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.
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.
Storing and Freezing
Store muffins in an airtight container for 2-3 days. These maple muffins will also freeze well up to 3 months.
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Get the Recipe: Morning Maple Muffins
Ingredients
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
Instructions
- 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.
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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!
Hi, Jennifer. This is one of our all-time favourite baked goods recipes and happy to say, I’ve got one of my best friends hooked as well :) Two questions – can I sub Greek yoghurt in place of the sour cream? And would making this as a cake in a 20x20cm (8×8 inch) pan work?
Hi Shaz and I’m so glad you are enjoying them! As for subbing Greek yoghurt, while technically it will “work”, yoghurt is significantly lower in fat than sour cream, so it will definitely affect the crumb/moistness and probably shelf-life of the muffins. Some people are willing to accept that compromise for a lower fat version. Depends on your priorities :) And yes, this should work as a small cake, adjusting baking time, of course.
Got it about the yoghurt sub. For a 20x20cm pan, can you suggest an adjusted baking time please and would oven temp remain the same? Thanks!
I might lower the oven temperature. Muffins benefit from the higher temperature for quick, high rise, but for a cake, I might move it down to 375F. As for baking time, I’d only be guessing, but at 375F, I would think in the 30-35 minute range, but watch closely and test often would be my best advice.
What would be your recommended baking time if doing it in a 20x20cm pan? Temp would remain the same? Thanks, Shaz
Do you use Unsalted or salted butter
You can use either, Kayla. If using salted butter, reduce the added salt to 1/4 tsp. Enjoy :)
Made these muffins for our small group on Tuesday and they were a hit! Thank you for sharing the recipe – they turned out wonderful.
So glad to hear, Barb! Thanks :)
You are exactly correct, I made these today and that’s exactly what I thought when I was eating one, it tastes just like a buttery pancake with maple syrup, love them, thanks
So glad you enjoyed these, Mary! Thanks :)
My kids and husband gobbled these up. They are delicious and light. Honestly i thought no way can they taste like a pancake but it’s exactly what they taste like. I didn’t add the topping just because I try to avoid adding extra sugar if not needed, they were amazing anyway.
So glad you all enjoyed these, Andrea :) Thanks!
Good morning indeed, I”d love to wake up to a batch of these muffins!
Thanks so much, Laura!
This would make for a very good morning indeed! The photos are amazing – Pinning now!
Thanks so much, Tricia and thanks for pinning :)
Jennifer your photos just melt me! I feel all weak and limp just looking at these muffins… I love maple and I can just imagine how good these must be. Do you ever bake with maple sugar? When I was last in Vermont I picked some up but haven’t used it much.
Thanks Sue and I don’t often bake with maple sugar. I tend to sprinkle it on stuff for a little extra flavour :)
These sound wonderful, I love the idea of pancake-muffins, what a great idea!
Thanks so much, Chris :)
I love the way you described these…pancake and maple syrup tasting MUFFINS? Yes!
Thanks Katrina and they really do taste just like that!