30-Minute Baked Maple Cinnamon Donuts
Fluffy baked donuts infused with real maple syrup and warm cinnamon, finished with a buttery cinnamon-sugar crust. These are lighter than fried donuts but retain a tender crumb and satisfying sweetness. Perfect for weekend breakfast or brunch, or as a special treat with coffee. This version skips deep frying for a quicker, less messy approach while delivering the classic maple-cinnamon flavor combination that feels indulgent without the heaviness.
Ingredients
- 1 cup all-purpose flourcake flour1:1 by weight or 1.125:1 by volumetexture
adjusts to tender crumb
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 pinch salt
- 1 egg egg, lightly beaten
- ⅓ cup buttermilk
- 1 tablespoon canola oil
- 2 teaspoon lemon juice
- 2 ½ tablespoon real maple syrup
- 2 teaspoon ground cinnamon
- ½ cup granulated sugar
- 4 tablespoon butter, melted
Instructions
- 1
Preheat oven to 400F.
- 2
Whisk together flour, baking powder, baking soda, and salt in a large bowl.
- 3
In the same bowl, make a well in the dry ingredients and add egg, buttermilk, canola oil, lemon juice, and maple syrup.
- 4
Gently fold until just combined; do not overmix.
- 5
Transfer batter to a pastry bag or plastic bag with 1/2 inch snipped from the tip.
- 6
Pipe batter into donut pan wells, filling each about three-quarters full.
- 7
Bake until golden brown, 8-10 minutes.
- 8
Turn donuts out onto a wire rack.
- 9
While warm, brush each donut with melted butter.
- 10
Mix cinnamon and sugar, then dip each buttered donut to coat evenly.
Tips
Do not overfill donut wells; fill only three-quarters full to ensure proper hole formation and even baking.
Brush donuts while still warm so the butter adheres and the cinnamon-sugar coating sticks evenly.
Sift flour, baking powder, and baking soda together before mixing to avoid lumps and ensure even leavening.
Good to Know
Store in an airtight container at room temperature for up to 2 days. Freezer: up to 2 weeks in a freezer-safe container; thaw at room temperature before serving.
Prepare batter up to 2 hours ahead and refrigerate. Pipe into donut pan and bake when ready. Coat with cinnamon-sugar immediately after baking for best adhesion.
Serve warm or at room temperature with coffee, tea, or milk. Pair with fresh fruit or yogurt for breakfast.
Common Mistakes
Overfill wells to avoid donuts without proper holes; fill only three-quarters full.
Overmix batter to avoid dense, tough donuts; fold gently until just combined.
Skip brushing while warm to avoid cinnamon-sugar not adhering properly; butter while donuts are still warm.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these donuts without a donut pan?
Yes. Use a muffin tin to create donut-shaped cakes, though you will lose the classic donut hole. Alternatively, pipe batter onto a parchment-lined baking sheet in donut shapes and bake, though they may spread slightly.
What if I do not have buttermilk?
Make a substitute by adding 1 teaspoon lemon juice or white vinegar to 1/3 cup milk and let sit 5 minutes until curdled. Use this in place of buttermilk for a similar acidic effect.
How long do baked donuts keep fresh?
Store in an airtight container at room temperature for up to 2 days. They are best eaten the day of baking. Freeze coated donuts for up to 2 weeks and thaw at room temperature before serving.