Maple and Brown Sugar Magic Muffins
Delight in the cozy flavors of fall with these Maple and Brown Sugar Magic Muffins, a tantalizing combination of warm spices, rich brown sugar, and the deep sweetness of pure maple syrup. Perfectly moist and tender thanks to creamy buttermilk, these muffins are enhanced by the optional crunch of chopped pecans or walnuts, making them an irresistible treat for breakfast or an afternoon snack. With just 15 minutes of prep time, these easy homemade muffins come together in a snap and bake to golden perfection in under 20 minutes. Whether served warm or at room temperature, they’re a comforting, aromatic baked good that will make your kitchen smell like a maple-scented dream. Perfect for autumn mornings or anytime your cravings call for something sweet, simple, and utterly satisfying.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 0.75 cups Brown sugar (packed)
- 0.5 cups Unsalted butter (melted)
- 0.5 cups Pure maple syrup
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 0.75 cups Buttermilk
- 0.5 cups Pecans or walnuts (optional, chopped)
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or spray with nonstick cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a medium bowl, combine the brown sugar, melted butter, and maple syrup. Mix until smooth and well incorporated.
Add the eggs and vanilla extract to the wet ingredients. Whisk until fully combined and creamy.
Gradually pour in the buttermilk, stirring gently. Ensure the mixture is smooth and free of lumps.
Create a well in the center of the dry ingredient mixture and pour in the wet ingredients. Stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
If using, fold in the chopped pecans or walnuts for added texture and flavor.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.7 g | 198% | |
| Saturated Fat | 71.3 g | 356% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 2892 mg | 126% | |
| Total Carbohydrate | 460.9 g | 168% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 257.2 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 618 mg | 48% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1408 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
