There’s something truly special about the sweet, comforting flavor of a maple donut. That rich, sticky glaze over a tender, cakey base is one of life’s simple pleasures. But let’s be honest, deep-frying donuts at home can be a major project. That’s where these Maple Donut Bars come in to save the day! I developed this recipe because I wanted all the nostalgic flavor of my favorite donut shop treat without any of the fuss. These bars are baked in a single pan, delivering a soft, nutmeg-spiced crumb and a dreamy, pourable maple glaze that sets up perfectly. They’re incredibly easy to whip up and perfect for sharing with family, friends, or just keeping all to yourself—I won’t tell!
Why These Maple Bars Beat the Donut Shop Every Time
While I’ll always have a soft spot for a classic fried donut, these baked bars have completely won me over. First, the simplicity is unmatched. You mix the batter in one bowl, spread it in a pan, and bake. No hot oil, no messy cleanup, no shaping individual donuts. The aroma that fills your kitchen as they bake—that warm blend of nutmeg and vanilla—is absolutely heavenly and signals that something wonderful is about to happen. The texture is what really sets them apart; they are incredibly moist and tender, more like a perfect piece of cake than a dry, crumbly bar. And the glaze? It’s made with pure maple syrup, giving it an authentic, rich flavor that you just can’t get from artificial flavorings. Every single bite delivers that perfect donut shop experience, but with the heartfelt touch of a homemade treat.
Gathering Your Supplies for Perfect Cake Donut Bars
Before you get started, let’s gather everything you’ll need. I find that having all my ingredients measured and my tools ready to go makes the whole process so much smoother and more enjoyable. You likely have most of these things in your pantry already!
For the Donut Bars:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- 1 cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
For the Maple Glaze:
- 4 cups powdered sugar
- ½ cup pure maple syrup
- ¼ cup milk, plus more as needed
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Pinch of salt
Equipment You’ll Need:
- 9×13 inch baking pan
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- Sifter or fine-mesh sieve
- Wire cooling rack
Crafting Your Maple Donut Bars from Scratch
This is where the magic happens! We’ll break it down into two simple parts: making the perfectly spiced bars and then whipping up that irresistible glaze. Follow along, and you’ll have a delicious pan of treats in no time.
Achieving the Perfect Tender, Nutmeg-Spiced Crumb
The base of these bars is a soft, cakey crumb with just the right amount of spice. The key here is to mix gently and trust the process!
- Prepare Your Pan and Oven: First things first, get your oven preheating to 350°F (175°C). This ensures it’s nice and hot when your batter is ready. I highly recommend lining your 9×13 inch pan with parchment paper, leaving a little overhang on the two long sides. This creates “handles” that make lifting the entire block of bars out of the pan a breeze later on.
- Combine the Dry Ingredients: In a large mixing bowl, add your flour, baking powder, baking soda, salt, and ground nutmeg. Give it a good whisk for about 30 seconds. This step is more important than it seems—it acts as a low-effort sifting method, evenly distributing the leavening agents and spice for a consistent texture and flavor in every bite.
- Mix the Wet Ingredients: In a separate, medium-sized bowl, whisk together the granulated sugar and the slightly cooled melted butter. Add in the eggs one at a time, followed by the buttermilk and vanilla extract. Keep whisking until everything is smooth and well combined.
- Bring It All Together: Now, pour the wet mixture into the bowl with the dry ingredients. Using a spatula, gently fold the ingredients together until they are just combined. You might see a few small streaks of flour, and that’s perfectly okay. Overmixing develops the gluten in the flour, which will lead to tough, dry bars instead of the tender, cake-like texture we’re aiming for.
- Spread and Bake: Pour the thick, fluffy batter into your prepared pan. Use your spatula to gently spread it into an even layer, making sure it reaches all the corners. Pop it into the preheated oven and bake for 20-25 minutes. You’ll know it’s done when the edges are lightly golden and a toothpick inserted into the center comes out clean.
- Cool Completely: Let the bars cool in the pan on a wire rack for about 10 minutes. Then, use those parchment paper handles to carefully lift them out of the pan and place them directly on the wire rack. It is crucial to let them cool completely before you even think about glazing. A warm base will cause the glaze to melt and slide right off.
Whipping Up a Flawless, Pourable Maple Glaze
This glaze is the star of the show! Using pure maple syrup is non-negotiable for that authentic, deep flavor.
- Sift Your Sugar: Start by sifting the powdered sugar into a medium bowl. This step gets rid of any pesky lumps and is the secret to a perfectly smooth, silky glaze. Trust me, it’s worth the extra minute!
- Mix the Glaze: To the sifted sugar, add the pure maple syrup, ¼ cup of milk, melted butter, vanilla extract, and a small pinch of salt. The salt really helps to balance the sweetness and makes the maple flavor pop. Whisk everything together until it’s completely smooth and creamy.
- Get the Consistency Just Right: You’re looking for a glaze that is thick but still pourable. If it feels too thick, add a bit more milk, just a teaspoon at a time, until you reach the desired consistency. If you accidentally make it too thin, you can always whisk in a bit more powdered sugar.
- Glaze and Set: Once your bars are fully cool, pour that luscious glaze all over the top. Use an offset spatula or the back of a spoon to gently spread it evenly, letting it drip tantalizingly down the sides. If you’re adding toppings like nuts or sprinkles, now is the time to do it, while the glaze is still wet. Let the bars sit at room temperature for at least 30-60 minutes, or until the glaze is firm to the touch, before cutting and serving.
Pro Tips to Guarantee a Moist, Never-Dry Bar
Over the many times I’ve made these, I’ve picked up a few tricks that make a real difference. Here are my top tips for success:
- Don’t Overmix the Batter: I mentioned it before, but it bears repeating! The moment you stop seeing big patches of dry flour, stop mixing. A tender crumb depends on a gentle hand.
- Use Room Temperature Ingredients: For the best results, let your eggs and buttermilk sit out on the counter for about 30 minutes before you begin. Room temperature ingredients emulsify more easily, creating a smoother batter and a more uniform texture.
- Pure Maple Syrup is a Must: Please don’t substitute pancake syrup here! The flavor of pure maple syrup is rich, complex, and essential for that authentic donut shop taste.
- Wait for the Bars to Cool: Patience is key! Applying glaze to even slightly warm bars will result in a runny, transparent mess. Let them cool completely to room temperature for that perfect, opaque layer of glaze.
- Buttermilk for Tenderness: Buttermilk is slightly acidic, which helps break down the gluten and creates an incredibly tender, moist crumb. If you don’t have any, you can make a quick substitute: add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then fill it with milk to the 1-cup line. Let it sit for 5-10 minutes until it looks slightly curdled.
Delicious Variations and Optional Toppings
While these maple bars are phenomenal as is, they’re also a fantastic canvas for your creativity. Here are a few ideas to get you started:
- Crumbled Bacon: For a classic sweet and savory combination, sprinkle freshly cooked and crumbled bacon over the wet glaze.
- Toasted Nuts: Chopped pecans or walnuts add a wonderful crunch and nutty flavor that pairs beautifully with maple. I like to toast them lightly in a dry skillet for a few minutes to bring out their flavor.
- Brown Butter Glaze: For an even deeper, nuttier flavor, make a brown butter glaze. Simply melt the butter for the glaze in a saucepan over medium heat until it foams and brown specks appear, then proceed with the recipe. The aroma is incredible!
- Cinnamon Spice: Add ½ teaspoon of ground cinnamon to the dry ingredients for an extra layer of warm spice in the bars.
- Sprinkles: A handful of festive sprinkles over the top makes these bars perfect for a party or celebration.
Storing Your Homemade Treats for Maximum Freshness
If you’re lucky enough to have leftovers, you’ll want to store them properly. Place the cut bars in a single layer in an airtight container. They will keep well at room temperature for up to 3 days. I find the texture is best when they’re not refrigerated, as the fridge can dry them out a bit. For longer storage, you can freeze the bars. I recommend freezing them unglazed. Just wrap the entire cooled block tightly in plastic wrap and then in foil, and it will keep in the freezer for up to 3 months. When you’re ready to enjoy, thaw at room temperature, then whip up a fresh batch of glaze.
Your Maple Donut Bar Questions, Answered
Can I use a different size pan?
Yes, but you’ll need to adjust the baking time. An 8×8 or 9×9 inch square pan will work, but the bars will be much thicker and will likely need 30-35 minutes to bake. Keep an eye on them and use the toothpick test to check for doneness.
My glaze is too thin/thick, how do I fix it?
This is an easy fix! If your glaze is too thin and runny, whisk in more powdered sugar, a tablespoon at a time, until it reaches the right consistency. If it’s too thick to pour, simply whisk in more milk, just one teaspoon at a time, until it’s smooth and pourable.
What’s the best way to get clean cuts?
For super clean, professional-looking squares, make sure the glaze is completely set. Use a large, sharp knife and wipe it clean with a damp paper towel between each cut. This prevents the glaze from dragging and creating messy edges.
Can I make these gluten-free?
I haven’t tested this specific recipe with a gluten-free flour blend, but it should work well with a high-quality 1-to-1 gluten-free baking flour that contains xanthan gum. The texture may be slightly different, but they should still be delicious!
Maple Donut Bars
Ingredients
Method
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper leaving an overhang on the sides for easy removal.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the melted butter, granulated sugar, eggs, buttermilk, and vanilla extract until smooth.
- Make the Batter: Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Fill the Pan: Pour the batter into the prepared pan and use a spatula to spread it in an even layer.
- Bake: Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Cool the Bars: Let the bars cool in the pan for 10 minutes before using the parchment paper overhang to lift them out. Transfer to a wire rack to cool completely.
- Prepare the Glaze: While the bars cool, prepare the glaze. Sift the powdered sugar into a medium bowl to remove any lumps.
- Mix the Glaze: Add the maple syrup, ¼ cup of milk, melted butter, vanilla extract, and a pinch of salt to the powdered sugar. Whisk until smooth and creamy.
- Adjust Consistency: If the glaze is too thick, add more milk, one teaspoon at a time. If it is too thin, add more powdered sugar. It should be thick but pourable.
- Glaze the Bars: Once the donut bars are completely cool, pour the glaze evenly over the top. Use a spatula to spread it to the edges.
- Add Toppings: If using, immediately sprinkle optional toppings over the wet glaze.
- Set the Glaze: Allow the glaze to set until firm, approximately 30-60 minutes.
- Serve: Cut into bars and serve.
