Maple muffins are perfect for an on the go breakfast or snack. It’s like a pancake breakfast without the sticky mess! Kids love these!
These muffins are a perfect on the go breakfast! Easy to make and can be frozen too! The delicious maple syrup is in the batter making these muffins like eating a pancake breakfast but without the mess of the sticky syrup.
Does it just drive you crazy how messy syrup is? My husband especially (bless his heart) struggles with the mess that kids make when eating pancakes. I mean, the yummy maple syrup is a must but the sticky mess that comes with it, I could do without!
I don’t know if I’ve said this before but I love breakfast food. Sweet, savory. I love it. My husband only likes savory breakfasts. He says that he doesn’t want “dessert for breakfast” I mean, what?! Really? Ok, fine. That being said, muffins are a common ground. As long as it’s not a chocolate muffin or filled with chocolate chips, he’ll eat muffins for breakfast! Yes! So, I tend to make muffins a lot. Mostly cause they are awesome and also because my whole family agrees that they are the perfect breakfast or snack.
Enter these little beauties. A MAPLE muffin! I mean, it’s got the flavor of a pancake covered in sweet syrup, the texture and connivence of a muffin. Seriously, the perfect combo. Kids will love these, mine did!
I saw the recipe for these maple muffins in the latest issue of Taste of Home / Fall Baking magazine. It had a yummy crumble on top. I’m sure that it would be delish but I wanted to avoid the mess that comes with a crumble muffin and also make these easier to freeze and for grab and go breakfasts. So, I opted out and just added cinnamon to the batter!
It’s no secret that we are big muffin fans around here, a popular recipe and one of our favorites are these Applesauce Oat Muffins! Muffins are great because they freeze well and thaw quick. If you have any leftover 😉 Just pop them in a freezer bag, remove as much air as possible and pop them in the freezer to save for later!
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These muffins are like eating a pancake breakfast but perfect for on the go! Plus, not as sticky and messy. Kids and adults will love these maple muffins!
- 2 cups flour
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 cup milk
- 1/2 cup butter, melted
- 1/2 cup pure maple syrup
- 1/4 cup sour cream
- 1 large egg
- 1/2 teaspoon vanilla
Heat your oven to 400 degrees. Line your 12 count muffin pan with parchment muffin liners or spray with cooking spray and set aside.
In a large bowl, mix the flour, brown sugar, baking powder, cinnamon and salt together. Set aside.
In a microwave safe bowl, melt the butter. Let cool a little then add the milk, maple syrup, sour cream, egg and vanilla. Whisk till combined.
Pour the wet ingredients into the dry ingredients. Fold together with a spatula just until combined.
Evenly distribute the batter into the prepared muffin pan. Bake for 16-18 minutes or until a toothpick comes out clean.
These are wonderful eaten warm with butter and jam or just plain! Enjoy!
Source: Adapted from Taste of Home / Fall Baking 2018. I did not do the crumble nut topping and added cinnamon to the batter.