Soft, apple filled baked doughnuts (donuts, whatever!) topped with crunchy brown sugar streusel and maple glaze — the BEST doughnut I’ve ever had! Perfect for fall and Thanksgiving!
I wish you could understand just how long I’ve been dreaming of making these doughnuts.
Pretty much since the day I made these Baked Lemon Blueberry Doughnuts.
I’m not even lying! But I waited, and waited, and waited until fall so I could make them, because summer was starting and I had about 1,839 kinds of ice cream I wanted to make so I put them on hold.
This was one of the sweetest victories I’ve had in a loooooonng time. And I think part of the reason is because I’d been dreaming of them for so long! That and the fact that they have never really been done before. Anywhere.
Or at least not anywhere that’s been pinned to Pinterest. And that’s all that counts, right?
You know how you feel when you bite into something and you’re not sure if you’ve ever had a more wonderful bite in your life?
That is these doughnuts.
I started with the same base as the Lemon Blueberry Doughnuts, but swapped out the lemon and blueberries for cinnamon and apples. And then I totally loaded the top with brown sugar streusel. Some of it might fall off or slide off onto the baking pan while baking, and I give you my full permission to scrape it off the pan and into your mouth as they come out of the oven.
I just love apple and maple together, so I had to slather them with a maple glaze! And — OH MY WORD — I do not regret it.
I could go on and on and on but I kind of feel like you might just want me to get to the goods!
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Baked Maple Glazed Apple Crisp Doughnuts (Donuts)
- 1/4 cup unsalted butter melted
- 1/4 cup canola or vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup buttermilk or substitute regular milk
- 1/2 tsp cinnamon
- 2 2/3 all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4-1 cup finely chopped apples
- 1/4 cup butter cold
- 1/4 cup whole wheat or all purpose flour
- 1 cup large oats
- 1/2 cup brown sugar packed
- 1/2 tsp cinnamon
- 1 tbsp butter melted
- 2 tbsp pure maple syrup
- 3/4 cup powdered icing sugar
- Preheat oven to 425 degrees F and grease your doughnut pans with butter or non-stick spray.
- In a large bowl, combine butter, oil and sugar and whisk until smooth and fluffy, about 2 minutes.
- Add in eggs, vanilla, buttermilk, and cinnamon and whisk until smooth.
- Add flour, baking powder, baking soda and salt, and whisk just until combined. Stir in apples. Batter will be thick (see notes).
- Make the streusel: Combine butter, flour, oats, brown sugar and cinnamon until combined. It will hold together if you press it between your fingers, but I prefer my streusel this way! It will get nice and crunchy as it bakes.
- Spoon batter into a large disposable piping bag or freezer bag (optional method – see notes). Cut off the end of the bag so your opening is about ½-3/4” wide (big enough for the apples to get through). Pipe batter once around each doughnut hole – the batter shouldn’t quite fill the hole as they’ll expand and rise.
- Press crumbles of streusel into the top of the doughnut (my tops were pretty much completely covered!).
- Bake for 7-8 minutes until a toothpick inserted comes out clean. Let cool 10 minutes before removing from the doughnut pan to cool completely.
Make the glaze:
- Combine butter, maple syrup and powdered sugar with a whisk until smooth. Drizzle over cooled doughnuts and let set.
*If you’re making these ahead of time, I recommend baking them, letting them cool, and storing in an airtight container, then glazing up to a few hours before serving them. The glazed doughnuts become softer and stickier when stored in an airtight container. I baked and glazed them in the morning, and let them sit on the counter the whole day so the glaze would stay set.
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