Baked Maple Glazed Apple Crisp Doughnuts (Donuts)

Prep Time 25 mins
Total Time 33 mins
Servings 14 donuts

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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!

a row of apple crisp donuts on a wire cooling rack over a white and blue towel
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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.

six maple glazed apple crisp donuts on cooling rack with apples and oats in the background

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?

overhead image of six apple crisp baked donuts on cooling rack over blue and white towel

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.

maple glazed apple crisp donuts on wire cooling rack with apples and oats in the background

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)

5 from 1 vote
These Baked Maple Glazed Apple Crisp Donuts are taking baked donuts to the next level! Topped with brown sugar streusel and loaded with apples.
Prep Time 25 mins
Cook Time 8 mins
Total Time 33 mins
Cuisine American
Course Bread and Baked Goods, Dessert
Servings 14 donuts
Calories 216cal

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 (see how to make buttermilk here)
  • 1 ½ tsp baking powder
  • ½ teaspoon cinnamon
  • ¼ tsp baking soda
  • ½ tsp salt
  • 2 ⅔ all-purpose flour
  • ¾-1 cup peeled, shredded apples (1 apple)

Streusel

  • ½ cup large oats
  • 2 tablespoons butter cold
  • 2 tablespoons flour
  • ¼ cup brown sugar packed
  • ½ tsp cinnamon

Glaze

  • 1 tbsp butter melted
  • 2 tbsp pure maple syrup
  • ¾ cup powdered icing sugar

Instructions

  • Preheat oven to 425 degrees F and grease your doughnut pans with butter or non-stick spray.
  • In a large bowl, combine sugar, butter, and oil and whisk until smooth, about 2 minutes.
  • Add in eggs, vanilla, buttermilk, baking powder, cinnamon, baking soda and salt and whisk until smooth.
  • Add flour and whisk just until combined. Stir in apples. Batter will be thick.

Make the streusel

  • Combine oats, butter, flour, brown sugar and cinnamon until combined. It should hold together if you press it between your fingers.
  • Spoon batter into a large disposable piping bag or freezer bag. Cut off the end of the bag so your opening is about ½-¾” 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 batter (my tops were pretty much completely covered!).
  • Bake for 8-10 minutes until a toothpick inserted comes out clean (this will depend on how full your pans are). 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 (use milk to thin if necessary). Drizzle over cooled doughnuts and let set.

Notes

*The batter will be thick – that’s okay! I find the easiest way to get it into the pan is using a piping bag, but you can scoop with a spoon if you don’t have one.
*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.

Nutrition Information

Calories: 216cal | Carbohydrates: 28g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 152mg | Potassium: 109mg | Fiber: 1g | Sugar: 24g | Vitamin A: 243IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Dorothy Dunton says

    Hi Ashley! I really like making baked doughnuts because I really don’t like frying. That said I’m not opposed to eating fried as long as I don’t have to do the frying! I would have a hard time choosing between apple doughnuts, fritters, coffee cake or muffins! Maybe I should just give in and have one of each! 🙂

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