There is something magical about the smell of maple on a crisp fall morning. You deserve a slow start this weekend with a warm, sweet treat. These baked maple glazed donuts are the perfect way to wake up your kitchen.
They are fluffy, golden, and much easier to make than you might think. You can have a fresh batch ready before the coffee is even finished brewing. It is the ultimate way to make your family feel extra special today.
Why This Recipe Is a Winner
You will love that these donuts are baked in the oven instead of fried. This means no messy oil to clean up and a lighter texture. They take only 10 minutes to bake, making them perfect for busy mornings.
The hint of nutmeg in the batter creates a cozy, nostalgic flavor. This recipe is a fantastic choice for a lazy Sunday or a festive fall brunch. Your friends will think you stopped at a fancy local bakery.
Simple Method
This process is very beginner-friendly and stays completely stress-free. You simply whisk your dry and wet ingredients in two separate bowls. Then, you gently fold them together until a smooth batter forms. Using a piping bag makes filling the donut pan quick and clean.
Simple Ingredients
Most of these items are likely already waiting in your pantry right now.
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 0.75 cups buttermilk
- 2 large eggs, room temperature
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1 tablespoon whole milk
Step-by-Step
- Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit) and apply non-stick coating to a standard donut pan.
- In a large mixing bowl, whisk together flour, sugar, baking powder, nutmeg, and salt.
- In a separate vessel, combine buttermilk, eggs, melted butter, and vanilla extract until fully emulsified.
- Integrate the liquid mixture into the dry ingredients, stirring only until no dry streaks remain to avoid gluten over-development.
- Transfer batter to a piping bag and fill each donut cavity to approximately two-thirds capacity.
- Bake for 8 to 10 minutes or until the internal structure is set and a toothpick emerges clean.
- Allow donuts to rest in the pan for 5 minutes before transferring to a cooling rack.
- Combine powdered sugar, maple syrup, and milk in a shallow bowl, whisking until a smooth, homogenous glaze forms.
- Submerge the superior surface of each warm donut into the glaze and place on a wire rack for the coating to stabilize.
Best Ways to Enjoy It
Serve these warm with a steaming cup of coffee or cold milk. They look beautiful on a wooden platter for a cozy brunch spread. You can also pair them with fresh apple slices or seasonal berries. Set the table, pour the drinks, and enjoy a quiet moment with your favorites.
Keep It Fresh
These donuts are truly best when enjoyed the day they are made. If you have extras, store them in an airtight container at room temperature. They will stay fresh and soft for up to two days. You can also freeze the unglazed donuts for up to a month. Just thaw and glaze them when you are ready for a treat.
Recipe Tips
- Do not overmix the batter to keep the texture light and tender.
- Use room temperature eggs so the melted butter does not clump up.
- A zip-top bag with the corner snipped works if you lack a piping bag.
- Dip the donuts while they are still slightly warm for the best finish.
- For a fun fall twist, add a tiny pinch of extra cinnamon.
- Ensure your baking powder is fresh for the perfect fluffy rise.
Ways to Switch It Up
- Top with crispy bacon bits for a salty and sweet combination.
- Swap the maple syrup for honey for a milder, floral sweetness.
- In the summer, skip the nutmeg and add fresh lemon zest instead.
Common Questions
Can I make these without a donut pan?
Yes, you can use a standard muffin tin instead. They will look like little cakes but will taste just as delicious. Just keep an eye on the bake time as it may vary.
What if I do not have buttermilk?
You can make a quick substitute at home easily. Mix three-quarters cup of milk with one teaspoon of lemon juice. Let it sit for five minutes before adding it to your recipe.
I hope these cozy donuts bring a little extra sweetness to your fall mornings. There is nothing like a homemade treat to make the weekend feel special. Happy baking!
— Lidia
Ingredients
- 2 cups all -purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoons ground nutmeg
- 0.5 teaspoons sal t
- 0.75 cups buttermil k
- 2 large eggs , room temperature
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1 tablespoon whole milk
Instructions
- Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit) and apply non-stick coating to a standard donut pan.
- In a large mixing bowl, whisk together flour, sugar, baking powder, nutmeg, and salt.
- In a separate vessel, combine buttermilk, eggs, melted butter, and vanilla extract until fully emulsified.
- Integrate the liquid mixture into the dry ingredients, stirring only until no dry streaks remain to avoid gluten over-development.
- Transfer batter to a piping bag and fill each donut cavity to approximately two-thirds capacity.
- Bake for 8 to 10 minutes or until the internal structure is set and a toothpick emerges clean.
- Allow donuts to rest in the pan for 5 minutes before transferring to a cooling rack.
- Combine powdered sugar, maple syrup, and milk in a shallow bowl, whisking until a smooth, homogenous glaze forms.
- Submerge the superior surface of each warm donut into the glaze and place on a wire rack for the coating to stabilize.
