Maple Glazed Sweet Donuts

This baked maple glazed donuts recipe delivers warm spice-infused cakey donuts topped with a rich maple glaze that will make your kitchen smell like a cozy bakery. The best part? No deep fryer needed—just a simple donut pan and about 45 minutes from start to finish.

I created these donuts on a rainy Sunday morning when my family was craving something special for breakfast. The warm cinnamon aroma filled our home, and now these donuts have become our weekend tradition whenever the weather turns chilly.

Ingredients

• All purpose flour: Provides the perfect tender structure for these cakey donuts
• Baking powder and baking soda: Work together to create just the right rise
• Cinnamon, nutmeg, and cloves: Create that classic spiced donut flavor profile
• Melted butter: Adds richness that oil simply cannot match
• Brown sugar: Brings depth with its molasses notes
• Yogurt or sour cream: Is the secret to incredibly moist donuts
• Pure maple syrup: Forms the base of our glaze giving authentic flavor
• Maple extract: Intensifies the maple flavor in the glaze without adding sweetness

Step-by-Step Instructions

Prepare Oven and Pan:

Preheat your oven to 350°F and thoroughly spray your donut pan with non-stick spray. Be sure to coat all surfaces of each cavity to ensure your donuts release cleanly after baking.

Mix Dry Ingredients:

Whisk together flour, baking powder, baking soda, and all spices in a large bowl until evenly distributed. This ensures your spices will be evenly distributed throughout every bite.

Combine Wet Ingredients:

In a separate bowl whisk melted butter, egg, brown sugar, milk, yogurt, and vanilla until completely smooth. The room temperature ingredients will blend much more easily than cold ones and prevent the melted butter from solidifying.

Create Batter:

Pour the wet ingredients into the dry ingredients and whisk just until combined. Stop mixing as soon as no dry streaks remain. Overmixing will develop gluten making tough donuts instead of tender ones.

Fill Donut Cavities:

Transfer the thick batter into a large ziplock bag and snip off one corner. This makeshift piping bag gives you perfect control to fill each donut cavity about halfway. The donuts will rise significantly so avoid overfilling.

Bake to Perfection:

Bake for 10 to 11 minutes until edges are light golden and tops spring back when gently touched. This quick bake time keeps the donuts moist while ensuring they're fully cooked.

Make Maple Glaze:

Melt butter and maple syrup together in a small saucepan over low heat then whisk in sifted confectioners sugar and maple extract. The low heat prevents the butter from browning and keeps the glaze smooth.

Glaze Donuts:

Dip each cooled donut into the warm glaze allowing excess to drip back into the pan. For an extra maple punch double dip once the first layer has set slightly. The glaze will create a beautiful shiny coating that sets with the perfect crackle.

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The maple extract in the glaze is my secret weapon. I discovered this ingredient after my first attempt at maple glaze tasted sweet but lacked that distinctive maple punch. Just a quarter teaspoon transforms the flavor from merely sweet to genuinely maple—reminds me of the maple candy my grandmother would bring back from her trips to Vermont.

Storage Tips

These donuts stay fresh at room temperature for up to two days when stored in an airtight container. For longer storage freeze the unglazed donuts then thaw and glaze them when ready to serve. The glaze may not set as perfectly on previously frozen donuts but they'll still taste delicious.

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Ingredient Swaps

No maple extract? Try a dash of bourbon, vanilla bean, or even a bit of cinnamon in the glaze instead. If dairy allergies are a concern, almond milk works well in place of regular milk and you can substitute coconut yogurt for the dairy yogurt or sour cream. For a gluten free version, a 1-to-1 gluten free flour blend can be substituted but the texture will be slightly different.

Serving Suggestions

These donuts make a wonderful weekend breakfast alongside fresh fruit and hot coffee. For a truly special brunch serve them slightly warm with a scoop of vanilla ice cream. They also pair beautifully with apple cider in the fall or with a mug of hot chocolate during winter months.

Frequently Asked Questions

→ Can I make these donuts without a donut pan?

Yes, you can use a standard 12-cup muffin pan instead. Line it with cupcake liners or grease it with nonstick spray, then bake at 350°F (177°C) for 18-20 minutes.

→ What type of maple syrup should I use?

Pure maple syrup is recommended for the richest flavor. Avoid using pancake syrup as it lacks the depth of flavor needed for the glaze.

→ How do I store the leftover donuts?

Store the donuts in an airtight container at room temperature or in the refrigerator for up to 2 days. Alternatively, freeze them for up to 3 months.

→ Can these be made dairy-free?

Yes, you can substitute the milk with non-dairy milk and the yogurt with a plant-based yogurt to make them dairy-free, though the texture may vary slightly.

→ Can I make these in advance?

Absolutely! Bake the donuts and freeze them without the icing for up to 3 months. Thaw, warm slightly, and dip in fresh icing when ready to serve.