Maple Muffins

Maple muffins are almost like pancakes in hand-held form. Made with real maple syrup and brown sugar, these muffins are sweet and tender without being heavy. The spiced nut crumble topping is the perfect finishing touch. Maple syrup muffins are full of authentic maple flavor and make a fantastic addition to any breakfast table.

Maple syrup is something special and deserves to be in recipes that let it shine. Produced in the spring in northern states such as Vermont and Wisconsin and in Quebec, maple syrup is the result of simmering the sap of sugar maple trees until reduced to a thick, delicious syrup with a flavor like nothing else in the world. Maple production is labor-intensive and depends on the weather, and it typically takes 40 gallons of sap to make a single gallon of syrup. This is one of our favorite muffin recipes because it showcases the syrup’s delicious flavor in every bite. Serve the muffins with brunch, eat them as a snack, or take them to potlucks and parties.

Ingredients for Maple Muffins

• Dry ingredients: The dry ingredients in this recipe are all classic pantry staples, including all-purpose flour, baking powder and salt. You probably have ’em in your cupboard already!
• Sugars: These maple muffins have brown sugar in the batter and granulated sugar in the topping, but if you prefer, you could use brown sugar in both. Or, if you happen to have maple sugar, you could swap that in.
• Dairy products: Milk, butter and sour cream all bring moisture and flavor to the mix. The ingredient list calls for 2% milk, but whole milk would be perfectly suitable.
• Maple syrup: Use the best maple syrup for these muffins. Vermonters (like me) prefer to bake with dark or very dark syrup (which used to be known as grade B) because it has a deeper maple flavor. We also love to make both sweet and savory maple recipes.
• Egg: For the best results, use a room-temperature egg. One grade A large egg is perfect here.
• Vanilla extract: True vanilla extract has a nuanced flavor, and imitation vanilla can’t compete. The real stuff is pricey, so if it’s not within your budget, it’s fine to leave it out.
• Nuts: The type of nut isn’t specified, and maple syrup works with all kinds of nuts, so use whatever kind delights you. I like to make these with pecans or walnuts, but almonds would be great too.
• Cinnamon: Due to its intoxicating fragrance, cinnamon complements nearly any sweet breakfast pastry. Did you know there are different types of cinnamon? True cinnamon, which is commonly grown in Sri Lanka, is delicate in flavor. Cassia cinnamon, which comes from a different tree, is sweet, bold and even slightly spicy.

Directions

Step 1: Make the batter

Preheat the oven to 400°F. In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, combine the milk, butter, syrup, sour cream, egg and vanilla. Add the wet ingredients to the dry ingredients.

Stir just until moistened.

Editor’s Tip: Mix only until combined. When you combine flour and liquids and then stir, gluten strands begin forming. More stirring means more gluten. That’s wonderful when you want a chewy texture, but when you want a baked good to be tender, the goal is to keep gluten formation to a minimum.

Step 2: Portion the muffins

Fill greased or paper-lined muffin cups two-thirds full with the batter. For the topping, combine the flour, sugar, nuts and cinnamon; cut in the butter until crumbly. Sprinkle the topping over the batter.

Editor’s Tip: An ice cream scoop is a handy way to portion the batter evenly.

Step 3: Bake and serve

Bake the muffins for 16 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool for five minutes before removing from pans to wire racks. Serve warm.

Maple Muffin Variations

• Mix in fruit: Berries, especially blueberries, would be a nice addition to the muffin batter. Dried fruits, such as any colored raisins, would also be great. Or, add flaked or shredded coconut.
• Use whole grains: For a nutritional boost and nuttier flavor, use whole wheat flour instead of 1 cup of white flour.
• Add more spice: Cinnamon is a lovely complement to these muffins, but plenty of other spices would be a good fit. Nutmeg, in particular, would be lovely. You wouldn’t go awry using homemade pumpkin pie spice either.
• Stir in some seeds: If you’re cooking for somebody with a nut allergy or want to save a few bucks, you could use sunflower seeds or pumpkin seeds—also known as pepitas—in the topping instead of nuts.

How to Store Maple Muffins

Store the muffins at room temperature in a sealed bag or in a container with a tight-fitting lid. Consider lining the bag or container with a paper towel to help absorb excess moisture and keep the muffins from getting soggy.

How long do maple muffins last?

You can keep these muffins for up to four days. We doubt they’ll last that long.

Can you freeze maple muffins?

You can freeze maple syrup muffins. Freeze cooled muffins in freezer-safe containers or bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20 to 30 seconds or until heated through.

Maple Muffin Tips

Can you make gluten-free maple muffins?

To make gluten-free maple muffins, mix gluten-free flour instead of all-purpose flour into the batter and topping. Gluten-free rolled or instant oats would make a nice streusel. Our gluten-free baking guide has other great tips.

What’s the best way to get even muffin tops?

If you want all the muffins to be the same size, portion the batter with a measuring cup or an ice cream scoop, making sure that each cup receives an even amount of batter. Don’t overfill the muffin tins or they could overflow in the oven.

How should you serve maple muffins?

Maple syrup muffins are lovely just as they are, but you can always top them with a delicious maple glaze or split them and add a pat of butter. Buttering and toasting them on a griddle until lightly browned is another excellent option. Serve them with other breakfast recipes like an egg casserole or a simple cup of coffee or tea.