Skip to main content

Morning Maple Muffins

For a New England girl, March is one of the best months of the year.  The snow is melting, daylight lasts longer, and the sap starts running. It takes a lot of time and effort to produce maple syrup, and I highly recommend visiting a sugar shack to see how it's done if you have one nearby. 

I've got an entire Pinterest board dedicated to maple, and on it were these Morning Maple Muffins from Taste of Home. I did make a few changes.   The first was to add some cinnamon to the batter.  The second was to change out the nuts for quick oats in the topping due to allergies. I also substituted maple sugar for the granulated sugar in the topping since I had it on hand.

For any kind of muffins, I find it helpful to fill the cups using a medium size cookie scoop.  It ensures that all the muffins will be the same size and bake evenly.  I used paper liners this time around, be sure to spray the tin well if you choose to skip them.


These were great as is, but they were even better split in half and spread with some maple butter. Next time around I'll double the batch and do some as minis to pack in lunch boxes.  Thank you so much to Elizabeth T. for sharing her recipe! 

 

Morning Maple Muffins

Morning Maple Muffins

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup 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
TOPPING:
  • 3 tablespoons all-purpose flour
  • 3 tablespoons maple sugar
  • 2 tablespoons quick oats
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons cold butter

Instructions

  1. Preheat oven to 400°. In a large bowl, combine flour, brown sugar, baking powder and salt.
  2. In another bowl, combine milk, butter, syrup, sour cream, egg and vanilla. Stir into dry ingredients just until moistened.
  3. Fill greased or paper-lined muffin cups two-thirds full.
  4. For topping, combine flour, sugar, and cinnamon; cut in butter until crumbly. Add oats and toss to distribute them evenly. Sprinkle over batter.
  5. 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.

 Slightly adapted from: https://www.tasteofhome.com/recipes/morning-maple-muffins/

Recommended Products:

Wilton Perfect Results Muffin Pan

Other recipes you may enjoy:

Maple Honey Cranberry Sauce

Maple Apple Crisp

maple, muffins, oats
Breakfast, Snacks
American


 






Labels:

Comments

Anonymous said…
What can you sub if you don't have maple sugar?
May 15, 2023 at 4:13 PM
Jolene said…
You can use brown sugar or white granulated sugar. I hope you enjoy them as much as we do!
May 16, 2023 at 6:36 AM

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick
9 comments
Read more

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec
2 comments
Read more

Strawberry Pizzelles

Pizzelles are one of my favorite childhood cookies and I'm constantly looking for ways to put a new spin on them.  Since one of my favorite summer fruits is strawberries, I swapped out the vanilla in the original recipe with strawberry extract.  This post is sponsored in conjunction with #SummerDessertWeek !  I received product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own. I also added some red food coloring to give it a pink hue, but you can skip that if you like.  I use a cookie scoop to portion out the batter, it keeps all the pizzelles the same size, plus it's quicker than using two spoons.   They're delicious as is but you can take them over the top by fashioning them into a cylinder which we like to call fauxnoli.  You can pipe them full of whipped cream or buttercream.  If you want to prepare everything in advance, store the pizzelle in an airtight container, and the filling in a pastry or zip top bag in the f
13 comments
Read more