Muffins with Apples and Maple Syrup
Indulge in the cozy sweetness of these *Muffins with Apples and Maple Syrup*, a perfect blend of fall-inspired flavors and simple comfort. Bursting with tender bits of fresh apple and infused with the rich, natural sweetness of pure maple syrup, these moist muffins are elevated with a hint of warm cinnamon. Quick and easy to prepare in just 35 minutes, this recipe combines wholesome pantry staples with a touch of indulgence—think a buttery batter and an optional sprinkle of coarse sugar for added crunch. Perfect for breakfast, an afternoon snack, or a fall-themed brunch, these muffins deliver irresistible flavor with every bite. Bonus: They freeze beautifully for on-the-go treats anytime!
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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, melted
- 0.75 cups pure maple syrup
- 0.25 cups brown sugar, packed
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 0.5 cups whole milk
- 1 large apple, peeled, cored, and diced (about 1 cup)
- 2 tablespoons optional coarse sugar for topping
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. Set aside.
In a large mixing bowl, whisk together the melted butter, maple syrup, brown sugar, eggs, and vanilla extract until smooth and well combined.
Stir the milk into the wet ingredients until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
Fold in the diced apple, ensuring it is evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
If desired, sprinkle coarse sugar on top of each muffin for added crunch and sweetness.
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for up to 1 month.
Nutrition Facts
Calories |
236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 150 mg | 7% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 17.6 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 94 mg | 2% | |
*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.
