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Maple Nut Muffins

Maple Nut Muffins served on a plate

I just recently told you about my discovered love of maple syrup, and here I am again with more maple treats. If you adore all things maple, I’m sure you’ll forgive my quick return to some maple goodness.

These muffins are so deliciously fall! All that maple syrup, cinnamon, and nuts make them a perfect choice for a cool morning treat. Just imagine grabbing one of these warm from the oven and enjoying it along with your coffee or tea. (Granted, I don’t really drink either one, but I’m sure I am in the minority here.)

Maple syrup, cinnamon, and nuts make these Maple Nut Muffins absolutely irresistible! - Bake or Break

So, this is the part where I tell you that when I say maple syrup, I mean maple syrup. Not pancake syrup. Two totally different things, my friends. When you look at the ingredients on the bottle, there should be only these words: maple syrup. That makes it simple. I used Grade A Medium Amber, although that’s generally a matter of flavor preference.

I, of course, use pecans in these muffins. They’re my favorite and I always have plenty on-hand. You can certainly use your favorite nut or nuts. Hazelnuts or walnuts would be a great option for some variety.

Maple Nut Muffins are the perfect companion to your coffee or tea on a cool fall morning. - Bake or Break

One of my favorite things about these Maple Nut Muffins, besides all that maple-y, cinnamon-y flavor, is that beautiful sparkle on top. While that cinnamon-sugar sprinkling on top certainly makes them pretty, it also serves an important role in adding a little extra sweetness and flavor in each bite.

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Maple Nut Muffins

Yield 12 standard-sized muffins
Prep Time 15 minutes
Cook Time 24 minutes

Maple Nut Muffins combine sweet, rich maple syrup with cinnamon and your favorite nuts for a wonderfully delicious morning treat!

Maple Nut Muffins served on a plate


  • 1 & 1/2 cups all-purpose flour
  • 1/2 cup packed light or dark brown sugar
  • 1 & 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup maple syrup
  • 1/2 cup milk
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1 cup chopped nuts
  • cinnamon sugar, for garnish*


  1. Preheat oven to 400°. Line 12 standard muffin cups with paper liners.
  2. In a large mixing bowl, stir together flour, brown sugar, baking powder, cinnamon, and salt.
  3. In a separate bowl, lightly beat egg. Add maple syrup, milk, and melted butter, and stir to combine.
  4. Add liquid ingredients to dry ingredients. Stir just until combined. Stir in nuts.
  5. Divide dough evenly among muffin cups, using about 3 tablespoons of batter per cup (filling about 2/3 full). Sprinkle each muffin with cinnamon sugar.
  6. Bake 20 to 24 minutes, or until a pick inserted into the center of a muffin comes out clean.
  7. Cool in pans for 10 minutes before serving.


*I usually make my own cinnamon-sugar with 4 parts sugar to 1 part cinnamon. For a little extra sparkle, use sanding sugar.

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This recipe was originally developed in my continuing collaboration with Go Bold with Butter, where I am a paid contributor.

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    14 Comments on “Maple Nut Muffins”

  1. Excellent recipes always, Jennifer!Thank you for posting them!

  2. You can enjoy them just fine with a cup of hot chocolate or a nice glass of cold milk…good for you!

  3. Yum! I love everything maple syrup so I’m sure I’m going to adore these muffins!

  4. I was checking out your blog late last night and found this post. I had all the ingredients on hand, and thought to make them tomorrow or Sunday. Turns out, I couldn’t wait that long, and made them this morning! They’re cooling on the counter as we speak, and the aroma of cinnamon and maple syrup is intoxicating! Can’t wait to sample one of these beauties 😀

    • Well, I tried some just now, about 12 hours after making them. I’m not sure if I mixed the batter too much, or what. They’re tough and not springy like I had hoped. The same thing happened with the cinnamon mini muffins. Could it be the mixing of the melted butter and milk? When I mixed those ingredients with the egg, the butter seized up and formed little solid bits. The flavor is good, though. Should I heat the milk slightly next time?

  5. Maple doesn’t get enough attention at this time of year for my liking. I’m so glad you’re keeping the love alive with these muffins!

  6. Hello fellow maple lover!! I am a maple fanatic for sure. I can’t wait to try your recipe as I am totally addicted to sparkling sugar also.

  7. Over the weekend I tried the Maple Nut Muffins recipe using Pecans. Fantastic / Easy recipe and I will be making them often! Great fall recipe!!!

  8. I just love the combination of maple and walnuts. Maple syrup is not easy to find in Norway where I live, but fortunatly my daughter travels to the US quite often. I will definitly try this recipe. Thanks for sharing.

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