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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.
Here are the easy details
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.
Make the glaze
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!
Baked Maple Glazed Doughnuts
Servings: 14 doughnuts
Calories Per Serving: 224 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 tablespoons salted butter, melted
- 1 tablespoon vanilla extract
- 2 large eggs, at room temperature
- 1/3 cup maple syrup
- 1/4 cup packed dark brown sugar
- 1/2 cup milk
- 2 cups whole wheat pastry flour (or all purpose)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon kosher salt
Maple Glaze
- 4 tablespoons salted butter
- 1/3 cup maple syrup
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- 1. Preheat the oven to 350° F. Grease a 6-cup doughnut pan or 12-cup muffin pan with melted butter2. In a mixing bowl, stir together the melted butter, eggs, vanilla, maple syrup, brown sugar, and milk until combined. Add the flour, baking powder, baking soda, cinnamon, cardamom, and salt, mix until just combined. 3. Divide the batter evenly among the prepared pan, filling 1/2-2/3 of the way full. Bake 12-13 minutes, until just set. Remove and let cool 5 minutes, then run a knife around the edges to release and invert the pan.4. Meanwhile, make the glaze. Add the butter to a small pot set over medium heat. Allow the butter to brown slightly until it smells toasted, about 2-3 minutes. Remove from the heat and whisk in the maple syrup, powdered sugar, and vanilla. Dip or drizzle the doughnuts into the glaze. Highly recommend eating a few of these warm.
While mixing the wet ingredients, should the texture become lumpy? I’m wondering if my melted butter cooked the egg a bit, because this is what happened. After baking (I did it in muffin pans) for the time you said, the texture is somewhat dry and the crumb quite fine. All I can think is my eggs got cooked a bit and didn’t bind everything together as they otherwise would have. Otherwise very yummy!
Hey Emerald,
You shouldn’t have any lumps when mixing:) I would let the butter cook slightly next time and make sure your eggs are at room temp:) I hope this helps! xT
I made these lastnight and they came out perfect! Not overly sweet and the glaze was to diee. Thank you for the awesome recipe!
Hey Sonia,
Happy Monday!! 💘 Thanks so much for making this recipe, I love to hear that it turned out well for you! xx
Is it okay to use light brown sugar?
Hi Sarah,
Yes, that will be okay for you to do! Please let me know if you have any other questions, I hope you love this recipe! xT
Doubled the cinnamon and of course double dipped the donuts – delicious and not overly sweet – super easy!
Hey Sally,
Awesome!!🌼 I love to hear that this recipe turned out well for you and appreciate you giving it a try! xT
Just made these and WoW! So good!!! Only my second time baking donuts. Do you use silicone or metal pans? I had silicone but think I will buy coated metal for next time. The glaze is crazy good!!!
Hey Joyce,
Awesome!!🌼 I love to hear that this recipe turned out well for you and appreciate you giving it a try! I like to use metal pans:) xT
Trying it out with a Bundt cake because o don’t have a donut pan and I don’t think the glaze will go as good with cupcakes! Anyone have any clue how long to cook? I have it in the oven now!
Hi Alex,
So sorry, I’ve not tested this so I am not sure how that will turn out. Let me know how it goes! xT
Tastes great – but does not work if you swap in gluten free flour. They were so thick and dry 🙁 I followed everything else to a T. Kids enjoyed them and the glaze is delish.
Hi Ashley,
Thanks for giving this recipe a try and sharing your feedback, sorry to hear the gluten free flour wasn’t the best! xT
I did a lot of research. I blame myself. I have never “spooned” in my flour, especially gf flour. I am trying that now with your recipes and finding better results!
Good to know! Thanks for the tip Ashley!!
These doughnuts are amazing and the glaze — that browned butter really elevates it! I will be making these again!
Hey Kristen,
Happy Sunday!!💕 Thanks so much for trying this recipe out and sharing your feedback, so glad it was a hit! xx
These are amazing! I used Bourbon Maple Syrup and it turned out great! Thanks for sharing!
Hey Amy,
Wonderful!! Thanks so much for trying this recipe, I love to hear that it turned out well for you! Have a great weekend:)
Can I use cake flour?
How do you avoid donuts coming out dry? Are the donuts sensitive to time in oven?
Hi Julia,
I haven’t tested cake flour with this recipe so I’m not sure on the results. If you follow the recipe as written, you shouldn’t have dry doughnuts. Please let me know if you have any other questions! xT
I’ll definitely try again with all purpose flour and no adjustments 🙂 thanks for your feedback.
2nd try, worked out well using all purpose flour, buttermilk, added egg and tbsp sour cream.
Glaze is ah-mazing!
Awesome!
Perfect for ski days!! Mixed the glaze in a squeeze bottle for easy application and clean.
Hey Kristin,
Happy Friday!😁 Thanks so much for making this recipe, I am so glad to hear it turned out well for you! xx
Hi, question, the recipe says 14 doughnuts but instructions says 6 donut pan or 12 muffins??? Please clarify.
Hi Beverly,
The doughnut pans are only made in sets of 6 or 12 that I have seen, but this will make 14 doughnuts. I hope this helps:) xx
Holy maple goodness! My family absolutely loved these! I used white cake flour and they came out perfectly.
Hey Dawn,
Happy Wednesday!! Thanks a bunch for making this recipe and sharing your comment, I love to hear that it turned out well for you! xx
My family loves these donuts! I’ve made them about 5 times now. Super easy! I do use all purpose flour. Delicious every time!
Hey Tiara,
Perfect!! I love to hear that this recipe turned out well for you and thanks so much for making it! Have a great weekend:) xx
Me and my daughters made these today! I convert all your recipes to gluten-free! I used cup4cup gf flour, everything else the same and my family loved them, so rich and full of flavor!!! I never get to eat donuts at a shop bc I am gluten free and this really hit the spot! Thank you for sharing your recipes!!!
Hey Tara,
Happy Wednesday!! Thanks a bunch for making this recipe and sharing your comment, I love to hear that it turned out well for you! xx
Made these tonight – wow they are so good and easy! Love that I didn’t need to haul my mixer out for it. Used All purpose flower and baked for 10 min, the glaze is divine. I think I will have a lot of happy coworkers tomorrow! Good thing donuts are acceptable breakfast food! Thanks for another winner
Hey Sarah,
Happy Thursday! So glad to hear that you enjoyed this recipe and thanks so much for making it! xT