I love baking these Maple Donut Bars because they capture that classic doughnut flavor in an easy sheet-pan treat. They’re soft, tender, and topped with a sweet maple glaze—perfect for breakfast, brunch, or an indulgent snack.

Why You’ll Love This Recipe

I appreciate how simple yet satisfying these bars are. They come together in just one bowl, bake up quickly, and the maple glaze adds a hit of cozy sweetness. They feel special, but the prep is effortless—foolproof enough for busy mornings or casual gatherings.

Ingredients

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

all-purpose flour
granulated sugar
baking powder
salt
ground nutmeg (optional)
milk (dairy or non-dairy)
eggs
melted butter or oil
vanilla extract

For the maple glaze:

powdered sugar
pure maple syrup
milk (or cream)
pinch of salt

Directions

Preheat oven to 350 °F (175 °C). Line an 8×8 or 9×9-inch pan with parchment and lightly grease it.
In a mixing bowl, whisk together flour, sugar, baking powder, salt, and nutmeg if using.
In a separate bowl, beat eggs with milk, melted butter (or oil), and vanilla extract until smooth.
Add wet ingredients to dry ingredients and stir until just combined—don’t overmix.
Spread the batter evenly in the prepared pan.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
While baking, mix up the glaze: whisk powdered sugar, maple syrup, milk, and a pinch of salt until smooth and thick.
When the bars are done, let them cool in the pan for about 10 minutes, then spread the warm glaze over the top.
Allow glaze to set for another 10–15 minutes before slicing into squares.

Servings and timing

Makes 9 bars (cut into 3×3 squares) or 12 smaller bars.
Prep time: 10 minutes
Bake time: 20–25 minutes
Total time: 35–45 minutes

Variations

Blueberry maple: Gently fold fresh or frozen blueberries into the batter before baking.
Pecan crunch: Sprinkle chopped pecans over the glaze while it’s still wet for added texture.
Chocolate-drizzle: Once the glaze sets, drizzle melted dark or white chocolate on top.
Gluten-free: Use a 1:1 gluten-free baking flour blend instead of all-purpose.
Spiced twist: Add a pinch of cinnamon or cardamom to the batter for extra warmth.

storage/reheating

I store these bars in an airtight container at room temperature for up to 3 days. If they soften, I pop a bar in the toaster oven or quick microwave zap to revive a just-baked feel. For longer storage, I freeze unglazed bars (without glaze) in a single layer, then glaze after thawing.

FAQs

Can I make these into muffins instead of bars?

Absolutely. I scoop the batter into lined muffin cups and bake at 350 °F for about 15‑18 minutes, until a toothpick comes out clean.

Do I need pure maple syrup for the glaze?

Pure maple syrup gives the best flavor, but pancake syrup works in a pinch—just expect a slightly different taste and texture.

Can I use oil instead of butter?

Yes—I substitute melted coconut oil or vegetable oil one‑for‑one for butter. The bars stay tender and moist.

How do I make the bars extra moist?

I replace ¼ cup of the milk with sour cream or yogurt—it adds richness and keeps them soft longer.

Can I freeze glazed bars?

I prefer freezing them unglazed to avoid glaze cracking. After thawing, I prepare the glaze and spread it before serving.

Conclusion

These Homemade Maple Donut Bars have quickly become a favorite of mine for their cozy flavor, simplicity, and easy prep. They’re perfect any time I want that classic doughnut feel without frying. I hope they become a treat you enjoy again and again in your kitchen!

Homemade Maple Donut Bars