Name: Irresistible Soft Baked Maple Donut Bars Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/4 tsp ground nutmeg; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar; 1/4 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup pure maple syrup; 1/2 cup sour cream; 1/4 cup whole milk; 1 cup powdered sugar; 1/4 cup pure maple syrup (for glaze); 1/2 tsp vanilla extract (for glaze); A pinch of salt (for glaze); 1–2 tbsp milk (to thin glaze, if needed)

These Soft Baked Maple Donut Bars are a cozy, bakery-style treat made right in my own kitchen. They’re tender, moist, and infused with warm maple flavor, then finished with a silky maple glaze that melts right into the bars. It’s like biting into a warm donut—but in a soft, cakey bar form that’s perfect for sharing… or not.

Why You’ll Love This Recipe

I love how these donut bars strike the perfect balance between sweet and comforting. They’re baked, not fried, which means less mess and guilt, but they still deliver that satisfying donut texture. The maple glaze soaks beautifully into the soft crumb, making every bite rich, fluffy, and full of autumn-inspired flavor—even if it’s not fall.

Ingredients

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

For the bars:

All-purpose flour
Baking powder
Baking soda
Salt
Ground nutmeg
Unsalted butter (softened)
Brown sugar
Granulated sugar
Eggs
Vanilla extract
Pure maple syrup
Sour cream
Whole milk

For the maple glaze:

Powdered sugar
Pure maple syrup
Vanilla extract
A pinch of salt
Milk (to thin, if needed)

Directions

I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan or line it with parchment paper.
In a medium bowl, I whisk together flour, baking powder, baking soda, salt, and nutmeg.
In a large mixing bowl, I cream the butter with brown sugar and granulated sugar until light and fluffy.
I beat in the eggs, one at a time, then add vanilla and maple syrup.
I mix in the sour cream and milk until smooth.
I gradually add the dry ingredients to the wet ingredients and mix until just combined—making sure not to overmix.
I spread the batter evenly into the prepared pan and bake for 22–26 minutes, or until a toothpick inserted comes out clean.
While the bars bake, I prepare the glaze by whisking together powdered sugar, maple syrup, vanilla, and a pinch of salt. I add a splash of milk if it’s too thick.
Once the bars come out of the oven, I let them cool for about 10 minutes, then pour the glaze over the warm surface so it melts right in.
After cooling completely, I slice into bars and serve.

Servings and timing

This recipe makes about 12 to 15 donut bars, depending on how I slice them. It takes about 15 minutes to prepare, 25 minutes to bake, and another 15–20 minutes to cool and glaze—so I usually set aside around 55 to 60 minutes total.

Variations

I sometimes stir chopped toasted pecans into the batter for a maple-pecan twist.
For extra warmth, I add a dash of cinnamon or allspice to the dry ingredients.
I’ve also used Greek yogurt instead of sour cream when I’m out—it works just as well.

storage/reheating

I store the bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5. To reheat, I microwave each bar for 10–15 seconds to bring back that soft, warm texture. I avoid over-warming so the glaze doesn’t melt off.

FAQs

Can I use pancake syrup instead of pure maple syrup?

I’ve tried it, but pure maple syrup gives the best flavor. Pancake syrup is sweeter and more artificial-tasting, but it works in a pinch.

Can I bake these in a muffin tin?

Yes, I’ve made mini donut muffins with the same batter. I reduce the bake time to about 14–16 minutes and they come out great.

What can I use instead of sour cream?

Greek yogurt is my go-to substitute. It gives the same moisture and slight tang that complements the maple perfectly.

Can I freeze these bars?

Yes, I freeze them (without the glaze) wrapped individually. I add the glaze fresh after thawing and reheating.

How thick should the glaze be?

I like mine pourable but not runny. It should coat a spoon but still drip easily. A splash of milk helps loosen it if it’s too thick.

Conclusion

Soft Baked Maple Donut Bars are everything I crave in a homemade treat—easy, comforting, and full of nostalgic flavor. The maple glaze adds the perfect finish to each tender bite, making these bars a hit every time I bake them. Whether I’m serving them for brunch or snacking with a cup of coffee, they never last long.