Maple Muffins
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Sweetened entirely with maple syrup, these divine maple muffins fill your kitchen with the most intoxicating buttery-maple scent as they bake.
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.
Table of Contents
What You’ll Need To Make Maple Muffins
While Grade A maple syrup works fine too, I prefer Grade B for the muffins was it has a more intense maple flavor.
Step-by-Step Instructions
Begin by combining the all-purpose flour, whole wheat flour, salt, and baking powder. 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!
Whisk the dry ingredients together and set aside.
In another bowl, whisk together the melted butter and maple syrup.
Whisk in the milk, followed by the eggs and egg yolk.
Add the dry ingredients to the liquid ingredients.
Stir in the nuts, if using.
Let the mixture sit for about 5 minutes, while you grease the pan. Then fill the muffin cups with the batter.
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.
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Maple Muffins
Sweetened entirely with maple syrup, these divine maple muffins fill your kitchen with the most intoxicating buttery-maple scent as they bake.
Ingredients
- 2¼ cups all purpose flour, spooned into measuring cup and leveled-off with a knife
- ¾ cup whole wheat flour, spooned into measuring cup an leveled-off with a knife
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1½ cups pure maple syrup, preferably Grade B (Grade A works fine too)
- 12 tablespoons (1½ sticks) unsalted butter, melted
- ½ 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
- Set a rack in the center of the oven and preheat to 400°F.
- In a large bowl, whisk together the all purpose flour, whole wheat flour, baking powder and salt. Set aside.
- 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.
- Meanwhile, grease the muffin pan generously with softened butter (see my note about the muffin pan below).
- 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.
- Cool in the pan for 5 minutes, then remove muffins from the pan. Serve warm with butter, or place on a rack to cool.
- 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.
- Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.
Nutrition Information
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- Per serving (12 servings)
- Calories: 332
- Fat: 13g
- Saturated fat: 8g
- Carbohydrates: 51g
- Sugar: 24g
- Fiber: 1g
- Protein: 5g
- Sodium: 206mg
- Cholesterol: 62mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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These Maple Muffins were excellent! If you’re tired of the same blueberry, bran, corn muffins, give these a try. Disappeared from my house!
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.
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.
Do you think that these muffins would be good if you add raisins instead of nuts? I have not made them yet. .
Yes Ellyn, I think you could use raisins in place of the nuts here. Let me know how they turn out!
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
Definitely!
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!
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.
Hi Nancie, They are delicious. But I suggest using Grade B maple syrup — it is usually less expensive and also richer in flavor.
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!!
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!
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.
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
Hi Natalia, I think it’d work fine — I’d start checking around 12-15 min. Please let me know how they turn out!
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!