Maple Donut Bars (Printer View)

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

# What You'll Need:

→ 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

→ For Serving (Optional)

15 - Extra maple syrup for drizzling

# Method Steps:

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 all-purpose flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg until well blended.
03 - In a separate bowl, whisk melted butter, whole milk, eggs, vanilla extract, and maple syrup until smooth and fully incorporated.
04 - Pour wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined—do not overmix to maintain tender texture.
05 - Spread the batter evenly into the prepared pan. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden.
06 - Allow the bars to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.
07 - Whisk together powdered sugar and 1 tablespoon milk until smooth. Add more milk as needed to reach a thick but pourable consistency. Stir in maple syrup for flavor.
08 - Once the bars are completely cool, drizzle the maple glaze evenly over the top. If desired, drizzle extra maple syrup for added sweetness and presentation. Allow glaze to set for 10–15 minutes, then slice into bars.

# Expert Advice:

01 -
  • These bars deliver everything you love about donuts without the hassle of frying or special equipment
  • The texture is impossibly light and cakey, like the perfect cross between a donut and a coffee cake
  • That maple glaze sets into a gorgeous crackly finish that makes them look bakery beautiful
02 -
  • Completely cool the bars before glazing or the icing will melt right off and you will have a sad maple puddle instead of that gorgeous crackly top
  • Real maple syrup matters here—imitation syrup gives a hollow flavor that cannot be faked or fixed
03 -
  • Room temperature eggs incorporate more easily into the melted butter mixture, so take them out of the fridge about 20 minutes before you start baking
  • If your glaze is too thick, add milk one teaspoon at a time—too thin and you can always whisk in more powdered sugar to save it
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