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
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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These muffins have a wonderful maple taste. You have to use dark maple syrup to get it right. I live in Quebec, so I know what good maple products taste like 😉. They are perfect for this time of year, when maple production is starting up.
These are the best muffins! I love baking muffins, and if you do too, you must try!! I added a tsp of vanilla extract and a maple glaze on top. They are so moist, perfect and delicious!
Just made this recipe using jumbo muffin tins and it made 6 perfect muffins.
In regards to the note about sticking to the pan, I recommend trying a super thin coating of cake goop. I did that with mine and they turned out beautifully…not a single crumb stuck to the pan.
My family loved these! They were super easy to make and the perfect accompaniment to frittata for Christmas brunch. Be warned: they are not very sweet (which my family appreciated).
Best muffins ever!
I’ve been making these muffins for almost six years now, they never disappoint. My older son used to be a very picky eater, you could barely feed him anything.
I accidentally came across Jenn’s website (probably while looking for some ideas for a picky eater – toddler) and never looked back, my son loved the muffins (and for that matter every other Jenn’s recipe) !
Nowadays I make them for both of my boys, my younger son is a toddler now and he also loves them.
P.S. I read in the reviews that a lot of you complain about a “buttery taste” to the muffins, you can also make them with olive oil ( ~ 1/2 cup of olive oil ) it turns out great as well.
Thank you Jenn!
This was the newest of your recipes that I made. My husband and I both loved the muffins. Just the right amount of sweetness and they came out perfect. I made mini muffins instead of full size.
I didn’t like these at all. No flavor and they were super dry. I followed the recipe to a T. Very disappointed.
Can I use dark brown sugar and maple syrup together? Maple is too expensive for me.
Sure, Joyce, I’d replace 1 cup of the syrup with an equal amount of brown sugar. Hope that helps and that you enjoy! 🙂
I just made these and had to immediately leave an extremely positive review! They are delicious, slid right out of the pan no problem and taste unbelievable! I cant beileve I made something that tastes this good! 100000000% reccomend
i would like to use a mix of brown sugar and maple syrup, please advise how much brown sugar i should use if i halved the maple syrup? it is just too expensive!
Hi Kim, I think you can substitute 1 cup of brown sugar for 1 cup of the syrup without making any other adjustments. Hope that helps and that you enjoy!