A Little History of Donuts
Donuts have a long history dating back to Dutch settlers in early America, who made “olykoeks,” or “oily cakes.” These fried dough treats evolved into the ring-shaped donuts we know today by the 19th century. While traditional donuts are fried, the baked version grew popular in the mid-20th century as a healthier and easier alternative. This maple-glazed version combines a modern baking method with the timeless flavor of maple syrup, making it a cozy, homemade treat especially popular in the fall and winter seasons.
Baked Maple Donuts with Maple Glaze – Easy & Delicious Homemade Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 donuts 1x
Description
These Baked Maple Donuts with Maple Glaze are fluffy, light, and perfectly sweet with a rich maple flavor. Unlike fried donuts, this recipe uses a simple oven-baked method, making them easier and a little healthier. Topped with a smooth maple glaze, they’re an irresistible breakfast, brunch, or fall-inspired snack. Perfect for cozy mornings, holiday gatherings, or even a quick weekend baking project, these donuts are sure to become a seasonal favorite.
Ingredients
For the Donuts:
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2 cups all-purpose flour
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2 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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½ tsp ground cinnamon
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½ cup brown sugar, packed
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½ cup milk
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½ cup sour cream (or Greek yogurt)
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2 large eggs
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¼ cup unsalted butter, melted
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⅓ cup pure maple syrup
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1 tsp vanilla extract
For the Maple Glaze:
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2 cups powdered sugar
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3 tbsp pure maple syrup
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2–3 tbsp milk (adjust for consistency)
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½ tsp vanilla extract
Instructions
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Preheat oven to 350°F (175°C). Grease donut pans.
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In a bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
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In another bowl, whisk together brown sugar, milk, sour cream, eggs, melted butter, maple syrup, and vanilla.
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Stir wet ingredients into dry until just combined. Do not overmix.
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Spoon or pipe batter into donut pans, filling each cavity about ¾ full.
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Bake for 10–12 minutes until donuts spring back when touched. Let cool on a rack.
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For glaze, whisk powdered sugar, maple syrup, vanilla, and milk until smooth.
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Dip cooled donuts into glaze, letting excess drip off. Place on rack until set.
Notes
Add chopped pecans or bacon crumbles on top of the glaze for extra flavor.
Use whole wheat flour for a heartier version.
Store donuts in an airtight container for up to 3 days.
FAQ
1. Can I make these donuts without a donut pan?
Yes! You can use a muffin tin instead, though the shape will be different. Adjust baking time slightly as muffins may take a few extra minutes.
2. Can I substitute pancake syrup for pure maple syrup?
You can, but pure maple syrup gives the best authentic flavor. Pancake syrup will make them sweeter and less rich.
3. How do I make the glaze thicker or thinner?
If the glaze is too runny, add more powdered sugar. If it’s too thick, add milk one teaspoon at a time until you reach the desired consistency.
