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.
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.
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.
Storing and Freezing
Store muffins in an airtight container for 2-3 days. These maple muffins will also freeze well up to 3 months.
Get the Recipe: Morning Maple 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.
More Muffin Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!