Perfectly infused with the delicate sweetness of maple syrup, these soft and fluffy baked maple donuts are simply divine!
I am not completely sure if maple is a fall flavor but for some reason, I tend to crave maple-flavored bakes and treats during that time of year. There is just something so soothing and comforting about the rich yet delicate sweetness of maple. To ensure that these baked maple donuts were packed with maple flavor, I used high-quality maple syrup in both the donuts and the glaze. Let me tell you, that maple glaze is pure magic making for the perfect almost fall treat!
(NOTE: The full recipe with exact measurements is down at the bottom of this post in the recipe card!)
How to Make Baked Maple Donuts
Key Ingredients
- Unbleached All-Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Egg
- Brown Sugar – may use dark/light brown sugar
- Maple Syrup – for the best maple flavor, try and use a high quality maple syrup
- Buttermilk
- Melted Unsalted Butter
- Vanilla Extract
- Powdered Sugar
- Milk
To Make Baked Maple Donuts
- Preheat – oven to 325F (160C). Generously greased a 6-count donut baking pan.
- Whisk – in a medium mixing bowl, add the flour, baking powder, baking soda, and salt. Whisk to combine. In a separate medium mixing bowl, add the egg, buttermilk, melted butter, maple syrup and vanilla extract. Whisk ingredients to combine.
- Mix – pour the wet mixture into bowl with dry ingredients and mix just until no trace of flour is present. Take cake to not overmix donut batter.
- Transfer – maple donut batter into a large pastry/Ziplock bag. Cut 1/2” off the tip of bag and pipe batter into prepared donut pan.
- Bake – maple donut batter for 14-16 minutes rotating the pan halfway through bake time. Baked maple donuts are ready when a toothpick inserted into the center comes out clean.
- Cool – allow baked maple donuts to cool in pan for 5 minutes before transferring to a cooling rack to cool completely to room temperature.
- Whisk – in a small mixing bowl, add the powdered sugar, maple syrup and milk. Whisk ingredients together until a smooth glaze is achieved without any lumps.
- Dip – individually dip each cooled maple donut into the maple glaze. Repeat once more for a thick coated glaze on donuts.
- Sprinkle – the sides of each glazed donut with finely chopped toasted pecans (optional)
How to Store Baked Maple Donuts
Baked maple donuts are best eaten the day it is prepared. Baked maple donuts stored in an airtight container will last 2-3 days in the refrigerator.
Tips for Making Perfect Baked Donuts
- Properly Measure Out Ingredients – for the most accuracy, use a kitchen scale to measure out dry ingredients. If using measuring cups, use the spoon and level method for measuring out dry ingredients. For example, use a spoon to add flour into measuring cup and a knife to level off extra flour.
- Use Room Temperature Ingredients – when all ingredients are relatively at the same temperature, it will make it easier to mix ingredients together without overmixing donut batter.
- Test Raising Agents for Freshness – since baked donuts rely on baking powder and baking soda to rise as it bakes, it is important check the freshness of these ingredients before baking with them. This can easily be done by checking the expiration date on containers. The freshness of baking soda can be tested by adding a little bit to an acid like lemon juice or vinegar. If mixture bubbles profusely, then baking soda is still fresh and good to use.
- Properly Grease Donut Pan – this is tip is really important as I have had cases where my donuts were heartbreakingly struck to the pan. To avoid this headache, I like to use a pastry brush to generously grease the inside cavities and top of donut pan. Alternatively, a cooking or baking spray maybe used to grease donut pan.
- Do Not Overmix Batter – perhaps the most important tip, overmixing mixing donut batter is a big no-no! To avoid ending up with a dense, dry baked donuts, gently mix wet mixture into dry ingredients just until there is no more trace of unmixed flour. Like pancake batter, a few lumps in batter is okay.
- Do Not Overbake Donuts – overbaking baked donuts is just as bad as overmixing the batter as it will result in dense, dry donuts. The goal here is to bake donuts until they are baked through. To determine doneness, insert a toothpick/skewer into one of the donuts. If toothpick/skewer comes out clean, then donuts are ready.
Looking for More Baked Donuts/Quick Bread Recipes, Checkout the Links Below:
If you make this recipe, please make sure to let me know by tagging me @nourishedendeavors on Instagram or by leaving a comment in the comment section down below so I can find out how this recipe turned out for you! If you have any questions, ask away! I would love to answer your questions! Happy baking!
PrintBaked Maple Donuts
Perfectly infused with the delicate sweetness of maple syrup, these soft and fluffy baked maple donuts are simply divine!
- Prep Time: 10 Minutes
- Cook Time: 16 Minutes
- Total Time: 26 minutes
- Yield: 6 Donuts 1x
Ingredients
Baked Maple Donuts
- 1 Cup (125 g) Unbleached All-Purpose Flour
- 3/4 Teaspoon Baking Powder
- 1/4 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 1 Large Egg, Room Temperature
- 1/4 Cup (60 ml) Buttermilk, Room Temperature
- 2 Tablespoons (26 g) Brown Sugar
- 2 Tablespoons (30 ml) High-Quality Maple Syrup
- 3 Tablespoons (1.5 oz) Unsalted Butter, Melted, Cooled
- 1/2 Teaspoon Vanilla
Maple Glaze
- 1 1/2 (165 g) Cups Powdered Sugar, Sifted
- 1 1/2 Tablespoons (45 ml) High-Quality Maple Syrup
- 1 Tablespoon Milk (15 ml), Room Temperature
Assembly
- Toasted Chopped Pecans, Optional
Instructions
Baked Maple Donuts
- Preheat oven to 325F (160C). Generously greased a 6-count donut baking pan.
- In a medium mixing bowl, add the flour, baking powder, baking soda, and salt. Whisk to combine.
- In a separate medium mixing bowl, add the egg, buttermilk, melted butter, brown sugar, maple syrup and vanilla extract. Whisk ingredients to combine.
- Pour the wet mixture into bowl with dry ingredients and mix just until no trace of flour is present. Take cake to not overmix donut batter.
- Transfer maple donut batter into a large pastry/Ziplock bag. Cut 1/2” off the tip of bag and pipe batter into prepared donut pan.
- Bake maple donut batter for 14-16 minutes rotating the pan halfway through bake time. Baked maple donuts are ready when a toothpick inserted into the center of one comes out clean.
- Allow baked maple donuts to cool in pan for 5 minutes before transferring to a cooling rack to cool completely to room temperature.
Maple Glaze
- In a small mixing bowl, add the powdered sugar, maple syrup and milk. Whisk ingredients together until a smooth glaze is achieved without any lumps.
- Individually dip each cooled maple donut into the maple glaze. Repeat once more for a thick coated glaze on donuts.
Assembly
- Sprinkle the sides of each glazed donut with finely chopped toasted pecans (optional).
Notes
- Baked maple donuts are best eaten the day it is prepared. However, baked maple glazed donuts stored in an airtight container will last up to 2-3 days in the refrigerator.
- For the best maple flavor in donuts, try and go for a high-quality maple syrup, grape B if possible.
- Take care to generously grease donut baking pan to prevent donuts from sticking pan.
- For evenly shaped donuts, use a pastry or large ziplock bag to pipe donut batter into pan.
- To make baked maple donuts, I used these baking tools: 6-count donut baking pan, hand whisk, mixing bowls and cooling rack.
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