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These moist, delicious baked vanilla donuts are a simple breakfast everyone will love. 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!
This recipe was originally published July 2018 and updated March 2022.
There is nothing more fun to eat than a donut, and these triple vanilla baked donuts are no exception. All the vanilla flavor and a rich vanilla maple glaze and perfect for all the toppings.
These vanilla donuts were inspired by my Greek yogurt donuts and are so great for the kids to help whip up as they are ready in no time!
Why You Will Love These Vanilla Donuts:
- The whole recipe is ready in under 30 minutes. Baked donuts bake up super quick. You only need about 10 minutes give or take to bake and a few minutes to cool. The actual mixing up the batter takes about 5 minutes or so. Easy, easy, EASY!
- Lots of vanilla flavor. The vanilla flavor of these donuts comes from three sources: yogurt, vanilla extract and vanilla almond milk. Lots of vanilla for the most vibrant vanilla goodness!
- Simple pantry staples. Everything needed for the recipe I have on hand all the time. If I don’t have vanilla yogurt, I at least have some plain yogurt on hand and can adjust if needed.
- Lots of fun ways to vary flavor. Vanilla donuts are a perfect base for many flavors. You can easily adjust the glaze flavor, add in some chopped nuts, blueberries or mini chocolate chips into the batter and sprinkle the tops of the donuts with all the things: coconut, sprinkles, chopped nuts, and more.
Baked Vanilla Donuts Ingredients:
- flour: All purpose flour for these vanilla donuts. You can sub for a 1:1 gluten free all purpose flour if you need these gluten free.
- sugar: These donuts are not super sweet, just a touch of sugar is all I use. You can add more if desired.
- baking soda/powder: make sure both are fresh–you want the donuts to rise.
- salt: just a pinch, I prefer sea salt
- butter: unsalted, melted and cooled. If you only have salted, just adjust the salt in the recipe.
- egg: a large egg, room temperature is ideal for these baked vanilla donuts
- yogurt: vanilla yogurt, preferably not Greek, but Greek does work, the texture will be different. Whole milk yogurt is ideal for the most flavor.
- milk: For the extra vanilla flavor I use vanilla almond milk in these baked vanilla donuts. However, another milk will work. You can even use one of the vanilla dairy milks you can typically find with the kids chocolate milk boxes.
- vanilla: the real deal vanilla extract over imitation for the vibrant vanilla flavor.
For the Maple Glaze:
To make the maple glaze grab the following:
- powdered sugar
- maple syrup
- milk
- vanilla
Step-By-Step Instructions:
Really there is nothing to whipping up these vanilla donuts.
Stir the dry ingredients together and set aside. Whisk the egg and butter together and then add in the milk, yogurt and vanilla and whisk until smooth.
Add in the dry ingredients and stir. The mixture is pretty thick. You can spoon the mixture into the donut pan but I prefer piping the batter.
To pipe, transfer the vanilla donut batter to a piping bag or gallon plastic bag. Cut a one inch slit at the corner and pipe into an oil sprayed donut pan. Do not overfill the donut molds. You want to fill the donut molds about halfway and no more. They will rise!
Bake the donuts for about 10 minutes or until a toothpick comes out clean. Allow the donuts to cool for several minutes before transferring to a cooling rack to cool completely.
While donuts cool, whisk the glaze ingredients together. Adjust the amount of maple or milk/cream amounts to thin the maple glaze as desired. Dip the donuts in the glaze and let excess drop off. Place back on the cooling rack and top with sprinkles if desired.
Recipe Tips:
- When filling your donut pan, a little goes a long way. These vanilla 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 1/2 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.
Other Donut and Breakfast Recipes:
- Whole Wheat Greek Yogurt Baked Donuts
- Apple Cinnamon Donuts With Apple Cider Glaze
- Puff Pastry Cinnamon Rolls
- Homemade Pop Tarts
- Carrot Cake Baked Donuts
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Triple Vanilla Baked Donuts with Maple Vanilla Glaze
Ingredients
For Donuts
- 1 c all purpose flour (or gluten free all purpose)
- 1 large egg
- 2 T unsalted butter, melted and cooled
- 1/3 c vanilla yogurt (whole milk yogurt is best)
- 1/3 c sugar
- 1/4 c plus 1 T vanilla unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp 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
Instructions
- 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!
Notes
- 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 1/2 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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You had me at triple vanilla. There is nothing like too much vanilla and using vanilla in 3 different forms – very cleaver! Donuts looks very tempting as well
Yep. I’m a vanilla freak!! Love it!
Oh my, these donuts look absolutely scrumptious! My hubby would love these, can’t wait to give them a try!
Enjoy Andrea!!!
These donuts are gorgeous! My kids would absolutely devour them, can’t wait to make a few batches!
Oh yes, I recommend at least a triple batch ?
These look amazing! Better than the bakeries in my area for sure! I would love to share these with the kids for a one of a kind breakfast!
There really is nothing like homemade right?!
These look so good! They would be perfect for a Sunday brunch party!!
Oh yes, best brunch ever!! ??
These donuts looks absolutely fantastic. Triple vanilla flavor? Oh my… I really love the sound of that. I can’t wait to give this recipe a try. My family will be delighted.
Let me know what they think!
Finally a baked donut!! And I loved your opening about body image!! So true! Seriously those donuts look divine! Can’t wait to try them!
Thanks so much Amanda!!!
Your little sidebar about body image rings SO TRUE and was just what I needed to see today! I cherish my 14 week old’s thigh rolls and big belly after she eats, while hating how I still have to stuff myself like a sausage into my clothes because my post-partum body is not the same size it was before. If only the rest of society found my tubby stomach as cute as hers. 😉
Love. Love. Love. Thanks so much for sharing Julie.
These donuts were made for me!! Vanilla donuts with a maple glaze are my ideal donut. I’ve be seriously craving donuts lately so I am definitely adding these to my to-make list.
Glad I could help, ha! Enjoy!!
You won me over! I love anything maple, and I have a donut pan that needs some attention. I’m going to try these!
Oh yes. You are all set then!