Maple Muffins
You will literally smell fall baking in your oven when you bake these heavenly Maple Muffins, which are filled with maple syrup and cinnamon, and rolled in cinnamon sugar!
Maple is a very under-appreciated flavors of fall, in my opinion. Everyone goes crazy for pumpkin spice (Pumpkin Chocolate Chip Muffins, anyone?) and apple, but what about the warm flavor of maple syrup?! These Maple Muffins embrace the maple flavor and are a fall breakfast muffin that you will make over and over again.
Ingredients in Maple Donut Muffins
Room Temperature Unsalted Butter - I always use unsalted butter when I am baking so I can control the salt. This recipe starts with ½ cup of room temperature butter, so be sure to set it out on the counter for about 30-60 minutes prior to baking.
Sugar and Maple Syrup - both of these sweeten the maple muffins and the maple syrup adds its flavor to the muffins that are named after it.
Large Egg
Vanilla Extract - This adds a hint of vanilla flavor. If you have maple extract, you could definitely use that instead of vanilla extract for an extra boost of maple flavor.
Dry Ingredients - all-purpose unbleached flour, baking powder, baking soda, salt, and cinnamon.
Milk - any kind of milk will work. I used 2% milk
Sour Cream - this ensures the muffins are tender and moist.
How to Make Maple Muffins
Beat the butter and sugar. This muffin recipe for maple donut muffins starts by beating together room temperature butter and granulated sugar until it's nice and creamy, about 2 minutes.
Add the maple syrup. Slowly add the maple syrup until it's well combined, followed by the egg and vanilla extract.
Mix together milk and sour cream. In a small bowl, whisk together the milk and sour cream.
Add the dry ingredients. Stir in the baking powder, baking soda, and salt.
Alternate flour and milk/sour cream. Add half of the flour, and then add the milk and sour cream mixture. Then add the second half of the flour and mix until just combined.
Transfer batter. The batter is divided among ten muffin cups in a muffin tin that have been greased with cooking spray.
Bake. Bake the muffins in a 375 degree oven for 15-17 minutes. You want the muffins to be a little golden around the edges and no longer sticky on the top. You can test the muffins with a toothpick.
Dip in butter and sugar. The muffins get brushed with melted butter and then dipped in a mixture of sugar and cinnamon. This is the part that makes them feel like you're eating a sugar covered maple donut.
Cool. Cool the muffins on a wire rack.
Maple Muffins Tips and Variations
Add some spices. This maple muffin is flavored with cinnamon but you could amp it up even more with ¼ teaspoon of nutmeg and ¼ teaspoon of ground ginger.
Swap sour cream for Greek Yogurt. You could easily use Greek Yogurt in this recipe in place of the sour cream, if that's what you have on hand. I have used both with great results.
Amp up the whole grains. Swap 1 cup of the all-purpose flour for whole wheat flour. I would not use all whole wheat flour, as they would be a too dense.
Do a maple glaze instead of the sugar. combine 1 cup of powdered sugar with 1 tablespoon of maple syrup and 1 tablespoon of milk. Drizzle the maple muffins with the glaze.
Storage. Store leftover muffins in an airtight container on the counter for 3-4 days. I like to warm mine in the microwave for 15 seconds.
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Maple Muffins
Ingredients
- ½ cup butter, at room temperature
- ⅓ cup granulated sugar
- ½ cup maple syrup
- 1 large egg
- 2 teaspoon pure vanilla extract
- 2 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 2 cups all-purpose flour
- ½ cup milk
- ½ cup sour cream
For the Topping:
- 2 tablespoon melted butter
- 2 tablespoon granulated sugar
- ½ teaspoon cinnamon
Instructions
- Preheat the oven to 375 degrees F.
- In a large bowl with electric mixer, beat the butter and sugar until well combined, about 2 minutes.
- Add the maple syrup, egg, and vanilla extract, beating until combined. Scrape down the edges of the bowl as needed.
- Add the baking powder, salt, and baking soda, and mix well to combine.
- In a small bowl, whisk together the milk and sour cream until smooth.
- Add one cup of flour, mixing until combined, followed by the sour cream/milk mixture.
- Lastly, add the remaining cup of flour, mixing until just combined.
- Divide the batter between 10 muffin cups, filling each cup ¾ full.
- Bake in the preheated oven for 15-17 minutes, until slightly golden around the edges and no longer sticky on the top. Cool for 10 minutes.
- Combine sugar and cinnamon in a small bowl.
- Remove muffins from pan and place on cooling rack.
- Brush each muffin with butter and then dip in cinnamon sugar mixture.
- Serve and enjoy!
Notes
- Store leftover muffins in an airtight container on the counter for 3-4 days. I like to heat mine up in the microwave for 15 seconds.
All the flavors of fall in one muffin! Perfect to pair with a breakfast burrito - sweet and savory - your breakfast menu is complete!
<3 <3 <3
Isn’t there any cinnamon in the muffin itself. I know there is in the topping, but reading the recipe and your comments, it seems like there is suppose to be some in the batter. . . “Filled with maple syrup and cinnamon, and rolled in cinnamon sugar”. Ready to make them but want to get it right. Thanks!
hi Candy! I looked back at my notes and you're right - there is 1/2 tsp of cinnamon in the batter. I will update the recipe. Thanks for pointing that out!