Introduction

Maple Donut Bars are a delightful twist on classic donuts, baked in a convenient bar form. With warm spices and a luscious maple glaze, these bars make a perfect treat for breakfast or an afternoon snack.

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, melted
1 cup whole milk
2 large eggs
1 teaspoon vanilla extract
1/2 cup maple syrup
1 cup powdered sugar (for glaze)
1-2 tablespoons milk (for glaze)
Extra maple syrup for drizzling (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with non-stick spray or line it with parchment paper for easy removal.
Step 2: In a large mixing bowl, combine the flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg. Whisk these dry ingredients together until well mixed.
Step 3: In another bowl, whisk together the melted butter, whole milk, eggs, vanilla extract, and maple syrup until smooth and combined.
Step 4: Pour the wet ingredients into the dry ingredients. Gently fold with a spatula or wooden spoon until just combined; a few lumps are okay. Avoid overmixing.
Step 5: Pour the batter into the prepared baking pan and spread evenly with a spatula.
Step 6: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the edges are lightly golden.
Step 7: Remove from the oven and let cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely.
Step 8: To prepare the glaze, combine powdered sugar and 1 tablespoon of milk in a medium bowl. Whisk until smooth.
Step 9: Add more milk gradually to reach a thick but pourable consistency, coating the back of a spoon.
Step 10: Stir in an additional 2 tablespoons of maple syrup to enhance the flavor.
Step 11: Once the bars are fully cooled, place them on a serving platter or cutting board.
Step 12: Drizzle the maple glaze generously over the bars with a spoon or spatula, covering evenly.
Step 13: Optionally, drizzle extra maple syrup on top for added sweetness and presentation.
Step 14: Allow the glaze to set for 10-15 minutes before slicing the bars into squares or rectangles.

Tips & Variations

For a richer flavor, use melted browned butter instead of regular melted butter.
Add chopped nuts like pecans or walnuts to the batter for extra texture.
Replace whole milk with buttermilk for a tangier taste and tender crumb.
Use pure maple syrup for the best depth of flavor in both the batter and glaze.

Storage

Store the maple donut bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 2 months. When reheating, warm individual bars briefly in the microwave to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk?

Yes, you can substitute whole milk with 2% milk, almond milk, or oat milk. Keep in mind that dairy-free milks may slightly change the texture and flavor.

How can I make these donut bars gluten-free?

To make gluten-free maple donut bars, use a 1-to-1 gluten-free baking flour blend. Ensure your baking powder is also gluten-free for best results.

Maple Donut Bars Recipe

Print Recipe

★★★★★

4.5 from 683 reviews

These Maple Donut Bars are a delightful twist on classic donuts, baked into easy-to-cut bars with a tender crumb and a rich maple glaze. Perfect for breakfast or a sweet snack, they combine warm spices like cinnamon and nutmeg with the natural sweetness of maple syrup, baked to golden perfection, and topped with a smooth, flavorful glaze.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12 bars 1x
Category: Dessert, Snack, Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Wet Ingredients

1/2 cup unsalted butter, melted
1 cup whole milk
2 large eggs
1 teaspoon vanilla extract
1/2 cup maple syrup

Glaze

1 cup powdered sugar
1–2 tablespoons milk
2 tablespoons maple syrup (for glaze)
Extra maple syrup for drizzling (optional)

Instructions

Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with non-stick spray or line it with parchment paper to ensure easy removal of the bars.
Mix dry ingredients: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, salt, ground cinnamon, and ground nutmeg until evenly combined.
Combine wet ingredients: In a separate bowl, whisk melted butter, whole milk, eggs, vanilla extract, and maple syrup until the mixture is smooth and homogenous.
Combine wet and dry: Pour the wet ingredients into the dry ingredient bowl. Gently fold with a spatula or wooden spoon until just combined; lumps remaining are fine—avoid overmixing to maintain tenderness.
Shape batter in pan: Pour the batter into the prepared pan and spread evenly with a spatula.
Bake the bars: Bake in the preheated oven for 25-30 minutes until a toothpick inserted in the center comes out clean and edges turn lightly golden.
Cool the bars: Remove the pan from the oven and let the donut bars cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the glaze: While the bars cool, whisk together powdered sugar and 1 tablespoon of milk in a medium bowl until smooth. Add milk gradually to achieve a thick but pourable consistency.
Add maple syrup to glaze: Stir in 2 tablespoons of maple syrup to the glaze for extra maple flavor.
Glaze the bars: Once the bars are fully cooled, place them on a serving platter. Drizzle the maple glaze over the top evenly with a spoon or spatula.
Optional maple drizzle: For extra sweetness and a beautiful finish, drizzle additional maple syrup over the glazed bars.
Set the glaze: Allow the glaze to set for 10-15 minutes before slicing the bars into squares or rectangles for serving.