I’m absolutely smitten with these Triple Vanilla Maple Donuts, and I just know you will be too. They’re the perfect balance of vanilla-infused softness with that irresistible maple glaze that makes your morning coffee sing. Baked instead of fried, they give you all that donut satisfaction without the greasy fingers. The triple hit of vanilla—from yogurt, extract, and almond milk—creates layers of flavor you simply can’t get from a store-bought version. Want to know my secret for the fluffiest texture?
Why You’ll Love these Triple Vanilla Maple Donuts
When you sink your teeth into these Triple Vanilla Maple Donuts, you’ll immediately understand why they’re worth the effort. The vanilla flavor comes at you in three delicious waves – from the yogurt, extract, and almond milk – creating depth you just can’t get from store-bought versions.
These donuts bake up in just 10 minutes, meaning you can go from craving to eating faster than driving to a bakery. Plus, they’re much less greasy than fried donuts but just as satisfying.
I’m particularly fond of how the maple glaze adds a subtle woodsy sweetness that pairs perfectly with morning coffee.
What Ingredients are in Triple Vanilla Maple Donuts?
To make these Triple Vanilla Maple Donuts, you’ll need a mix of pantry staples and a few special ingredients that create that signature triple vanilla flavor.
- 1 cup all-purpose flour
- 1 large egg
- 2 tablespoons unsalted butter, melted and cooled
- 1/3 cup vanilla yogurt
- 1/3 cup sugar
- 1/4 cup plus 1 tablespoon vanilla unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- Dash of sea salt
- 1 cup confectioners sugar (for glaze)
- 1-2 tablespoons milk or cream (for glaze)
- 1 tablespoon pure maple syrup (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
The quality of your vanilla extract and maple syrup will really shine through in this recipe, so it’s worth splurging on the good stuff if you can—trust me, your taste buds will notice the difference.
How to Make these Triple Vanilla Maple Donuts
Making these donuts is surprisingly simple, even if you’re not a seasoned baker. Start by preheating your oven to 350°F and greasing that donut pan—this recipe yields about 6-8 donuts, depending on the size of your pan. In a medium bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/4 teaspoon of baking soda, and that dash of sea salt. These dry ingredients form the foundation of your fluffy donuts, so make sure they’re well combined.
Now for the wet ingredients, which is where all that vanilla goodness comes in. In a separate bowl, whisk together 1 large egg, 2 tablespoons of melted (and cooled) unsalted butter, 1/3 cup of vanilla yogurt, 1/3 cup of sugar, 1/4 cup plus 1 tablespoon of vanilla unsweetened almond milk, and 1 teaspoon of vanilla extract. Can you see why they’re called triple vanilla? We’ve got vanilla yogurt, vanilla almond milk, and vanilla extract working together to create that incredible depth of flavor. Pour the wet ingredients into the dry and mix until just combined—overmixing is the enemy of tender donuts, so resist the urge to beat it too much.
The most challenging part might be getting the batter into the donut pan without making a mess. I find a piping bag works wonders, but a ziplock bag with the corner snipped off works just as well. Fill each cavity about 3/4 full, then bake for 10 minutes until golden brown and springy to the touch.
While the donuts cool on a wire rack, whisk together the maple vanilla glaze: 1 cup of confectioners sugar, 1-2 tablespoons of milk or cream, 1 tablespoon of pure maple syrup, and 1/2 teaspoon of vanilla extract. If you love making breakfast treats, a Waffle Maker Premium would be another great addition to your kitchen appliances. Once the donuts are completely cool (patience, my friend), dip the tops into the glaze and let them set. The combination of that triple vanilla donut with the sweet maple vanilla glaze? Simply divine.
What to Serve with Triple Vanilla Maple Donuts
These freshly baked, triple vanilla maple donuts deserve the perfect accompaniments to round out your breakfast or brunch spread. I love pairing them with a steaming mug of coffee—maybe a light roast that won’t overpower the delicate vanilla flavors. A cappuccino works beautifully too.
Fresh fruit provides a nice acidic balance to the sweet donuts. Think berries or sliced citrus. And don’t forget protein! A side of yogurt (vanilla, naturally) or scrambled eggs keeps everyone satisfied longer.
For special occasions? Add a small glass of cold milk or champagne mimosa. Because donuts this good deserve celebration, right?
Leftovers and Storage for these Triple Vanilla Maple Donuts
Although homemade donuts are best enjoyed fresh from the oven, you’ll occasionally find yourself with leftovers that need proper storage. I recommend placing them in an airtight container at room temperature for up to two days.
For longer freshness, pop them in the refrigerator where they’ll keep for about four days.
Want to reheat them? Just 10 seconds in the microwave brings back that just-baked warmth. Can you freeze these vanilla treasures? Absolutely. Store them unglazed in a freezer bag for up to three months, then thaw and glaze when ready to enjoy.
Triple Vanilla Maple Donuts Substitutions and Variations
Now that you know how to store those delicious treats, let’s explore ways to customize them for different dietary needs or flavor preferences.
For gluten-free donuts, simply swap in your favorite one-to-one gluten-free flour blend. Need dairy-free? Replace the butter with coconut oil and use coconut yogurt instead of vanilla yogurt.
Want to play with flavors? Try adding lemon zest to the batter for a citrusy twist, or fold in mini chocolate chips for a vanilla-chocolate combo. The glaze is customizable too—substitute honey for maple syrup, or add a dash of cinnamon for warmth. Feeling adventurous? A sprinkle of lavender buds makes these donuts extra special.
Final Thoughts
Warm vanilla aromas and sweet maple glaze make these homemade donuts absolutely irresistible. I can’t imagine a cozier breakfast treat for lazy weekend mornings when the coffee’s brewing and you’ve got nowhere to be.
The triple vanilla approach—extract, yogurt, and almond milk—creates depth that store-bought donuts simply can’t match. And that maple glaze? It’s the perfect finishing touch that sets these apart.
What I love most is how approachable this recipe is. No deep-frying, no complicated techniques, just mix, bake, and glaze. Couldn’t baking be this simple all the time? If you enjoy easy baking projects, you might also love making a cinnamon streusel coffee cake with Bisquick for another delicious breakfast option.