Soft Fluffy Maple Donut Bars (Print Version)

Soft, fluffy bars with a rich maple glaze perfect for brunch or a sweet snack any time.

# 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 whole milk
14 - 2 tablespoons maple syrup

→ For Serving

15 - Extra maple syrup for drizzling

# Recipe Steps:

01 - Preheat oven to 350°F. Grease a 9x13 inch baking pan or line with parchment paper.
02 - In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg.
03 - In a separate bowl, whisk melted butter, whole milk, eggs, vanilla extract, and maple syrup until smooth.
04 - Pour wet ingredients into dry ingredients. Gently fold together with a spatula until just combined, avoiding overmixing.
05 - Spread batter evenly into the prepared pan.
06 - Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and edges are lightly golden.
07 - Allow bars to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
08 - Whisk together powdered sugar and 1 tablespoon milk until smooth. Add more milk as needed to reach thick but pourable consistency. Stir in maple syrup.
09 - Once bars are completely cool, drizzle maple glaze evenly over the top.
10 - If desired, drizzle extra maple syrup for added sweetness and presentation.
11 - Allow glaze to set for 10-15 minutes, then slice into bars.

# Expert Suggestions:

01 -
  • They taste like a bakery donut without any of the mess or deep-frying anxiety.
  • The maple flavor is genuine and warm, not overly sweet or artificial-tasting.
  • Forty-five minutes from start to finish means you can have them cooling on a rack before lunch.
02 -
  • If you glaze warm bars, the glaze will be too thin and run off—waiting for them to cool completely is non-negotiable if you want that beautiful coating to actually stay put.
  • The maple flavor comes mainly from the syrup in the batter itself, so don't skimp there; it's what makes these taste like actual maple and not just sugar.
03 -
  • Room-temperature ingredients blend more smoothly together, so pull your eggs and milk out of the fridge 30 minutes before you start if you have the time.
  • If your glaze is too thick, add milk one teaspoon at a time; if it's too thin, whisk in more powdered sugar, because these corrections are always easier than trying to fix a big mistake.
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