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Soft Baked Maple Donut Bars: Bakery Style at Home

A close-up, tasty shot of a soft, square slice of maple donut bars topped with a shiny maple glaze.
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Make unbelievably soft baked maple donut bars that melt in your mouth. This easy, no-fry recipe delivers that rich, bakery-style maple flavor perfect for breakfast or dessert.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup pure maple syrup (for the bars)
  • 1 1/2 cups powdered sugar (for the glaze)
  • 3 tablespoons pure maple syrup (for the glaze)
  • 1 tablespoon milk or cream (for the glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg. Set this dry mix aside.
  3. In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy. This takes about three minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  5. In a small bowl, whisk together the buttermilk and 1/2 cup of pure maple syrup.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture. Begin and end with the dry ingredients. Mix only until just combined; do not overmix the batter.
  7. Spread the batter evenly into the prepared baking pan.
  8. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
  9. While the bars bake, prepare the maple glaze. In a medium bowl, whisk together the powdered sugar, 3 tablespoons of maple syrup, and milk or cream until smooth and pourable. Add more milk if the glaze is too thick.
  10. Let the baked donut bars cool in the pan for 10 minutes.
  11. Pour the warm maple glaze evenly over the warm bars. Spread quickly to cover the surface.
  12. Allow the glaze to set completely before cutting the bars into squares.

Notes

  • For a stronger maple flavor in the bars, substitute 1/4 cup of the buttermilk with an extra 1/4 cup of pure maple syrup.
  • If you want a thicker, richer glaze, reduce the liquid in the glaze slightly.
  • These are best eaten the day they are made for the softest texture, but they store well for up to three days in an airtight container.

Nutrition

Find it online: https://kitchenslang.com/maple-donut-bars-soft-bake-recipe/