I perfected a from-scratch Maple Donut Bars recipe that takes a handful of pantry staples and yields soft, buttery, irresistibly fluffy squares.

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I wasn’t planning on making Maple Donut Bars this week but the idea stuck. From the first stir of all purpose flour to the warm ribbon of pure maple syrup in the batter, these come out fluffy, buttery and oddly irresistible.

They’re simple, a little rough around the edges, like a bakery find you could actually make at home. I tinker with How To Make Maple Donut Glaze until it looks right, and the real trick is keeping the texture light not dense.

Try one warm and you’ll see why they disappear faster than you expect.

Ingredients

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All purpose flour: Mostly carbs with some protein little fiber gives structure and chew.
Butter: Rich in saturated fat and flavor, adds tenderness and that buttery mouthfeel.
Maple syrup: Pure sweetener mostly sugars, small minerals like manganese gives caramel maple sweetness.
Eggs: High quality protein adds moisture and lift, also helps bind everything together.
Buttermilk: Adds tangy acidity tender crumb, calcium and some protein reacts with leaveners.
Powdered sugar: Finely ground sugar for smooth glaze, pure carbs, makes that glossy sweet finish.
Cinnamon: Optional spice tiny antioxidants, adds warm aroma and depth without extra sweetness.

Ingredient Quantities

2 1/2 cups (312 g) all purpose flour

2 tsp baking powder

1/2 tsp baking soda

1 tsp fine salt

1/2 tsp ground cinnamon (optional)

1/4 tsp ground nutmeg (optional)

1/2 cup (113 g) unsalted butter, softened

3/4 cup (150 g) granulated sugar

1/4 cup (50 g) packed light brown sugar

2 large eggs, room temperature

1/2 cup (120 ml) pure maple syrup

3/4 cup (180 ml) buttermilk (or milk + 1 tbsp vinegar)

1 tsp vanilla extract

1 1/2 cups (180 g) powdered sugar for glaze

1/4 cup (60 ml) pure maple syrup for glaze

1 to 2 tbsp milk or heavy cream for glaze, to thin

2 tbsp unsalted butter, melted, optional (for glaze shine)

Pinch of salt (for glaze)

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and line a 9×13 inch pan with parchment, leaving an overhang to lift the bars out later, or just grease well if you dont have parchment.

2. Whisk together 2 1/2 cups (312 g) all purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1 tsp fine salt, 1/2 tsp ground cinnamon and 1/4 tsp ground nutmeg (the spices are optional but they make it taste like fall).

3. In a large bowl beat 1/2 cup (113 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar and 1/4 cup (50 g) packed light brown sugar until light and a bit fluffy, about 2 minutes. Add 2 large room temp eggs one at a time, mixing after each, then stir in 1/2 cup (120 ml) pure maple syrup and 1 tsp vanilla extract.

4. Mix in dry ingredients in about two additions, alternating with 3/4 cup (180 ml) buttermilk (or milk + 1 tbsp vinegar) starting and ending with the dry. Stir until just combined, dont overmix or the bars get tough.

5. Scrape batter into the prepared pan, smooth the top with a spatula and tap the pan on the counter once to settle the batter. Bake 20 to 25 minutes, until golden and a toothpick in the center comes out mostly clean with a few moist crumbs.

6. Let the bars cool in the pan on a rack for 10 minutes, then use the parchment overhang to lift them out and cool completely on the rack before glazing. If you glaze while they’re too warm the glaze will slide off.

7. Make the glaze by whisking 1 1/2 cups (180 g) powdered sugar with 1/4 cup (60 ml) pure maple syrup, a pinch of salt and 2 tbsp melted unsalted butter if using. Add 1 to 2 tbsp milk or heavy cream a little at a time to thin to a pourable consistency. If the glaze is grainy warm the maple syrup a bit first so it dissolves easier.

8. Pour or spread the glaze over the cooled bars, working quickly so it levels nice. Sprinkle a little flaky salt if you like sweet and salty.

9. Let the glaze set 15 to 30 minutes, then cut into bars. Use a sharp knife wiped between cuts for cleaner edges.

10. Store leftover bars airtight at room temperature for up to 2 days or refrigerate up to 5 days. Reheat briefly in the microwave or a warm oven to bring back that just-baked feel.

Equipment Needed

1. Oven, preheated to 350°F (175°C)
2. 9 by 13 inch baking pan, plus parchment paper if you have it (or grease well)
3. Large mixing bowl for creaming and combining ingredients
4. Medium bowl and a whisk for the dry ingredients
5. Electric hand mixer, or a sturdy whisk/wooden spoon if you want to do it by hand
6. Measuring cups and spoons, and a kitchen scale if you like extra accuracy
7. Rubber spatula for scraping the bowl and smoothing the batter
8. Cooling rack and a toothpick to test doneness
9. Small microwave safe bowl or saucepan to warm syrup or melt butter, plus a sharp knife for cutting the bars

Dont forget to wipe the knife between cuts for cleaner edges.

FAQ

Can I make these ahead and how should I store them? Yes. Keep them in an airtight container at room temp for 1 to 2 days, or in the fridge up to 4 to 5 days. You can freeze cut bars for up to 2 months, wrapped well; thaw overnight in the fridge and warm for a few minutes in a 300°F oven to refresh.

My bars turned out dense or dry, what went wrong? Most likely you overmixed the batter or overbaked them. Measure flour by spooning into the cup and leveling, use room temp eggs and butter, and stop mixing when the dry stuff is just combined. Also check your oven temp with a thermometer and don’t bake past the toothpick test.

What can I use instead of buttermilk? Use 3/4 cup milk plus 1 tablespoon vinegar or lemon juice (let it sit 5 minutes) like the recipe notes, or use plain yogurt or sour cream thinned with a little milk. Regular milk will work but the crumb may be less tender.

How do I get a stronger maple flavor? Use a good pure maple syrup and add 1/4 to 1/2 teaspoon maple extract if you want it bolder. For the glaze, use the full 1/4 cup maple syrup and don’t over-thin it so the maple taste stays noticeable.

What pan should I use and how long do they bake? A 9×13 inch pan is ideal for these amounts. Bake at 350°F for about 22 to 28 minutes, until a toothpick comes out with a few moist crumbs. Line the pan with parchment for easy slicing.

Can I turn this batter into donuts or muffin style servings? Yes. For donut pans or muffin tins, fill wells about two thirds full and reduce bake time to roughly 10 to 14 minutes for donut pans or 14 to 18 minutes for muffins, depending on size. Keep an eye on them so they don't overbake.

Maple Donut Bars From Scratch Recipe Substitutions and Variations

All purpose flour: swap with cake flour for a lighter crumb (use 1 cup cake flour = 1 cup AP minus 2 tbsp), or use whole wheat pastry flour 1:1 for nuttier, slightly denser bars, or a cup-for-cup gluten free blend by weight (312 g) and add 1/4 tsp xanthan gum if the blend doesn’t contain it.
Unsalted butter: use salted butter and cut the recipe salt by about 1/4 tsp, or replace with solid coconut oil or neutral vegetable oil by weight (1:1) for a dairy free version, expect a bit different texture and a touch more moisture.
Buttermilk: use 3/4 cup milk + 1 tbsp white vinegar or lemon juice (let sit 5 min), or thin plain yogurt with a little milk to equal 3/4 cup for same tang and tenderness.
Eggs: replace each egg with 1 tbsp ground flaxseed + 3 tbsp water (let gel 5 min) for binding, or 1/4 cup unsweetened applesauce per egg for a moister, slightly denser bar.

Pro Tips

– Weigh your flour if you can, it makes a big difference. If you must use cups, spoon the flour into the cup then level it off with the back of a knife so you dont pack too much in.

– Make sure the butter and eggs are truly room temperature so the batter mixes smooth. If your maple syrup looks grainy warm it a little so it blends into the glaze and batter easier.

– Don’t overmix once you add the dry stuff, stop as soon as you cant see streaks of flour. Overworking the batter = tough bars, and youll be able to tell.

– Let the bars cool fully before glazing, or the glaze will run everywhere. For clean cuts wipe a sharp knife between slices after warming it under hot water, and sprinkle flaky salt right after glazing for that nice sweet and salty pop.

Maple Donut Bars From Scratch Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I perfected a from-scratch Maple Donut Bars recipe that takes a handful of pantry staples and yields soft, buttery, irresistibly fluffy squares.

Servings

servings

Calories

408

kcal

Equipment: 1. Oven, preheated to 350°F (175°C)
2. 9 by 13 inch baking pan, plus parchment paper if you have it (or grease well)
3. Large mixing bowl for creaming and combining ingredients
4. Medium bowl and a whisk for the dry ingredients
5. Electric hand mixer, or a sturdy whisk/wooden spoon if you want to do it by hand
6. Measuring cups and spoons, and a kitchen scale if you like extra accuracy
7. Rubber spatula for scraping the bowl and smoothing the batter
8. Cooling rack and a toothpick to test doneness
9. Small microwave safe bowl or saucepan to warm syrup or melt butter, plus a sharp knife for cutting the bars

Dont forget to wipe the knife between cuts for cleaner edges.

Ingredients

2 1/2 cups (312 g) all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp fine salt
1/2 tsp ground cinnamon (optional)
1/4 tsp ground nutmeg (optional)
1/2 cup (113 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
1/4 cup (50 g) packed light brown sugar
2 large eggs, room temperature
1/2 cup (120 ml) pure maple syrup
3/4 cup (180 ml) buttermilk (or milk + 1 tbsp vinegar)
1 tsp vanilla extract
1 1/2 cups (180 g) powdered sugar for glaze
1/4 cup (60 ml) pure maple syrup for glaze
1 to 2 tbsp milk or heavy cream for glaze, to thin
2 tbsp unsalted butter, melted, optional (for glaze shine)
Pinch of salt (for glaze)

Directions

Preheat oven to 350°F (175°C). Grease and line a 9×13 inch pan with parchment, leaving an overhang to lift the bars out later, or just grease well if you dont have parchment.
Whisk together 2 1/2 cups (312 g) all purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1 tsp fine salt, 1/2 tsp ground cinnamon and 1/4 tsp ground nutmeg (the spices are optional but they make it taste like fall).
In a large bowl beat 1/2 cup (113 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar and 1/4 cup (50 g) packed light brown sugar until light and a bit fluffy, about 2 minutes. Add 2 large room temp eggs one at a time, mixing after each, then stir in 1/2 cup (120 ml) pure maple syrup and 1 tsp vanilla extract.
Mix in dry ingredients in about two additions, alternating with 3/4 cup (180 ml) buttermilk (or milk + 1 tbsp vinegar) starting and ending with the dry. Stir until just combined, dont overmix or the bars get tough.
Scrape batter into the prepared pan, smooth the top with a spatula and tap the pan on the counter once to settle the batter. Bake 20 to 25 minutes, until golden and a toothpick in the center comes out mostly clean with a few moist crumbs.
Let the bars cool in the pan on a rack for 10 minutes, then use the parchment overhang to lift them out and cool completely on the rack before glazing. If you glaze while they're too warm the glaze will slide off.
Make the glaze by whisking 1 1/2 cups (180 g) powdered sugar with 1/4 cup (60 ml) pure maple syrup, a pinch of salt and 2 tbsp melted unsalted butter if using. Add 1 to 2 tbsp milk or heavy cream a little at a time to thin to a pourable consistency. If the glaze is grainy warm the maple syrup a bit first so it dissolves easier.
Pour or spread the glaze over the cooled bars, working quickly so it levels nice. Sprinkle a little flaky salt if you like sweet and salty.
Let the glaze set 15 to 30 minutes, then cut into bars. Use a sharp knife wiped between cuts for cleaner edges.
Store leftover bars airtight at room temperature for up to 2 days or refrigerate up to 5 days. Reheat briefly in the microwave or a warm oven to bring back that just-baked feel.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.