Maple Donuts with Crumb Topping

5 from 2 votes

Maple Donuts with Crumb Topping

Dense and flavorful baked maple 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).

Prep Time25

Cook Time12

Total Time37

Course: Breakfast

Cuisine: American

Keyword: baked donuts, crumb cake donuts, maple baked donuts, maple cake donuts, maple glazed donuts

Servings: donuts

Author: Stephanie Wise

Ingredients

For the donuts:

2 tablespoons butter softened
2 tablespoons vegetable oil
¼ cup granulated sugar
3 tablespoons brown sugar
1 egg
¾ teaspoon baking powder
⅛ teaspoon baking soda
¼ teaspoon nutmeg
¼ teaspoon salt
½ teaspoon maple extract or vanilla extract
1 ⅓ cups all-purpose flour
½ cup milk

For the crumb topping:

3 tablespoons unsalted butter
¼ cup brown sugar packed
1 teaspoon cinnamon
⅛ teaspoon salt
¾ cup all-purpose flour

For the maple glaze:

2 cups powdered sugar
1 teaspoon cinnamon
1 teaspoon maple extract or vanilla extract
2 to 4 tablespoons milk

US Customary - Metric

Instructions

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.

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