Baked Maple Glazed Donuts

These baked maple glazed donuts are spiced cakey-style donuts with a thick and rich maple icing on top. This is my go-to baked donut recipe and I love adding different flavors, spices, and glazes. Try my baked cinnamon sugar donuts next!

baked maple glazed donuts

Have you ever considered adding a donut pan to your collection? They’re an inexpensive, but very fun tool if you’re looking to bake something different. I have plenty of donut recipes— most of which are baked– so you’ll always have an excuse to whip that donut pan out. These maple glazed donuts are definitely a favorite. Start here!


Why You’ll Love These Baked Donuts:

  • No electric mixer required
  • Baked, not fried
  • Soft, dense, and cakey (more like a muffin than a fried donut)
  • Spiced with cinnamon, nutmeg, and cloves
  • Sweetened with brown sugar
  • Generously dunked in maple icing
  • Comfort food at its finest

baked donuts

dipping baked donuts into maple icing

Two Parts to Baked Maple Glazed Donuts

  1. Donuts: We’re using my standard baked donut recipe as the base. It’s what I use for my baked cinnamon sugar donuts, crumb cake donuts (doubled for that recipe), chocolate frosted donuts, and lemon poppy seed donuts. It’s a very thick batter that produces tight-crumbed, cakey donuts. There’s a small handful of very basic ingredients required like flour, egg, leaveners, and milk. I like to add a little Greek yogurt to the donut batter for a moisture punch (sour cream works too) and prefer sweetening them with brown sugar. Add cinnamon as well as a little nutmeg and ground clove. After you mix this donut batter together, the aroma alone will remind you of a donut shop– it’s those spices!
  2. Maple Icing: We’re using the same maple icing as my maple bacon doughnuts, only slightly scaled down. It’s creamy and sweet, but thickens and sets quickly. If desired for a flavor punch, add a little maple extract. You can find maple extract in the baking aisle near the vanilla extract.

Quick Overview: How to Make Maple Glazed Donuts

Our mixers can take the morning off for this recipe– you don’t need one here!

  1. Make the donut batter. Combine the dry ingredients in one bowl and the wet ingredients in another bowl. Whisk to combine both. It’s that easy.
  2. Fill the donut cavities. Transferring donut batter into the donut pan can be tricky, so I always suggest using a zipped-top bag to pipe the batter. (You can see me doing this in my pumpkin donuts post.) Just spoon the batter into a large zipped-top bag, trim off a bottom corner, and squeeze the batter into the pan. The donut batter is thicker than you’d expect, so it pipes pretty neatly.
  3. Bake. They bake up VERY quickly!
  4. Make the icing. I usually do this as the donuts bake. Warm butter and maple syrup together, then add confectioners’ sugar, maple extract, and salt to taste.
  5. Dip into icing. Dip the warm donuts into the icing. Place on a cooling rack so the excess icing drips down. And don’t be afraid to do a double dip!

baked maple glazed donuts

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baked maple glazed donuts

Maple Glazed Donuts

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 8 donuts
  • Category: Donuts
  • Method: Baking
  • Cuisine: American

Description

These baked maple glazed donuts are spiced cakey-style donuts with a thick and rich maple glaze on top. Baked, not fried– and you don’t need a mixer!


Ingredients

Spice Donuts

  • 1 cup (125g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 2 Tablespoons (30g) unsalted butter, melted and slightly cooled
  • 1 large egg, at room temperature
  • 1/3 cup (65g) packed light brown sugar
  • 1/4 cup (60ml) milk, at room temperature
  • 1/4 cup (60g) yogurt or sour cream, at room temperature
  • 1 teaspoon pure vanilla extract

Maple Icing

  • 2 Tablespoons (30g) unsalted butter
  • 1/3 cup (80ml) pure maple syrup
  • 1 cup (112g) sifted confectioners’ sugar
  • 1/4 teaspoon maple extract (optional, but recommended)
  • pinch of salt, to taste

Instructions

  1. Preheat oven to 350°F (177°C). Spray donut pan with non-stick spray. Set aside.
  2. Make the donuts: Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt together in a large bowl. Set aside. Whisk the melted butter, egg, brown sugar, milk, yogurt, and vanilla together until completely combined. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix. The batter will be thick.
  3. Spoon the batter into the donut cavities—I highly recommend using a large zipped-top bag for ease. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway. (If you only have 1 donut pan that bakes less than 8 donuts, keep the remaining batter in the bowl at room temperature until you can bake the next batch.)
  4. Bake for 10-11 minutes or until the edges and tops are lightly browned. Gently poke a donut with your finger. If it bounces bake, the donuts are done. Allow donuts to cool for a few minutes in the pan, then transfer to a wire rack set on a large piece of parchment paper. Bake the remaining donut batter and once baked, transfer to the wire rack.
  5. Make the icing: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar and maple extract. Taste. Add a pinch of salt if desired. Cool for 2-3 minutes, then dip each donut into the icing. The icing quickly thickens, so feel free to place it back over heat as you dip. Place dipped donuts back onto cooling rack as excess icing drips down. Feel free to double dip them (I usually do!).
  6. Donuts are best served immediately. Leftovers keep well covered tightly at room temperature or in the refrigerator for 2 days.

Notes

  1. Freezing Instructions: Freeze the baked donuts for up to 3 months, with or without icing. Thaw overnight in the refrigerator, then warm up to your liking in the microwave. Dip into icing after thawing if you froze them plain.
  2. Special Tool (affiliate link): Donut Pan
  3. No Donut Pan? Make 8-10 donut muffins in your standard 12-cup muffin pan. Line with cupcake liners or grease with nonstick spray. Fill each 2/3 full with donut batter. Bake at 350°F (177°C) for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  4. Milk & Yogurt: Whole milk is best, but you can use lower fat or even nondairy milk in a pinch– the donuts won’t taste as moist or rich. I recommend Greek yogurt or full-fat sour cream. I usually use low fat Greek yogurt, which is pretty thick. Regular low fat (or full fat) yogurt works too. If you’d like to use buttermilk, substitute it for both the milk and sour cream (1/2 cup/120ml total). All cold ingredients should be brought to room temperature before using, otherwise the butter will solidify.
  5. Maple Syrup: For the richest flavor, pure maple syrup is best.

Keywords: maple glazed donuts

166 Comments

  1. Can this glaze be used on scones?

    1. Absolutely!

  2. OMG! I was looking for a Maple Glaze Recipe for my Gingerbread Cake, but those donuts are killing me!

    Has anyone tried this with Gluten Free flour?

    My family would love these if I could pull it off!

  3. I made the recipe this morning and they were delicious! I used maple extract in the glaze which really enhanced the maple flavor. I will make a batch for Easter brunch and top half with bacon crumbles Great recipe ~ thanks!

  4. Well, came looking for a maple glaze. I made a cake out of a muffin recipe and it needed a glaze.  This is a nice one. I added a pat of butter and a dash of salt. Nice maple flavor. Nice glaze. Thanks.

  5. Daryl Sztuka says:

    These were DELICIOUS! The spice cake donut was perfect and the glaze tasted great, but it never really dried / set up like I hoped it would. Do you think more confectionary sugar next time would help?

    1. More confectioners’ sugar would definitely help. That’s what helps it set!

  6. I don’t know if it’s because I’m 7 months pregnant and hormonal, but every new recipe of yours that I try becomes “THE best recipe EVER!!” I am officially addicted to your blog and trying all your mouthwatering recipes. Thank you for allowing me to bring so much happiness to my family (and myself) through your recipes!

  7. I am interested in making these donuts and your baked cinnamon sugar donuts, but in a pan that makes 12 smaller donuts. How long would you suggest baking them for? Thanks! 

    1. I’m unsure how large the donuts are in your pan, but I would just keep an eye on them. The donuts are done when they spring back if you gently poke them with your finger. (Careful, they are hot!)

      1. Melissa Downie says:

        This recipe was amazing! The maple glaze is out of this world. These are another new family favourite! ❤️ Thanks Sally!

  8. This glaze is to die for! Its so warm, gooey, and has just enough maple flavor and I may or may not have had a whole spoonful (without the donut)… Thank you Sally, you are great at making recipes.

    1. Oh- I was also wondering, will the glaze harden?

      1. The glaze will eventually “set” yes!

  9. Ariana echeverria says:

    Do you think bacon would taste good as a topping?

  10. Joseph Linville says:

    So I just happened to pick up a half dozen fresh plain cake doughnuts at the grocery store (only $2.00) and also a small bottle of Crown Cinnamon Infused Organic Maple Syrup this afternoon. My devious mind, shortly after getting home, decided to sweeten up the doughnuts with a drizzle of the syrup. As good as that was I was then inspired to see if I could make a glaze. Tried your recipe and was so pleased with outcome. Only 2 doughnuts left now. Homemade glaze over fresh doughnuts is a serious treat and it only took a minute to make.

    1. What a great way to make store bought treats your own!!

  11. Could I make any of your doughnut recipes on just a plain cookie sheet?

    1. Hi Anne! No, I don’t suggest it. Donut batter is too wet. A muffin pan works and I provide instructions in all of the baked donut recipes for baking as donut muffins.

  12. These are yummy and not overly difficult. Thanks for another boy pleaser – I have 3:) funny, I don’t need the leftover storage advice and I made 2 batches to one glaze batch:)

  13. I just made the maple glaze and it was delicious! I am gluten free so couldn’t have these doughnuts.

  14. Thank you for this recipe! I used vegan butter, coconut milk and coconut yogurt, and half a mashed banana instead of egg for my milk and egg allergic toddler, and these are AMAZING. I’ll be making these regularly. He keeps asking for another donut. 🙂

  15. Would food coloring work well in this recipe? Hoping to make some for Halloween. Thank you!

    1. Should be fine, yes!

  16. If I want to keep these donuts dairy free, what can I use instead of yogurt?

    1. A dairy free yogurt would be great such as coconut or soy.

  17. I used your base doughnut recipe (linked on this page) with the maple glaze. Then, we added bacon and enjoyed thoroughly. The batter turned out fantastic and the glaze delicious! We will make again!

  18. Help please… I have used this glaze for the Glazed Soft Maple cookies from the Cookie Addiction Cookbook, and while the cookies are amazing, this glaze doesn’t set for me. The second time I made them I bumped up the amount confectioners sugar and chilled the glaze in a bowl in the fridge, but as soon as I spread it on the cookies is runs down and drips everywhere making a delicious, but sticky mess. The cookies have cooled overnight so I don’t know what else to do. I need to ship these for a girlfriend’s birthday. Any suggestions for getting the glaze to set? Thank you!

    1. Hi Lainie, After you let the glaze cool completely, does it look thick (like the picture of the cookies in the book?) The glaze in the book does have a half cup more confectioners sugar than this maple glaze for these donuts. Another thought is to look at your butter: European butters have a higher water content which might hinder the glaze’s ability to set.

  19. Lindsey Hanka says:

    I made this today-it went over super well with my family! I used canola oil to grease pan and it turned out great-I had extra glaze (so good by the way!) so next time I will try to make this when I am making other treats like scones. I have a feeling this will be a biweekly weekend treat:) Any thoughts on how to make the donuts a maple flavor verses spiced?

  20. Nikki Chirico says:

    Hi Sally,
    These donuts are delicious! I made them last time using the yogurt but I have sour cream left from Easter cheesecake. Can I sub that for the yogurt? Thanks in advance!

    1. Hi Nikki, Yes you can use sour cream instead of yogurt. Enjoy!

  21. These donuts turned out delicious!!!
    Especially during quarantine! I could make these everyday!

    By the way, do you have the nutritional info?

    1. I’m glad you enjoyed them, Lena. I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

  22. Esther Jones says:

    These donuts are wonderful! My husband made them for me for Mother’s Day. But our glaze got grainy what went wrong?

  23. Dessalen Lonberger says:

    This is my first time trying these and I wanted to ask should they egg, milk, and yogurt be room temperature? Thank you! Love your recipes!

    1. Yes! Unless a recipe states otherwise, all ingredients should be room temperature.

  24. These are so good. I added crumbled bacon on top of the glaze to balance out the sweetness.

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