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Vanilla baked donuts with maple glaze and rainbow sprinkles on cooling rack.
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5 from 10 votes

Triple Vanilla Baked Donuts with Maple Vanilla Glaze

This baked vanilla donuts recipe is going to WOW the entire family! For the vanilla lover and more, these donuts are easy to whip up in just 10 minutes, topped with a maple glaze and all the sprinkles. Easy to make right along with the kids for a fun activity!
Prep Time11 mins
Cook Time12 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Servings: 12 donuts
Calories: 136kcal
Author: Lorie Yarro


For Donuts

  • 1 c all purpose flour (or gluten free all purpose)
  • 1 large egg
  • 2 T unsalted butter, melted and cooled
  • c vanilla yogurt (whole milk yogurt is best)
  • c sugar
  • ¼ c plus 1 T vanilla unsweetened almond milk
  • 1 tsp vanilla extract
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • dash of sea salt

For Glaze

  • 1 c confectioners sugar
  • 1-2 T milk or cream
  • 1 T pure maple syrup
  • ½ tsp vanilla extract


  • Preheat oven to 350°F.
  • In a medium bowl, whisk together flour, sugar, baking powder, baking soda and sea salt.
  • In a small bowl, whisk together butter and egg until smooth. Add in yogurt, milk and vanilla and whisk until smooth.
  • Pour wet ingredients into dry and stir to combine. The dough will be a thick consistency but if it seems a bit dry, add a splash of milk. Try not to over stir as well.
  • Spray oil into donut baking pan to coat. Spoon donut batter into the molds or pour batter into a plastic bag and cut a slit to fill donut molds. I prefer this method and found it to be a lot less messy!
  • Bake for about 10 minutes, until golden brown and a toothpick comes up clean. Remove from oven and allow to cool thoroughly.
  • While donuts cool, or before serving, whisk together glaze ingredients, adding more maple or milk to desired thickness and dip each donut into glaze and set aside to dry--or dig in immediately!


  • When filling your donut pan, a little goes a long way. These donuts will rise a decent amount so you don't need to fill the donut molds much. About half way is plenty. Otherwise they will bake over and you will lose the nice round edges that you want in a donut. They will still taste fine, so the recipe isn't a flop if you over fill.
  • Make sure leavening agents are fresh. When baking, always use fresh baking soda and baking powder. If they are expired they can really impact the results of any recipe. And not in a great way.
  • Easily adjust the glaze flavor. While I am a huge huge HUGE fan of this maple vanilla glaze, there are lots of ways to vary it: add in ½ teaspoon of lemon or almond extract, add cocoa powder for chocolate glaze, skip the maple and use just milk and vanilla, use honey instead of the maple.


Calories: 136kcal | Carbohydrates: 26g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 34mg | Potassium: 72mg | Fiber: 1g | Sugar: 17g | Vitamin A: 83IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg