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Maple Muffins

4.5 stars based on 33 votes

Whenever I visit my sister in NYC, we walk over to Sarabeth’s Bakery in Chelsea Market, the massive foodie mecca housed in the former Nabisco factory near her apartment. I’m not one for crowds — in fact, my sister teases me that I’m a hermit — but I’ll brave the throngs of hungry tourists for breakfast at Sarabeth’s because they have some of the best baked goods on the planet. These maple muffins are from Sarabeth’s Bakery: From My Hands to Yours. They are wonderful. In the book, Sarabeth writes: “This recipe was literally forced upon me by a customer who said her family had made these muffins for more than a hundred years. She promised they would be fantastic, and she was right!” I love them because they are sweetened entirely with maple syrup — there’s absolutely no sugar in them. And as they bake in the oven, they fill your kitchen with the most intoxicating buttery maple scent.

ingredients

Begin by combining the all purpose flour, whole wheat flour, salt and baking power. I always place the ingredients in the bowl so I can see them — this way, I don’t forget what I’ve already added, which unfortunately happens all too often!

dry-ingredients

Whisk the dry ingredients together and set aside.

dry-ingredients-1

In another bowl, whisk together the melted butter and maple syrup.

butter-and-syrup

Whisk in the milk, followed by the eggs and egg yolk.

combining-liquids

Add the dry ingredients to the liquid ingredients.

muffin-batter

Stir in the nuts, if using.

muffin-batter-with-nuts

Let the mixture sit for about 5 minutes, while you grease the pan. Then fill the muffin cups with the batter.

ready-to-bake

Bake at 400°F for 10 minutes, then reduce the heat to 375°F and bake 15 minutes more. Let the muffins cool in the pan for about 5 minutes, then remove from the pan and serve warm.

baked-muffins

Maple Muffins

Servings: 12 muffins
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 45 Minutes

Ingredients

  • 2-1/4 cups all purpose flour, spooned into measuring cup and leveled-off with a knife
  • 3/4 cup whole wheat flour, spooned into measuring cup an leveled-off with a knife
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1-1/2 cups pure maple syrup, preferably Grade B (Grade A works fine too)
  • 12 tablespoons (1-1/2 sticks) unsalted butter, melted
  • 1/2 cup whole milk
  • 1 large egg
  • 1 large egg yolk
  • 1 cup coarsely chopped walnuts, toasted if desired (optional)
  • Softened unsalted butter, for greasing the pan

Instructions

  1. Set a rack in the center of the oven and preheat to 400°F.
  2. In a large bowl, whisk together the all purpose flour, whole wheat flour, baking powder and salt. Set aside.
  3. In a medium bowl, whisk together the maple syrup and melted butter. Whisk in the milk, followed by the egg and egg yolk. Add to the dry ingredients and whisk until just smooth. Stir in the walnuts, if using. Let the batter rest for 5 minutes.
  4. Meanwhile, grease the muffin pan generously with softened butter (see my note about the muffin pan below).
  5. Spoon the batter evenly into the prepared pan. The cups will be almost full. Bake for 10 minutes, then reduce the temperature to 375°F and bake for about 15 minutes more, or until the muffins are golden and a cake tester inserted into the center of a muffin comes out clean.
  6. Cool in the pan for 5 minutes, then remove muffins from the pan. Serve warm with butter, or place on a rack to cool.
  7. Note: My only quibble with this recipe is that the muffins tend to stick to the pan. I found that letting them cool for only 5 minutes (instead of the recommended 10) helped them release more easily. If they stick, take a butter knife or offset spatula and run it around the edges; and instead of pulling the muffins out of the pan, turn the pan over and knock it gently on the counter until the muffins drop out. Or, use paper liners and call it a day (but still butter the top of the pan!). I also found that the recipe is perfect for 12 muffin cups without the nuts; when you add the nuts, the muffins run into each other a bit, making them difficult to remove. So, if you're adding the nuts, you might want to bake the muffins in two pans, filling 6 cups in one pan and 7 in the other, for a total of 13 muffins.

Nutrition Information

Powered by Edamam

  • Per serving (12 servings)
  • Calories: 332
  • Fat: 13g
  • Saturated fat: 8g
  • Carbohydrates: 51g
  • Sugar: 24g
  • Fiber: 1g
  • Protein: 5g
  • Sodium: 206mg
  • Cholesterol: 62mg

Reviews & Comments

  • 5 stars

    I couldn’t wait to try these enjoyed fresh out of the oven. I used TJ’s organic dark amber Grade A maple syrup and it had a subtle maple flavor; the wheat flour really made this muffin special.

    I was able to get 16 muffins with walnuts from this recipe.

    - Mia on July 19, 2017 Reply
  • 4 stars

    The texture of these muffins is great: cake-like and fluffy with a perfectly crunchy top. They’re fairly sweet, with just a bit of maple flavor. (If you want an intense maple taste, I’d try adding a bit of maple flavoring.) They’re quick and easy to put together — no creaming or odd ingredients — and I baked 15 in paper liners with no spillover on to the pan top, which made removal perfectly easy!

    - Sarah on June 29, 2017 Reply
  • 4 stars

    These muffins tasted delicious (almost like a corn muffin mixed with pancakes) but unfortunately stuck to the pan, despite the fact that I greased the pan with a lot of softened butter. All of the tops came off the muffins when trying to remove them, even after taking into account the tips on the recipe about turning the pan over, etc. If I made them again, I would definitely use liners. Also, they didn’t taste quite as rich as I would expect with a tablespoon of butter and a lot of maple syrup in each muffin.

    - Raquel on May 16, 2017 Reply
  • 5 stars

    Oops, forgot the stars!

    - Mrs. Plum on February 8, 2017 Reply
  • I just baked a double batch of these this evening. I used all white whole wheat flour (Trader Joe’s), increased the baking powder by a half, buttermilk, and three whole eggs for the double recipe. Also, I used dark amber grade A maple syrup, as that is what I had on hand. Yum! It reminded me of pancakes oozing with butter and maple syrup. I used foil liners and removed them from the muffin tins after only about 2 minutes. No sticking problems, and I did not grease the pan.

    - Mrs. Plum on February 8, 2017 Reply
  • 3 stars

    These were quite mapley, to be sure, but not convinced that I actually ‘liked’ the flavor. The kids didn’t care for them at all. I don’t think they discerned maple, so much as something a little ‘weird’ tasting, and I sort of agree. I wound up eating nearly the whole batch myself, so as not to waste them (over several days) and finally tossed a few. Not something I would make again.

    - Al on January 10, 2017 Reply
  • Where can one find Grade B syrup? I live in the DC MD suburbs, too. Thanks,

    - Maret on January 10, 2017 Reply
    • Hi Maret, I get mine at Whole Foods. Hope you enjoy the muffins!

      - Jenn on January 11, 2017 Reply
  • Because of the expense of maple syrup, I’m wondering if brown sugar could be substituted for 1 C of it and just use 1/2 C of the syrup and then use maple flavoring to give it the maple flavor.
    I’m wondering also if one might need to add some other kind of liquid or something to keep the muffins moist to offset the fact that you are not using 1.5 C of maple syrup.

    - Diane on December 31, 2016 Reply
    • Hi Diane, I think you can substitute brown sugar for 1 cup of the syrup and add maple flavoring without making any other adjustments. Hope that helps!

      - Jenn on January 1, 2017 Reply
  • 3 stars

    I used spray in the can and my muffins did not stick at all. They looked beautiful and smelled wonderful. I was however disappointed in the maple flavor very weak flavor and I used pure dark amber maple syrup.

    - Debbie on December 31, 2016 Reply
  • 5 stars

    Another winning recipe from Jenn. These muffins disappear quickly.

    - Kathy on December 1, 2016 Reply
  • 5 stars

    Wonderful.. definitely pure maple syrup I used more white flour than wheat flour switched out about an extra half cup still very healthy

    - Linda on October 7, 2016 Reply
  • 2 stars

    I usually love your recipes but this one was too buttery.

    - Maria on June 11, 2016 Reply
  • 5 stars

    I love the maple muffins. Your hints about
    The muffins sticking are exactly the kind of instructions I needed.
    Thank you, I use your blog all the time.
    Janice

    - Janice on May 22, 2016 Reply
  • 5 stars

    This is hands-down the best muffin I have prepared !!! In saying that I must admit this is the first muffin recipe of Jennifers I have prepared. This baked up so light and with such a beautiful crumb I was giddy!!! The preparation was simple and my house smelled of fresh baked pancakes. Needless to say there were no leftovers.

    - Karen on May 2, 2016 Reply
  • Hello, going to try these gluten free. I normally use some buckwheat flour when a recipe calls for wholemeal or wholewheat.
    Will see how we go..!

    - Miriam on April 17, 2016 Reply
    • Can someone advise how to adapt this for gluten free??

      - Sandy on October 8, 2016 Reply
  • 5 stars

    I made these fantastic muffins this past Saturday. I followed the recipe exactly except I used 2 eggs…didn’t feel like bothering with separating the one egg. I included the toasted walnuts too. I got 16 muffins so guess even though I filled my metal cupcake liners to the top, the volume must have been smaller. That said, they baked up beautifully, and tasted even better. I didn’t have any trouble with sticking or not being able to get them out of my muffin cups. I was unable to find the Grade B syrup where I grocery shop, so used Grade A….these are delicious and worth the calories! They toast up well too. A keeper and repeater!

    - Karen T on April 12, 2016 Reply
  • 3 stars

    These looked great in the pictures and turned out well for so many, that I don’t know what I must have done. I used all ingredients as specified except the nuts, but they turned our floury and hard on the outside. I’m wondering if they would have turned out differently had I used an electric mixer, because I recall making other muffins by whisking, rather than using a mixer and the same thing happened. These look too great to not give them another try. All the other of Jenn’s recipes that I’ve tried were delicious, especially the maple sweet potatoes – excellent!

    - June on April 4, 2016 Reply
    • Hi June, sorry to hear the muffins didn’t turn out! It sounds like maybe there was a bit too much flour. Did you use the scoop and level off method for measuring it?

      - Jenn on April 4, 2016 Reply
      • Thanks, Jenn. You may have the secret there. I’ll give the spoon and level off a try next time around.

        - June on April 4, 2016 Reply
  • 5 stars

    Made these this weekend for an Easter brunch. They were a huge hit! I added pecans instead of walnuts…just because pecans always seem to go well with maple! Thanks for another winner, Jenn!

    - Jill W on March 28, 2016 Reply
  • 5 stars

    These were amazing! I followed the recipe and baked with silicon muffin cases in a cupcake pan. The muffins came out of the cases with no problems. Had with butter… so so good! Thank you for the great recipe.

    - Viviane on March 23, 2016 Reply
  • 5 stars

    Absolutely Love Love Love!!
    This is going to be my new go to muffin recipe!! Great Maple Flavour with a touch rich butter. The batter had an absolute wonderful smooth texture.
    I ended up using ‘all-purpose white flour’ as I had no whole wheat flour. I didn’t add walnuts… And it ended up making 16 muffins. But I did sprinkle on top cinnamon flavour pure maple sugar crunch sprinkles!

    Note: Used Ontario No.1 Dark Amber Maple Syrup

    Thank you so much for sharing this recipe! Xo

    - BB on March 9, 2016 Reply
    • I just noticed the comment below … Note I used paper baking cups and as mentioned in the recipe I buttered the tray tops. I had no issues removing from tray!!!

      - BB on March 9, 2016 Reply
  • 1 stars

    Very disappointed in how these muffins came out. The texture was too heavy and the maple flavor was weak. I followed the recipe to a T. Surprised at all the great reviews.

    - Karen Reczek on March 8, 2016 Reply
  • 4 stars

    Delicious ….I Did have a hard time getting them out of the pan a few tops fell off and I did use a lot of butter therefore I would suggest cupcake wrappers.

    - Debbie Spatidol on February 19, 2016 Reply
  • 5 stars

    These Maple Muffins were excellent! If you’re tired of the same blueberry, bran, corn muffins, give these a try. Disappeared from my house!

    - Kim P on February 18, 2016 Reply
  • 5 stars

    These muffins are terrific!! Not too sweet, light but perfectly crunchy on top. They are quite unique. I made them in black tulip papers and they were really gorgeous. A keeper for sure.

    - Karen on February 18, 2016 Reply
  • 5 stars

    I have just baked these (with the walnuts), and I’ve got to admit – they are seriously delicious. :) They’re very light, with a good texture and nicely crisp on top – perfect!

    I was a bit hesitant about using the recipe conversion to metric, but needn’t have worried, it was perfect. Thank you so much for posting the recipe, I’m going to try your strawberry muffins next.

    - Catherine on February 6, 2016 Reply
  • Do you think that these muffins would be good if you add raisins instead of nuts? I have not made them yet. .

    - Ellyn on February 4, 2016 Reply
    • Yes Ellyn, I think you could use raisins in place of the nuts here. Let me know how they turn out!

      - Jenn on February 5, 2016 Reply
  • Hi Jenn – Heading to grocery to pick up needed items for the maple muffins…but have a question. We are expecting company (who are visiting us in Florida for several weeks – good guests ?) Any chance I could bake the muffins today, cool, wrap well and freeze? Will be eaten in two weeks – trying to think ahead. Thank you, Michele

    - Michele LaHam on February 3, 2016 Reply
    • Definitely!

      - Jenn on February 3, 2016 Reply
  • 5 stars

    Amazing!! I was going to take a picture.. And then they were all gone. I live at 4580ft above sea level and would never put a Tbsp of baking powder in a muffin recipe. I put 1 tsp, and they were beautiful! Perfect shape, perfect color.. And perfect taste!! My family is already asking for more. Next time I plan to play with less butter and substituting apple sauce and coconut oil. I love the whole wheat flour taste and texture.. Very balanced. Thanks for featuring this on Instragram and for a new go-to recipe!

    - Chef Sunshine on February 2, 2016 Reply
  • Am I the only one who is hesitant to make these because the maple syrup alone will cost $8-10 for 1.5 cups? I love the taste of maple and do use maple syrup in recipes. After all I live in one of the maple syrup states. But that doesn’t mean that it’s inexpensive up here. I treat it as precious! So I don’t normally use such a large amount in a recipe. Tell me these are the most incredible things you’ve put in your mouth, and I will splurge and give them a try.

    - Nancie on February 1, 2016 Reply
    • Hi Nancie, They are delicious. But I suggest using Grade B maple syrup — it is usually less expensive and also richer in flavor.

      - Jenn on February 1, 2016 Reply
    • 5 stars

      They ARE THAT good! I agree, I was surprised at the amount of maple syrup, but I try very hard to refrain from using refined sugar. I buy my maple syrup at Costco, still expensive, but homemade muffins are a treat. These are amazing and you would spend much more buying gross ones at the grocery store!!

      - Chef Sunshine on February 2, 2016 Reply
  • 3 stars

    Dear Jenn –
    Rating 3 star only due to issues I had w, the recipe. Used KA White Whole Wheat flour for the entire recipe, rather than mix w, AP. The muffins were pretty good but drier and heavier than expected. King Arthur states their White Whole wheat can be substituted 1-1 in any recipe calling for AP flour – Do you agree w, that?
    Also not as maple flavored as expected – used Grade A since it was on hand. Any advice is most appreciated! Thank you!

    - Kay on February 1, 2016 Reply
    • Hi Kay, While King Arthur White Whole Wheat will give you better results than whole wheat, it’s still not the same as using all purpose — I think that’s why your muffins were heavy and dry. I typically use it as a substitute for whole wheat flour. And Grade B maple syrup will give you a more intense maple flavor.

      - Jenn on February 1, 2016 Reply
  • Hi! Do you think that these would turn out as mini muffins? If so what do you recommend the baking time to be? Thanks so much can’t wait to try these

    - Natalia on January 30, 2016 Reply
    • Hi Natalia, I think it’d work fine — I’d start checking around 12-15 min. Please let me know how they turn out!

      - Jenn on January 31, 2016 Reply
  • 5 stars

    Wonderful muffins. I did not have any whole wheat flour on hand so used 3 cups of all purpose and they turned out amazing. I added the nuts. I made a batch at 9 pm last night and this morning there were only 3 left and they were gone as soon as the boys were up! Will make these again on Saturday!

    - Jillers on January 28, 2016 Reply
  • 5 stars

    Just made these for my hubby’s birthday, following the recipe exactly. They are fabulous! The taste of maple is warm, slightly sweet and such a nice change from the usual muffin flavorings. I had milk with mine but will definitely have another with coffee tomorrow morning-can’t wait for that!

    - Becky on January 28, 2016 Reply
  • Hi Jenn, could I sub whole wheat flour with spelt flour? Do I use the same amount?

    - Serena on January 28, 2016 Reply
    • Hi Serena, Yes, I think you could use spelt flour here and the amount should be the same. Hope you enjoy!

      - Jenn on January 29, 2016 Reply
      • 5 stars

        Jenn, are these muffins supposed to be not as sweet as the usual muffins? I baked them today and they got a hint of sweetness only, but the smell wonderful and the texture is amazing! Light and fluffy! For someone that wants it sweeter, what would you recommend?

        - Serena on January 31, 2016 Reply
        • Hi Serena, They are quite sweet — are you sure you measured properly?

          - Jenn on January 31, 2016 Reply
          • 5 stars

            Hi Jenn, I only had lite maple syrup could that be the reason?

            - Serena on January 31, 2016
          • Yes I’m sure that’s it, Serena. Next time, try pure maple syrup and please lmk how they turn out.

            - Jenn on January 31, 2016
          • 5 stars

            I just tried them again using pure maple syrup, they are absolutely delicious, gone so fast! I was having a hard time stopping eating when it was fresh out of the oven!

            - Serena on March 1, 2016
  • Jenn, can I substitute white whole wheat flour for all or some of the flours in this recipe? I like to maximize nutrition. Thank you!

    - Eileen on January 27, 2016 Reply
    • Hi Eileen, I think you can definitely substitute it for the whole wheat flour. I’d go easy on the all-purpose though, or the muffins might turn out a little dense. Maybe half?

      - Jenn on January 27, 2016 Reply
  • 5 stars

    Excellent muffins. I used whole wheat pastry flour instead of regular whole wheat, since that’s what I had on hand. And I baked them in a large 6-muffin pan with liners. They came out gorgeous — best rise I’ve ever gotten. Spread with some Kerry Gold butter, to die for.

    - Lauren on January 27, 2016 Reply
  • 5 stars

    Great recipe, I loved the outcome. Maple syrup flavour is not overpowering, a great balance. Would definitely recommend adding chopped walnuts. Instead of mixing into the recipe I sprinkled a layer on top of them pre-bake and added a nice dimension.

    - Yanina on January 27, 2016 Reply
    • Love that idea, Yanina. Glad you enjoyed them.

      - Jenn on January 27, 2016 Reply
  • 5 stars

    These muffins turned out perfect. Thank you!

    - Natalie on January 27, 2016 Reply
  • 5 stars

    I live at 7000 feet, so some adjustments: Used whole wheat pastry flour(King Arthur) instead whole wheat. Used 2 whole eggs, used 1 stick butter and 1/2 cup unsweetened applesauce, used 2 1/4 teaspoons baking powder. Preheat oven to 425 degrees and turn down to 400 when you put muffins in. Then proceed per recipe. Used Joy of Baking spray NO STICKING!

    - Maria Roberts on January 27, 2016 Reply
  • Hi Jenn

    Thanks for your amazing recipes. Today I tried Kale with Maple Syrup and it was a hit. I am planning to make Maple Muffins for my daughter’s birthday which is in Feb , but instead of muffins , planning to make it as a cake . Wanted your advice on that. Would it be OK ?

    - Madhuri on January 27, 2016 Reply
    • You’re welcome, Madhuri — glad you are enjoying the recipes! I think you could bake this batter in a loaf or cake pan, but the “cake” wouldn’t have a light and fluffy cake-like texture. These muffins are quite hearty and substantial — so the result would be more like a quick bread than a cake.

      - Jenn on January 27, 2016 Reply
      • Thanks Jenn , I just thought if the Muffins are good ,the cake would also turn out good but guess I am wrong. Would you recommend not baking it as a cake ? Or do you suggest any modification to the recipe that might make this recipe good for a cake too.

        - Madhuri on January 27, 2016 Reply
        • Unfortunately, there’s no easy way to modify it for a cake — I have some wonderful cake recipes though. Happy to recommend one if you have something in mind. Lmk :)

          - Jenn on January 27, 2016 Reply
          • HI Jenn

            Thanks for the offer , my daughter initially asked for a Treche Leche Cake but I was skeptical about trying it as I don’t have a Stand Mixture. Please suggest a cake that would be awesome , any cake would be OK.

            Thanks
            Madhuri,

            - madhuri on January 27, 2016
          • Try the sticky toffee banana cake — kids and adults both love it and you don’t need a stand mixer.

            - Jenn on January 27, 2016
  • Would it be okay to use all white flour instead of partial whole wheat? Thanks

    - LisaO on January 26, 2016 Reply
    • Yes, I think it’d work fine. Enjoy!

      - Jenn on January 26, 2016 Reply
  • Does the nutritional information include nuts, or is it without nuts? Thanks!

    - Alexandra Chappell on January 26, 2016 Reply
    • Alexandra, The nutritional info does not include the nuts. (Optional ingredients are generally not included in the nutritional info.) Hope you enjoy them!

      - Jenn on January 26, 2016 Reply

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