Baked sour cream doughnuts with maple glaze

Canada’s favourite flavours are easy to serve up at home!

This recipe is a tribute to two of our Canada’s most-loved doughnut flavours: sour cream and maple dipped. While they are delicious right out of the oven, amazingly they are even better the second day (if you can make them last that long). If you really want to get fancy, you can even sprinkle the just-dipped doughnuts with cooked bacon bits, like these fantastic cupcakes. Doughnut pans are not very expensive and with this simple batter recipe as your base, you can make all sorts of sweet and savoury creations. Next up, I’m planning to makes some herbed doughnuts to serve as an alternative to bread with a tasty chicken stew.



  • 1/2 cup (125 mL) sour cream
  • 1 large egg
  • 1/2 teaspoon (2.5 mL) vanilla extract
  • 1/4 cup (60 mL) canola oil
  • 1/2 cup (125 mL) sugar
  • 1 cup (250 mL) all-purpose flour
  • 1/2 teaspoon (2.5 mL) baking soda
  • 1/4 teaspoon (1.25 mL) salt


  • 3 tablespoons (45 mL) maple syrup
  • 1 teaspoon (5 mL) maple extract
  • 1 cup (250 mL) powdered (icing) sugar
  • 1 teaspoon (5 mL) milk, if needed


  • Preheat oven to 350F. Grease standard sized doughnut pan with oil or cooking spray (even if the pan is labelled as non-stick, a little oil is still a good idea and will aid with browning).
  • Whisk together the sour cream, egg, vanilla, oil, & sugar in a bowl.
  • Add flour, soda, and salt; stir the batter together until well combined. Transfer batter to a heavy gauge ziplock bag. Seal the bag then snip one corner; this will make it much easier to transfer the batter in the doughnut pan.
  • Fill the compartments of the doughnut pan 2/3 full with batter. Bake for 10 – 12 minutes or until the tops spring back when touched. Remove from oven and let cool in pan for a few minutes then transfer to cooling rack, using a small rubber spatula to coax them out if they are a bit stuck. If re-using the same pan for a second batch, be sure to wipe it clean with a paper towel and re-grease before refilling with batter.
  • Maple Glaze: In a shallow, broad bowl, mix maple syrup with maple extract; stir in icing sugar to make thick, adding up to 1 teaspoon (5 mL) milk if needed to reach a thick but pourable consistency. For ease of cleanup, put a piece of parchment paper or a baking tray under the cooling rack. Dip one side of each doughnut into the glaze. Set back on the cooling rack and let stand until glaze is set, about 10 – 15 minutes.

Makes 12 doughnuts.

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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