7 Perfect Baked Maple Glazed Donuts Now

If you’ve ever dreamed of waking up to the smell of fresh donuts but dreaded the mess of deep frying, then you are in the right place! Today we are making my absolute favorite **Baked Maple Glazed Donuts**. Seriously, these turn out so tender and flavorful, you won’t believe they skip the oil bath. They are everything I love about home cooking—simple, comforting, and utterly delicious.

Hi, I’m Anna! 👩‍🍳 Cooking is my passion, and here on Mom’s Kitchen I share simple, delicious recipes that bring joy and warmth to your table. Whether you love spending time in the kitchen or you’re just looking for easy ideas for everyday meals, I’m so happy to inspire you with my recipes. I believe great food shouldn’t require a culinary degree, and that’s why I focus on techniques that guarantee success, even for brand new bakers. My goal is always to share reliable, time-tested methods that build your confidence in the kitchen, which is why I put so much effort into testing every single ingredient for these **Baked Maple Glazed Donuts**.

We’re taking those classic fall flavors and baking them right into a light, cakey treat. They bake up in under 15 minutes! Trust me, once you master this easy baked donut recipe, you’ll never look back. Thank you for being part of this flavorful journey! 💛

Why You’ll Love These Baked Maple Glazed Donuts

I know what you’re thinking—donuts mean grease and fuss. Not with this recipe! These **Baked Maple Glazed Donuts** are my answer to a quick, sweet breakfast that feels indulgent without the heavy cleanup. They are tender, perfectly spiced, and the maple glaze sets up beautifully. You get all the comfort food flavor without needing a deep fryer. I designed this recipe to be foolproof for anyone, even if you’ve never touched a donut pan before!

• They are baked, not fried, making them lighter and much cleaner to prepare.
• The spice blend—cinnamon, nutmeg, and ginger—makes the maple flavor really pop.
• This recipe for **Baked Maple Glazed Donuts** delivers cake-like tenderness that holds up perfectly under that sweet glaze.

Quick Baking Time

Seriously, you can have these on the cooling rack before your coffee even finishes brewing! The prep is done in about 15 minutes, and they only need 12 minutes in the oven. That means you can whip up a batch of amazing **Baked Maple Glazed Donuts** on a busy weekday morning if you plan ahead just a little bit.

Accessible Ingredients

This is the best part for beginner cooks! I didn’t call for any fancy, hard-to-find items. Everything you need—flour, brown sugar, yogurt, and butter—is probably already sitting in your pantry or fridge right now. This accessibility is key to making sure you actually use the recipe often!

Essential Equipment for Your Baked Maple Glazed Donuts

You don’t need a ton of specialized gear for these **Baked Maple Glazed Donuts**, which is another reason I love them so much! The most important thing you absolutely must have is a good quality donut pan. Since we are baking these, a standard non-stick pan works beautifully. You’ll also want a couple of mixing bowls, a whisk for the dry stuff, and a wooden spoon for just gently bringing it all together.

Donut Pan Preparation Guidance

Don’t skip greasing the pan, even if it says it’s non-stick! Sugar loves to stick when baked, and we want these beauties to pop right out. I always use softened butter and rub it into every nook and cranny, making sure to get the center tube well covered. If you are worried, you can use a little cooking spray instead, but I find the butter really helps the edges brown nicely. Make sure you fill each cavity only about two-thirds full, or they’ll puff up and merge together—oops!

Gathering Ingredients for Baked Maple Glazed Donuts

Okay, let’s talk about what we need to make these incredible **Baked Maple Glazed Donuts**. Since this is a quick recipe, making sure your ingredients are ready to go is half the battle! We are using standard pantry staples, but the quality of the maple flavor really makes the difference here. I’ve broken everything down below so you can easily check your cupboards. Remember, precision matters most with baking powder and soda, so grab those measuring spoons!

For the Donuts	Amount
All Purpose Flour	1 cup
Light Brown Sugar, packed	1/4 cup
Baking Soda	1/2 tsp
Baking Powder	1/2 tsp
Salt	1/4 tsp
Cinnamon, Nutmeg, Ginger	1 tsp, 1/4 tsp, 1/4 tsp
Melted, Salted Butter	4 tbsp
Large Egg	1
Whole Milk	1/4 cup
Plain Greek Yogurt	1/4 cup
Maple Extract	1 tsp

Dry Ingredients Breakdown

The dry mix is where we build our structure and spice foundation. Make sure your brown sugar is packed tightly into the measuring cup so you get that rich molasses flavor. For the leavening, we use both baking soda and baking powder. This combination gives us the perfect lift in the oven, creating a cake that’s light but still sturdy enough to hold a thick layer of glaze. Don’t skip the spices—even a tiny pinch of nutmeg makes such a difference in rounding out that maple taste!

Wet Ingredients and Flavor Builders

When you melt your butter, let it cool for just a few minutes before mixing it with the wet ingredients. If it’s too hot, you might scramble that egg! I love using Greek yogurt here; it adds fat and a little acidity which reacts nicely with the baking soda, keeping these **Baked Maple Glazed Donuts** super tender. If you can find pure maple extract, grab it! It gives you that intense maple punch that vanilla just can’t match in a baked good like this.

Creating the Perfect Maple Glaze

For the glaze, we need the melted butter, pure maple syrup, and powdered sugar. The secret to a fantastic glaze consistency is patience. Start by whisking the syrup and butter first, then slowly incorporate the powdered sugar. If it looks too thick to really dip the donuts into—and trust me, you want it thick—just add milk one teaspoon at a time until it drizzles beautifully. We want it thick enough to coat, but thin enough to flow!

Step-by-Step Instructions for Baked Maple Glazed Donuts

Following the instructions exactly ensures these **Baked Maple Glazed Donuts** turn out perfectly moist and cakey every single time. We start with getting the oven ready, because timing is everything when mixing batter that uses baking soda—you want that reaction to happen in the oven, not sitting on the counter!

Mixing the Donut Batter

First things first: preheat that oven to 350 degrees F and make sure that donut pan is thoroughly greased. Next, grab your biggest bowl and whisk together all your dry ingredients—flour, sugars, spices, salt, baking powder, and soda. Whisk it really well; this acts like sifting and prevents clumps later. Now for the wet side! Melt your butter and let it cool down just slightly, maybe three minutes. You don’t want it hot! Once cooled, whisk in the egg, milk, yogurt, and that crucial maple extract. Do this vigorously until everything looks happily combined.

Here’s the important part for texture: Immediately pour all those wet ingredients right into the dry ingredients. Use a wooden spoon and mix only until you see no more flour streaks. I mean it—stop mixing! Overmixing develops gluten, which makes these cake donuts tough instead of tender. It’s okay if the batter is a little lumpy; that’s better than mixing it into cement!

Filling the Pan and Baking

To make filling the pan super clean (and avoid getting batter all over the edges), grab a big Ziploc bag or a piping bag if you have one. Spoon your batter into the bag and snip off one corner—just a decent-sized snip, not too big. Gently pipe the batter into your greased donut cavities. Remember what I said? Only fill them about two-thirds full. They need room to puff up! Pop that pan into the preheated oven for about 11 to 12 minutes. You’ll know they are done when a toothpick stuck in the center of the thickest part comes out clean. That toothpick test is non-negotiable!

Glazing the Cooled Donuts

While the donuts bake, prepare your glaze. Melt that butter and whisk in the maple syrup and maple extract. Then, slowly add the powdered sugar until you get a thick but pourable consistency. If it seems too stiff, add a tiny splash of milk, but be cautious—too much milk makes it runny! Now, this next step is critical for beautiful **Baked Maple Glazed Donuts**: the donuts MUST be completely cool before glazing. If they are even slightly warm, the glaze will melt right off and become sticky instead of setting up nicely. Once cool, just dip the tops into the glaze, let the excess drip off, and set them on a wire rack until that beautiful maple coating hardens up!

Tips for Perfect Baked Maple Glazed Donuts

Getting these **Baked Maple Glazed Donuts** right is all about respecting the batter. My biggest rule, which I learned the hard way with my first few batches, is to never, ever overmix once the wet ingredients hit the dry ones. Seriously, stop stirring when you still see a few tiny streaks of flour. That slight under-mixing is what guarantees that light, cake-like crumb we are aiming for.

Also, temperature matters! Make sure your egg is at room temperature; it incorporates much better that way. When you are piping the batter, don’t press the tip of the bag all the way to the bottom of the pan cavity. Holding it slightly above ensures the batter flows evenly and prevents you from creating a dense plug at the bottom of your donut. Follow these little tricks, and your **Baked Maple Glazed Donuts** will be restaurant-quality every time!

Storing and Reheating Your Maple Donuts

These **Baked Maple Glazed Donuts** are certainly best enjoyed the day they are made, especially with that fresh glaze! But they store surprisingly well if you have leftovers. Since they aren’t fried, they don’t get greasy sitting out, but we do need to protect that lovely glaze.

You want to store them in an airtight container at room temperature. If you stack them, put a little piece of parchment paper between the layers so the glaze doesn’t stick to the donut above it. Don’t put them in the fridge unless your kitchen is super humid; the cold air can dry out the cake part quickly. If you need to revive them slightly, just zap one for about 5 to 8 seconds in the microwave.

Storage Method	Duration	Reheating Tip
Airtight Container (Room Temp)	Up to 3 days	5-8 seconds in microwave
Freezing (Glazed)	Up to 1 month	Thaw overnight, then microwave briefly

Frequently Asked Questions About Baked Maple Glazed Donuts

I get so many questions about tweaking this recipe, and honestly, I love hearing how you all adapt things! While I stand by the original recipe for the best **Baked Maple Glazed Donuts**, I know sometimes substitutions are necessary. Here are a few things folks ask me most often when they are whipping up a batch.

Can I make these without a donut pan?

Well, this is a tricky one. Because these are cake-style donuts, they need that specific shape to bake correctly and evenly. If you try to bake this batter like a muffin, it will spread out too much and won’t fully cook in the center before the edges burn. For the absolute best texture in these **Baked Maple Glazed Donuts**, you really need that pan. If you don’t have one, I’d suggest looking up my recipe for easy Baked Cinnamon Sugar Muffins instead—it uses a similar base but is designed for a muffin tin!

What if I don’t have maple extract?

This is a common issue, but don’t worry! If you don’t have maple extract, you can absolutely substitute it with vanilla extract. Since the recipe calls for 1 teaspoon of maple extract, just use 1 teaspoon of good quality vanilla extract in the batter. For the glaze, if you use vanilla in the batter, you can still get that maple flavor by using a little extra pure maple syrup in the glaze itself, maybe adding an extra half teaspoon to compensate for the missing extract punch.

Can I use sour cream instead of Greek yogurt?

Yes, you certainly can! My recipe calls for Greek yogurt because I usually have it on hand, but sour cream is a fantastic 1:1 substitute in this recipe. Both provide that necessary acidity and fat content that keeps these **Baked Maple Glazed Donuts** wonderfully moist and tender. Don’t stress about swapping those two out!

Sharing Your Baked Maple Glazed Donuts Experience

I truly hope you loved making these quick and easy **Baked Maple Glazed Donuts** as much as I love sharing them with you! Once they are cooled and glazed, I want to hear all about it. Did the glaze set up perfectly for you? Did your family devour them instantly? Please leave a star rating right below and drop a comment telling me how they turned out. Seeing your results always makes my day!

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