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    Home / Desserts / Frosting, Glazes & Ganache
    5 from 5 reviews

    Quick 3-Ingredient Maple Glaze for Desserts

    By Alanna Taylor-Tobin on Oct 5, 2023 (updated Feb 27, 2025) / 10 Comments Jump to Recipe

    Make this easy maple glaze in 2 minutes of active time using maple syrup, powdered sugar, and butter. Drizzle it over doughnuts, scones, quickbreads, or your favorite dessert recipes for a pretty and delicious finish!

    This luscious maple glaze sings with the earthy flavor of maple syrup sharpened with a touch of salt. It has a rich, buttery mouthfeel that makes it super addictive and versatile.

    I especially love this glaze drizzled over my favorite gluten-free pumpkin spice bread. It starts out silky-smooth, and within a few minutes, it hardens into an icing-like finish that locks in moisture and keeps the quickbread fresh for days.

    This glaze also works beautifully on a variety of desserts and baked goods, from breakfast pastries such as buttery almond flour scones and oat flour pumpkin muffins, to thin, crisp butter cookies and doughnuts.

    It's also incredibly quick and simple to make. In the time it's taken you to read this post, you could have whipped up a batch of glaze!

    Ingredients are arranged on a plaster surface
    Ingredients: butter (shown here with vegan butter), powdered sugar, maple syrup

    Ingredients

    This simple recipe uses just 3 main ingredients.

    • Butter (dairy or vegan) adds richness.
    • Maple syrup adds sweetness and warm caramel notes.
    • Powdered sugar thickens and emulsifies the glaze, helping it harden once it's cool.
    • A pinch of salt sharpens the flavors if using unsalted butter.
    glaze is being poured over a loaf of pumpkin bread where it drips down the front in a tantalizing way
    This maple glaze makes a dreamy topping forthis ridiculously moist and tender gluten-free pumpkin bread.

    How to Make it

    This recipe comes together with just a few minutes of active time. For best results, let it sit for 20 minutes to thicken before using.

    This makes a small batch of glaze, a little over half a cup, just the right amount for 1 loaf cake, 12 muffins, or 1 batch of scones. Feel free to increase the recipe if you need more glaze.

    maple syrup is being poured into a bowl with powdered sugar and butter
    In a medium bowl, combine the powdered sugar, butter, and maple syrup.
    Whisk until smooth.
    a spoon is pouring glaze into a bowl
    Let sit until thick enough to pour, about 20 minutes.
    maple glaze is being drizzled over a loaf of pumpkin bread
    Pour it over your favorite desserts, such as doughnuts, pumpkin bread, scones, or muffins.

    How to use it

    This easy maple glaze makes a delicious finish for a wide variety of desserts and pastries. Here are a few more favorites:

    • Dip doughnuts into it
    • Garnish gluten-free almond flour apple cake with it
    • Finish gluten-free blueberry streusel coffee cake with a thin layer of glaze
    • Lick it off of spoons – it's seriously so addictive!

    However you use this buttery, salty-sweet maple glaze, I hope you love it!

    a hand is lifting a piece of pumpkin bread finished with maple glaze
    Powdered sugar and butter give this maple glaze a solid finish.

    Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my award-winning gluten-free baking cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this maple glaze recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.

    5 from 5 reviews

    Quick 3-Ingredient Maple Glaze for Desserts

    Print Recipe Pin Recipe
    Easy maple glaze made with just 3 ingredients and 2 minutes of active time. Drizzle it over doughnuts, scones, quickbreads such as GF pumpkin bread, or other desserts!
    Alanna Taylor-Tobin
    Prep Time: 5 minutes minutes
    Total: 5 minutes minutes
    Servings: 0.5 cups (enough for 1 loaf cake)

    Ingredients

    • 4 tablespoons (55 g) butter, melted
    • ½ cup (60 g) powdered sugar, sifted if clumpy
    • 3 tablespoons maple syrup
    • big pinch salt if using unsalted butter
    Prevent your screen from going dark

    Instructions

    • In a medium-sized bowl, whisk together the powdered sugar, melted butter, and maple syrup until the mixture is smooth.
    • Let cool until thickly pourable, about 20 minutes.
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy โ†’

    Reader Interactions

    Comments

      5 from 5 votes (2 ratings without comment)

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

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      Rate this recipe after you've made it:




    1. Martina Lauer says

      March 15, 2024 at 6:37 am

      Smooth and rich, keeps the pumpkin bread moist! Can't get enough of this glaze. Thank you.

      Reply
      • Alanna Taylor-Tobin says

        March 15, 2024 at 9:00 am

        Yay, so glad you like it!

        Reply
    2. Michelle says

      August 28, 2024 at 11:36 am

      I would like to use this glaze for the pumpkin bread but need it to be dairy free. Can I substitute coconut oil for butter? If so, what ratio?
      Thanks! Looks delicious and can't wait to try it!!

      Reply
      • Alanna Taylor-Tobin says

        August 28, 2024 at 4:42 pm

        Hi Michelle,

        Great question! I actually made this recipe with vegan butter (I used Miyoko's) and that works very well.

        Coconut oil *might* work, but you may need to add a splash of plant milk to make it emulsify since butter contains fat, water, and milk solids while coconut oil is almost 100% fat.

        Please let me know how it works!
        -Alanna

        Reply
    3. Bethany Morse says

      November 04, 2024 at 12:11 pm

      I made this today to top some apple muffins. The syrup I had was not sweet at all, I added a bit of vanilla to the recipe as well. It is a perfect recipe for a glazing or almost frosting if you add too much powdered sugar (learned this today!). It was a great topping for the muffins. Not too sweet. The better half gave it his stamp of approval!

      Reply
      • Alanna Taylor-Tobin says

        November 04, 2024 at 7:58 pm

        I'm so glad you and your other half loved this glaze and that it paired well with the apple muffins (yum! I want those!)

        I'm fascinated by your not-at-all-sweet maple syrup. What was this magical stuff??

        Thanks so much for the kind note and feedback, I really appreciate it!

        Reply
    4. Gayle says

      January 30, 2025 at 6:25 pm

      I made this to glaze pumpkin cookies. I doubled the recipe (I made 7 dozen cookies), and added about a teaspoon of good bourbon. It really elevated my cookies.

      Reply
      • Alanna Taylor-Tobin says

        January 31, 2025 at 8:35 am

        This glaze sounds so delicious on pumpkin cookies, and I *love* the idea to add a little bourbon for flavor. Yum!!

        Reply
    5. Kelya says

      February 10, 2025 at 6:39 am

      good recipe easy to follow ... I personally thought it tasted too much like butter so will probably not be using this recipe again. Thank you Alanna!

      Reply
      • Alanna Taylor-Tobin says

        February 10, 2025 at 11:57 am

        Thank you for the feedback, Kelya!

        Reply

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    I'm Alanna, a recovering pastry chef and award-winning cookbook author. I love sharing well-tested, from-scratch recipes for your favorite desserts and sweet treats made (undetectably) gluten-free with alternative flours. Because everyone deserves to eat good food. Bojon appétit! About →

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