Cinnamon Maple Morning Muffins
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Make your mornings special with these delightful Cinnamon Maple Morning Muffins. The combination of maple syrup and cinnamon creates a warm, inviting flavor everyone will love. Perfect for busy weekdays or leisurely weekends, these muffins pair perfectly with any breakfast or brunch spread.
Yes, my friend, I have another muffin recipe to share with you today. We’re taking it back to classic breakfast flavors of warm cinnamon and sweet maple syrup!
These Cinnamon Maple Morning Muffins are the perfect way to start your day with a touch of warmth and sweetness. This easy-to-follow recipe combines the comforting flavors of cinnamon and maple in a moist, tender muffin topped with a crunchy pecan-cinnamon crumble. Whether you’re making these for a weekend brunch or a quick weekday breakfast, these muffins are sure to become a family favorite. Plus, they’re versatile enough to be enjoyed on their own or paired with your favorite breakfast dishes.
I recommend pairing them with this Spinach Bacon Swiss Quiche, Homemade Pancakes, and/or Easy Fruit Salad. It’s a winning combination.
Why You’ll Enjoy This Recipe
- The mix of flavors and textures is perfect! The combination of cinnamon and maple creates a warm, comforting taste that’s ideal for any morning. The sour cream in the batter keeps the muffins moist and tender, ensuring a delightful texture. The nutty, cinnamon-sugar topping adds a satisfying crunch to each bite.
- These muffins are a great addition to any breakfast or brunch spread, and they pair wonderfully with coffee, tea, or milk. The classic flavors of cinnamon and maple are sure to be a hit with family and friends of all ages.
- You can bake a batch ahead of time and enjoy them throughout the week making busy mornings a little easier. Additionally, these muffins make a thoughtful homemade gift or a delicious contribution to potlucks and gatherings.
Looking for more delicious brunch recipes? You’ve got it! As a previous bed and breakfast owner, I have some of the best. Check out this collection of my favorite tried and true brunch recipes.
Ingredients
You’ll need a few things to make and bake these delicious Cinnamon Maple Morning Muffins. My guess is most of these ingredients will already be in your kitchen. Here’s what you’ll need to gather.
- All-Purpose Flour: This is the base for the muffin batter, providing structure.
- Brown Sugar: Adds sweetness and a slight molasses flavor.
- Baking Powder: Helps the muffins rise and become fluffy.
- Salt: Enhances the overall flavor of the muffins.
- Whole Milk: Adds moisture and richness to the batter.
- Butter: Provides moisture and a rich, buttery flavor to both the muffins and the topping.
- Maple Syrup: Infuses the muffins with a natural, sweet maple flavor.
- Sour Cream: This keeps the muffins moist and tender. It’s my go-to secret ingredient for a moist cake… or in this case, muffins!
- Egg: Binds the ingredients together and adds structure.
- Vanilla Extract: Enhances the flavors with a warm, sweet note.
- Pecans: Add a nutty crunch to the topping. I used pecans here, but you can use whatever nut you like best.
- Ground Cinnamon: Provides a warm, spicy flavor to the batter and the topping.
- Sugar: Adds sweetness to the topping, creating a delicious crust.
How To Make
These muffins are so simple to make. In fact, you don’t even need a mixer! Love that. I’ll walk you through the steps below. I’ve also provided a full ingredient list and instructions in the printable recipe card below.
- Begin by preheating your oven to 400°F. In a large bowl, whisk together the flour, brown sugar, baking powder, and salt. Set aside.
- In a separate bowl, whisk together the milk, melted butter, maple syrup, sour cream, egg, and vanilla extract. Then pour the wet ingredients into the dry ingredients and stir until just combined.
- Line your muffin cups with paper liners. Fill each cup about two-thirds full with batter.
- For the topping, mix the flour, sugar, chopped nuts, and cinnamon in a small bowl. Cut in the cold butter until the mixture is crumbly. Sprinkle the topping over the muffin batter.
- Bake for 16-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for five minutes before transferring them to a wire rack. Serve warm.
And that’s a wrap. Feel free to enjoy one of these Cinnamon Maple Morning Muffins right out of the oven. (Just let it cool for a bit before diving in.)
These muffins are delicious on their own, but if you’re feeling indulgent, cut one in half and add a little softened butter to each side. Mmm, heaven!
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Frequently Asked Questions
What can I use instead of sour cream?
You can use plain Greek yogurt or even buttermilk as a substitute for sour cream.
Can I freeze these muffins?
Absolutely! These muffins freeze well. Just cool them completely, wrap them individually, and store them in an airtight container for up to three months.
How do I store these muffins?
Store the muffins in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.
Can I use a different type of nut for the topping?
Yes, you can substitute pecans with walnuts, almonds, or your favorite nut. You can also leave them out of the recipe.
Can I add extra spices or mix-ins?
Definitely! Feel free to add spices such as nutmeg or ginger, or mix-ins like chocolate chips or dried fruit.
Can I make mini muffins or a mini loaf with this recipe?
Yes, this recipe is easily adaptable for any pan size you’d like to use. Just be aware you’ll need to adjust the baking time depending on the pan size you choose. Also, if you not using paper liners, be sure to spray your pan with baking spray before adding the batter.
More Homemade Muffins You’ll Love
- Triple Berry Muffins
- Rhubarb Muffins with Strawberry Jam
- Lemon Curd Muffins
- Chocolate Zucchini Muffins
- Caramel Apple Muffins
These Cinnamon Maple Morning Muffins are a delightful addition to any breakfast or brunch spread. With their moist texture, rich maple flavor, and crunchy pecan topping, they offer a satisfying bite that’s both comforting and delicious. If you give this recipe a try, be sure to stop back and leave a comment and a 5-star rating below. I’d appreciate it!
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Cinnamon Maple Morning Muffins
Ingredients
- 2 cups all-purpose flour
- ½ cup brown sugar packed
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup whole milk
- ½ cup melted butter
- 1 cup maple syrup
- 1/3 cup sour cream
- 1 egg
- ½ teaspoon vanilla extract
Topping
- 1/2 cup all-purpose flour
- 1/3 cup sugar
- 3 tablespoons chopped pecans
- 1 teaspoon ground cinnamon
- 1/4 cup cold butter
Instructions
- Begin by preheating your oven to 400°F. In a large bowl, whisk together the flour, brown sugar, baking powder, and salt. Set aside.
- In a separate bowl, whisk together the milk, melted butter, maple syrup, sour cream, egg, and vanilla extract. Then pour the wet ingredients into the dry ingredients and stir until just combined.
- Line your muffin cups with paper liners. Fill each cup about two-thirds full with batter.
- For the topping, mix the flour, sugar, chopped nuts, and cinnamon in a small bowl. Cut in the cold butter until the mixture is crumbly. Sprinkle the topping over the muffin batter.
- Bake for 16-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for five minutes before transferring them to a wire rack. Serve warm.