I adore these homemade maple donut bars—they’re like a soft, cake-like donut baked into a convenient bar, topped with a rich maple glaze that perks up any morning or mid-afternoon treat.

Why You’ll Love This Recipe

I’m always on the hunt for a breakfast treat that’s easy to make but feels indulgent, and these bars hit the sweet spot. They’re baked, not fried, so I get that lovely tender crumb without the mess. Plus, the maple glaze adds a cozy, warm sweetness that pairs perfectly with coffee or milk.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Baking powder
Salt
Milk
Eggs
Butter, melted
Pure maple syrup
Vanilla extract

Directions

I preheat the oven and prepare an 8×8-inch baking pan by greasing or lining it with parchment paper.
I whisk together the dry ingredients—flour, sugar, baking powder, and salt—in a large bowl.
In a separate bowl, I combine the wet ingredients: milk, eggs, melted butter, maple syrup, and vanilla extract until everything is smooth.
I fold the wet mixture into the dry ingredients until just combined—overmixing would make the texture dense.
I pour the batter into the prepared pan, smoothing the top with a spatula.
I bake until the top is golden and a toothpick inserted into the center comes out clean.
After allowing the bars to cool slightly, I whisk together extra powdered sugar, maple syrup, milk (or cream), and a pinch of salt to make the glaze.
I spread the glaze over the warm bars, letting it drip slightly over the edges.
Finally, I let everything set before cutting the bars into squares or rectangles.

Servings and Timing

Makes: 9 to 12 bars, depending on the size of each piece
Prep Time: 15 minutes
Bake Time: 20–25 minutes
Cooling & Glazing Time: 15 minutes
Total Time: About 50–55 minutes

Variations

Chocolate Glaze: I stir cocoa powder into the glaze for a chocolatey twist.
Nut Crunch: I sprinkle chopped pecans or walnuts on top of the glaze for extra texture.
Spiced: I mix in a teaspoon of cinnamon (or pumpkin spice) into the batter for a cozy flavor boost.
Maple Butter: I add a swirl of softened maple butter into the batter before baking for a richer taste.

Storage/Reheating

I store the bars in an airtight container at room temperature for up to 3 days. For longer freshness, I refrigerate them for up to 5 days (letting them come to room temperature before eating). To reheat, I microwave a bar for about 10–15 seconds or warm it in a 300 °F oven for 5 minutes to revive that soft, fresh-from-the-oven feel.

FAQs

What kind of maple syrup should I use?

I always go for pure, grade A maple syrup—it has the best flavor. Pancake syrup just doesn’t give the same sweetness or depth.

Can I use a different pan size?

Yes, I’ve used a 9×9-inch pan, which makes for shorter bars. Just watch the baking time—it might need a couple minutes less.

Can I make these gluten-free?

Absolutely. I substitute the flour with a 1:1 gluten-free baking flour blend and they turn out just as soft and tasty.

What if my glaze is too thick or too thin?

If it’s too thick, I add a little more milk or cream. If it’s too thin, I stir in a bit more powdered sugar until it reaches that perfect drizzle consistency.

Can I freeze these bars?

Yes! I flash-freeze individual bars on a baking sheet, then transfer them to a freezer-safe container. They keep well for up to 2 months. I thaw one at room temperature or microwave for about 20 seconds when I want a quick treat.

Conclusion

Making these homemade maple donut bars is one of those moments that brings a little celebration into ordinary days. I love how soft and sweet they are, and the maple glaze melts into every crumb. They stay fresh for days, and the easy variations mean I can keep things fresh in my kitchen. I always feel a sense of pride when I whip these up—simple ingredients, warm baking, and that irresistible flavor.