These Baked Maple Glazed Apple Crisp Doughnuts are seriously the best doughnut ever! Soft, apple filled baked doughnuts topped with crunchy brown sugar streusel and a maple glaze drizzle. These are perfect for fall!
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.
Tips:
Peel the apple first. The peel can become chewy when cooked in the doughnuts. I recommend removing it.
Grease the pan with butter or non-stick spray to prevent the doughnuts from sticking.
No piping bag? Spoon the batter into a freezer bag and cut the corner off to create a makeshift one. The opening should be about 1/2-3/4-inches wide.
Check for doneness. How long the doughnuts take will depend on how full your pan is. To check, insert a toothpick into one of the doughnuts. If it comes out clean, they're good to go.
If the glaze is too thick, add small drops of milk until it's thinned out enough to be drizzled over the doughnuts.
Storing:Finished Apple Crisp Doughnuts will last in an airtight container on the counter for 1-2 days or in the fridge for up to 5 days. You can also freeze them, but I recommend doing so before you add the glaze. They can be kept in the freezer for up to 3 months. When you're ready to serve, thaw overnight in the fridge, add the glaze, then serve.