BAKED MAPLE DONUTS WITH MAPLE GLAZE Recipe

I can never resist these light, cakey maple baked donuts crowned with a glossy homemade maple glaze. They bring big maple flavor to the brunch table and somehow make coffee feel nonnegotiable.

I’m obsessed with these baked maple donuts because they taste like I raided the best donut case before anyone else got there. They’re light, cakey, and loaded with real maple flavor, not that sad fake stuff.

I love how the maple glaze sinks into the tops just enough to make every bite sweet, shiny, and slightly messy. Worth it.

The buttermilk keeps them tender, while pure maple syrup brings that deep, rich flavor I want with coffee on a lazy weekend morning. And honestly, I’ll take these over a fried donut most days.

But only if there’s extra glaze nearby.

Ingredients

• Flour gives the donuts their soft, cakey base without feeling too heavy.
• Baking powder and baking soda help them puff up nicely in the oven.
• Cinnamon brings that cozy bakery smell you’ll notice before the first bite.
• Salt keeps the sweetness in check, so it doesn’t taste flat.
• Brown sugar adds a little caramel vibe and keeps things tender.
• Granulated sugar sweetens the crumb without making it too dense.
• Eggs hold everything together and give the donuts a nice bite.
• Buttermilk makes them soft, tangy, and honestly just better.
• Maple syrup is the star, bringing real maple flavor, not fake pancake energy.
• Melted butter adds richness, because baked donuts still deserve a treat.
• Vanilla rounds everything out and makes the maple taste warmer.
• Cooking spray helps the donuts pop out cleanly, which is always a win.
• Confectioners sugar makes the glaze smooth, sweet, and classic.
• Milk or cream loosens the glaze so it drips just right.
• Basically, that tiny pinch of salt makes the glaze taste balanced.

Ingredient Quantities

• 2 cups (250 g) all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine salt
• 1/2 cup (100 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar
• 2 large eggs, room temperature
• 3/4 cup (180 ml) buttermilk
• 1/3 cup (80 ml) pure maple syrup, plus extra for serving if desired
• 4 tablespoons (60 g) unsalted butter, melted and slightly cooled
• 2 teaspoons vanilla extract
• Vegetable oil or cooking spray for donut pan
• 1 cup (120 g) confectioners sugar for glaze
• 3 to 4 tablespoons pure maple syrup for glaze
• 1 to 2 tablespoons milk or heavy cream for glaze to reach desired consistency
• Pinch of fine salt for glaze

How to Make this

1. Preheat oven to 350°F (175°C) and generously grease a 6 or 12-cavity donut pan with vegetable oil or spray.

2. In a large bowl whisk together 2 cups (250 g) all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon fine salt.

3. In another bowl whisk 1/2 cup (100 g) packed light brown sugar and 1/4 cup (50 g) granulated sugar with 2 large room temperature eggs until smooth and slightly thickened.

4. Stir 3/4 cup (180 ml) buttermilk, 1/3 cup (80 ml) pure maple syrup, 4 tablespoons (60 g) melted and cooled unsalted butter, and 2 teaspoons vanilla extract into the egg and sugar mixture until combined.

5. Pour the wet ingredients into the dry ingredients and fold gently until just combined and no large streaks of flour remain; avoid overmixing.

6. Transfer batter to a piping bag, zip top bag, or use two spoons and fill each donut cavity about three quarters full.

7. Bake 9 to 12 minutes until donuts are lightly golden and a toothpick comes out clean; let cool in the pan 5 minutes, then invert onto a rack to cool completely.

8. For the glaze whisk 1 cup (120 g) confectioners sugar with 3 to 4 tablespoons pure maple syrup, 1 to 2 tablespoons milk or heavy cream to reach desired consistency, and a pinch of fine salt until smooth.

9. Dip cooled donuts into the maple glaze, allow excess to drip back into the bowl, place on a rack until glaze sets, and serve with extra maple syrup if desired.

Equipment Needed

1. Oven and 6 or 12-cavity donut pan, plus vegetable oil or nonstick spray
2. Large mixing bowl and medium mixing bowl
3. Whisk and rubber spatula or wooden spoon
4. Measuring cups and measuring spoons
5. Kitchen scale (optional for accuracy)
6. Piping bag or resealable plastic bag and two spoons
7. Cooling rack and toothpick for doneness testing
8. Small bowl and fork or small whisk for making the glaze

FAQ

BAKED MAPLE DONUTS WITH MAPLE GLAZE Recipe Substitutions and Variations

• All purpose flour: substitute whole wheat pastry flour 1:1 for a nuttier, slightly denser donut or use a gluten free 1:1 blend 1:1 for gluten free results; reduce overmixing with whole wheat pastry flour.
• Buttermilk: substitute plain yogurt thinned with milk or water to the same volume, or use milk plus 1 tablespoon lemon juice or vinegar per cup, let sit 5 minutes before using.
• Unsalted butter: substitute equal amount neutral oil such as avocado or canola for a slightly lighter crumb, or use melted coconut oil for a subtle coconut note.
• Eggs: substitute 1/4 cup applesauce or 1/4 cup mashed banana per egg for binding and moisture in each case, or use commercial egg replacer per package instructions for 1:1 replacement.

Pro Tips

1. Use room temperature eggs and warm buttermilk so the batter blends smoothly and you avoid overmixing to compensate for cold ingredients. The batter should be slightly lumpy, not perfectly smooth.

2. Fill the donut cavities with a piping bag or zip-top bag for tidy, even shapes. If you must spoon, dip the spoon into warm water between fills so the batter releases more cleanly.

3. Watch the baking time closely the first time you use a new pan or oven. Rotate the pan halfway through baking if your oven runs hot on one side. Take them out when they are just set and spring back lightly to keep them tender.

4. For a glossy, balanced glaze, start with less milk or syrup and add a drop at a time until it coats a spoon. If it thickens too much, warm it slightly or add a little hot water to loosen it. Glaze on fully cooled donuts so it sets properly without sliding off.