Maple Donut Bars with Glaze (Print)

Soft, fluffy bars topped with luscious maple glaze—perfect for breakfast, brunch, or anytime sweet treat.

# Ingredients:

→ 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

# Instructions:

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.
03 - In a separate bowl, whisk melted butter, whole milk, eggs, vanilla extract, and maple syrup until smooth.
04 - Pour wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined—do not overmix.
05 - Spread the batter evenly into the prepared pan.
06 - Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden.
07 - Allow the 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 a thick but pourable consistency. Stir in maple syrup for flavor.
09 - 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.
10 - Allow glaze to set for 10–15 minutes, then slice into bars.

# Pro Tips:

01 -
  • The texture is incredibly soft and cakey, just like a fresh donut but even easier to achieve
  • The maple glaze transforms simple ingredients into something that feels like a bakery treat
  • One pan means less cleanup, and they actually taste better the next day
02 -
  • Letting the bars cool completely before glazing prevents the glaze from melting off and becoming a sticky mess
  • Overmixing the batter will develop too much gluten, making the bars tough instead of tender and cakey
  • The glaze consistency matters—too thick and it won't spread, too thin and it will run right off the bars
03 -
  • Line your pan with parchment paper that overhangs the sides for easy removal and cleaner slicing
  • If you want extra maple flavor, brush the warm bars with a little maple syrup before applying the glaze
  • Room temperature ingredients mix together more smoothly and create a more uniform texture
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