Easy Baked Maple Donuts Recipe

I perfected a simple method for making the very best at home maple donuts, and my Maple Donut recipe shares the easy glaze trick every baker should know.

I bake a lot but these Easy Baked Maple Donuts really made me stop and take notes. They’re a Maple Donut that somehow tastes richer than it should, and the texture is like the best Moist Baked Donuts Recipe without the fuss.

I love that you get that soft, cake-y bite, then a shiny glaze that snaps slightly when you bite it. I use buttermilk in the batter and sifted powdered sugar to finish, and somehow it all comes together even when I rush.

Come make them with me, youll want to know the one trick I never skip.

Ingredients

• All purpose flour: Gives structure and chew, mainly carbs with small amount of fiber
• Granulated sugar: Pure sweetener, helps browning and tender crumb, no real nutrients
• Buttermilk: Adds tang, acidity reacts with leaveners for lift, adds moisture and protein
• Egg: Builds structure, adds protein and moisture, makes donuts richer and puffy
• Unsalted butter: Adds fat for tenderness flavor, helps browning, choose unsalted to control salt
• Pure maple syrup: Real maple gives deep caramel notes, adds sweetness and maple flavor, pricier
• Powdered sugar: Makes glossy glaze, melts smooth with liquid, mostly sugar no nutrition
• Vanilla extract: Tiny amount amps flavor and roundness, not sweet by itself, aromatic

Ingredient Quantities

• 1 1/4 cups all purpose flour (about 155 g)
• 1/2 cup granulated sugar (100 g)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine salt
• 1/2 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• cooking spray or softened butter for donut pan
• 3/4 cup powdered sugar (confectioners sugar)
• 3 tablespoons pure maple syrup
• 1 tablespoon unsalted butter, melted
• 1 to 2 tablespoons milk or heavy cream
• 1/4 teaspoon vanilla extract
• pinch of fine salt or flaky sea salt for sprinkling
• optional chopped toasted pecans or sprinkles for topping

How to Make this

1. Preheat oven to 350°F (175°C) and grease a donut pan with cooking spray or softened butter.

2. In a medium bowl whisk together 1 1/4 cups all purpose flour (155 g), 1/2 cup granulated sugar (100 g), 1 1/2 tsp baking powder, 1/4 tsp baking soda and 1/4 tsp fine salt.

3. In another bowl whisk 1/2 cup buttermilk, 1 large egg, 2 tbsp melted unsalted butter and 1 tsp vanilla until smooth.

4. Pour the wet into the dry and stir until just combined, dont overmix — a few small lumps are ok, overworking makes the donuts tough.

5. Spoon batter into a piping bag or zip top bag with corner cut off, or use a spoon, filling each donut cavity about 3/4 full. Bake 10 to 12 minutes until tops spring back and a toothpick comes out clean. Let cool in pan 3 to 5 minutes, then invert onto a wire rack to cool completely.

6. Make the maple glaze: whisk 3/4 cup powdered sugar, 3 tbsp pure maple syrup, 1 tbsp melted unsalted butter, 1/4 tsp vanilla and a pinch of fine salt. Add 1 to 2 tbsp milk or heavy cream a little at a time until the glaze reaches a thick but pourable consistency. If too thick add more milk, if too thin add more powdered sugar.

7. Dip the cooled donuts top-side-first into the glaze, let excess drip off, then return to the rack set over parchment. While glaze is still wet sprinkle a tiny pinch of flaky sea salt or fine salt and top with optional chopped toasted pecans or sprinkles.

8. Let glaze set about 10 to 15 minutes and serve. Tip: warm the glaze a few seconds in the microwave if it stiffens, and use a piping bag for neater filling so you dont overfill the pan.

Equipment Needed

1. Donut pan (6 or 12 cavity), greased
2. Two mixing bowls, one medium for dry stuff and one small for wet
3. Measuring cups and spoons plus a kitchen scale if you got it (more accurate)
4. Whisk and a rubber spatula, and a wooden spoon if you prefer
5. Piping bag or zip-top bag with corner snipped, or just a spoon for filling
6. Wire cooling rack and a baking sheet lined with parchment to catch drips
7. Small bowl and a small whisk or fork for the glaze
8. Toothpick or cake tester, and a microwave-safe bowl or small saucepan to melt butter if needed

FAQ

Easy Baked Maple Donuts Recipe Substitutions and Variations

• All purpose flour: swap with whole wheat pastry flour 1:1 for a nuttier, slightly denser donut; or use cake flour (about 135 g instead of 155 g) for a lighter crumb. Don’t overmix the batter or they get chewy.
• Buttermilk: make a quick sub by adding 1/2 cup milk + 1 tsp lemon juice or white vinegar, let sit 5 minutes until slightly curdled; or thin plain yogurt with a little milk to equal 1/2 cup.
• Unsalted butter: use the same amount of neutral oil (canola, vegetable) or melted coconut oil for more tenderness; if you use salted butter, skip any extra salt in the recipe and adjust to taste.
• Large egg: for egg-free try a flax egg (1 tbsp ground flax + 3 tbsp water, rest 5 minutes) or 1/4 cup unsweetened applesauce for moisture though the texture will be a bit more cake-like.

Pro Tips

– Measure flour by spooning it into the cup and leveling, or better yet weigh it (155 g). Too much flour makes dry, dense donuts, and that little extra makes a big difference.

– Don’t overmix the batter, a few small lumps are fine. Mix by hand and stop as soon as the flour is incorporated, otherwise the donuts get tough.

– Use a piping bag or a small cookie scoop for even fills, about 3/4 full. That keeps bake times consistent and stops batter from spilling over the pan.

– Cool the donuts completely before glazing, and if the glaze thickens warm it for a few seconds in the microwave. A tiny pinch of flaky sea salt on top really lifts the maple flavor.