Unlike traditional fried donuts, these baked beauties are lighter and less messy to prepare, with no hot oil to manage. The texture contrast is what makes these donuts truly special—a soft, cake-like interior that yields to your bite, surrounded by a slightly crisp exterior and topped with a maple glaze that forms a delicate shell while remaining lusciously sticky.

The natural maple flavor infuses every bite, creating a sophisticated twist on classic glazed donuts. Even baking novices will find this recipe approachable and foolproof. The aroma that fills your kitchen as these maple donuts bake is reason enough to make them—warm vanilla notes mingled with the sweet scent of maple that draws everyone to the kitchen. Best of all, you can customize these maple-glazed baked treats to your taste preferences while still maintaining that perfect donut experience.

Ingredients

For the Donuts:

• 2 cups (240g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• ⅓ cup (67g) granulated sugar
• 2 tablespoons (30ml) pure maple syrup (Grade A Dark for stronger flavor)
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ¼ cup (57g) unsalted butter, melted
• ¾ cup (180ml) whole milk

For the Maple Glaze:

• 1 cup (120g) powdered sugar
• 3-4 tablespoons (45-60ml) pure maple syrup
• 1-2 tablespoons (15-30ml) heavy cream
• ¼ teaspoon maple extract (optional, for enhanced maple flavor)
• Pinch of salt

The quality of your maple syrup matters significantly in these maple baked donuts. Opt for pure maple syrup rather than pancake syrup for an authentic flavor. The nutmeg adds a subtle warmth that complements the maple wonderfully, while the combination of butter and whole milk ensures a tender crumb.

Pro Tips

Select the Right Pan: A non-stick donut pan is essential for this recipe. If you’re serious about homemade donuts, invest in two pans to bake the entire batch at once. Before first use, season your donut pan by lightly greasing it and heating it in the oven for 10 minutes.

Perfect Batter Consistency: The secret to soft Baked Maple Glazed Donuts is avoiding overmixing. Stop stirring as soon as the ingredients are combined—a few small lumps are perfectly fine. For easy filling of the donut cavities, transfer your batter to a piping bag or zip-top bag with the corner snipped off. This gives you precise control and creates uniformly shaped donuts.

Glaze Application Technique: For the most professional-looking maple glazed baked donuts, let them cool for exactly 5 minutes before dipping the tops into the glaze. This timing ensures the glaze adheres properly without making the donuts soggy. For an extra-thick coating, allow the first layer of glaze to set for 10 minutes, then dip again for a bakery-style finish that showcases the maple flavor.

Instructions

Step 1: Prepare Your Equipment and Ingredients

Preheat your oven to 350°F (175°C). Thoroughly grease a 12-cavity donut pan with non-stick spray or butter. I recommend using a paper towel to ensure every crevice is coated. Measure all ingredients and bring refrigerated items like eggs and milk to room temperature—this creates a more tender donut texture.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg until well combined. This aerates the dry ingredients and prevents clumping, giving your Baked Maple Glazed Donuts a consistent texture. The nutmeg adds that classic donut shop flavor that complements the maple beautifully.

Step 3: Combine Wet Ingredients

In a large bowl, whisk the sugar, eggs, maple syrup, and vanilla extract until the mixture becomes pale and slightly thickened, about 1-2 minutes. Slowly stream in the melted butter while whisking continuously. Then add the milk and whisk until fully incorporated. Your wet mixture should look smooth and have a light amber hue from the maple syrup.

Step 4: Create Your Batter

Add the dry ingredients to the wet ingredients in two batches, gently folding with a spatula until just combined. Remember that overmixing will develop gluten and create tough donuts, so use a light hand here—a few small lumps are perfectly fine. The batter should be thick but pourable, similar to a cake batter.

Step 5: Fill the Donut Pan

Transfer your batter to a piping bag or a zip-top bag with a corner snipped off. Pipe the batter into each donut cavity, filling them about ¾ full. Tap the pan gently against your counter to release any air bubbles and even out the batter. Wipe away any spills on the pan to prevent burning.

Step 6: Bake to Perfection

Bake for 10-12 minutes until the donuts spring back when lightly touched and a toothpick inserted comes out clean. Don’t overbake, as these maple donuts should remain moist inside. Allow them to cool in the pan for 5 minutes before carefully removing them to a wire rack.

Step 7: Prepare the Maple Glaze

While the donuts cool slightly, whisk together the powdered sugar, maple syrup, heavy cream, maple extract (if using), and salt until smooth. The glaze should be thick enough to coat the back of a spoon but still pourable. If it’s too thick, add more cream a teaspoon at a time; if too thin, add more powdered sugar.

Step 8: Glaze Your Donuts

Once the donuts have cooled for about 5 minutes (they should still be warm but not hot), dip the tops into the maple glaze, allowing any excess to drip off. Return them to the wire rack to set. For an extra-indulgent Baked Maple Glazed Donut, dip them a second time after the first coating has set for about 10 minutes.

Variations

Maple Bacon Donuts: For a sweet-savory sensation, top your Baked Maple Glazed Donuts with crumbled cooked bacon immediately after glazing. The salty-sweet combination is irresistible, and the bacon adds a pleasing crunch. Cook 4-5 strips of bacon until crispy, crumble finely, and sprinkle over the wet glaze so the pieces adhere.

Spiced Maple Donuts: Embrace fall flavors by adding ½ teaspoon of cinnamon, ⅛ teaspoon of ground cloves, and a pinch of ginger to the dry ingredients. These warm spices complement the maple flavor beautifully, creating a cozy twist on the original maple glazed baked donuts. Finish with a sprinkle of cinnamon sugar on top of the glaze.

Vegan Maple Donuts: Substitute the eggs with ½ cup unsweetened applesauce, use plant-based milk, and replace butter with melted coconut oil. For the glaze, use coconut cream instead of heavy cream. These adaptations maintain the tender texture and maple flavor while making the recipe suitable for those following a vegan diet.

Storage and Serving

Baked Maple Glazed Donuts are at their absolute best when enjoyed fresh, within hours of baking. If you need to store them, place completely cooled donuts in an airtight container, separating layers with parchment paper to prevent sticking. They’ll keep at room temperature for up to 2 days or in the refrigerator for up to 4 days. Warm refrigerated donuts for 10 seconds in the microwave before serving to restore their soft texture.

For serving, these maple donuts pair wonderfully with a hot cup of coffee or tea. Create an impressive brunch spread by arranging them on a cake stand alongside fresh berries and a small pitcher of extra maple syrup for drizzling. For a dessert presentation, serve slightly warmed with a scoop of vanilla ice cream and a sprinkle of chopped walnuts or pecans for added texture and nutty flavor that complements the maple beautifully.

FAQs

Can I make these donuts without a donut pan?
Yes! While a donut pan gives the classic shape, you can use a mini muffin tin to make donut holes. Fill cavities ¾ full and reduce baking time to 8-10 minutes. The taste of your Baked Maple Glazed Donuts will remain delicious.

Why are my donuts dry?
Overbaking is usually the culprit. Check donuts at the minimum baking time. Also, ensure you’re measuring flour correctly—spoon it into measuring cups rather than scooping directly from the container, which can compact the flour.

Can I freeze these maple glazed donuts?
Yes, but freeze them unglazed for best results. Wrap individual donuts in plastic wrap, then place in a freezer bag for up to 3 months. Thaw at room temperature and add fresh glaze before serving.

What’s the difference between Grade A and Grade B maple syrup for this recipe?
Grade A Dark (formerly Grade B) has a stronger maple flavor that stands up well in baking. Grade A Golden is milder, but you can compensate with additional maple extract if that’s what you have on hand.

Can I make the batter ahead of time?
It’s best to bake the batter immediately after mixing, as the baking powder activates once wet. However, you can mix dry ingredients ahead of time and store them in an airtight container until ready to combine with wet ingredients.

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