Step 1: Preheat and Prepare

Preheat your oven to 350°F (177°C). Spray a donut pan with non-stick spray and set aside. If you do not have a donut pan, you can use a muffin tin and make “donut muffins” instead.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Combining the dry ingredients first ensures an even distribution of spices and leavening agents.

Step 3: Mix the Wet Ingredients

In a separate medium bowl, whisk the melted butter, egg, brown sugar, milk, yogurt or sour cream, and vanilla extract until fully combined. It is important that the butter is slightly cooled to prevent it from cooking the egg.

Step 4: Combine the Mixtures

Pour the wet ingredients into the bowl of dry ingredients. Gently whisk together until just combined. Avoid overmixing, as this can result in tough donuts. The batter will be thick, almost like a very soft dough.

Step 5: Fill the Donut Pan

Spoon the batter into a large zipped-top bag, snip off one corner, and pipe the batter into each donut cavity, filling about halfway. This method ensures even, tidy distribution.

Step 6: Bake

Bake the donuts for 10-11 minutes, or until the edges are lightly browned and a gentle poke causes them to bounce back. Let the donuts cool in the pan for a few minutes before transferring them to a wire rack.

Step 7: Prepare the Maple Glaze

While the donuts cool, make the glaze. In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar and maple extract. Taste and add a pinch of salt if desired.

Step 8: Dip and Glaze

Allow the glaze to cool for 2-3 minutes. Dip each donut into the glaze, twisting slightly to cover the top. Place the donuts back on the wire rack so excess glaze can drip off. If desired, double dip for an extra thick glaze layer.