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.
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
Ingredients
- 2¼ cups all purpose flour, spooned into measuring cup and leveled-off
- ¾ cup whole wheat flour, spooned into measuring cup and leveled-off
- 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 and cooled slightly, plus more for greasing the muffin tin
- ½ cup whole milk
- 1 large egg
- 1 large egg yolk
- 1 cup coarsely chopped walnuts, toasted if desired, optional
- Softened butter, for greasing the pan
Instructions
- Set a rack in the center of the oven and preheat to 400°F (205°C).
- 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 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 (190°C) 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.
Notes
- These muffins have a tendency to stick. To prevent that, let the muffins cool for only 5 minutes before removing them from the pan. Run a butter knife or offset spatula around the edges, then invert the pan and tap it gently on the counter until they drop out. Alternatively, use paper liners and remember to grease the top of the pan.
- Without the nuts, this recipe fits perfectly into 12 muffin cups. Adding nuts can cause the muffins to spread and stick together, so consider baking 13 muffins across two pans—filling 6 cups in one and 7 in the other—for easier removal.
- Freezing Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 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
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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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
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.
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..!
Can someone advise how to adapt this for gluten free??
Hi. I made these gluten free by substituting Pamelas all purpose gluten free flour for the all purpose and Jovial whole wheat Einkorn flour for the whole wheat. They turned out amazing!! I’m sure you could use Buckwheat flour if you cant tolerate Einkorn flour.
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!
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!
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?
Thanks, Jenn. You may have the secret there. I’ll give the spoon and level off a try next time around.
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!
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.
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
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!!!
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.
I have to agree completely. They came out rather bread-like and with too subtle a taste. Like scones.
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.