Description
Dense and flavorful baked maple-flavored donuts with a sweet crumb cake topping and maple glaze. The perfect fall breakfast or snack (paired with a cup of coffee or a mug of hot apple cider, of course).
Ingredients
Scale
For the donuts:
- 2 tablespoons butter, softened
- 2 tablespoons vegetable oil
- 1/4 cup granulated sugar
- 3 tablespoons brown sugar
- 1 egg
- 3/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 teaspoon maple extract or vanilla
- 1 1/3 cups all-purpose flour
- 1/2 cup milk
For the crumb topping:
- 3 tablespoons butter
- 1/4 cup packed brown sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 3/4 cup all-purpose flour
For the maple glaze:
- 2 cups powdered sugar
- 1 teaspoon cinnamon
- 1 teaspoon maple extract or vanilla
- 2 to 4 tablespoons milk
Instructions
- Make the donuts: Heat oven to 425°F. Lightly grease 6 standard-size cavities of a donut pan.
- In a medium bowl with an electric hand mixer on medium speed, beat 2 tablespoons butter, oil, sugar and 3 tablespoons brown sugar until smooth. Beat in egg until just incorporated.
- Use a spatula to stir in baking powder, baking soda, nutmeg, 1/4 teaspoon salt and 1/2 teaspoon maple extract until just combined. Stir 1 1/3 cups flour into butter mixture alternately with milk, beginning and ending with flour and making sure mixture is smooth and combined after each addition (batter will be thick).
- Spoon or pipe batter into prepared donut pan. Bake donuts 10 to 12 minutes or until a toothpick inserted in thickest part of one donut comes out clean. Cool donuts in pan 5 minutes, then turn out onto cooling rack to cool completely.
- Meanwhile, make the crumb topping: In a small saucepan over medium-low heat, melt 3 tablespoons butter. Stir in 1/4 cup brown sugar, 1 teaspoon cinnamon and 1/8 teaspoon salt until combined. Stir in 3/4 cup flour until combined. Continue to cook and stir over medium-low heat 3-5 minutes or until mixture is lightly browned and well combined (mixture will look like wet sand). Remove from heat; set aside to cool.
- Make the maple glaze: In a medium bowl, whisk powdered sugar, 1 teaspoon cinnamon, 1 teaspoon maple extract and 2 tablespoons milk until a smooth and slightly drippy glaze forms (add remaining 1-2 tablespoons milk to thin out glaze, if needed).
- Dip tops of donuts in glaze; allow some glaze to drip off donuts. Dip glazed donuts in crumb topping, pressing crumbs slightly to adhere to donuts. Return to cooling rack, crumb topping side-up, to set.
- If desired, drizzle any excess maple glaze over crumb-topped donuts. Donuts are best served the day they are made, but can be stored in an airtight covered container at room temperature up to 2 days.
Notes
- I use this donut pan from Nordic Ware and I love it! Highly recommend.
- If you want to skip the maple extract, these donuts taste great with vanilla instead. I would not recommend swapping the maple extract for maple syrup, as the concentration of flavor is not the same.