Maple Donut Bars
These Easy Maple Donut Bars are pure cozy perfection! Soft, tender, cake-like bars are topped with a rich, dreamy maple glaze made with real maple syrup and extract. Baked (not fried!) and ready in just 30 minutes, they're the perfect treat for breakfast, brunch, or any time you crave something sweet. For another irresistible baked treat, try our Cinnamon Sugar Donut Bread.
Servings: 8 bars
Calories: 275kcal
Equipment
- 8x8 or 9x9-inch Baking Pan Square pan for baking bars.
- Electric Mixer For creaming butter and sugar.
- Wire Cooling Rack For cooling bars completely.
Ingredients
- 2 cups all-purpose flour
- 0.5 tsp baking soda
- 0.5 tsp baking powder
- 0.25 tsp salt
- 0.5 tsp ground nutmeg
- 0.5 cup granulated sugar
- 0.25 cup unsalted butter, softened
- 1 large egg
- 0.5 cup buttermilk
- 1 tsp vanilla extract
- 0.5 cup powdered sugar
- 2 tbsp maple syrup
- 0.5 tsp maple extract
- 1 to 2 tbsp milk (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8 or 9x9-inch baking pan with parchment paper or grease lightly.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and nutmeg. Set aside.
- In a large bowl, cream together softened butter and sugar until light and fluffy. Add egg, buttermilk, and vanilla; mix until combined.
- Gradually add dry ingredients to wet mixture, stirring just until combined. Do not overmix.
- Pour batter into prepared pan and spread evenly. Bake for 18-20 minutes until a toothpick comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, whisk together powdered sugar, maple syrup, maple extract, and milk until smooth. Spread or drizzle over cooled bars. Let glaze set before slicing and serving.
Notes
Pro Tips: The key to authentic maple flavor is using both maple syrup AND maple extract in the glaze. Do not overmix the batter – mix just until combined for a tender, cake-like texture. Measure your flour correctly by spooning it into the cup and leveling it off. Let the bars cool completely before glazing to prevent the icing from melting. For the best results, use room temperature butter, egg, and buttermilk.