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
I would love you hear your feedback! Please provide a star rating and leave your comments below!
PrintMaple Syrup Muffins
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
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.
Nutrition
- Serving Size: 1 muffin
- Calories: 182
- Sugar: 24.9 g
- Sodium: 202.7 mg
- Fat: 1.4 g
- Saturated Fat: 0.8 g
- Trans Fat: 0 g
- Carbohydrates: 40.3 g
- Fiber: 0.9 g
- Protein: 2.3 g
- Cholesterol: 3.4 mg
Keywords: Muffins, maple syrup
Gail MacDonald
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!
Sandra
Hi - I appreciate that you took the time to let me know! Love the substitution ideas! Sandra