Baked Maple Glazed Apple Crisp Doughnuts

The smell of cinnamon and sweet apples wafting through the air always takes me back to my childhood. I remember my grandmother’s kitchen, where she would bake her famous treats on crisp autumn afternoons, a time when the world outside was painted in hues of gold and orange. It was during those moments that I truly understood how food could capture comfort and nostalgia in every bite. Today, I’m sharing a recipe that encapsulates that same warmth: Baked Maple Glazed Apple Crisp Doughnuts. They’re not only an indulgent delight but also a wonderful way to highlight the flavors of the season.

These doughnuts are not your ordinary fried confections; they come together with wholesome ingredients and are baked to perfection. With the addition of shredded apples and a rich maple glaze, they manage to strike the perfect balance of sweet and earthy. They make for a great brunch addition or even a snack. With each bite, you get a touch of familiar warmth, complemented by the satisfying crunch of the topping and the pillowy softness of the doughnut itself.

What makes this recipe special

Why put in the effort for these baked doughnuts? For starters, they bring a delightful homey feel to your kitchen without the fuss of frying. The combination of shredded apples and oats in the batter creates a texture that’s both soft and rustic, reminiscent of an apple crisp you’ve loved since childhood. Then there’s the maple glaze, which provides an irresistible finish that feels luxurious despite being straightforward to prepare. They’re a nod to classic flavors yet maintain a modern touch that makes them feel all the more indulgent. Plus, baking means less oil and mess than frying, leaving you with more time to savor your creations rather than cleaning up. Trust me on this one; you’ll find yourself making these more often than you expected.

Gather these ingredients

Before we dive into the cooking process, let’s talk about what you’ll need:

• Granulated Sugar (¾ cup): This will sweeten the dough and form a lovely texture when mixed with other wet ingredients.
• Unsalted Butter (¼ cup, melted): It enriches the dough and ensures a tender result. Always a good idea to use unsalted for better control of flavors.
• Canola or Vegetable Oil (¼ cup): This adds moisture and tenderness, giving you that delightful mouthfeel.
• Large Eggs (2): They bind the mixture and provide structure—always essential in baked goods.
• Vanilla Extract (2 teaspoons): A key ingredient that rounds out all of the flavors beautifully, adding a warm aroma.
• Buttermilk (1 cup): This not only makes the dough moist but also adds a slight tang that elevates the flavor. You can substitute with regular milk if needed—just add a splash of vinegar to mimic buttermilk.
• Baking Powder (1 ½ teaspoons): This is your leavening agent, creating a light texture.
• Cinnamon (½ teaspoon): The warm spice is essential for flavor and pairs perfectly with the apples.
• Baking Soda (¼ teaspoon): Helps balance the acidity of the buttermilk, ensuring that your doughnuts rise properly.
• Salt (½ teaspoon): It balances the sweetness and enhances overall flavor.
• All-Purpose Flour (2 ⅔ cups): The foundation of your dough; it gives structure and helps the dough rise well.
• Peeled, Shredded Apples (¾-1 cup, about 1 apple): A must-have; their natural sweetness and moisture make these doughnuts truly special.
• Large Oats (½ cup): Adds a delightful crunch and texture to your doughnuts, reminiscent of apple crisp.
• Cold Butter (2 tablespoons): Used for the streusel, it’ll create that irresistible crumbly topping.
• Flour (2 tablespoons): For the streusel, helps create that perfect topping texture.
• Packed Brown Sugar (¼ cup): Provides a deeper sweetness and a slight chew to the streusel.
• Cinnamon (½ teaspoon, for streusel): Bringing the same warmth from the dough into the topping.
• Butter (1 tablespoon, melted): For the glaze, adds richness to the finished product.
• Pure Maple Syrup (2 tablespoons): The star of the glaze—do not skimp on quality.
• Powdered Icing Sugar (¾ cup): Essential for creating that lovely glaze consistency.

The recipe steps

Ready to create some doughnut magic? Here’s how you can make these delicious baked treats:

1. Preheat your oven to 425°F (220°C) and grease two doughnut pans. A little butter or non-stick spray goes a long way to keep them from sticking.
2. In a large mixing bowl, whisk together the sugar, melted butter, and oil until the mixture is smooth and creamy, about 2 minutes. A whisk gives you a nice fluffy texture here.
3. Add the eggs, vanilla, buttermilk, baking powder, cinnamon, baking soda, and salt. Whisk until it’s well combined and smooth—this part is important.
4. Gently fold in the flour until just combined. Don’t overmix; the batter will be thick. Stir in the shredded apples and oats.
5. Now, make the streusel. In a small bowl, combine the cold butter, flour, brown sugar, and cinnamon. Use a fork to mix it until crumbly. You want a lovely sprinkle for that extra crunch.
6. Transfer the batter into your prepared doughnut pans, filling each cavity just about full. Top generously with the streusel mixture.
7. Bake for about 12-15 minutes or until a toothpick inserted comes out clean. You want that golden color to signal doneness.
8. Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.
9. While they cool, prepare the glaze by whisking together melted butter, maple syrup, and powdered sugar until it’s smooth and drizzle-worthy.
10. Once cooled, drizzle the glaze over the doughnuts. A light hand here creates a beautiful finish!

Best way to enjoy it

These doughnuts are best enjoyed fresh, still warm from the oven. You can serve them with a cup of hot coffee or a spicy chai tea—there’s something about the cozy flavors that works perfectly together. If you’re feeling extra indulgent, a dollop of whipped cream or even some vanilla ice cream on the side wouldn’t hurt; after all, they are doughnuts. Don’t hesitate to toss some fresh apples or nuts around for a lovely presentation or even as a topping.

Keeping leftovers fresh

If you happen to have leftovers, which is rare, you can store them in an airtight container at room temperature for up to two days. They’re best when enjoyed fresh, as the glaze can make them a bit soggy over time. If you want to keep them longer, freeze them without glaze in an airtight container for up to a month. Thaw the doughnuts overnight in the fridge before enjoying them again, and glaze just before serving to retain that freshly made feel.

A few things that make a difference

Here are some insider tips to elevate your baking experience:

• Use a scale to measure your flour. It’ll give you precision and ensure the right texture.
• Grate your apples just before adding them to the batter to keep them from browning. Freshness adds brightness!
• If you find the batter too thick, add an additional splash of buttermilk to loosen it up, but be cautious not to overmix.
• Feel free to swap in other spices like nutmeg or allspice for added warmth—your taste buds will appreciate the variety.

Creative twists

If you’re in the mood to switch things up, here are a few ways to customize your doughnuts:

• Pumpkin Spice Variation: Replace half the apples with canned pumpkin and add pumpkin spice in place of the cinnamon for a seasonal twist.
• Chocolate Drizzle: After glazing, drizzle some melted dark chocolate over the top for an unexpected richness.
• Nutty Crunch: Fold in some chopped nuts into the batter for a delightful crunch, or top them with crushed walnuts for garnish.

Ingredients

• ¾ cup Granulated sugar
• ¼ cup Unsalted butter (melted)
• ¼ cup Canola or vegetable oil
• 2 Large eggs
• 2 teaspoons Vanilla extract
• 1 cup Buttermilk (or homemade version)
• 1 ½ teaspoons Baking powder
• ½ teaspoon Cinnamon
• ¼ teaspoon Baking soda
• ½ teaspoon Salt
• 2 ⅔ cups All-purpose flour
• ¾-1 cup Peeled, shredded apples (1 apple)
• ½ cup Large oats
• 2 tablespoons Cold butter (for streusel)
• 2 tablespoons Flour (for streusel)
• ¼ cup Brown sugar (packed, for streusel)
• ½ teaspoon Cinnamon (for streusel)
• 1 tablespoon Butter (melted, for glaze)
• 2 tablespoons Pure maple syrup
• ¾ cup Powdered icing sugar

Directions to follow

1. Preheat oven to 425°F and grease doughnut pans.
2. In a bowl, whisk together sugar, melted butter, and oil until smooth.
3. Add eggs, vanilla, buttermilk, baking powder, cinnamon, baking soda, and salt; whisk until combined.
4. Fold in flour until just mixed, then add in apples and oats.
5. Prepare the streusel: mix cold butter, flour, brown sugar, and cinnamon until crumbly.
6. Fill doughnut pans with batter and sprinkle with streusel topping.
7. Bake for 12-15 minutes until golden and toothpick comes out clean.
8. Cool in pans for a few minutes before moving to a wire rack.
9. Mix glaze ingredients in a bowl; drizzle over cooled doughnuts.

Your questions answered

• Can I use a different type of oil? Yes, melted coconut oil or even melted butter could work well here.
• What if I don’t have a doughnut pan? You can use a muffin tin; just adjust baking times as needed.
• How do I keep my doughnuts from getting soggy? Allow them to cool completely on a wire rack before glazing, and store in an airtight container.
• Can I prepare the batter in advance? While it’s best fresh, you can refrigerate the batter for up to 24 hours; just mix the streusel right before baking.
• What’s the best way to reheat these? A quick 5-10 seconds in the microwave will bring them back to life, or pop them in a low oven for a few minutes.

As you wrap up your baking adventure, take a moment to relish not just the delicious end result but the process itself—the measuring, mixing, and the anticipation of sweet treats filling your home. These Baked Maple Glazed Apple Crisp Doughnuts not only evoke warmth and nostalgia, but they’re also versatile enough to inspire your creativity in the kitchen. I invite you to experiment with this recipe, add your own twists, and make it your own. When you do, share your thoughts and experiences; after all, we’re all in this culinary journey together.

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