Maple Donut Bars (Print View)

Soft, fluffy bars with maple glaze perfect for breakfast or brunch

# Ingredient List:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg

→ Wet Ingredients

07 - 1/2 cup unsalted butter, melted
08 - 1 cup whole milk
09 - 2 large eggs
10 - 1 teaspoon vanilla extract
11 - 1/2 cup maple syrup

→ Maple Glaze

12 - 1 cup powdered sugar
13 - 1-2 tablespoons milk
14 - 2 tablespoons maple syrup

→ Optional Serving

15 - Extra maple syrup for drizzling

# Directions:

01 - Preheat oven to 350°F. Grease a 9×13 inch baking pan or line with parchment paper.
02 - In a large mixing bowl, whisk together flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg until well blended.
03 - In a separate bowl, whisk melted butter, milk, eggs, vanilla extract, and maple syrup until smooth and fully incorporated.
04 - Pour wet ingredients into dry ingredients. Gently fold with spatula until just combined—avoid overmixing to maintain texture.
05 - Transfer batter to prepared pan and spread evenly using offset spatula or back of spoon.
06 - Bake for 25-30 minutes until toothpick inserted in center comes out clean and edges are lightly golden.
07 - Let cool in pan for 10 minutes, then remove to wire rack to cool completely before glazing.
08 - Whisk powdered sugar and 1 tablespoon milk until smooth. Add additional milk as needed to achieve thick but pourable consistency. Stir in maple syrup.
09 - Drizzle prepared maple glaze evenly over completely cooled bars. Optionally add extra maple syrup drizzle for enhanced flavor and presentation.
10 - Allow glaze to set for 10-15 minutes until firm. Slice into 12-16 bars as desired.

# Expert Tips:

01 -
  • They taste like a donut shop treat but come together in one pan without the mess of hot oil
  • The maple glaze sets perfectly glossy, making them look way fancier than they actually are
02 -
  • Overmixing the batter will make these bars tough and chewy instead of tender, so stop as soon as flour disappears
  • The glaze needs completely cool bars or it will slide right off, which I learned the hard way during an impatient moment
03 -
  • Real maple syrup matters here, the artificial stuff gives these a weird aftertaste that you cannot cover up
  • Room temperature ingredients mix better and create a more even texture throughout the bars
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