Maple Donut Recipe: Soft, Baked, and Glazed to Perfection
There’s something magical about maple. For me, it’s more than a flavor it’s a memory. I remember being seven in Vermont, barely tall enough to reach the counter, watching maple syrup bubble on the stove while the oven warmed the kitchen. Years later, I returned to those simple joys when caring for my mother. We’d bake these maple donuts on quiet Sunday mornings. They were warm, soft, and comforting just like her hugs. These donuts are a love letter to those moments: baked (not fried), tender inside, and topped with a sweet maple glaze that cracks just right. Let’s make them together.
Why This Maple Donut Recipe Works
No fryer, no fuss just perfect texture
This recipe delivers bakery-style donuts without the oil. Thanks to a mix of buttermilk and baking soda, the donuts rise beautifully and stay light inside with a golden exterior. No mess, no splatter just a tray of perfectly round baked goodness.
That deep maple flavor
Using real maple syrup (not pancake syrup) makes a world of difference. The glaze is velvety, not overly sweet, and sets with a soft crackle. A touch of vanilla and butter gives it richness, while a pinch of salt keeps it balanced.
Related: Try my Cinnamon Sugar Donut Recipe for a warm twist on the same base.
Ingredients You’ll Need
Donut Batter
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon (optional)
- 1/3 cup brown sugar
- 1/4 cup buttermilk
- 1 egg
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1/4 cup pure maple syrup
Maple Glaze
- 1 cup powdered sugar
- 2 tbsp real maple syrup
- 1 tbsp unsalted butter, melted
- 1/4 tsp vanilla extract
- 1–2 tbsp milk (as needed for consistency)
Tip: Healthline’s maple syrup guide recommends Grade A dark for the best baking flavor.
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and grease a 6-cavity donut pan.
- In one bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and sugar.
- In another, combine buttermilk, egg, melted butter, vanilla, and maple syrup. Mix the wet into the dry until just combined.
- Pipe the batter into the donut pan, filling each cavity ¾ full.
- Bake for 10–12 minutes. Let cool in pan for 5 minutes, then on a wire rack.
- Whisk glaze ingredients in a bowl until smooth.
- Dip cooled donuts into the glaze and let them set.
Want to swap ingredients? Use gluten-free flour 1:1 or make a flax egg for a vegan version.
Tips, Variations & Serving Ideas
- Don’t overmix the batter it’ll toughen the texture.
- Double the glaze if you like them extra sweet (we do).
- Add chopped candied pecans on top for a crunch.
- Pair with warm chai tea, black coffee, or apple cider.
- Serve on a brunch board with fruit, yogurt, and more baked treats.
Explore my Vegan Vanilla Donuts for a plant-based option that’s just as fluffy.
Frequently Asked Questions
Can maple donuts be baked instead of fried?
Yes! This recipe is baked and yields a soft, cake-like texture without needing oil.
What’s the best maple syrup for this recipe?
Use Grade A dark amber syrup for a stronger, richer maple flavor.
How do I keep maple donuts soft and fresh?
Store them in an airtight container at room temperature for up to 2 days, or refrigerate for longer.
Can I make maple glaze without powdered sugar?
You can blend granulated sugar into powder using a high-speed blender, but the texture may differ slightly.
Conclusion
These maple donuts are comfort in a bite sweet, warm, and baked with care. Whether it’s a chilly fall morning or just a craving for something nostalgic, this recipe brings that cozy bakery feel right into your home. I’d love to hear how yours turned out. Did you dip once or twice? Leave a comment below and tag your creations. Let’s bake memories together.