Soft Baked Maple Donut Bars

There’s a warm, woodsy aroma that fills the kitchen the moment these bars come out of the oven — the unmistakable perfume of pure maple, toasty butter, and a whisper of cinnamon. The first bite is a gentle surrender: tender, cake-like crumb with a faint chew, an even sweetness that isn’t cloying, and a glossy, simple maple-tinted glaze that softens on your tongue. These Soft Baked Maple Donut Bars feel like a hug in pastry form — comforting, nostalgic, and quietly indulgent.

They’re perfect for cozy mornings with a steaming mug of coffee, for casual brunches where everyone wants something homemade but low-effort, and for bringing to holiday gatherings when you want a sweet that’s familiar but a little different from ordinary muffins or cookies. If you enjoy baking but sometimes want a shortcut to the flavors of classic maple bars without deep-frying, this recipe delivers. For a different warm-baked companion on chilly days, you might also love my take on baked apple crumble, which plays beautifully with autumn spices and maple notes.

At a Glance

• Prep Time: 10 minutes
• Cook Time: 20–25 minutes
• Total Time: 35 minutes (including brief cooling)
• Servings: 9 bars (8×8-inch pan, cut into 9 squares)
• Difficulty Level: Easy — great for beginning bakers

Nutrition Highlights

Nutrition per serving (one of nine bars). Values are approximate and calculated from standard ingredient entries (USDA FoodData Central and other trusted nutrition databases). If you need exact numbers for medical reasons, consult a registered dietitian or use a nutrition calculator with your specific brands.

• Calories: ~266 kcal
• Protein: ~3.3 g
• Carbohydrates: ~53 g
  • Sugars: ~38–42 g (granulated sugar + maple syrup + powdered sugar)
  • Fiber: ~0.5 g
• Fat: ~6.7 g
  • Saturated Fat: ~3.2 g
• Sodium: ~120 mg (variable depending on added salt and baking powder)

Notes on nutrition: The bars are a sweet, carbohydrate-forward treat thanks to granulated sugar, maple syrup, and powdered sugar glaze. Protein is modest; pairing with eggs or yogurt can round out a breakfast. Nutrition estimates were derived from standard ingredient nutritional profiles (USDA FoodData Central) and are intended as approximations.

Why You’ll Love It

• Cozy, nostalgic flavor: Pure maple syrup gives these bars a warm, maple-forward sweetness that evokes bakery maple bars without frying.
• Effortless and fast: From bowl to pan in about 10 minutes; a single-bowl wet mix keeps cleanup simple.
• Crowd-pleasing: They slice and serve easily for brunches, potlucks, and holiday spreads where you want something home-baked that’s not fussy.
• Versatile: Easily adapted to be dairy-free, vegan, or gluten-free with smart swaps (see variations). The texture stays soft and cake-like rather than dense.

Preparation Guide

Ingredients

• 1 cup all-purpose flour (120 g)
• 3/4 cup granulated sugar (150 g)
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 2 large eggs (room temperature)
• 1/2 cup pure maple syrup (120 ml)
• 1/2 cup milk (whole or non-dairy, 120 ml)
• 1/4 cup melted butter (cooled; 56 g)
• 1 cup powdered sugar (120 g, for glaze)
• 2 tbsp milk (for glaze; 30 ml)

Optional ingredients and substitutions

• Dairy-free: Use melted coconut oil or vegan butter in place of butter; use plant-based milk for the batter and glaze.
• Vegan: Replace eggs with 2 "flax eggs" (2 tbsp ground flaxseed + 6 tbsp water, mixed and rested 5–10 minutes) and use dairy-free milk/butter. Texture will be slightly different but still tender.
• Gluten-free: Substitute a 1:1 gluten-free flour blend (make sure it contains xanthan gum or add 1/4 tsp xanthan gum).
• Add-ins: Fold in 1/2 cup chopped toasted pecans or walnuts for crunch, or 1/2 cup mini chocolate chips for a sweeter variation.

Step-by-step directions

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish and line it with parchment paper, leaving a small overhang for easy removal.
2. In a mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and ground cinnamon until evenly combined.
3. In another bowl, beat the eggs lightly, then add the maple syrup, milk, and cooled melted butter. Whisk until smooth.
4. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Avoid overmixing — a few small lumps are fine. Overmixing can yield a tougher crumb.
5. Spread the batter evenly into the prepared 8×8 pan, smoothing the top with an offset spatula or the back of a spoon.
6. Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not raw batter). Rotate the pan halfway through baking if your oven runs hot.
7. Remove from the oven and let the bars cool in the pan on a wire rack for about 10 minutes. Lift the parchment to remove the slab and cool slightly more on the rack.
8. Whisk together the powdered sugar and 2 tbsp milk to make a smooth glaze. If it’s too thick, add milk a teaspoon at a time; if too thin, add a bit more powdered sugar. Drizzle the glaze over the warm (not piping hot) bars and let set for 10–15 minutes before slicing into 9 squares.

Practical tips

• Don’t overmix: Stir until ingredients are just combined for a tender texture.
• Check doneness by toothpick: aim for a few moist crumbs, not completely dry. Residual heat will finish cooking the center slightly as it rests.
• If your batter seems too thick (depends on flour packing and egg size), add 1–2 tbsp milk to loosen slightly.
• For extra maple punch, brush a tablespoon of warmed maple syrup on the warm bars before glazing.

Best Pairings

• Classic pair: a hot mug of coffee or chai tea — the warm spices and maple are perfect with both.
• For a heartier brunch: serve with scrambled eggs or a savory frittata to balance the sweetness. You can pair these bars with a protein side like the baked cottage cheese eggs for a satisfying plate.
• Snack-style: a thin smear of salted butter on a still-warm bar elevates it quickly.
• Dessert course: top a bar with a scoop of vanilla ice cream and toasted pecans for a rustic, crowd-pleasing dessert.

How to Store

• Room temperature: Store in an airtight container at room temperature for up to 2 days. Keep them away from direct sunlight and heat.
• Refrigerator: For longer freshness, store in an airtight container for up to 5 days. The glaze may firm up; bring to room temperature briefly before serving for softer texture.
• Freezer: Wrap individual bars tightly in plastic wrap and place them in a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge or at room temperature for a few hours; refresh in a 300°F (150°C) oven for 5–8 minutes if you prefer them warm.

Pro Tips & Tricks

• Use real maple syrup (Grade A) for authentic flavor. Pancake syrups and maple-flavored corn syrup won’t give the same depth.
• Room-temperature eggs and milk blend more easily with melted butter; cold ingredients can re-solidify butter and make the batter uneven.
• If you want a more pronounced maple flavor in the glaze, replace 1 teaspoon of the 2 tbsp milk with 1 teaspoon of maple syrup and reduce powdered sugar slightly to maintain consistency.
• To get even squares, let the bars cool fully before slicing with a sharp knife, wiping the blade between cuts. For a cleaner edge, chill briefly so glaze firms.

Creative Twists

• Maple Pecan Bars: Fold 1/2 cup chopped toasted pecans into the batter and sprinkle a few more on top before baking for crunchy contrast.
• Chocolate Maple Swirl: Melt 1/4 cup semi-sweet chocolate chips and swirl into the batter with a knife before baking for a marble effect that pairs beautifully with maple.
• Vegan Maple Bars: Use flax eggs (as noted in substitutions), coconut oil in place of butter, and a plant-based milk. Ensure your powdered sugar is vegan (some brands use bone char).
• Lemon-Maple Twist: Add 1 tsp lemon zest to the batter and a tablespoon of lemon juice to the glaze for a bright lift that cuts the sweetness.
• Gluten-Free: Swap in a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if the blend lacks it; texture will be slightly different but still tender.

Recipe Q&A

Q: Can I use brown sugar instead of granulated sugar?
A: You can swap brown sugar 1:1 for a deeper, molasses-like flavor, but the bars will be slightly moister and denser.

Q: Why did my bars come out dense and gummy?
A: Likely from overmixing (develops gluten) or underbaking. Mix until just combined and use the toothpick test — a few moist crumbs are ideal.

Q: Can I double the recipe?
A: Yes — double the ingredients and bake in a 9×13-inch pan, increasing bake time to about 25–30 minutes; check doneness with a toothpick.

Q: How do I make the glaze thicker or thinner?
A: Add powdered sugar a teaspoon at a time to thicken; add milk a teaspoon at a time to thin.

Q: Are these freezer-friendly after glazing?
A: Yes — freeze individually wrapped bars. Glaze may crack slightly; reheat briefly to refresh.

Conclusion

Try these Soft Baked Maple Donut Bars when you want the cozy, maple-sweet comfort of a donut without frying. They’re quick to make, easy to scale, and endlessly adaptable — perfect for lazy weekends, potlucks, or a sweet weekday pick-me-up. For another maple-bar-inspired take and recipe ideas, check out this detailed version of Soft Baked Maple Donut Bars on Yeyfood, or explore a variation of classic maple bars with extra tips at Maple Donut Recipe (Maple Bars) from The Food Charlatan. If you make these, I’d love to hear how you served them — share your photos and tweaks in the comments and join our baking community.