These muffins are a celebration of maple flavor—inside and out. They’re soft, tender, and slightly sweet, with a light golden crumb that pairs beautifully with a sticky-sweet maple glaze. No need for fancy equipment or ingredients, and they come together quickly for a fuss-free baking experience. They freeze well, travel easily, and are a great way to impress without a lot of effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the muffins:
All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon (optional)
Unsalted butter (melted or softened)
Pure maple syrup
Brown sugar
Eggs
Milk (or buttermilk)
Vanilla extract
For the maple glaze:
Powdered sugar
Pure maple syrup
Milk or cream (as needed for consistency)
A pinch of salt (optional)
Directions
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, beat together melted butter, maple syrup, brown sugar, eggs, milk, and vanilla until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
While muffins cool, make the glaze by whisking powdered sugar with maple syrup and a splash of milk or cream until smooth and pourable.
Drizzle glaze over cooled muffins and allow to set before serving.
Servings and timing
This recipe makes 12 standard muffins. Prep time: 15 minutes Bake time: 20 minutes Cool and glaze time: 30 minutes Total time: about 1 hour 5 minutes
Variations
Add nuts: Fold in chopped pecans or walnuts for added texture.
Make it maple-pecan: Top each muffin with a few chopped pecans before baking.
Spice it up: Add a pinch of nutmeg or cloves for deeper fall flavor.
Use whole wheat flour: Substitute half of the all-purpose flour with whole wheat flour for a heartier muffin.
Add a streusel topping: Before baking, sprinkle muffins with a simple cinnamon-sugar streusel for a crunchy finish.
Storage/Reheating
Store muffins in an airtight container at room temperature for up to 3 days. Refrigerate for up to 5 days, though bring to room temperature before serving for best texture. To freeze, wrap unglazed muffins tightly and store in a freezer-safe bag for up to 2 months. Thaw and add glaze just before serving. To reheat, warm briefly in the microwave (10–15 seconds) or enjoy at room temperature.
FAQs
Can I use pancake syrup instead of pure maple syrup?
Pure maple syrup gives the best flavor. Pancake syrup can be used in a pinch but will result in a sweeter, less rich muffin.
Can I make these muffins dairy-free?
Yes, use a plant-based milk and dairy-free butter alternative. The texture may vary slightly.
What type of maple syrup is best?
Grade A dark or amber maple syrup works best for a strong, robust maple flavor.
Can I reduce the sugar in the recipe?
You can reduce the brown sugar slightly, but keep in mind it may affect sweetness and texture.
Do I need to glaze the muffins?
The glaze enhances the maple flavor and adds a beautiful finish, but the muffins are delicious on their own too.
Can I make mini muffins with this recipe?
Yes, reduce baking time to 10–12 minutes for mini muffins. Keep an eye on them as they bake quickly.
Can I add fruit to the batter?
Yes, small chopped apples or dried cranberries pair well with the maple flavor.
What’s the best way to apply the glaze?
Use a spoon or small whisk to drizzle glaze over the muffins, or dip the muffin tops directly into the glaze for a thicker coating.
How do I prevent the muffins from drying out?
Avoid overbaking and store them in an airtight container to maintain moisture.
Can I double the recipe?
Yes, simply double all ingredients and bake in two batches or use two muffin tins if available.
Conclusion
Maple Muffins with Maple Glaze are a cozy, flavorful treat that’s easy to make and impossible to resist. With a soft crumb and sweet maple drizzle, they’re perfect for everything from weekday breakfasts to weekend brunches. Whether you enjoy them warm from the oven or packed for a treat on the go, these muffins offer the comforting taste of maple in every bite
Maple Muffins with Maple Glaze are tender, golden muffins sweetened with pure maple syrup and topped with a smooth, glossy maple glaze. Perfect for breakfast, brunch, or a cozy snack.
Author:Catherine
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:1 hour 5 minutes
Yield:12 muffins
Category:Breakfast, Snack
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon (optional)
1/2 cup unsalted butter, melted or softened
1/2 cup pure maple syrup
1/3 cup brown sugar
2 large eggs
1/2 cup milk or buttermilk
1 tsp vanilla extract
1 cup powdered sugar (for glaze)
2–3 tbsp pure maple syrup (for glaze)
1–2 tsp milk or cream, as needed (for glaze)
Pinch of salt (optional, for glaze)
Instructions
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, beat together butter, maple syrup, brown sugar, eggs, milk, and vanilla until smooth.
Gradually stir dry ingredients into the wet mixture just until combined. Do not overmix.
Divide batter evenly into the muffin cups, filling each about 2/3 full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the glaze: whisk together powdered sugar, maple syrup, and enough milk or cream to reach a pourable consistency.
Drizzle glaze over cooled muffins. Allow glaze to set before serving.
Notes
Use real maple syrup for best flavor—Grade A dark or amber works well.Do not overmix the batter to keep muffins soft and tender.To make ahead, freeze unglazed muffins and add glaze after thawing.Try folding in chopped pecans or dried cranberries for variation.Double the recipe for larger batches; use two muffin tins or bake in batches.
