Maple Cinnamon Muffins
Warm, fluffy, and packed with the comforting flavors of fall, these Maple Cinnamon Muffins are the perfect treat for breakfast or a cozy afternoon snack. Sweetened naturally with rich maple syrup and a touch of brown sugar, these muffins boast a perfectly moist crumb and a hint of spice from aromatic ground cinnamon. Ready in just 35 minutes from start to finish, this easy muffin recipe is ideal for busy mornings or last-minute baking. With simple ingredients like all-purpose flour, unsalted butter, and vanilla extract, these homemade muffins come together effortlessly for a wholesome, bakery-style result. Serve them warm with a pat of butter or enjoy as is for a burst of maple-cinnamon goodness in every bite. Perfect for fall gatherings, brunch spreads, or as a grab-and-go treat, these muffins are sure to become a household favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter
- 0.5 cups Maple syrup
- 0.25 cups Brown sugar
- 2 Eggs
- 1 teaspoon Vanilla extract
- 0.75 cups Milk
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the tin lightly.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter with a hand or stand mixer until light and fluffy.
Add the maple syrup and brown sugar to the butter, mixing until smooth and well-combined.
Beat in the eggs one at a time, followed by the vanilla extract.
Gradually add the flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 1734 mg | 75% | |
| Total Carbohydrate | 341.1 g | 124% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 151.6 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 386 mg | 30% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 761 mg | 16% | |
*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.
