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Maple Donut Bars

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These easy maple donut bars are thick, pillowy, and topped with a silky maple glaze—delivering classic donut shop flavor without frying or special pans. Perfect for brunch, potlucks, or a cozy homemade treat.

Ingredients

Scale
  • 1 3/4 cups (220g) all-purpose flour (unbleached preferred)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) sour cream or Greek yogurt
  • 1/4 cup (60ml) whole milk
  • 2 tsp pure vanilla extract
  • For the Maple Glaze:
  • 1/4 cup (60g) unsalted butter, melted
  • 1/3 cup (80ml) pure maple syrup
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 1/2 tsp maple extract (optional)
  • 1–2 tbsp whole milk or cream
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang for easy removal. Lightly grease the paper and sides.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed for about 2 minutes, until light and fluffy.
  4. Beat in eggs, one at a time, scraping down the bowl after each addition. Mix in vanilla extract.
  5. Add sour cream or Greek yogurt and milk. Beat on low speed until just combined.
  6. Add the dry ingredients to the wet in two additions, mixing gently on low or by hand. Stop mixing as soon as the flour disappears.
  7. Spoon the batter into the prepared pan and smooth the top. Bake for 22-26 minutes, until bars are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Let the bars cool in the pan for 10 minutes, then use the parchment to lift them onto a wire rack. Cool completely before glazing.
  9. For the glaze: In a medium bowl, whisk melted butter, maple syrup, and maple extract (if using) until smooth. Gradually whisk in powdered sugar. Add milk or cream, a little at a time, until the glaze is thick but pourable. Add a pinch of salt and adjust to taste.
  10. Pour the glaze over cooled bars and spread evenly. Let the glaze set for about 30 minutes. Slice into 12-16 bars and serve.

Notes

For best results, use room temperature eggs and dairy. Don’t overmix the batter after adding flour to keep bars tender. Let bars cool completely before glazing for a crackly finish. For gluten-free, use a 1:1 gluten-free flour blend. Add cinnamon or pecans for a fall twist. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freeze unglazed bars for up to 2 months.

Nutrition

Keywords: maple donut bars, baked donuts, maple glaze, easy dessert, brunch, potluck, homemade donut bars, no fry donuts, American dessert, bakery style bars

Find it online: https://realityeats.com/maple-donut-bars-recipe-easy-homemade-dessert-everyone-loves/