Easy Maple Glaze (for donuts, scones, cakes and more!)

This creamy maple glaze couldn’t be easier to make and comes together in just minutes. Use it to make maple glazed donuts, or drizzle it over scones, muffins, cakes and more!

I originally developed this glaze for my baked maple donuts recipe but soon began using it on other baked goods, such as scones, muffins, and cakes. The glaze has a delicious maple flavor and hardens as it sits, forming a crunchy, sweet crust that’s completely irresistible

Ingredients:

• Powdered sugar: This is a simple powdered sugar glaze—no butter or corn syrup needed.
• Maple syrup: Be sure to use pure maple syrup. I prefer a dark maple syrup, which has a more robust flavor than lighter colored syrups. 
• Maple extract: The secret ingredient in this glaze is maple extract, which you can buy at well stocked supermarkets or online. It boosts the maple flavor without making the glaze overly sweet. However, you can use vanilla extract instead, although the maple flavor won’t be as pronounced. 
• Milk: Milk thins out the glaze, making it pourable. It also allows the glaze to harden once cooled. 
• Salt: A pinch of salt balances all the flavors.

How to make this maple donut glaze recipe:

• In a small bowl, whisk together all of the ingredients until smooth. The consistency should be thick but pourable. If needed, you can add more milk for a thinner glaze. 

Maple icing

If you prefer to make a spreadable maple icing instead of a thinner glaze, cut back on the milk, starting with 1 tablespoon. Add more milk, drop by drop, until you get the consistency you desire. 

Serving suggestions

Dunk donuts in the glaze to make maple glazed donuts. Or, drizzle the glaze over scones, muffins, poundcake or even banana bread (so good!). The glaze will harden as it sits. 

Recipe tips:

• The secret ingredient in this glaze is maple extract, which you can buy at well stocked supermarkets or online. It boosts the maple flavor without making the glaze overly sweet. However, you can use vanilla extract instead, although the maple flavor won’t be as pronounced.
• If you prefer to make a spreadable maple donut icing instead of a thinner glaze, cut back on the milk, starting with 1 tablespoon (add more bit by bit, as needed). 
• Try this glaze on pumpkin poundcake, gingerbread and carrot cake muffins!

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Maple Glaze

This easy maple syrup glaze recipe is delicious on these baked donuts, as well as on cakes, muffins, scones and more! The secret ingredient in the glaze is maple extract, which you can buy at well stocked supermarkets or online. It boosts the maple flavor without making the glaze cloyingly sweet. However, you can use vanilla extract instead for a milder flavor (it will taste more like a vanilla glaze).

Prep Time5 mins

Total Time5 mins

Course: Dessert

Cuisine: American

Keyword: maple donut glaze, maple glaze, maple glazed donuts

Servings: 0.5 cup

Author: Nicki Sizemore

Ingredients

• 1 cup (120g) powdered sugar
• 1 tablespoon pure maple syrup
• 1 ½ - 2 tablespoons milk
• ¼ teaspoon maple extract
• Pinch salt

Instructions

• In a medium bowl, combine the powdered sugar, 1 ½ tablespoons of the milk, maple syrup, maple extract and salt. Stir until smooth. For a slightly thinner glaze, stir in another ½ tablespoon of milk.
• To make maple glazed donuts, dunk the top of the donuts in the glaze, then transfer them to a wire rack and let them sit until hardened. (If the glaze is a bit too thin, you can glaze them twice—let the first coat harden then dunk the donuts again).

Notes

Tips:

• The secret ingredient in this glaze is maple extract, which you can buy at well stocked supermarkets or online. It boosts the maple flavor without making the glaze overly sweet (if you add too much syrup the glaze turns cloyingly sweet). However, you can use vanilla extract instead, although the maple flavor won’t be as pronounced.
• If you prefer to make a spreadable maple donut icing instead of a thinner glaze, cut back on the milk, starting with 1 tablespoon (add more bit by bit, as needed). 
• Try this glaze on pumpkin poundcake, gingerbread and carrot cake muffins!