This Homemade Cinnamon Maple Butter is a delightful addition to all your fall baking recipes. Put a generous dollop of it on French toast, slather it on a scone, or spread it on pumpkin bread for a seasonally-inspired flavor upgrade.
Cinnamon Maple Butter:
Flavored butter is one of life’s little pleasures. It’s such a simple and easy way to bring even more yumminess to your dishes. A few years ago I posted a collection of savory butter recipes, and today I’m excited to be sharing this sweet Cinnamon Maple Butter.
Yesterday, I made this amazing Pumpkin French Toast Casserole. (It is out-of-this-world delicious!) You might remember that the finishing touch was a generous scoop of this Cinnamon Maple Butter. It took this already scrumptious recipe to the next level.
In the coming days, I will also be posting my recipes for Butternut Squash Scones and Pumpkin Pecan Bread. I used this homemade Cinnamon Maple Butter on those recipes as well – with equally tasty results. I probably should warn you that once you make this butter, you’ll find any excuse to use it.
How to Make Cinnamon Maple Butter:
It’s super simple. For this recipe you will need:
- unsalted butter
- pure maple syrup (REAL maple syrup)
- ground cinnamon
- vanilla extract
- kosher salt
You’ll start with softened unsalted butter. I realize it sounds silly to use unsalted butter and then add salt to it. However, this allows you to control the flavor and how much salt is in your recipe.
To your softened butter, add the maple syrup, cinnamon, vanilla extra, and salt.
Then with an electric mixer, beat until smooth.
It will take a minute for the maple syrup to blend in properly, but just keep whipping, and it will come together. From there, feel free to add more of any of the ingredients. I found the amounts listed in the recipe below to be ideal for me, but you might like more of some of the ingredients, depending on your preferences and what you have on hand.
One important tip: I like to use high-quality ingredients for this recipe. That means Kerrygold butter and pure maple syrup. (I recommend Finding Home Farms Maple Syrup.) You’d be amazed at how spending a little extra for really good ingredients makes all the difference in flavor and texture.
Once your butter is made, you can store it in the refrigerator in an airtight container for a couple of months. Make it now and you can enjoy it throughout the fall.
Oh, and I should mention I found this adorable pumpkin ramekin at HomeGoods. It’s the perfect vessel for this wonderful butter.
Here are some other recipes where you can use this Cinnamon Maple Butter:
As you can see, this Cinnamon Maple Butter is easy to make, and it has so many delicious uses. I’m certain you’ll be making it again and again to serve alongside all your fall sweets. Enjoy!!
Cinnamon Maple Butter Recipe:
Cinnamon Maple Butter
- 1 cup unsalted butter - softened
- 4 tablespoons pure maple syrup
- 1 1/2 teaspoons cinnamon
- 1 teaspoon vanilla extra
- 1/2 teaspoon salt
- Add all the ingredients to a bowl.
- Using an electric mixer, whip the ingredients together until the mixture is light and fluffy. This should take 5-6 minutes.
- Transfer the flavored butter to an airtight container. Store in the refrigerator for up to 3 months.