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. Charlotte Sophia Roberts says:

    These look absolutely delicious 🙂

  2. Trisha @ Home Sweet Homemade says:

    I really need to get a doughnut pan…

    These look awesome and are the 1st thing I’m going to make when I get one!

    I’m so excited for you! Congrats, your fiance is a lucky man!

  3. Oh, Sally – you’ve definitely got me with this one!! So in love!!

    And I’m so incredibly excited for you. It’s going to be a magical day!

  4. Sally, how do you always know the perfect recipe to post?? My mom is on chemo and it makes her crave anything carby. I just ordered a donut pan from King Arthur Flour. Mom will go crazy for these donuts and I am happy cuz they are baked so just a teensy bit healthier. By the way, she says your pizza dough is the best in the world 🙂 and I agree!! I hope everything goes beautifully on your wedding day!! Wishing you a lifetime of joy (and a lifetime of blogging LOL)

    1. Means so much to me, Ella. I’m glad you’re baking my recipes for your mom. Many thoughts and prayers to you. Thank you for the sweet wishes!

  5. These look yummy! And I’m happy to see yogurt as an ingredient and not oils/fats!

  6. Jessica @ Sweet Menu says:

    Best looking donuts ever! Would totally choose this flavour at a donut shop!

  7. I hope your big day is just as fabulous as you are! Best wishes!

  8. Sally! I NEED to get my donut game together. I bake just about everything else but donuts have yet to happen. I am also definitely going to make these for this weekend, since I have to work it’ll be a nice weekend treat 🙂

    I definitely need to pick up a pan, do they just mush together without it? Thank you and have an AMAZING wedding day!!! Can’t wait to read all about it

    1. Yes, you’ll need a donut pan for these. You may try as muffins though – see recipe notes. Enjoy!

  9. Amy @ Thoroughly Nourished Life says:

    Sally, it’s Thursday here in Aus, and I am sitting at my desk drooling on my keyboard. Now instead of spreadsheets and powerpoint presentations I am dreaming of maple-glazed doughnuts with crackly tops and cakey spiced bottoms. Oh I’ll take this sweet fantasy world any day of the week.
    Also, I am super excited for your big day on the weekend! Have a great last few days as a Miss 🙂

    1. Thanks so much Amy! These donuts are 1,000,000x better than powerpoint presentations anyway.

  10. I haven’t bought a doughnut pan yet..I know I’m late to the game. I gotta make these for my hubby for his birthday!

  11. Dayna Shalleberger says:

    Hi Sally,
    i hope you read this because i have wanted to tell you how happy i am to have found your blog. i only eat sugar and flour a few times a year and was planning to make the raspberry sweet rolls for Christmas morning but now, MAPLE DOUGHNUTS! really?!! i would love that too. anyway, i found you while looking for a healthy pumpkin cookie for my daughter who is expecting grandchild #2 (yeah!). i used your favorite pumpkin oatmeal cookie recipe, reduced the flour a little and added ground chia seeds and flax meal along with the dried cranberries, raisins, pecans, dark choc. and pumpkin seeds. i was afraid the molasses would be too strong but she loves them. next time she requested no chocolate, grandson requested a lot more chocolate and brother requested no nuts or seeds so can’t wait to make them again plus so many of your other recipes that i have bookmarked. The very best of wishes to you on your wedding day.

    1. Thank you so much for reporting back about those cookies Dayna! And for the sweet wishes for our wedding day. Means a lot!

  12. You know the most special part of this recipe is the spices in the glaze. It’s something that I just want to eat my itself.

    Sally I know you’re super excited about this weekend. All of your fans are too for you and Kevin. I think about you everyday (lol NO NOT in a freaky stalker manner) 😉 I’m just happy for you. I loved your pink sparkle shoes you shared a pic of earlier.

    Lots of love, Iram

  13. Liz @ Floating Kitchen says:

    Oh my gosh. I feel like we have been counting down for so long and now it’s only 3 days. AHHHHH!! Yeah! You must be so excited!

    1. We are!! Thank you so much Liz, you’re so sweet.

  14. Wow, they look beyond delicious! That glaze is like the cherry on top, I can only imagine how good it tastes.

  15. Laura @ Laura's Culinary Adventures says:

    I want to come over! I would gain lots of weight if I had all those treats in my freezer!

  16. Ahhhh Sally!!! These donuts look HEAVENLY!

    Can’t believe only 2 days left!

    Wish you lots of fun at your wedding (I almost spelt weeding, think I must be totally sleep-deprived)

    Anyways, enjoy!

  17. Maple glazed donuts, I could absolutely go for those! Is it wrong that I want to sprinkle a little crumbled bacon on top?

    1. Not wrong at ALL!

  18. Congratulations to the prettiest bride ever
    may your life be filled with lots of love and joy
    wishing you all the best in your future life
    Lots of love from Bahrain xxxxxxooooo

  19. pam (Sidewalk Shoes) says:

    Pinned because these sound amazing!! Congrats!

  20. Made these today and they really are unreal! I added the maple extract and the glaze was over the top delicious maple goodness! The doughnuts are moist and delicious. Thank you Sally!

    Happy wedding day on Saturday! It goes by so quickly so try to take time and enjoy your big day!

  21. Sally, these came at the perfect time! I’m working on one letter each week with my 3-year-old, who loves to be in the kitchen with me, so this gave us a great reason to go buy a donut pan, since it’s “D” week. He absolutely LOVED them! We didn’t have maple syrup so we made a glaze using white chocolate chips, and we’re gluten free, so we substituted our favorite GF flour, but the texture still came out perfect.

    I wish I could attach a picture of him decorating the donuts with dolphin and dinosaur sprinkles! You helped make one very happy little boy!!
    Congratulations on your big weekend!!
    Jennifer

    1. Thank you so much for the congrats and thank you for reporting back! I’m so glad he enjoyed making and eating them. 🙂

  22. Sireesha Puppala(sirisfood.com) says:

    Oh my..these donuts look reallt mouth watering and i loved the plumpy texture of them. am plannign to invest on a good donut tray which I can bake them.Do you have any sugegstions Sally?

    Would you prefer frying the donuts or baking them?I get so crazy about the donut packs that I see on service stations 😉 so spongy and syrupy!Plannign to make them soon and your post arrived in a right time

    1. Hi Sireesha! I prefer to bake donuts – it’s much easier than frying in my experience. I like the taste and texture of cakey donuts anyway. I linked to the donut pan I own in the post. It’s a great tool to have, especially if you love donuts.

  23. I totally agree, doughnuts are soooo simple to make. I bought two pans from a market stall ages ago, and only used them recently for the first time. Oh my, what a treat baked doughnuts are! Your maple glazed ones look scrum-diddly-umptous! Especially the crackly glaze. Mmm mmm. Will have to give these ones a whirl.

  24. Alyssa // Runway Chef says:

    Pumpkin candles, pumpkin bread AND these donuts?! I’ll definitely be over 😉 These look amazing!!

  25. Sally I am dreaming of eating these with a hot cup of coffee and with a book on side!! Bliss!

  26. I will have to try baking these donuts as a muffin and I’m sure they will be fine.
    I also wanted to wish you love and happiness on one of the most important days of your life. September is a beautiful month for weddings. Forty-four years ago today, I tied the note. Hope you will be posting some photos of your wedding.

    1. Thank you so much Cheryl and happy anniversary!

  27. One day to go. You are so close!!

  28. Forget wedding rings – doughnuts are the real circle of eternity! 🙂 Just kidding. OMG congratulations on your wedding! Donut worry, be happy – it’s gonna be awesome. I just know it!

  29. I’m so excited to make these, they look delicious! As soon as the temps here in So Cal drop out of the 90s-100s I’ll be ready to bake 🙂 Thank you, and congratulations on the upcoming wedding!!!

  30. I was really excited to try this recipe, but unfortunately I found it just too sweet, which is something I rarely say as a 17 year old who LOVES sweets. Maybe if you only dip it once, or do half maple syrup and half water/milk for the glaze. It was too grainy and sugary for my taste (as in the glaze). In addition, I think the cake needs salt. But do not be deceived, I LOVE your website and all your other recipes!!

    1. Hey Katherine! Thank you so much for reporting back. I realize now that I did not add salt to this ingredient list. I sincerely apologize – I typically add 1/4 teaspoon to the cake. Thank you for trying the recipe!

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