Soft, fluffy donuts sweetened with maple syrup and light brown sugar, lightly spiced with cinnamon, then baked to golden perfection. Finished with a simple maple glaze, these baked maple donuts are an ideal fall treat.
Homemade donuts don’t need to be complicated. This recipe is straightforward and fast: from mixing to cooling, these baked maple donuts take about 30 minutes total. The crumb is tender and light, with clear, homemade flavor in every bite.
The classic sweetness of maple pairs with a whisper of warm cinnamon for a comforting fall flavor. Enjoy the donuts plain or dip them in the maple glaze for an extra layer of sweetness. These baked maple donuts are a cozy seasonal must-have.
Reasons We Love This Recipe
- Simple, quick, and well-suited to fall mornings or desserts.
- Maple syrup and cinnamon create a cozy, crowd-pleasing flavor combination.
- Ready in under 30 minutes—perfect for a last-minute treat.
Equipment You’ll Need
Besides basic bowls and a whisk, two pieces of equipment will give the best results: a donut pan (the batter is thin and needs the pan to hold shape while baking) and a wire cooling rack to rest the glazed donuts.
Ingredient Notes
- All-purpose flour—builds the structure of the donuts.
- Brown sugar—adds moisture and a rich, caramel-like sweetness.
- Eggs—bind the batter and help with lift.
- Whole milk—keeps the crumb tender and helps combine ingredients.
- Plain Greek yogurt—adds moisture and a slight tang; sour cream is an acceptable substitute.
- Maple syrup—for the signature maple flavor; pure maple gives the best taste.
- Salted butter—melted to enrich and tenderize the donuts (add ½ tsp salt if using unsalted butter).
- Baking powder & baking soda—work together to give a light rise.
- Ground cinnamon—a warm spice that complements maple.
For the Glaze (Optional):
- Powdered sugar—for a smooth, sweet glaze.
- Maple syrup—adds depth to the glaze.
- Whole milk—used sparingly to reach the desired glaze consistency.
How to Make Baked Maple Donuts
- Preheat oven to 350°F and grease a donut pan.
- Melt the butter in a microwave-safe bowl. Whisk the brown sugar into the melted butter until smooth.
- Add the eggs and beat until just combined. Stir in the yogurt, milk, and maple syrup.
- Gently whisk in the flour, baking powder, baking soda, and cinnamon until just combined.
- Fill the donut pan about halfway with batter and bake for about 12 minutes, or until a toothpick comes out clean. Let cool slightly in the pan, then transfer to a wire rack.
- Whisk together powdered sugar, maple syrup, and a splash of milk until smooth for the glaze. Adjust milk to reach a dip-friendly consistency.
- Dip the cooled donut tops into the glaze and return them to the wire rack to set.
- Serve and enjoy while fresh.
Frequently Asked Questions
Does it matter what kind of maple syrup I use?
Pure maple syrup provides the most authentic flavor, but any maple-flavored syrup will work in a pinch. If desired, a few teaspoons of maple extract can boost the maple taste without adding extra liquid.
How can I tell when the donuts are done?
The donuts are done when they feel set and have a slight spring when pressed. A toothpick inserted into the donut should come out clean or with a few dry crumbs. Avoid overbaking to keep them tender and moist.
Why are my donuts falling apart?
Crumbly donuts usually mean the batter was too dry or overmixed. Gently combine dry ingredients into the wet, and be careful not to handle the donuts while they are piping hot—let them cool enough to set before glazing or serving.
How to Store Baked Maple Donuts
These donuts are best the day they’re baked, but leftovers store well. Place cooled donuts in an airtight container or zip-top bag at room temperature for up to 5 days. Reheat briefly in the microwave (15–20 seconds) to refresh them.
Expert Tips and Tricks
- If using unsalted butter, add ½ teaspoon salt to the dry ingredients.
- Sour cream can replace plain Greek yogurt in equal measure.
- Fill each donut cavity about halfway to prevent overflow while baking.
- Allow donuts to cool fully before dipping in glaze so it sets cleanly.
Please rate the recipe and leave a comment if you tried it. Your feedback helps improve the instructions and tips for future bakers.
Maple Donuts
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Ingredients
- 2 Cups All-Purpose Flour
- 1/2 Cup Salted Butter Melted
- 1/2 Cup Brown Sugar
- 1/2 Cup Whole Milk
- 1/2 Cup Plain Greek Yogurt
- 2 Large Eggs
- 2 tbsp Maple Syrup
- 1 tbsp Ground Cinnamon
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
Glaze
- 2 cups Powdered Sugar
- 1 tbsp Maple Syrup
- 1 tbsp Whole Milk
Equipment
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1 Donut Baking Pan
Instructions
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Preheat oven to 350°F and grease a donut pan with butter or nonstick spray. Set aside.
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Melt the butter in a microwave-safe bowl.
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Combine the melted butter and brown sugar in a mixing bowl and whisk until smooth.
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Add the eggs and mix until just combined. Stir in milk, yogurt, and maple syrup.
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Gently whisk in flour, baking soda, baking powder, and cinnamon until just combined.
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Fill the donut pan about halfway and bake 12 minutes or until a toothpick comes out clean. Cool on a wire rack.
Glaze
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Whisk powdered sugar, milk, and maple syrup until smooth with no lumps.
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Dip the cooled donuts into the glaze and rest on a wire rack until set.
Notes
- Best served fresh, but leftovers keep up to 5 days in an airtight container at room temperature. Reheat 15–20 seconds in the microwave to warm.
- Pure maple syrup gives the strongest flavor, but any maple syrup or a small amount of maple extract will work.
- Fill each donut cavity about halfway to prevent overflowing while they bake.
- Use plain Greek yogurt (not flavored). Sour cream can be substituted in equal amounts.
- If using unsalted butter, add ½ teaspoon salt to the dry ingredients.
Nutrition
Nutrition is estimated using a food database and is intended as a guideline for informational purposes.