Description
These Soft Baked Maple Donut Bars offer a delightful twist on classic donuts, featuring a tender, moist crumb infused with warm cinnamon and pure maple syrup. Perfect for breakfast or a sweet snack, these bars are easy to make and can be adapted for gluten-free or vegan diets without sacrificing flavor or texture.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour (or gluten-free flour blend for gluten-free option)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened (or plant-based butter for vegan version)
- ¾ cup granulated sugar
- 2 large eggs (or 2 flax eggs for vegan version)
- â…“ cup pure maple syrup
- 1 teaspoon vanilla extract
- ½ cup milk (or almond milk for vegan version)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line a square baking pan with parchment paper to ensure easy removal of the bars after baking. In a large bowl, sift together the flour, baking powder, ground cinnamon, and salt for an even blend of dry ingredients.
- Cream Butter and Sugar: In a separate bowl, beat the softened unsalted butter and granulated sugar until the mixture turns light and fluffy. This process is essential to achieve the bars’ soft, tender texture.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is incorporated well before adding the next. Stir in the vanilla extract and pure maple syrup, then gradually mix in the milk to create a smooth batter without overworking it.
- Combine Dry and Wet Ingredients: Slowly fold the sifted dry ingredients into the wet mixture until just combined. Be careful not to overmix to maintain a tender crumb in the finished bars.
- Bake: Pour the batter evenly into the prepared baking pan. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Once baked, allow the bars to cool completely in the pan before slicing into squares for serving.
Notes
- For a vegan version, substitute eggs with flax eggs, butter with plant-based butter, and milk with almond milk.
- Using a gluten-free flour blend allows this recipe to be adapted for gluten-free diets.
- Ensure not to overmix the batter to maintain soft and tender bars.
- Cooling completely before slicing helps bars retain shape and makes for cleaner cuts.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
