This easy maple muffins taste just like a warm stack of buttered pancakes with maple syrup! They mix up quickly and are the perfect good morning muffin.

Good Morning Maple Muffins

Ingredients and Substitutions

Maple Syrup – there really is not substitute for real maple syrup. I love Grade B maple syrup as it tends to have more maple flavour that is great for baking.

Sour Cream – full fat sour cream is recommended. Alternately, a plain full fat Greek yogurt would work here.

Recipe Tips

These muffins are classic two-bowl, mix the dry ingredients with the wet ingredients with a wooden spoon muffins. The key to this muffin method is to not over-mix the batter after you add the wet ingredients to the dry ingredients. Mix only until there is no flour visible and no more.

The light streusel topping provides a lovely crunchy top to these muffins, best enjoyed fresh from the oven (I found the crunch disappeared with time and even with freezing). I sprinkled mine with a few maple flakes, just because I had some around. A bit of maple sugar would also be nice if you have some.

Good Morning Maple Muffins

Storing and Freezing

Store muffins in an airtight container for 2-3 days. These maple muffins will also freeze well up to 3 months.

maple muffins in basket with one out

Get the Recipe: Morning Maple Muffins

Delicious, quick and easy muffins that taste just like a stack of warm buttered pancakes with maple syrup!
4.80 stars from 5 ratings
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
Yield: 10 muffins


For the Muffins:

  • 2 cups all-purpose flour
  • 1/2 cup brown sugar, packed
  • 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

For the Topping:

  • 3 Tablespoons all-purpose flour
  • 3 Tablespoons sugar
  • 1/2 teaspoons ground cinnamon
  • 2 Tablespoons butter, cold


  • Preheat oven to 400° F.
  • In a large bowl, combine the flour, brown sugar, baking powder and salt.
  • In another bowl, combine the milk, butter, syrup, sour cream, egg and vanilla. Stir the wet ingredients into the dry ingredients just until moistened.
  • Fill greased or paper-lined muffin cups three-quarters full.
  • For the topping, combine the flour, sugar and cinnamon. Cut in the butter until crumbly. Sprinkle over batter.
  • Bake 16-20 minutes or until a toothpick inserted in centre comes out clean. (If desired, sprinkle with maple flakes or maple sugar when they are hot from the oven). Cool 5 minutes in the pan before removing from pans to wire racks. Serve warm. Yield: 10-16 muffins.
Cuisine: American, Canadian
Course: Snack
Serving: 1muffin, Calories: 330kcal, Carbohydrates: 47g, Protein: 4g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 51mg, Sodium: 242mg, Potassium: 216mg, Sugar: 25g, Vitamin A: 445IU, Calcium: 107mg, Iron: 1.5mg
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