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Morning Maple Muffins

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 doesn’t normally like muffins—likes these. —Elizabeth Talbot, Lexington, Kentucky


  • 2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup 2% milk
  • 1/2 cup butter, melted
  • 1/2 cup maple syrup
  • 1/4 cup sour cream
  • 1 large egg, room temperature
  • 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


  • 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.
  • 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 freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
Nutrition Facts
1 muffin: 212 calories, 9g fat (5g saturated fat), 36mg cholesterol, 211mg sodium, 30g carbohydrate (16g sugars, 1g fiber), 3g protein.

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  • Christopher
    Oct 27, 2020

    These are awesome! I dont bake but had to try these. It was easy and we had all the ingredients. They go great with coffee and the kids loved um!

  • Jennie
    Aug 20, 2020

    I bake a LOT of muffins but haven't tried maple flavor ones before. These smell so good and taste delicous! This recipe is an absolute keeper. I did everything as directed but used brown sugar instead of white in the topping. They were very moist and soft in texture and the maple flavor isn't overpowering.

  • oreo95
    Mar 22, 2020

    Just made these tasty muffins. Made recipe exact, will definitely make again. But next time may use a little less melted butter as cooked muffins felt a little greasy. Also I made the mistake and overmixed the batter and muffins came out a little tough (my error).

  • Elena
    Oct 8, 2018

    Can it be without nut.sour cream and make 12 muffins?

  • gb25
    Jun 12, 2017

    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.

  • shannondobos
    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
    Aug 10, 2016

    oh my heavens good!

  • celtic01
    Mar 15, 2016

    Just Great!

  • Moonchach
    Dec 14, 2015

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

  • Nadi_Da
    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!