You’ll smell autumn the moment these maple muffins start baking. These tender Maple Muffins are flavored with real maple syrup and cinnamon, then brushed with butter and rolled in cinnamon sugar for a donut-like finish.
Maple is an often-overlooked autumn flavor compared with pumpkin spice and apple, but its warm, caramel-like notes make it perfect for breakfast muffins. These Maple Muffins celebrate that cozy maple flavor and are a quick, repeat-worthy treat for chilly mornings or weekend brunches.
Why You’ll Love This Recipe
- Simple and quick – the batter comes together easily and bakes in under 20 minutes.
- Rich maple flavor – maple syrup is incorporated into the batter for a genuine maple taste, not just extract.
- Cinnamon-sugar finish – brushing the muffins with butter and rolling them in cinnamon sugar gives a sweet, slightly crunchy coating reminiscent of maple donuts.
Ingredients
Butter (room temperature, unsalted) – using unsalted butter lets you control the salt level. Set ½ cup out to soften about 30–60 minutes before baking.
Sugar and maple syrup – granulated sugar provides structure and sweetness while maple syrup delivers the signature flavor.
Large egg – use at room temperature for better incorporation.
Vanilla extract – adds depth; if you want a stronger maple profile, use a small amount of maple extract in addition to or instead of vanilla.
Dry ingredients – all-purpose flour, baking powder, baking soda, salt, and ground cinnamon provide structure and warm spice.
Milk – any milk works; 2% produces a tender crumb.
Sour cream – keeps the muffins moist and tender; plain Greek yogurt may be substituted in equal measure if preferred.
Please see the recipe card below for exact quantities and the topping ingredients (melted butter, granulated sugar, and cinnamon).
Variations
Spice it up. Add 1/4 teaspoon nutmeg and 1/4 teaspoon ground ginger to the dry mix for a more complex spice profile.
Use Greek yogurt. Substitute equal parts plain Greek yogurt for the sour cream if you prefer.
Add whole grain flour. Replace 1 cup of all-purpose flour with whole wheat flour for a nuttier, heartier muffin. Avoid using 100% whole wheat to prevent a dense texture.
Maple glaze option. Instead of the cinnamon sugar coating, whisk 1 cup powdered sugar with 1 tablespoon maple syrup and 1 tablespoon milk; drizzle over cooled muffins.
Step-by-Step Instructions
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, beat ½ cup room-temperature butter with 1/3 cup granulated sugar until creamy, about 2 minutes.
3. Slowly add ½ cup maple syrup, then beat in 1 large egg and 2 teaspoons vanilla extract until combined.
4. Add dry leaveners: 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon salt, and ½ teaspoon ground cinnamon; mix to combine.
5. In a small bowl whisk together ½ cup milk and ½ cup sour cream until smooth.
6. Add 1 cup of the 2 cups all-purpose flour and mix until just combined. Add half of the milk/sour cream mixture and mix gently.
7. Add the remaining 1 cup flour, then the remaining milk/sour cream, mixing only until combined. Do not overmix—the batter should be lumpy but evenly moistened.
8. Divide the batter among 10 muffin cups, filling each about 3/4 full.
9. Bake at 375°F for 15–17 minutes, until the edges are lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pan for 10 minutes, then transfer to a wire rack.
10. For the topping, mix 2 tablespoons granulated sugar with 1/2 teaspoon ground cinnamon. Brush each warm muffin with 2 tablespoons melted butter and roll in the cinnamon-sugar mixture. Let cool slightly before serving.
Expert Tips
Storage. Keep leftovers in an airtight container at room temperature for 3–4 days. Reheat briefly in the microwave (around 15 seconds) for a freshly-baked feel.
Room-temperature ingredients. Bring the egg, butter, milk, and sour cream to room temperature before mixing so the batter emulsifies smoothly.
Mix gently. Over-mixing yields dense muffins. Stir until ingredients are just combined for the lightest crumb.
Recipe FAQs
Check that your baking powder and baking soda are fresh and not expired. Also, avoid overmixing the batter, and be sure the oven is fully preheated before baking.
You can likely swap a 1:1 gluten-free flour blend for the all-purpose flour, but results may vary depending on the blend. Follow the package guidance for best results.
Other Muffin Recipes To Consider
-
Greek Yogurt Chocolate Banana Muffins
-
Perfect Butternut Squash Muffins
-
Healthy Pumpkin Muffins
-
Apple Cider Donut Muffins
If you try this recipe, consider leaving a rating or comment and share a photo with the hashtag #greensnchocolate on social platforms to let the author know your thoughts.
Maple Muffins
Warm maple syrup in the batter, a hint of cinnamon, and a buttery cinnamon-sugar coating make these muffins taste like maple donuts.
Ingredients
- ½ cup butter, at room temperature
- ⅓ cup granulated sugar
- ½ cup maple syrup
- 1 large egg
- 2 tsp pure vanilla extract
- 2 tsp baking powder
- 1 tsp salt
- ½ tsp baking soda
- 2 cups all-purpose flour
- ½ cup milk
- ½ cup sour cream
For the topping:
- 2 tbsp melted butter
- 2 tbsp granulated sugar
- ½ tsp ground cinnamon
Instructions
- Preheat oven to 375°F (190°C).
- Beat butter and sugar until creamy (about 2 minutes).
- Mix in maple syrup, egg, and vanilla until combined.
- Add baking powder, baking soda, salt, and cinnamon; mix to combine.
- Whisk milk and sour cream until smooth.
- Alternate adding the flour and the sour cream/milk mixture, beginning and ending with flour. Mix until just combined.
- Divide batter between 10 muffin cups, filling each ¾ full.
- Bake 15–17 minutes until lightly golden and a toothpick comes out clean. Cool 10 minutes.
- Combine sugar and cinnamon in a small bowl. Brush muffins with melted butter, then roll in cinnamon sugar. Serve warm.
Notes
- Storage: Store in an airtight container at room temperature for 3–4 days.
- Room temperature ingredients: Use room-temp egg, butter, milk, and sour cream for best texture.
- Avoid overmixing: Mix only until combined to keep muffins light and fluffy.
Nutrition
Calories: 311 kcal | Carbs: 41 g | Protein: 4 g | Fat: 15 g | Sugar: 20 g