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Maple Muffins

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“Serve hot out of the oven with butter.”
18 muffins (about)

Ingredients Nutrition


  1. Position rack in center of oven; preheat oven to 400°F.
  2. Spray muffin tray indentations and rims w/ cooking spray.
  3. In a bowl, whisk the flour, baking powder, and salt together; set aside.
  4. In a bigger bowl, whisk the eggs until lightly beaten; whisk in the maple syrup and maple sugar; continue whisking until thick and pale brown, about 1 minute.
  5. Whisk in the milk, melted butter, vanilla, and vinegar.
  6. Use a wooden spoon to stir in the flour mixture until moistened.
  7. Fill prepared muffin tins ¾ full; bake for 20 minutes or until muffins are golden with rounded, cracked tops; pick in the center should come out with a crumb or two attached.
  8. Set pan in a wire rack to cool 10 minutes; gently rock each muffin back and forth to release and remove it from the tin; cool for 5 minutes on the rack.
  9. *Granola Maple Muffins—sprinkle 2 teaspoons granola on top of each muffin before baking.
  10. *Maple Rum Currant Muffins—omit the vinegar; add 1 teaspoon rum extract with the vanilla; mix ½ cup dried currants in with the maple syrup; proceed as directed.

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