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.)
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All-purpose flour
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Granulated sugar
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Baking powder
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Salt
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Milk
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Eggs
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Butter, melted
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Pure maple syrup
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Vanilla extract
Directions
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I preheat the oven and prepare an 8×8-inch baking pan by greasing or lining it with parchment paper.
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I whisk together the dry ingredients—flour, sugar, baking powder, and salt—in a large bowl.
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In a separate bowl, I combine the wet ingredients: milk, eggs, melted butter, maple syrup, and vanilla extract until everything is smooth.
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I fold the wet mixture into the dry ingredients until just combined—overmixing would make the texture dense.
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I pour the batter into the prepared pan, smoothing the top with a spatula.
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I bake until the top is golden and a toothpick inserted into the center comes out clean.
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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.
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I spread the glaze over the warm bars, letting it drip slightly over the edges.
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Finally, I let everything set before cutting the bars into squares or rectangles.
Servings and Timing
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Makes: 9 to 12 bars, depending on the size of each piece
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Prep Time: 15 minutes
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Bake Time: 20–25 minutes
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Cooling & Glazing Time: 15 minutes
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Total Time: About 50–55 minutes
Variations
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Chocolate Glaze: I stir cocoa powder into the glaze for a chocolatey twist.
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Nut Crunch: I sprinkle chopped pecans or walnuts on top of the glaze for extra texture.
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Spiced: I mix in a teaspoon of cinnamon (or pumpkin spice) into the batter for a cozy flavor boost.
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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.

Homemade Maple Donut Bars – Sweet, Soft & Glazed to Perfection
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 9 to 12 bars
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These homemade maple donut bars are soft, cake-like treats baked in bar form and topped with a rich maple glaze. Perfect for breakfast or a cozy afternoon snack, they offer all the indulgence of a donut with none of the frying.
Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup milk
- 2 large eggs
- ½ cup butter, melted
- ¼ cup pure maple syrup
- 1 tsp vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tbsp maple syrup (for glaze)
- 1-2 tablespoon milk or cream (for glaze)
- Pinch of salt (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In a separate bowl, combine the milk, eggs, melted butter, maple syrup, and vanilla extract until smooth.
- Fold the wet mixture into the dry ingredients until just combined; do not overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 20–25 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
- While the bars cool slightly, whisk together powdered sugar, maple syrup, milk or cream, and a pinch of salt to make the glaze.
- Spread the glaze over the warm bars, allowing it to drip slightly over the edges.
- Let the glaze set before cutting the bars into squares or rectangles.
Notes
- Use pure grade A maple syrup for the best flavor.
- Bars can be stored at room temperature for up to 3 days or refrigerated for 5 days.
- Microwave for 10–15 seconds or warm in a 300°F oven for 5 minutes to refresh.
- Optional add-ins: cinnamon, pumpkin spice, chopped nuts, or maple butter swirl.
- To freeze, flash-freeze bars, then transfer to a freezer-safe container for up to 2 months.
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 18g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
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