Soft Baked Maple Donuts

This hearty maple donut bar recipe transforms the beloved circular treat into convenient squares without sacrificing that classic donut flavor and texture. The soft-baked bars feature warm cinnamon notes complemented by pure maple syrup both in the batter and glaze for an irresistible breakfast or snack option that's easier than traditional donuts.

I created these bars during a snowy weekend when my family was craving donuts but I didn't want to brave the weather. Now they've become our Sunday morning tradition, with everyone fighting over who gets the corner pieces with extra glaze drips.

Ingredients

• All purpose flour creates the perfect tender yet sturdy base for these donut bars
• Granulated sugar provides just the right level of sweetness to balance the maple
• Pure maple syrup is essential for authentic flavor do not substitute with artificial versions
• Whole milk adds richness that makes these taste like real donuts
• Cinnamon adds warming notes that complement the maple without overwhelming it
• Unsalted butter creates tender crumb and rich mouthfeel throughout the bars
• Vanilla extract enhances the overall flavor profile and adds depth
• Heavy cream makes the glaze silky smooth and sets up perfectly

Step-by-Step Instructions

Preheat and Prepare

Heat your oven to 375°F and line your 9×13 inch baking pan with parchment paper leaving overhang on the sides for easy removal. This step is absolutely crucial as it allows you to lift the entire slab out for clean cutting later.

Mix Dry Ingredients

Whisk together your flour sugar baking powder cinnamon and salt in a large bowl until completely combined. Take an extra 10 seconds here to ensure even distribution of the leavening agents which guarantees uniform rise throughout your bars.

Combine Wet Ingredients

In a separate bowl whisk together melted butter milk eggs vanilla and maple syrup until perfectly smooth and uniform. The temperature matters here your butter should be melted but not hot enough to cook the eggs when combined.

Create Your Batter

Pour the wet ingredients into the dry ingredients and stir just until combined. You should stop when you barely see the last streaks of flour disappearing. The batter will look somewhat thick almost like a muffin batter which is exactly what you want for the perfect donut bar texture.

Bake to Perfection

Spread the batter evenly in your prepared pan using an offset spatula to reach the corners. Bake for 22 to 25 minutes until the top springs back when lightly touched and a toothpick inserted in the center comes out with only a few moist crumbs. The edges will just start to pull away from the sides of the pan.

Bookmark

The real magic happens in the glaze. I discovered that adding a tiny pinch of salt to the maple glaze creates this incredible sweet savory balance that makes people wonder why these taste so much better than other donut bars they've tried. It's become my signature secret ingredient that everyone always asks about.

The Perfect Maple Glaze

Creating a proper maple glaze requires attention to detail. Whisk your powdered sugar with maple syrup and vanilla first then add heavy cream tablespoon by tablespoon until you reach the perfect consistency. You want the glaze thick enough to set but thin enough to provide that beautiful drip down the sides of each bar. Apply the glaze while the bars are slightly warm not hot for optimal absorption and visual appeal.

Storing Your Donut Bars

These maple donut bars stay incredibly soft for days when stored properly. Keep them in an airtight container at room temperature for up to 3 days. If your kitchen runs warm place a piece of bread in the container which will help maintain moisture without making the bars soggy. For longer storage these freeze beautifully for up to 3 months individually wrapped in plastic wrap then aluminum foil.

Seasonal Variations

Fall brings the perfect opportunity to enhance these bars with warm spices. Consider adding 1/4 teaspoon of nutmeg and a pinch of cloves to the batter for an autumnal twist. During winter holidays a dash of orange zest brightens the maple flavor beautifully. In summer months try adding 1/2 cup of fresh blueberries to the batter for a fruity complement to the maple that reminds me of pancake breakfast flavors in bar form.

Recipe Q&A

→ Can I substitute the maple syrup with another sweetener?

Yes, you can substitute honey or agave nectar for maple syrup in the batter, though it will change the signature maple flavor. For the glaze, maple syrup is essential for authentic taste, but honey with a few drops of maple extract could work in a pinch.

→ How should I store these maple donut bars?

Store the bars in an airtight container at room temperature for 2-3 days. For longer storage, refrigerate for up to 5 days. You can also freeze unglazed bars for up to 3 months - simply thaw and add fresh glaze before serving.

→ Can I make these maple donut bars dairy-free?

Yes! Substitute the butter with melted coconut oil or vegan butter, and use almond milk or oat milk instead of whole milk. For the glaze, use a plant-based milk and vegan butter alternative.

→ Why is it important not to overmix the batter?

Overmixing develops the gluten in the flour, resulting in tough, dense bars instead of soft, cake-like texture. Mix just until the dry ingredients are incorporated for the perfect tender crumb.

→ Can I add any mix-ins to these donut bars?

Absolutely! Try folding in 1/2 cup of chopped nuts (walnuts or pecans work well), 1/3 cup of mini chocolate chips, or even 1/2 cup of dried cranberries or blueberries for delicious variations on the basic recipe.

→ What's the best way to cut these into neat bars?

Allow the glazed bars to set completely (about 1 hour). Use a sharp knife, wiping it clean between cuts. For extra-clean edges, chill the glazed bars for 30 minutes before cutting.