Soft Baked Maple Donut Bars Recipe

Introduction

Soft Baked Maple Donut Bars combine the tender, cakey texture of baked goods with the rich, warm flavor of pure maple syrup. These bars are a perfect treat for breakfast, brunch, or dessert, offering all the joy of fresh donuts without any frying.

Ingredients

• 2 cups all-purpose flour (or gluten-free substitute)
• 1½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ⅛ tsp ground nutmeg (optional)
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs, room temperature
• ½ cup pure maple syrup (Grade A recommended)
• 1 tsp vanilla extract
• ½ cup buttermilk, room temperature

For the Maple Glaze:

• 1½ cups powdered sugar
• 2 tbsp pure maple syrup
• 2–3 tbsp milk or cream (dairy or non-dairy)
• ½ tsp vanilla extract

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg. Set aside.
3. Step 3: In a large bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes.
4. Step 4: Add the eggs one at a time, mixing well after each addition. Stir in the maple syrup and vanilla extract.
5. Step 5: Gradually add the dry ingredients in three parts, alternating with the buttermilk in two parts, beginning and ending with the dry ingredients. Mix until just combined.
6. Step 6: Pour the batter into the prepared pan and smooth the top with a spatula.
7. Step 7: Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Allow the bars to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
9. Step 9: Prepare the glaze by whisking together powdered sugar, maple syrup, milk, and vanilla until smooth. Adjust the thickness with more milk or powdered sugar as needed.
10. Step 10: Drizzle the glaze over the cooled bars. Let it set before slicing and serving.

Tips & Variations

• Use real Grade A maple syrup for the best flavor; pancake syrup will affect taste and texture negatively.
• Spoon and level flour when measuring to avoid adding too much, which can dry out the bars.
• Try adding chopped nuts or cinnamon to the batter for extra warmth and texture.
• For a dairy-free version, substitute butter with plant-based margarine and use non-dairy milk for the glaze.

Storage

Store glazed bars in an airtight container at room temperature for up to 3 days. For longer storage, freeze unglazed bars individually wrapped for up to 3 months. Thaw before glazing and serving. Reheat gently if desired, but the bars are best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes! You can bake and cool the bars, then store them unglazed in an airtight container at room temperature for up to 2 days or freeze them for up to 3 months. Add the glaze just before serving for the freshest look.

Why did my bars turn out dry?

Overbaking is the most common reason for dryness. Overmixing the batter or using too much flour, especially if scooped directly from the bag, can also cause dryness. To prevent this, always spoon and level your flour when measuring and bake just until a toothpick comes out clean.

Soft Baked Maple Donut Bars Recipe

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4.5 from 148 reviews

Soft Baked Maple Donut Bars combine the tender, cake-like texture of baked goods with the rich, comforting sweetness of pure maple syrup. These bars are perfect for breakfast, brunch, or dessert and provide a delicious alternative to fried donuts. Featuring a moist crumb thanks to buttermilk and a sticky maple glaze, they are easy to prepare and sure to be a crowd-pleaser.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 12–16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Bars:

• 2 cups all-purpose flour (or gluten-free substitute)
• 1½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ⅛ tsp ground nutmeg (optional)
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs, room temperature
• ½ cup pure maple syrup (Grade A recommended)
• 1 tsp vanilla extract
• ½ cup buttermilk, room temperature

For the Maple Glaze:

• 1½ cups powdered sugar
• 2 tbsp pure maple syrup
• 2–3 tbsp milk or cream (dairy or non-dairy)
• ½ tsp vanilla extract

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper to ensure easy removal of the bars after baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and optional ground nutmeg. Set this mixture aside for later use.
3. Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, about 2 to 3 minutes. This step helps incorporate air for a tender crumb.
4. Add Eggs and Flavorings: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition. Then stir in the pure maple syrup and vanilla extract until evenly combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients in three parts, alternating with the buttermilk added in two parts. Begin and end with the dry ingredients. Mix gently until just combined to avoid overmixing and drying out the bars.
6. Pour and Smooth Batter: Pour the batter into the prepared pan and smooth the top evenly with a spatula to ensure even baking.
7. Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean, indicating the bars are fully baked.
8. Cool Bars: Allow the bars to cool in the pan for 15 minutes, then transfer them to a wire rack to cool completely before glazing.
9. Prepare Maple Glaze: In a bowl, whisk together the powdered sugar, maple syrup, milk or cream, and vanilla extract until smooth. Adjust the consistency with more milk or powdered sugar as needed to achieve a pourable glaze.
10. Glaze and Serve: Drizzle the maple glaze evenly over the cooled bars. Allow the glaze to set before slicing the bars into servings and enjoying.

Notes

• You can make the bars ahead of time and store them unglazed in an airtight container at room temperature for up to 2 days or freeze for up to 3 months. Glaze just before serving for best results.
• Avoid overbaking and overmixing the batter to prevent dryness. Use spoon-and-level method for measuring flour instead of scooping directly from the bag.
• Using real pure maple syrup is crucial for authentic flavor and texture. Pancake syrup is not a substitute.
• Store leftover glazed bars in an airtight container at room temperature for up to 3 days. For longer storage, freeze unglazed bars individually and thaw before glazing.
• This recipe can be doubled using a larger pan such as a 12×18 jelly roll pan. Adjust baking time accordingly to prevent under or overbaking.
• These bars are kid-friendly and make a great weekend baking project or school snack.
• The recipe also works well baked as a 9×13 sheet cake; decorate as desired for special occasions.

Keywords: maple donut bars, soft baked bars, maple syrup dessert, breakfast bars, baked donut bars, easy dessert recipe, maple glaze bars