Rolled oats and real maple syrup combine together in these moist and delicious muffins. Maple Syrup Muffins are easy to make and taste great with a cup of coffee or tall glass of milk.
These delicious Maple Syrup Muffins remind me of tapping maple trees at my grandparent's farm growing up and enjoying fresh maple syrup.
I highly recommend using 'real' maple syrup for these muffins for ultimate flavour. This muffin has a luscious maple glaze that is similar to my Apple Oatmeal Streusel Muffins that you will want to try as well!
Why you will love these muffins
- no fancy equipment is required to make this recipe and it can be made entirely by hand.
- uses basic ingredients
- muffins are delicious and stay moist for a few days, unlike some other muffins that can easily dry out
Notes about ingredients
- Real maple syrup is recommended, however the artificial type can be used.
- 1% milk is what I like to you, however you can also use 2% or whole milk. I do not recommend skim milk for this recipe.
- Use the old-fashioned rolled oats if you have them on hand, if not, instant oats will work just fine.
Instructions for making this recipe
- Prep your ingredients by melting the butter and setting it aside. Next, mix together the all-purpose flour, baking powder and salt and set aside.
- In a small mixing bowl, combine the sugar and melted butter, then add it to the flour mixture. Next add in the oats and stir. The mixture will be crumbly.
- Next, the milk and maple syrup are combined and added to the oat mixture/batter.
- The mixture is divided evenly into the greased muffin tin and baked for 20-23 minutes in a 350F oven.
- While the muffins are baking, make the glaze by combining the powdered sugar and maple syrup with softened butter. Beat with a wooden spoon.
- I start with 3 tbsp. of maple syrup and keep adding until I've reached a thick, yet runny consistency so that the glaze can be drizzled over the muffins.
- An easy tip is to put it in a zippered bag and cut the corner from the bottom. This allows for easy drizzling the glaze over the muffins with less mess. 🙂
- Serve with a cup of coffee, tea or a tall glass of milk and enjoy!
Storage instructions
- Muffins can be stored in an airtight container on the counter for up to three days for ultimate freshness, or up to five days in the refrigerator.
- Pop them into the microwave for five seconds and enjoy them warm as if they were fresh from the oven 🙂
- Freeze muffins for up to three months by placing in a freezer container in single layer with sheets or wax paper or parchment paper to line an extra layer if needed.
- Thaw at room temperature before eating.
A few other great muffin recipes you might enjoy!
Jumbo Carrot Muffins with Cream Cheese Icing
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Maple Syrup Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 1x
Description
Rolled oats and real maple syrup combine together in this moist and delicious muffins. Maple Syrup Muffins are easy to make and taste great with a cup of coffee or tall glass of milk.
Ingredients
¼ butter, melted
½ cup granulated sugar
1 tsp. salt
1 and ¼ cups all-purpose flour
2 tsp. baking powder
¾ cup rolled oats
½ cup milk
½ cup maple syrup
Glaze
1 tbsp. butter, softened
½ cup powdered sugar
3-4 tbsp. maple syrup
Instructions
- Melt butter and set aside.
- In a large mixing bowl, combine all-purpose flour, baking powder and salt. Set aside.
- In a small mixing bowl, combine melted butter and granulated sugar and mix well to combine.
- Add the sugar mixture to the flour mixture and stir just until combined.
- Add in the rolled oats and stir just until combined. Mixture will be crumbly.
- In a small bowl, combine maple syrup and milk and stir to combine, then pour over oats mixture and stir just until combined.
- Divide batter evenly in 12 paper-lined, or greased muffin tin. (for larger muffins, divide evenly among 9 muffins cups and bake a few minutes longer).
- Bake in 350F oven for 20-23 minutes.
- Cool for 1 minute in muffin tin, then transfer to cooling rack.
- Cool for three to five minutes on cooling rack, then drizzle with maple glaze.
- For the glaze, and using a wooden spoon, combine 1 tbsp. softened butter with powdered sugar and 3 tbsp. of the maple syrup. Continue to add maple syrup (up to 1 more tbsp) until a spreadable glaze is achieved.
Notes
Storage Instructions:
Muffins can be stored in an airtight container on the counter for up to three days for ultimate freshness or up to five days in the refrigerator.
Freezing Instructions:
Store muffins in an airtight container, layered between sheets of parchment paper or waxed paper for up to three months. Thaw at room temperature before eating.
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
Keywords: Muffins, maple syrup
OMG, these are so good! I tweaked the recipe and used brown sugar, whole wheat flour and added a little bran to the oatmeal. They are a cake texture but still delicious! Thank you so much for this recipe!
Hi - I appreciate that you took the time to let me know! Love the substitution ideas! Sandra