I developed these Soft Baked Maple Donut Bars as a lighter, cake‑style twist on traditional glazed donuts. They feature tender, cake-like bars imbued with maple flavor and finished with a sweet maple glaze—delicious in every bite and easy to make at home.

Why You’ll Love This Recipe

I love how these bars give me all the comfort of maple donuts in a simple, bake‑and‑slice format. The crumb is soft, moist, and naturally sweetened with maple syrup, while the glaze adds just the right creamy sweetness. They’re perfect with coffee, for brunch, or a cozy snack moment.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour (or part whole‑wheat)
Baking powder and baking soda
Salt
Ground cinnamon (optional)
Eggs
Milk or buttermilk
Pure maple syrup (in batter and glaze)
Granulated sugar (for glaze)
Unsalted butter (melted, in batter and glaze)
Vanilla extract

Directions

I preheat the oven to 350 °F (175 °C) and grease or line a baking pan (about 8×8″ or 9×9″).
I whisk dry ingredients—flour, baking powder, baking soda, salt, and cinnamon if using—in one bowl.
In another bowl, I combine eggs, milk or buttermilk, maple syrup, melted butter, and vanilla until smooth.
I add the wet ingredients into the dry and stir just until combined, careful not to overmix.
I pour the batter into the prepared pan, smoothing the top, and bake until a toothpick inserted into the center comes out clean—about 20–25 minutes.
While the bars bake and cool slightly, I whisk together maple syrup, powdered sugar (or granulated sugar dissolved), melted butter, and vanilla to make a pourable glaze.
Once the bars are warm and the top is slightly cracked, I drizzle or spread the maple glaze evenly over them.
After the glaze sets (just a few minutes), I slice the pan into bars and serve.

Servings And Timing

This recipe yields about 9 bars (cut 3×3) or smaller pieces if desired.

Prep time: 10 minutes
Bake time: 20–25 minutes
Glaze and cool: 10 minutes
Total time: approximately 35–40 minutes

Variations

I stir in chopped pecans or walnuts into the batter for crunch.
I fold in diced apple or blueberries for added fruit flavor.
I use half whole‑wheat flour for a bit more texture and fiber.
I add a pinch of nutmeg or allspice if I want deeper warm spice notes.
I top with sea salt flakes or a light sprinkle of cinnamon sugar after glazing.

Storage/Reheating

I store leftover bars in an airtight container at room temperature for 2 days, or in the fridge for 3–4 days. To freshen, I warm individual bars in a toaster oven or microwave briefly (but not too long, to avoid softening the glaze or crumb).

Soft Baked Maple Donut Bars

FAQs

What Gives The Bars Their Soft Texture?

The maple syrup and butter in the batter help keep the crumb moist and tender—more cake‑like than dense.

Can I Make Them Ahead?

Yes—I bake the bars ahead and store them, then glaze just before serving if I want them freshest. They also travel well.

Can I Use Regular Syrup Instead Of Maple?

Pure maple syrup gives the best flavor. Pancake syrup works in a pinch, but it lacks the authentic maple taste I prefer.

Is The Glaze Too Sweet?

I keep it balanced by using just enough powdered sugar and butter. If I want less sweetness, I reduce sugar or drizzle lightly.

Can I Freeze These Bars?

Absolutely. I freeze cut bars (unglazed) in a single layer, then stack and wrap them for up to 1 month. I thaw and drizzle glaze before serving.

Conclusion

I love making Soft Baked Maple Donut Bars when I want a cozy sweet treat that feels special but is easy to bake. The tender, maple-infused cake paired with a simple glaze offers nostalgia and comfort in every bite. Whether for brunch, snack time, or when cravings strike, they’re a warm hug in bar form.