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Cinnamon Maple Morning Muffins

Cinnamon Maple Morning Muffins To Brighten Your Day

Cinnamon Maple Morning Muffins are a delightful breakfast option, bursting with flavor and sweetness.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Substitute with whole wheat flour for a denser texture.
  • 1 cup Brown Sugar Light brown sugar works as a substitute.
  • 1 tbsp Baking Powder Ensure it's fresh for the best results.
  • 1 tsp Salt Enhances overall flavor.
  • 1 cup Whole Milk Can be replaced with 2% milk, non-dairy alternatives, or yogurt.
  • 1/2 cup Melted Butter Substitutable with vegetable oil or coconut oil for a dairy-free version.
  • 1/2 cup Maple Syrup Honey or agave nectar can substitute.
  • 1/2 cup Sour Cream Greek yogurt can be used as an alternative.
  • 1 large Egg Try a flax egg for a vegan option.
  • 1 tsp Vanilla Extract Optional but enhances flavor.
  • 1/2 cup Chopped Pecans Can swap with walnuts or omit entirely.
  • 2 tsp Ground Cinnamon Defines the muffins' signature flavor.

Equipment

  • Oven
  • Muffin Pan
  • Mixing bowls
  • whisk
  • Spatula
  • Paper Liners

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare your muffin pan by lining it with paper liners or greasing it lightly.
  2. In a large bowl, whisk together the all-purpose flour, brown sugar, baking powder, and salt until light and fluffy.
  3. In another bowl, whisk together the milk, melted butter, maple syrup, sour cream, egg, and vanilla extract until smooth.
  4. Gently fold the wet ingredients into the dry ingredients using a spatula until just combined, avoiding overmixing.
  5. Spoon the mixture evenly into the prepared muffin pan, filling each cup about two-thirds full.
  6. Combine chopped pecans, a sprinkle of cinnamon, and brown sugar in a small bowl for the topping and sprinkle over the muffin batter.
  7. Bake for 16-20 minutes until golden brown and a toothpick comes out clean or with a few moist crumbs.
  8. Cool in the pan for about five minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

These muffins freeze beautifully! Wrap them individually and store in an airtight container for up to three months.

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