Read reviews (23)
Rate recipe
Maple combines with a subtle touch of cinnamon and nuts to give these muffins the flavor of a hearty pancake breakfast. But you don't have to sit down to enjoy them. Our 2-year-old comes back for seconds, and even my husband, who's not a muffin eater, likes these. —Elizabeth Talbot, Lexington, Kentucky
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 muffin equals 212 calories, 9 g fat (5 g saturated fat), 36 mg cholesterol, 211 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Morning Maple Muffins in Taste of Home October/November 1999, p29
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Jan. 26, 2013 by MichaelinCt
I tried using maple extract instead of vanilla extract - brought out the maple favor in the muffin nicely. Also doubled the amount of crumble for the top and used maple syrup in that also.
I tried using maple extract instead of vanilla extract - brought out the maple favor in the muffin nicely. Also doubled the amount of crumble for the top and used maple syrup in that also - excellent!
Reviewed on Oct. 23, 2012 by shyD
Nice texture. Tastes a bit more cakey than a real muffin and the maple flavour is hard to discern. Topping didn't appeal to us.
Reviewed on Oct. 22, 2012 by vgniaz
Delicious!
Reviewed on Oct. 21, 2012 by swinny
Delicious!!!!
Reviewed on Oct. 17, 2012 by vbrooks
Best Muffin Recipe I have ever made...it is sent from heaven...and very easy. They come out looking just like promised.
Reviewed on Oct. 15, 2012 by jesskate
This recipe is my daughters' favorite muffins, I have used this recipe for years and its always a request when my daughters are home from collage.
Reviewed on Oct. 15, 2012 by slbmbp
This recipe is Awesome, I didn't have cupcake liners so put it in 8x8 pan and baked 375 until it was done. It really does taste like pancakes. I will definitely make this again. Don't be afraid to try this recipe. The ingredients are basically staples in most kitchens.
Reviewed on Oct. 15, 2012 by aprimarie1224
Have made this many times. It is tacked on the side of my fridge for easy access. I add it to baskets we take to visitors at our church.
Reviewed on Feb. 24, 2012 by coffeeandcream
loved these and so did my coffee girls. i used yogury instead of sour cream to save a few calories. i will make these many times.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013