If you’re the kind of person who lights a candle to get that “cozy maple” scent filling the house, you’re going to love these Maple Cake Donuts with Maple Syrup Glaze and Crumble. These donuts are soft and buttery inside, with that golden brown outer edge you want in a good baked donut — plus a thick layer of creamy maple glaze and a maple-sugar crumble that sticks like magic.
The glaze soaks in just enough to keep things tender, but not soggy — and when you press the donut into that maple crumble topping while the glaze is still warm, it’s chef’s kiss. Sweet, soft, and aromatic.
My daughter said they remind her of eating waffles thanks to that soft maple bite, and honestly… she’s not wrong.
I like to reinvent the wheel when it comes to baking. If I’ve seen it in the store, I’m asking myself: how can I improve it? How do I make it mine?
This one started with a bottle of Rogers Lantic Maple Table Syrup . This real-deal Canadian product blends pure maple syrup with syrup-style pourability. It’s affordable, rich, and smells incredible. I knew I wanted to build an entire fall donut around it and their maple crunch product, which I had been eyeing for nearly a year in the store.
Between the soft cake-style texture, the thick maple glaze (made with table cream!), and the crunchy maple topping, this donut checks all the fall boxes. But really, this one’s for the die-hard maple lovers — the ones who think maple belongs in everything from pancakes to pork roasts.
Why You’ll Love These Maple Cake Donuts
Soft, Tender Crumb – This donut batter bakes into that perfect cake-donut texture. Not too dry, not too dense — just right.
Crispy Maple Crumbles – A quick crumble topping that sets beautifully when pressed into the warm glaze. Adds texture, sweetness, and visual appeal.
Perfect for Fall – Whether it’s a Thanksgiving brunch or a maple syrup season treat, this donut delivers all the autumn feels.
A Canadian Take on the Classic Donut
In Canada, we know our maple. From sugar shacks to grocery shelves, maple syrup is more than an ingredient — it’s a seasonal celebration. And Rogers Lantic’s Maple Table Syrup brings that flavor into weekday baking with ease.
These baked donuts use pantry staples — brown sugar, eggs, butter, flour, baking powder, and milk — but what makes them special is how maple winds through every layer. It’s in the batter. It’s in the glaze. It’s in the crunchy topping.
This isn’t just another donut recipe. It’s a love letter to the Canadian maple season.
How to Make Maple Cake Donuts with Maple Crumble
Start by preheating your oven to 350°F, and then prepare the maple donut batter. In a medium-sized mixing bowl, cream together the butter and sugar until fluffy, then add in the sticky brown table syrup. Add in the egg yolks next, being sure to mix until well incorporated.
You will want to add the flour and baking powder, then start stirring right in the same bowl as the wet ingredients. It’s looking very dry, so go ahead and add in the milk. Yup, no need for another bowl just yet.
In your stand mixer’s bowl or with an electric mixer, beat the egg whites. Continue to beat them until they form nice stiff peaks. Soft peak stage whites will not stay airy as well when folded into the batter.
You want to gently fold in the whipped egg whites for lift — this gives the batter that soft, springy structure without heaviness.
Spoon the batter into a plastic piping bag and cut off the tip (only if it’s a disposable bag). If you’ve never used a piping bag before, don’t worry — it’s easier than it sounds. Just grab a large zip-top bag or a reusable piping bag, fold the top edge over your hand or a glass to keep it open, and spoon the donut batter inside. Be sure not to overfill, or it will squish backwards out the top, making a huge mess.
Once it’s two-thirds full, you can snip off about ¾ inch from one corner (or the piping bag tip). Gently squeeze the batter into the non-stick doughnut pan cavities, filling each one to the top of the cone. This method keeps things neat and helps you get even donuts without overfilling. Bake until golden brown, puffed, and a tester comes out clean — usually 15–20 minutes. Test with a cake tester to be sure.
Cool donuts on a wire rack in the pan before turning out. If they seem a little stuck, slip a butterknife in beside the donut and the pan. A gentle lift and they should pop right out.
Let them cool completely before making the glaze. If you glaze while it’s hot/warm, it will just melt right off. If you make the glaze too soon, it will dry out and have an unpleasant skin on top.
The maple glaze is simple enough to blend together in a small bowl with a spoon or fork. It’s a blend of the maple table syrup, confectioner’s sugar, and a little cream — nothing fancy, just real ingredients. Blend until the icing sugar has dissolved.
This sweet maple glaze soaks in just enough to keep the donuts tender without losing that maple edge. It’s packed with real maple flavor — no maple extract needed when you’ve got the good stuff from Rogers Lantic. This is a glaze recipe you’ll use again — thick, maply, and perfect as a sweet glaze on anything that needs a little love.
Once the little maple donuts are cool, you can whip the glaze together fairly quickly. Because we also need to put the crunchies on top while the glaze is still wet and hasn’t soaked in all the way, you will want to add those to a small plate in a deep layer.
Take a cooled donut and put the glaze on the ‘bottom’ of the donut. You can press it down gently into the thick glaze. Then move to the crunchy maple bits you put on a plate and press the glaze into them. Flip each baked maple donut back over to dry on the wire rack.
The result? A gourmet donut shop look using just a piping bag and your kitchen counter. No fancy tools needed.
Ingredients:
Note to my Canadian readers: You’re not alone if you’re sourcing these ingredients without relying on U.S.-based imports. Given our country’s current challenges, supporting Canadian-owned businesses and Canadian-made products matters more than ever. Every little bit helps keep our food systems strong, our neighbors employed, and our dollars in our communities.
You will now find more Canadian content on the blog as I continue to source Canadian food brands and products.
And to our American friends—we still love you! We always have and will. But when possible, we’re leaning toward local to keep our shelves stocked and our people supported.
All-purpose flour – The backbone of our donut batter. Use unbleached flour if you prefer a slightly more tender crumb. Spoon and level it for accuracy — too much flour and your donuts will turn out dry.
Baking powder – Our leavening superstar. Works with the separated eggs to create that classic cake-style rise without yeast.
Salt – Just a pinch brings balance to the sweet maple notes.
Brown sugar – Adds warmth, moisture, and that deep, molasses-y sweetness that complements maple perfectly. Rogers or Redpath both work well here.
Butter – Soften this to room temperature for easier creaming. This adds richness and helps the donuts brown to that perfect golden edge.
Eggs, separated – The yolks bring fat and flavor; the whipped whites get folded in last for a soft, slightly airy crumb without heaviness. It’s a small step with a big payoff.
Milk – I use 2% but whole milk works great too. Avoid skim — you want a little fat to help carry the maple flavor.
Rogers Lantic Maple Table Syrup – This is where the maple magic starts. It goes right into the donut batter for aroma and depth — and shows up again in the glaze and the crumble.
For the Maple Glaze:
Powdered sugar – This forms the sweet, creamy base. Sift it first if it’s clumpy for the smoothest finish.
Rogers Lantic Maple Table Syrup – Yes, again. Used here for a deep maple flavor without needing extract.
Table cream (18%) – Just a tablespoon, but it gives the glaze a velvety texture and helps it cling beautifully to the donuts. Don’t sub milk — it’ll be too thin.
Rogers Lantic Maple Crunch – This stuff is magic. It’s got that light, crackly texture that honestly reminds me of sponge toffee — maple-style. Initially meant for topping parfaits and smoothies, it’s even better pressed into a freshly glazed donut. The maple pieces add just the right touch of sweetness and that bakery-style crunch. I’ll be keeping a bag in the pantry year-round — it’s that good.
Substitutions and Add-Ins for These Maple Cake Donuts
Flour – I use all-purpose, but a 1:1 gluten-free flour blend works if you need to keep things wheat-free. Just be sure it contains xanthan gum or a binder.
Brown sugar – Replace with coconut sugar if you have it instead, though it will slightly change the flavor and make the donuts a bit less soft. Maple sugar works too, but it’s pricey — and we’re already layering maple in elsewhere.
Milk – 2% or whole milk gives the best texture. Dairy-free works in a pinch — try unsweetened oat or almond — but the crumb won’t be quite as rich.
Table cream – Used in the glaze for that silky texture. You can substitute heavy cream or even half-and-half. Just don’t use milk here — you’ll lose that luscious finish.
Maple table syrup – I specifically used Rogers Lantic Maple Table Syrup for its blend of real maple syrup and pourable cane syrup. If you’re using pure maple syrup instead, you may want to slightly reduce the amount since it’s thinner and has a stronger flavor.
Eggs – The separation method is what gives you that soft lift without yeast. If you’re in a rush and don’t want to separate, whisk both whole eggs in — the donuts will still be tasty, just a little less light.
Rogers Lantic Maple Crunch – If you can’t get your hands on this topping, you can crush up maple candy, use maple sugar crystals, or make a quick streusel with butter, brown sugar, and a pinch of cinnamon. But honestly? Nothing quite hits like that sponge-toffee crunch.
Want to Change It Up?
To make these textured without using the crunchies, you can add chopped pecan or walnut pieces into the batter for a maple-nut donut moment.
Swirl in a bit of cinnamon for extra warmth — especially great for fall.
Make it mini by using a mini donut pan and reducing the bake time. Super cute for brunch tables.
Drizzle with melted white chocolate over the maple glaze after it’s dried for an extra layer of flavor (and a very bakery-case finish without the crunchies).
Expert Tips, Serving, and Storing Suggestions for These Maple Donuts
Tip #1: Don’t skip the egg separation. When egg whites are whipped and folded in, it gives these donuts that soft, cake-like bounce without being dry or heavy. It’s worth the extra bowl.
Tip #2: Cool in the pan, then gently pop out. Cool the donuts on a wire rack while still in the pan — this helps them firm up and release cleanly. If any seem a little stuck, slip a butterknife down the side and gently lift. They should pop right out without tearing.
Tip #3: Fill the donut pan with a piping bag. It’s the cleanest, most straightforward way to get a consistent shape without overfilling. Snip the tip of a zip-top bag if you don’t have a piping bag on hand.
These donuts were made for fall mornings, maple season, and anyone who can’t resist the smell of brown sugar and butter in the oven. Serve with hot coffee, a chai latte, or a spiced tea for the ultimate cozy snack moment.
They also pack up beautifully in parchment for sharing — if you don’t eat the entire batch first. (No judgment.)
Store fully glazed donuts covered in an airtight container at room temperature for up to 2 days. The glaze will soak in a little, and the crunch topping will soften, but they’re still delicious.
:For more extended storage, bake the donuts, cool completely, then freeze unglazed in a single layer. When ready to serve, thaw, glaze, crunch, and enjoy — just like fresh.
Not freezer-friendly: Fully glazed and topped donuts — the texture won’t hold.
Save this recipe for the next cool morning when you want your kitchen to smell like a donut shop crossed with a sugar shack. It’s the perfect treat for fall and a must-bake if baked donuts and sweet maple glaze are on your list of favorite things. Leave a rating or comment if you make it — especially if you tweak the glaze recipe or devour the entire batch solo. No judgment here.
Baked Maple Donuts (Doughnuts) With Maple Glaze & Crunch
Equipment
- Donut Pan 6-Large 12 Mini-
- mixing bowl
- Mixing Tool
- Stand Mixer Or Electric Mixer
- measuring cup
- Tablespoon
- Teaspoon
- Baker Rack
- Small Bowl
- Piping Bag
Ingredients
The Maple Donut
- ½ Cup Brown Sugar
- 4 Tbsp Maple Syrup Table Syrup With Maple
- ⅓ Cup Butter Softened
- 2 Lrg Eggs Separated
- ½ Cup Milk
- 1½+ Cups All-Purpose Flour +4 Tbsps
- 2 Tsp Baking Powder
The Maple Glaze
- 1 Cup Confectioners Sugar AKA Icing Sugar
- 4 Tbsp Maple Syrup Table Syrup With Maple
- 1 Tbsp Table Cream 18% Or Higher
Crunchie Topping
- 1 Cup Crunchie Maple Topping Or other topping like crushed walnut pieces
Instructions
- Preheat oven to 350°F.
- In a medium bowl, cream the softened butter and brown sugar until fluffy.½ Cup Brown Sugar, ⅓ Cup Butter
- Add in the maple syrup and egg yolks.4 Tbsp Maple Syrup, 2 Lrg Eggs
- Stir in the flour, baking powder, and start mixing. It will be very dry.1½+ Cups All-Purpose Flour, 2 Tsp Baking Powder
- Add the milk and mix until smooth.½ Cup Milk
- In a separate bowl (or stand mixer), beat the egg whites until stiff peaks form.2 Lrg Eggs
- Gently fold into the batter to keep it light and airy.
- Spoon the donut batter into a piping bag or zip-top bag.
- Snip the tip and pipe into the donut pan cavities, filling each full.
- Bake for 15–20 minutes or until golden brown and a cake tester comes out clean.
- Cool donuts in the pan on a wire rack.
- Once slightly cooled, gently lift donuts out using a butter knife if needed.
- Let them cool completely before glazing.
- In a small bowl, stir together the powdered sugar, maple syrup, and table cream until smooth.1 Cup Confectioners Sugar, 4 Tbsp Maple Syrup, 1 Tbsp Table Cream
- Pour the Rogers Lantic Maple Crunch onto a plate.1 Cup Crunchie Maple Topping
- Once donuts are completely cool, flip them so the bottom becomes the top (it's the smoothest surface). Dip that flat side into the bowl of glaze, pressing down gently to coat in a thick layer.
- Then immediately press into the crunch topping. Flip over and let set on a wire rack.
