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.
If you love maple flavoring, try my Maple Brown Sugar Oatmeal!
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Why You'll Love This Recipe
- Easy - this recipe comes together really quickly and easily.
- Full of Maple - this recipe has maple syrup in it and makes these muffins full of warm maple flavor.
- Cinnamon Sugar Coating - the muffins are dipped in butter and then cinnamon sugar, which makes these taste like a maple donut!
Ingredients
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 - make sure you start with a room temperature 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.
Please refer to the recipe card for the complete list of ingredients.
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.
Step by Step Instructions
Photo 1. In a large bowl, beat the butter and sugar until it's nice and creamy, about 2 minutes.
Photo 2. Slowly add the maple syrup until it's well combined, followed by the egg and vanilla extract.
Photo 3. Stir in the baking powder, baking soda, and salt.
Photo 4. In a small bowl, whisk together the milk and sour cream.
Photo 5. Now we are going alternate adding the flour and milk/sour cream mixture. First add half of the flour.
Photo 6. Mix until just combined.
Photo 7. Add half of the sour cream/milk mixture and mix until just combined. Repeat with the remaining flour and sour cream/milk.
Photo 8. Divide the batter among twelve greased muffin cups.
Photo 9. 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.
Photo 10. Brush each muffin with melted butter and then dip in cinnamon sugar. This is the part that makes them feel like you're eating a sugar covered maple donut. Cool the muffins on a wire rack.
Expert Tips
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.
Room Temperature Ingredients. Start with room temperature ingredients, including the egg, butter, sour cream, and milk to ensure the ingredients are well incorporated.
Don't Over Mix. To make sure your muffins are super fluffy, be sure not to over mix the batter!
Recipe FAQs
Be sure to make sure your baking soda and baking powder are not expired. I've never had a problem with these muffins not rising.
I have never tried this, but I think you would probably have good luck using 1:1 gluten free flour.
Other Muffin Recipes To Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
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
- 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.
- Room Temperature Ingredients. Start with room temperature ingredients, including the egg, butter, sour cream, and milk to ensure the ingredients are well incorporated.
- Don't Over Mix. To make sure your muffins are super fluffy, be sure not to over mix the batter!
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!
Absolutely DELICIOUS ! I LOVE these !!!!!!! I made these this morning. I did not catch the "cinnamon" note in one of the prior comments so I followed the orignal recipe as it was ( NO cinnamon in the batter ). I love maple and as I had Maple Extract on hand I did substitute one of the two teaspoons of vanilla extract with Maple extract. The only other thing I did was to add about 1/4 cup of Hemp Hearts to the batter for some extra protein. These are Incredibly tasty and moist. These will be a constant in my kitchen. One of the Best Muffin recipes by far that I have ever made and I'm in my late 6o's.
Was wondering if you can freeze these?
Thank you for receipe. Love making things with ingredients that are already in pantry. Delicious. Changed 2 things..not enough sour cream in fridge. Used vanilla yogurt. Added 1/2 teaspoon cinnamon to batter as per replies. Also, I made 2 loafs instead of muffins. Popped one in freezer. Will make again.
genuinely my favorite muffin recipe i think i've ever made. i accidentally did 1/2c of sugar but that didn't affect them at all. added the ginger + nutmeg to help offset any extra sweetness. i also used a jumbo muffin tin (6 bigger muffins), filled them all about halfway. had to increase cooking time of course but that was it! really, really good. super soft on the inside. probably going to be my go-to muffin recipe moving forward. thanks so much 🙂