Morning Maple Muffins Recipe
- 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
- 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.
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.
1 each: 212 calories, 9g fat (5g saturated fat), 36mg cholesterol, 211mg sodium, 30g carbohydrate (16g sugars, 1g fiber), 3g protein.
Reviews for Morning Maple Muffins
"Good muffins and I will make them again. I made the recipe exactly as stated above except I did not use any nuts in the topping. Also, I made them as mini-muffins. They turned out a little on the dry side (possibly because they were minis) and there was not much maple taste. Also, there was way too much topping. I threw at least half of it out.Next time I make them, I will substitute maple extract for the vanilla. I will break up the brown suger finely before adding it to the dry ingredients. For the topping, I will use half the dry ingredients and the same amount of butter. (I'll still omit the nuts.) I will make regular muffins, not mini muffins."
"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."
"oh my heavens good!"
"Dry and lacking flavor, could barely taste any maple; would not make again."
"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!"
"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."
"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...)"
"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!"
"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."
"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!"
"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!"
"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."
"Very good. Sprinkled cinnamon sugar on top to save time."
"I couldn't wait to try these, I loved the texture of the muffin and the heavenly smell while baking but they are lacking in the maple flavor department, I will add some maple extract next time as I have seen some others have suggested.11/11/13 I added some extra maple syrup this morning BUT I used cream cheese instead of sour cream today, I will NOT use cream cheese again.... love the extra maple"
"Love these! I substituted 4 oz of cream cheese for the sour cream and used walnuts in the topping! Yum .. My husband and boys said they tasted just like pancakes"
"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!"
"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."
"Best Muffin Recipe I have ever made...it is sent from heaven...and very easy. They come out looking just like promised."
"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."
"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."
"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."
"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."
"made this for coffee yesterday, and they loved them. i did not add the cinnamon and used some strusel i had mixed up all ready for the topping. it had some oatmeal in the topping. i will be making these for years. a great way to eat a pancake on the go."
"These muffins are a favorite in my family! My 9-year-old requests them for Saturday morning breakfast!"
"Very moist. Tasted more like brown sugar rather than maple syrup. No one knew they were maple until I told them. They are very good though! I love the idea of serving them with maple syrup."
"These were fabulous! Oh my goodness they tasted just like a pancake! I couldn't get my topping to form crumbs so I added a little maple syrup to them and that did the trick!"
"A couple years ago, I was on a quest to find the perfect muffin recipe, and Morning Maples made my top ten most delicious, most requested list. Even better the day after they're baked."
"My family and I thought these were so good! I like the golden color, and the maple flavor was just right. I didn't have quite enough pure maple syrup, so I used a small amount of pancake syrup and maple extract to make up the difference. I had made this recipe several years ago, when it first appeared in TOH; as happens too often, the recipe was lost among my stack of magazines. I'm sorry I didn't make them again sooner! I like the fact that this makes 16 muffins---some for home, and some to take to work. Thanks!"
"good, not great. These muffins are the classic brown sugar tasting muffins. They are not nearly as good as the graham struesel coffee cake."
"These were very good, the next time I make them however I may try to lighten them up some, or at least make healtheir by using whole wheat flour and maybe egg whites or egg beaters in place of the egg. 212 calories per muffin isn't a lot, but just want to boost the health benefits!"
"Morning Maple MuffinsScrumptious!! These muffins just keep you coming back for more and more! Definitely one of our favorites.-Kelly"
"I have made these several times and they really do taste like a pnacake breakfast. Perfect for traveling or at the beach when sitting down to a stack of pancakes is not possible."
"Made these this morning and brought them to work. The responses were "excellent" "wonderful" and "more - more - more". Thanks for the recipe. It made me look good. I would recommend this highly. Janet "
"Thank you - this sounds good. I have maple syrup from a neighbor who taps his own trees, and am always looking for something I can take to my shop. The guys love this kind of stuff, again thank you.Janet"