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

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4.5 39 44
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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
Featured In: Maple Recipes
TOTAL TIME: Takes: 30 min.
MAKES:16 servings
TOTAL TIME: Takes: 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 whole milk
  • 1/2 cup butter, melted
  • 1/2 cup maple syrup
  • 1/4 cup sour cream
  • 1 large 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 each: 212 calories, 9g fat (5g saturated fat), 36mg cholesterol, 211mg sodium, 30g carbohydrate (16g sugars, 1g fiber), 3g 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.
    Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
    Yield: 16 muffins.
Originally published as Morning Maple Muffins in Taste of Home October/November 1999, p29

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shannondobos User ID: 5115022 256309
Reviewed Nov. 2, 2016

"Wow! Just wow! These muffins were so delicious. They really do taste a bit like a doughnut, as another reviewer suggested. I used pecans for the nuts and loved the topping! I will definitely make these again."

ahmom User ID: 3426126 252454
Reviewed Aug. 10, 2016

"oh my heavens good!"

celtic01 User ID: 5093309 245487
Reviewed Mar. 15, 2016

"Just Great!"

Moonchach User ID: 7627277 239419
Reviewed Dec. 14, 2015

"Dry and lacking flavor, could barely taste any maple; would not make again."

Nadi_Da User ID: 8643509 238525
Reviewed Dec. 1, 2015

"These are terrific and a great base to create so many different variations! I decided to add 1/4 tsp of cinnamon, 1 tbsp of chia seeds, 3/4 cups of oats and 3/4 cups pumpkin. I also omitted the topping. Let me just say, they came out amazing! My boys loved them! Next time, I'll probably add a bit more maple syrup and chia seeds. So glad I found this recipe!"

Grammy Debbie User ID: 30612 235962
Reviewed Oct. 30, 2015

"A nice and easy muffin recipes that taste kind of like a doughnut. I know my grandchildren will love these, but there wasn't a big "wow" factor for me."

kallsmom User ID: 2662239 34979
Reviewed Oct. 15, 2014

"I was very excited about these but when I started to mix the dry and wet together it looked very firm... (I am starting to think I may have forgot to add the milk?) I also had to use yogurt as I had no sour cream.. they turned out ok but not big at all and kind of uncooked in the middle? They are still good and my kids are not picky at all so will still eat them! I will try them again with sour cream and make sure I add the milk...)"

JacquieRR User ID: 6215681 25602
Reviewed Sep. 16, 2014

"I found this recipe in my copy of Taste of Home's bread Bonanza Cookbook Vol. 6 2003 and make them often in the fall and winter months. Delicious!"

Tami12 User ID: 7842456 72819
Reviewed Sep. 16, 2014


Peggie0203 User ID: 2074993 27995
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."

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