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Baked Maple Glazed Doughnuts. Made with a mix of maple, brown sugar, and whole wheat flour, then baked and dipped in a sweet brown butter glaze flavored with real maple syrup and vanilla. There’s really nothing not to love about these cute (and sweet) maple glazed doughnuts. The true secret is in the maple, be sure to use the highest quality you can find. They’re the perfect way to make any day fun, happy, and delicious.
For someone who used to say that she didn’t care for baked doughnuts, I have sure changed my ways. I now love a baked doughnut, and clearly, I’m having a lot of fun creating new doughnut recipes.
I’ve said this many times now, but frying is one of my very least favorite things to do. If at all possible, I like to oven bake all normally fried foods. Obviously, some recipes are just not the same without frying. I won’t deny that baked doughnuts are not the same as fried. But they’re still delicious, and most importantly, we feel a million times healthier after enjoying a baked doughnut versus a fried one.
To me, baked doughnuts are just better. Still fun, still yummy, still perfect for Sunday breakfasts, holidays, and afternoon snacking. Just no food coma after eating them.
I wanted to try and make these as wholesome as possible…yet still roll your eyes back good. For the batter, I love using whole wheat pastry flour. Which is whole wheat flour, just more finely ground so it will give you a lighter doughnut. If you don’t have whole wheat pastry four, white whole wheat flour, or even all-purpose flour, will work pretty much the same too.
Essentially the process of making a baked doughnut is the same as making a muffin. I like to mix the wet ingredients together first. Melted butter, vanilla, eggs, maple syrup, brown sugar, and then milk. Nothing fancy at all, but the key ingredients are the maple syrup, brown sugar, and vanilla.
Then, I add in the dry ingredients. I use whole wheat pastry flour with a mix of baking powder, baking soda, and salt. For added warmth and yumminess, I always mix in cinnamon and a dash of cardamom too.
Again, no fancy ingredients, and hopefully all ingredients you already have in your pantry.
Divide the batter between doughnut pans (or use cupcake pans). As the doughnuts bake, the kitchen will start to smell like a sweet maple and brown sugar candle. It’s one of my favorite scents.
The glaze was the reason I really wanted to make these doughnuts. I love a maple glazed doughnut. I find them to be one of those doughnuts people often ignore so I wanted to highlight them!
The glaze is pretty simple. Butter, real maple syrup, powdered sugar, and then plenty of vanilla.
Not too strong, not too sweet, but just right. Especially when dipped into or drizzled over warm maple doughnuts.
Delicious!
And with that, here’s my recommendation for the coming weekend (since Mother’s Day is this Sunday). Bake up plenty of maple glazed doughnuts, add a side of fresh flowers, and serve them up to your mom. Something delicious and a little different from the usual French toast, pancakes, and waffles!
She’ll appreciate the thought that went into making these. Homemade doughnuts are always impressive!
Looking for other baked doughnuts? Here are my favorites:
Baked Chocolate Fudge Glazed Doughnuts
Baked Apple Cider Doughnuts with Cinnamon Maple Glaze
Baked Blueberry Cinnamon Sugar Doughnuts
Lastly, if you make these Baked Chocolate Fudge Glazed Doughnuts, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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I made these this morning and they are incredible! They’re so easy to put together, look amazing, and taste delicious. I will definitely be keeping this recipe around to make over and over again.
Hi Jenny,
Wonderful!! Thank you so much for making the recipe, I am so glad to hear that it was enjoyed!! Have the best week:) xxT
Amazing! I made them the day this recipe came out and my mom requested these be her Mother’s Day gift…so here I am making them again! Thanks for the recipe!
Hey Emily,
Wonderful!! Thank you so much for making the recipe, I am so glad to hear that it was enjoyed!! Have the best week:) xxT
I think I am going to try them this week, but…. I think I am going to put some pieces of bacon on top of the glaze. I use sugar free stuff. I am hoping my syrup and monks fruit light brown sugar will compliment this recipe.
I hope you love the recipe Mary, let me know how it turns out! xTieghan
Hey Tieghan!
My beautiful sister recommended your site a year ago and I’ve loved it since.
I had this saved as a potential try but I was a little nervous! Your pictures are so pretty though! And I saw another person ask about gluten free substitute flour so I wanted to comment! Half my family (not myself) is celiac. I substituted the flour for 2 cups of gf flour (cup 4 cup brand) and added a wee bit extra (maybe 2Tbsp) and it is OUTSTANDING. That icing….oh man. So good. My husband and kids (all not celiac) loved them! Thank you so very much!
Reese
(P.s. I pre-ordered your cookbook for the kids to give me for Mother’s Day and I get it tomorrow and I am really excited!!)
Hey Reese,
Wonderful!! Thank you so much for making the recipe, I am so glad to hear that it was enjoyed!! Thanks so much for your kind message! Have the best week:) xxT
I’m gluten intolerant, so I substituted the flour with King Arthur GF (Measure for Measure) and these still turned out perfectly. I also reduced the baking time by 2 mins (10 total) since GF tends to get really dense. They are fluffy and moist!
Hi Katy,
Happy Mother’s Day! Thanks so much for trying this recipe, I am glad to hear that it was enjoyed! 💐xxT
This may be a very basic question since I have never made donuts at home due to being intimidated. But I LOVE donuts and it is my wedding anniversary. We are stuck at home with my husband sick, and I am pregnant craving sweets. I do not have a donut tin… when using a muffin tin, do you just fill the individual cups up as if you were making a muffin (1/2 – 2/3 full), which will make a solid muffin shaped donut? Thanks for your help!
Hey Lindsay,
Yup, that is correct! I hope you love this recipe, let me know if you give it a try! xx