Pin My roommate walked in while I was testing this recipe and immediately asked if I had bought donuts from the new bakery downtown. The smell of warm cinnamon and maple filled our entire apartment, and honestly, that's when I knew these bars were something special. They capture everything wonderful about donuts—the soft interior, the cozy spices, that sweet glaze—but without the hassle of frying or shaping individual doughnuts.
I made these for a Sunday brunch with friends last month and watched them disappear in minutes. My friend Sarah, who claims she doesn't have a sweet tooth, went back for seconds and asked if I could teach her how to make them for her kids. There's something about the combination of maple and cinnamon that makes people feel instantly at home.
Ingredients
- All-purpose flour: The foundation that gives these bars their structure, so measure carefully for the right texture
- Granulated sugar: Sweetens the batter and creates that tender, cake-like crumb we want
- Baking powder: Essential for the lift that makes these bars light and fluffy instead of dense
- Salt: A small amount balances the sweetness and enhances all the warm spices
- Ground cinnamon and nutmeg: These classic spices give the bars their signature donut flavor profile
- Unsalted butter: Melted butter creates a rich, moist texture that stays tender even after cooling
- Whole milk: Adds moisture and helps create the soft, pillowy interior we're after
- Large eggs: Provide structure and richness while binding everything together
- Vanilla extract: Rounds out the flavors and adds that familiar comforting aroma
- Maple syrup: The star ingredient that infuses every bite with genuine maple flavor
- Powdered sugar: Creates the smooth, sweet base for our luscious maple glaze
- Extra milk for glaze: Adjust this to get the perfect pouring consistency for your glaze
Instructions
- Preheat and prepare your pan:
- Set your oven to 350°F (175°C) and generously grease a 9×13 inch baking pan, or line it with parchment paper for easy removal later.
- Whisk the dry ingredients together:
- In a large mixing bowl, combine flour, sugar, baking powder, salt, cinnamon, and nutmeg until everything is evenly distributed.
- Mix the wet ingredients:
- In a separate bowl, whisk melted butter, milk, eggs, vanilla extract, and maple syrup until the mixture is completely smooth.
- Combine the two mixtures:
- Pour the wet ingredients into the dry and gently fold with a spatula until just combined, being careful not to overmix which can make the bars tough.
- Spread and bake:
- Evenly spread the batter into your prepared pan and bake for 25–30 minutes until a toothpick comes out clean and edges are golden.
- Cool the bars:
- Let them rest in the pan for 10 minutes before transferring to a wire rack to cool completely—this is crucial for the glaze to set properly.
- Make the maple glaze:
- Whisk powdered sugar with 1 tablespoon milk until smooth, adding more milk as needed to reach thick but pourable consistency, then stir in maple syrup.
- Glaze and finish:
- Once bars are completely cool, drizzle the glaze evenly over the top and let it set for 10–15 minutes before slicing into bars.
Pin These maple donut bars have become my go-to for potlucks and family gatherings because they travel so well and always earn compliments. Last week my dad called just to ask if I had any leftovers, which is pretty much the highest praise he can give a dessert.
Getting The Right Texture
The secret to that authentic donut texture is in how gently you handle the batter. I learned the hard way that vigorous mixing creates a dense, bread-like result instead of that light, fluffy crumb we all want. When you fold the wet and dry ingredients together, stop as soon as you no longer see dry flour—some small lumps are perfectly fine and will bake out.
Customizing Your Glaze
I've experimented with different glaze variations and discovered that adding a tiny pinch of salt to the glaze actually intensifies the maple flavor. You can also add a few drops of maple extract if you want a really pronounced maple taste, though I find the real syrup gives a more nuanced, authentic flavor that people seem to prefer.
Serving And Storage
These bars are incredibly versatile and can be served warm or at room temperature depending on the occasion. I've found they pair beautifully with a cup of coffee in the morning or as an afternoon snack with a cold glass of milk.
- Serve them slightly warmed with a pat of butter melting into the glaze for an extra indulgent treat
- For brunch, pair with fresh berries to balance the sweetness
- Store in an airtight container at room temperature for up to three days, though they rarely last that long
Pin I hope these maple donut bars become as loved in your kitchen as they have in mine. There's something magical about pulling a warm, maple-scented pan from the oven that just makes a house feel like home.
Recipe Q&A
- → How should I store these maple glazed bars?
Keep them in an airtight container at room temperature for up to 3 days. Place parchment paper between layers to prevent the glaze from sticking. For longer storage, refrigerate for up to a week—the maple flavor actually develops beautifully over time.
- → Can I freeze these bars?
Yes! Freeze unglazed bars wrapped tightly in plastic and foil for up to 3 months. Thaw overnight at room temperature, then add the fresh maple glaze before serving. Freezing without glaze prevents any sogginess or texture changes.
- → What's the best way to get the glaze consistency right?
Start with 1 tablespoon of milk in your powdered sugar, then add more gradually. You want it thick enough to hold its shape when drizzled but thin enough to spread smoothly. The maple syrup helps create that perfect pourable texture.
- → Can I make these with whole wheat flour?
You can substitute up to half the all-purpose flour with whole wheat flour for added nutrition. Keep in mind this will make the bars slightly denser with a heartier texture. For best results, use white whole wheat flour, which is lighter than traditional whole wheat.
- → Why do my bars sometimes turn out dense?
Overmixing the batter is the most common culprit—stir just until the flour disappears and you still see some small lumps. Also ensure your baking powder is fresh and that you're measuring flour correctly by spooning it into the measuring cup rather than scooping directly.
- → Can I add mix-ins to the batter?
Absolutely! Chopped pecans or walnuts pair beautifully with maple. You could also fold in mini chocolate chips, dried cranberries, or even crispy bacon bits for a sweet-savory twist. Keep additions to about 1 cup total to maintain the tender texture.