Pin It The smell of maple syrup always takes me back to Sunday mornings at my grandmother's house, where pancakes were more of an event than a meal. These maple donut bars started as a happy accident when I was craving donuts but didn't want to deal with hot oil or a deep fryer. The first batch disappeared so quickly at my neighbor's brunch that I barely got to taste them, which I took as the highest compliment possible. Now they're my go-to when I want something that feels indulgent but comes together with almost zero fuss.
I made these for a rainy weekend bake sale and watched a woman buy three bars, come back twenty minutes later, and buy four more to freeze. That's when I knew these weren't just good—they were the kind of good that makes people rearrange their days around them.
Ingredients
- 2 cups all-purpose flour: The foundation that gives these bars their tender cake-like crumb
- 1 cup granulated sugar: Sweetens the batter without competing with the maple flavor
- 1 tablespoon baking powder: Ensures these puff up beautifully in the oven
- 1/2 teaspoon salt: Balances all that sweetness and makes the maple pop
- 1/2 teaspoon ground cinnamon: Adds warmth that plays so nicely with maple
- 1/4 teaspoon ground nutmeg: A whisper of spice that makes people ask what's in there
- 1/2 cup unsalted butter melted: Richness that makes these taste bakery-worthy
- 1 cup whole milk: Creates the most tender texture I've found
- 2 large eggs: Structure and richness in one neat package
- 1 teaspoon vanilla extract: The supporting actor that lets maple shine
- 1/2 cup maple syrup: The real deal—the soul of this entire recipe
- 1 cup powdered sugar: Creates that dreamy glaze that makes these irresistible
- 1-2 tablespoons milk: Adjust this to get your glaze exactly how you like it
- 2 tablespoons maple syrup: More maple in the glaze because why hold back now
Instructions
- Get your oven ready:
- Preheat to 350°F and prep your 9×13 pan with either butter or parchment paper
- Whisk the dry team:
- In a large bowl combine flour sugar baking powder salt cinnamon and nutmeg until everything is evenly distributed
- Mix the wet ingredients:
- In another bowl whisk melted butter milk eggs vanilla and that half cup of maple syrup until smooth
- Bring them together:
- Pour wet into dry and fold gently with a spatula until just combined—the batter will be thick and that's perfect
- Spread and bake:
- Even the batter in your pan and bake 25 to 30 minutes until a toothpick comes out clean and edges are golden
- Cool completely:
- Let them rest 10 minutes in the pan then move to a wire rack because patience pays off here
- Make the magic glaze:
- Whisk powdered sugar with one tablespoon milk then add more as needed until thick but pourable and stir in the maple syrup
- Glaze and slice:
- Once bars are totally cool drizzle that maple goodness all over wait 15 minutes for it to set then cut into squares
Pin It My daughter now requests these for her birthday instead of cake which feels like the ultimate parenting win in the dessert department.
Make Them Ahead
I've baked these the night before a party and glaze them the next morning with perfect results. The bars actually develop more flavor overnight and the glaze stays fresh for hours at room temperature.
Glaze Perfection
The right glaze consistency should slowly pour off your spoon in a thick ribbon not run off like water. If it's too thick add milk literally one drop at a time—I learned this after turning one batch into maple soup.
Serving Ideas
These disappear fastest when served slightly warm with the glaze still a little soft. They're also incredible crumbled over vanilla ice cream for an over-the-top dessert.
- Try adding chopped pecans to the batter for texture
- A pinch of clove makes these feel extra cozy in fall
- Leftovers freeze beautifully for up to a month
Pin It There's something so comforting about a recipe that delivers donut happiness without all the fuss. Hope these become your new favorite reason to turn on the oven.
Questions & Answers
- → Can I make these bars ahead of time?
Yes, these maple bars store beautifully in an airtight container at room temperature for up to 3 days. The glaze will set but remains moist. You can also freeze the unglazed bars for up to 2 months and add the glaze after thawing.
- → What's the best way to get the glaze consistency right?
Start with 1 tablespoon of milk in the powdered sugar, then add more gradually until you reach a thick but pourable texture. The glaze should coat the back of a spoon and drizzle easily without being too runny.
- → Can I use maple syrup substitutes?
Pure maple syrup provides the best flavor, but you can use pancake syrup in a pinch. For a stronger maple taste, add ½ teaspoon of maple extract to the batter or glaze. Honey will work but changes the flavor profile significantly.
- → Why shouldn't I overmix the batter?
Overmixing develops gluten, which makes the bars tough and dense instead of tender and fluffy. Stop mixing as soon as the dry ingredients are incorporated—a few small lumps are perfectly fine and will bake out.
- → Can I make these gluten-free?
You can try a 1:1 gluten-free flour blend, though texture may vary slightly. Look for a blend that includes xanthan gum for better structure. The bars might be slightly more crumbly but still delicious with the maple glaze.