Morning Maple Muffins Recipe
Morning Maple Muffins Recipe photo by Taste of Home

Morning Maple Muffins Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:16 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 16 servings


  • 2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1/2 cup butter, melted
  • 1/2 cup maple syrup
  • 1/4 cup sour cream
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons all-purpose flour
  • 3 tablespoons sugar
  • 2 tablespoons chopped nuts
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons cold butter

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.


  1. Preheat oven to 400°. In a large bowl, combine flour, brown sugar, baking powder and salt. In another bowl, combine milk, butter, syrup, sour cream, egg and vanilla. Stir into dry ingredients just until moistened.
  2. Fill greased or paper-lined muffin cups two-thirds full. For topping, combine flour, sugar, nuts and cinnamon; cut in butter until crumbly. Sprinkle over batter.
  3. Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Yield: 16 muffins.
Originally published as Morning Maple Muffins in Taste of Home October/November 1999, p29

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.

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Reviewed Sep. 5, 2014 Edited Sep. 6, 2014

Very good!

I am always looking for ways to make recipes healthier. In this recipe I used equal parts whole wheat, all purpose, and whole grain barley flour, and added a bit of wheat germ. I reduced the butter to 1/4 cup and used 1/2 cup fat free Greek yogurt (subbed for sour cream) for the muffin, and added maple flavouring after reading other reviews. For the topping I swapped out white sugar for brown. I got 18 medium sized muffins.

The result is a delicious and tender muffin which is easy to prepare. With the changes I made I would say this is a very versatile muffin recipe and I am sure I will make it again.

Reviewed May. 10, 2014

These muffins are some of the best I've ever had. They really do taste like pancakes. My son and husband loved them! Instead of making 16 muffins as the recipe calls for, I made 8 jumbo muffins by filling 8 muffin cups to the brim with batter (a trick I learned from a baking blog I follow). They were big and beautiful, like something you'd see in a bakery window! Made the house smell wonderful! I did not add butter to the topping as I already had a sugar/cinnamon mixture on hand, and was pressed for time. I did throw some chopped walnuts into the sugar mix. Wonderful recipe ... delicious!

Reviewed Feb. 28, 2014

These muffins were a huge hit with my family. They were so full of maple walnut flavor, were moist and delicious. They made the whole house smell good. I did substitute the butter with coconut oil which added a subtle coconut flavor, and the vanilla extract with maple extract. Otherwise followed the recipe exactly. Will be making these often!

Reviewed Jan. 28, 2014

Delicious taste and great texture. I didn't have nuts for the topping but made it without them and it was still good. I did switch the vanilla for maple extract. Will definitely add this recipe to my regular muffin recipe list.

Reviewed Nov. 24, 2013

Very good. Sprinkled cinnamon sugar on top to save time.

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