Maple Chai Donuts are soft & fluffy donuts flavored with chai spice and glazed with maple syrup icing! They're a must-add to your fall baking list! The chai flavor is deliciously prominent and the maple glaze adds a nice extra hint of fall! Since they aren't fried, they're yeast free, but they are just as tasty, a bit healthier and so much easier! Enjoy them for breakfast, a quick snack or dessert!
Chai is one of my favorite fall flavors and I love drinking dirty chai lattes when the weather starts to cool down! Adding a hint of maple makes these an even better autumn treat! Are you also a big fan of chai flavored desserts? If so, you'll also love my Chai Sugar Cookies and Dirty Chai Macarons!
- All purpose flour
- Baking soda
- Chai spice
- Vanilla extract
- Sour cream
- Unsalted butter
- Maple syrup
- Granulated sugar
- Powdered sugar
- Milk (optional)
See recipe card below for quantities.
Substitutions & Variations
This recipe has not been tested with any substitutions or variations. If you do replace any ingredients, please let us know how they turned out in the comments below!
You'll need a donut pan for this recipe. I use a silicone donut mold that you can easily push the donuts out of after they've cooled. If you use a silicone pan, be sure to place it on top of a baking sheet so that it doesn't wobble as you move it around!
A piping bag helps with filling the donut pan, but isn't totally necessary. Also, a hand mixer helps whip up the icing nice and quickly, but using a whisk by hand works too.
Other than that, you only really need some measuring tools, mixing bowls, a whisk, spatula and a cooling rack to make this recipe!
Step by Step Instructions
Step One (Picture 1 above) - Mix the dry ingredients.
In a small bowl, whisk together the flour, baking soda, chai spice and salt.
Step Two (Picture 2 above) - Whisk the wet ingredients.
In a medium/large bowl, whisk together the cooled melted butter, granulated sugar, egg, sour cream and vanilla extract really well.
Step Three (Picture 3 above) - Combine the wet & dry ingredients.
Stir the flour mixture into the wet ingredients until everything is combined and no flour streaks remain.
Step Four (Picture 4 above) - Fill the donut pan & bake.
The easiest way to fill the pan is to transfer the donut batter into a piping bag and then cut the tip off and pipe the batter into the wells. It should distribute evenly to make 6 donuts with the wells about halfway full, but this may vary based on your donut pan size. If you don't have a piping bag, you can also carefully spoon the batter into the pan.
Step Five (Picture 1 above) - Make the maple icing.
Mix together the powdered sugar and maple syrup, preferably with a hand mixer but a whisk works too. If the mixture is thicker than you'd like, stir in a splash of milk.
Step Six (Picture 2 above) - Glaze the donuts.
Dunk the cooled donuts into the fresh maple glaze, or drizzle it on top of them!
Pro Tip: Don't overbake the donuts! If you gently press your fingertip onto the center of a donut and it springs back slightly, they're ready! They'll continue to bake a bit in the pan after removing them from the oven.
-1 teaspoon ground nutmeg
-1 teaspoon ground cardamom
-1 teaspoon ground cloves
-1 teaspoon allspice
-2 teaspoons cinnamon
-1 tablespoon ginger
I recommend serving them glazed with a cup of coffee or tea!
Pure maple syrup! The only ingredient listed on the bottle should be maple syrup.
For best results, store the donuts unglazed and add the icing just before serving. The icing should be stored in the refrigerator, and the unglazed donuts should be stored at room temperature for up to 1 week. When you're ready to use the icing, let it sit at room temperature for 30-60 minutes and mix it around so it's smooth again (you may need to add a splash of milk or water).
Store glazed donuts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week.
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Maple Chai Donuts
- Donut pan
- Hand mixer
- Mixing bowls
- Measuring spoons
- Cooling rack
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1½ teaspoons chai spice*
- ¼ cup unsalted butter melted & cooled
- ⅓ cup granulated sugar
- 1 large egg room temperature
- ½ teaspoon vanilla extract
- ½ cup sour cream room temperature
- 1 cup powdered sugar
- ¼ cup pure maple syrup
- 1 splash milk optional
- Preheat oven to 350°F and spray a donut pan with nonstick spray.
- In a small bowl, whisk together the flour, baking soda, salt and chai spice.
- In a medium/large bowl, whisk together the melted butter, sugar, egg, vanilla extract and sour cream.
- Stir the dry ingredients into the wet ingredients until all flour streaks disappear.
- Transfer the donut batter into a piping bag and cut off the tip so that it's about ¾ inch in diameter. Pipe the batter evenly among 6 donut wells so they're about half full. A few notes:-If you're using a shallow donut pan, it may make more than 6 donuts.-If you're using a silicone donut pan that's bendy, place it on a baking tray while you distribute the batter & bake the donuts.
- Bake the donuts until a toothpick comes out of the thickest part clean, or when you gently press a fingertip onto the donut, it springs back up slightly (about 17-21 minutes).
- Let the donuts cool in the pan for 10-20 minutes. When it's safe to touch, remove the donuts from the pan and let them finish cooling on a wire rack.
- While the donuts cool, make the maple glaze by mixing together the powdered sugar and maple syrup. This works best with a hand mixer, but just a whisk can be used. If you prefer thinner icing, add a splash of milk or extra syrup.
- Dunk one side of the completely cooled donuts into a small bowl of maple glaze and let the icing dry on top of them. This can get messy so I recommend placing paper towels or parchment paper underneath the wire rack that the glazed donuts are drying on.
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cardamom
- 1 teaspoon ground cloves
- 1 teaspoon allspice
- 2 teaspoons cinnamon
- 1 tablespoon ginger