Maple Muffins
This post may contain affiliate links. Read my full disclosure policy. 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 MuffinsStep-by-Step InstructionsYou May Also LikePrintable RecipeReviews What You’ll Need To Make Maple Muffins Step-by-Step Instructions You May Also Like Printable Recipe Reviews 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. You May Also Like Apple Spice Muffins Pumpkin Cornbread Muffins Doughnut Muffins Pumpkin Cornbread Muffins Apple Spice Muffins Pumpkin Cornbread Muffins Doughnut Muffins Pumpkin Cornbread Muffins RecipeComments (119)Add Comment Recipe Comments (119) Add Comment 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 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. 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 Powered by Per serving (12 servings) Calories: 332 Fat: 13g Saturated fat: 8g Carbohydrates: 51g Sugar: 24g Fiber: 1g Protein: 5g Sodium: 206mg Cholesterol: 62mg 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. See more recipes: Breakfast & BrunchFreezer-FriendlyMake-AheadMuffins & SconesAmerican Breakfast & Brunch Freezer-Friendly Make-Ahead Muffins & Scones American