Introduction

These irresistible maple donut bars are soft, simple, and perfect for a sweet treat any time of day. With a tender crumb and a luscious maple glaze, they’re easy to make and sure to please everyone.

Irresistible Maple Donut Bars That Are Soft and Simple Recipe - Recipe Image

Ingredients

2 cups All-Purpose Flour (can use gluten-free flour)
1 teaspoon Baking Soda (ensure it’s fresh)
1 teaspoon Baking Powder (check expiration for effectiveness)
1/2 teaspoon Salt (enhances flavor)
1/2 teaspoon Ground Nutmeg (or cinnamon as a substitute)
3/4 cup Granulated Sugar (brown sugar can replace it)
1/2 cup Unsalted Butter (coconut oil for dairy-free)
1 large Egg (or use 1/4 cup applesauce for egg-free)
1 cup Buttermilk (or milk plus a teaspoon of vinegar)
1 teaspoon Vanilla Extract (use pure for the best taste)
1 cup Powdered Sugar
1/4 cup Maple Syrup (honey can be a substitute)
1/2 teaspoon Maple Extract (can be omitted)
2 tablespoons Milk (adjust for desired consistency)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and prepare an 8×8-inch baking pan by greasing it or lining it with parchment paper.
Step 2: In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and nutmeg until well combined.
Step 3: In another bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes.
Step 4: Add the egg, vanilla extract, and buttermilk to the creamed butter mixture and mix until smooth and well combined.
Step 5: Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing.
Step 6: Spread the batter evenly into the prepared baking pan and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Allow the bars to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
Step 8: For the glaze, whisk together the powdered sugar, maple syrup, maple extract, and milk until smooth and pourable.
Step 9: Drizzle the glaze over the cooled bars and let it set before cutting them into squares or rectangles for serving.

Tips & Variations

Swap ground nutmeg with cinnamon for a warmer spice flavor.
Use brown sugar instead of granulated sugar for a richer, caramel-like taste.
Try coconut oil instead of butter for a dairy-free version.
For a vegan option, substitute the egg with 1/4 cup applesauce and use a plant-based milk for the buttermilk.
If you don’t have maple extract, simply omit it; the maple syrup alone provides plenty of flavor.

Storage

Store the maple donut bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. Reheat briefly in the microwave for 10-15 seconds to enjoy a softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can. Simply add 1 teaspoon of vinegar or lemon juice to 1 cup of regular milk and let it sit for 5 minutes to create a buttermilk substitute.

How do I make these bars dairy-free?

Replace the butter with coconut oil and use a plant-based milk with vinegar for the buttermilk substitute. Also, use applesauce instead of egg if needed.

Irresistible Maple Donut Bars That Are Soft and Simple Recipe

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4.5 from 73 reviews

These irresistible maple donut bars are soft, fluffy, and easy to make, offering a delightful blend of warm maple flavors wrapped in a tender cake base. Perfect for breakfast or a sweet snack, these bars combine simple pantry ingredients with a luscious maple glaze for an utterly delicious treat.

Author: Tara
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 9 to 12 bars 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 cups All-Purpose Flour (can use gluten-free flour)
1 teaspoon Baking Soda (ensure it’s fresh)
1 teaspoon Baking Powder (check expiration for effectiveness)
1/2 teaspoon Salt (enhances flavor)
1/2 teaspoon Ground Nutmeg (or cinnamon as a substitute)

Wet Ingredients

3/4 cup Granulated Sugar (brown sugar can replace it)
1/2 cup Unsalted Butter (coconut oil for dairy-free)
1 large Egg (or use 1/4 cup applesauce for egg-free)
1 cup Buttermilk (or milk plus a teaspoon of vinegar)
1 teaspoon Vanilla Extract (use pure for the best taste)

Glaze Ingredients

1 cup Powdered Sugar
1/4 cup Maple Syrup (honey can be a substitute)
1/2 teaspoon Maple Extract (can be omitted)
2 tablespoons Milk (adjust for desired consistency)

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease or line an 8×8-inch baking pan to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, and ground nutmeg (or cinnamon) ensuring they are evenly combined for consistent flavor and texture.
Cream Butter and Sugar: In another bowl, cream the softened unsalted butter and granulated sugar together using a mixer or hand whisk until the mixture is light and fluffy, about 3 to 4 minutes, which helps incorporate air and gives the bars a tender crumb.
Add Wet Ingredients: Beat the egg into the creamed butter and sugar, then add vanilla extract and buttermilk. Mix until the batter is smooth and uniform.
Combine Dry and Wet Mixtures: Gradually fold the dry ingredients into the wet mixture, carefully mixing just until combined to avoid developing gluten which could toughen the bars.
Pour and Bake: Spread the batter evenly into the prepared baking pan. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean, indicating the bars are cooked through.
Cool Bars: Remove the pan from the oven and let the bars cool in the pan for about 10 minutes. Then transfer them onto a wire rack to cool completely, preventing sogginess underneath.
Prepare the Glaze: In a small bowl, whisk together powdered sugar, maple syrup, maple extract (optional), and milk until smooth and pourable. Adjust milk quantity to reach desired glaze consistency.
Glaze the Bars: Drizzle the maple glaze evenly over the cooled bars. Allow the glaze to set at room temperature before cutting the bars into squares or rectangles.

Notes

You can substitute nutmeg with cinnamon for a different yet complementary flavor.
For a dairy-free version, substitute butter with coconut oil and use a plant-based milk with vinegar instead of buttermilk.
To make the bars egg-free, replace the egg with 1/4 cup applesauce.
Ensure baking soda and baking powder are fresh to achieve proper rise and texture.
The glaze can be adjusted in sweetness and thickness by varying powdered sugar and milk quantities.
Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: maple donut bars, maple glaze, soft donut bars, easy baked donut bars, breakfast bars, maple syrup dessert