Maple Syrup Muffins

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.

this recipe!

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

1. 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.
2. 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.
3. Next, the milk and maple syrup are combined and added to the oat mixture/batter.
4. The mixture is divided evenly into the greased muffin tin and baked for 20-23 minutes in a 350F oven.
5. While the muffins are baking, make the glaze by combining the powdered sugar and maple syrup with softened butter. Beat with a wooden spoon.
6. 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.
7. 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. 🙂
8. 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.

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