This big, bakery style Maple Walnut Muffin is the perfect size for one person. Baked in a ramekin and topped with a buttery, crumbly cinnamon streusel topping, this tender muffin is perfect for breakfast or dessert. Ready in minutes!
If you ask me, I think the ideal breakfast is a muffin. The aroma of freshly baked muffins - or in this case, a freshly baked maple walnut muffin is undeniably heavenly. Add a hot cup of coffee to go along with it and life completely slows down.
Why This Recipe Works
- A single muffin is perfect, especially if you're cooking for one or two.
- Although this recipe yields 1 muffin, it is a good-sized muffin. Not too small, not too big.
- This maple walnut muffin is so easy to make and absolutely delicious. It's tender and perfectly sweet.
RELATED: 15 Single Serving Breakfast Recipes
Ingredient Notes
See recipe box below for ingredient amounts and full recipe instructions.
- Flour: I use all-purpose flour or plain flour.
- Brown sugar: You can use either light or dark brown sugar. If you don't have brown sugar, you can make your own with our homemade brown sugar recipe.
- Baking powder: Helps the muffin rise.
- Salt, cinnamon, maple syrup and vanilla extract: Use all four of these ingredients for flavor.
- Milk: Milk adds plenty of moisture and lightens up the crumb.
- Butter: This ingredient adds moisture and flavor.
- Sour cream: Just a touch of sour cream keeps the muffin extra moist. I highly recommend it!
- Egg yolk: Just one egg yolk is all you need to make this big bakery-style muffin. See below for ways to use leftover ingredients.
- Walnuts: I love using chopped walnuts in this muffin, but you can use chopped pecans or leave nuts out completely.
For the streusel topping
- Flour: A small amount of all-purpose flour helps bind the mixture together and give it a crumbly texture.
- Sugar: I use granulated sugar in the topping. It helps the streusel topping crisp up slightly when the muffin is baked.
- Cinnamon: This is an optional ingredient but works well in this streusel. Its only function is flavor and can be left out completely if desired.
- Walnuts: For added crunch. Feel free to leave out the nuts if you'd like.
- Butter: This ingredient helps create a crumbly texture by adding moisture. Without the fat from butter, the streusel mixture would be very dry after baked.
Ways To Use Leftover Ingredients
If you have any ingredients left over from this maple walnut muffin recipe, you might consider using them in any of these single serving and small batch recipes:
- Maple syrup: Gingerbread Granola, Breakfast Bread Pudding, Overnight Oats
- Sour cream: Swedish Meatballs, Butter Chicken, Twice Baked Potato
- Vanilla: Vanilla Pudding, Panna Cotta, Sugar Cookies
- Walnuts: DoubleTree Chocolate Chip Cookies, Microwave Fudge, Deep Dish Chocolate Chip Cookie
- Milk: Shamrock Shake, Mashed Potatoes, Bread Pudding, French Toast
Frequently Asked Questions
I bake this muffin in an 10-ounce ramekin that measures 4-inches in diameter and is approximately 1 3/4-inches tall. Use a baking dish of similar size or slightly larger for best results. If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
You might like to use the egg white in any of these small batch recipes: Meringues, Coconut Macaroons, 2 Vanilla Cupcakes
Expert Tips
- Many ramekins don’t have the size printed on them. Because of this, it can be hard to know exactly how large (or small) yours is. The best way to measure the size of your ramekin is to fill it with water and pour the water into a measuring cup.
- You can also use mini loaf pans that also hold about 8 to 10-ounces. If you happen to have smaller ramekins, use those and divide the batter between them.
- This maple walnut muffin recipe will yield one very large muffin.
Other Single Serving Muffin Recipes
If you’ve tried this maple walnut muffin or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Ingredients
- ½ cup all-purpose flour
- 2 tablespoons brown sugar
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- ⅛ teaspoon ground cinnamon
- 3 tablespoons milk
- 3 tablespoons maple syrup
- 2 tablespoons salted butter , melted
- 1 tablespoon sour cream
- 1 large egg yolk
- ⅛ teaspoon vanilla
- 2 tablespoons walnuts , chopped
FOR THE TOPPING
- 2 teaspoons all-purpose flour
- 2 teaspoons granulated sugar
- ⅛ teaspoon ground cinnamon
- ½ tablespoon walnuts , chopped
- ½ tablespoon salted butter , cold
Instructions
- Heat the oven to 400 degrees F (200 degrees C).
- In a medium bowl, combine the flour, brown sugar, baking powder, salt and cinnamon. In another bowl, combine the milk, maple syrup, melted butter, sour cream, egg yolk and vanilla.
- Stir wet ingredients into dry ingredients.Fold in the chopped walnuts.
- Fill a greased 10-ounce ramekin or other similar sized baking dish with the batter. Set aside and make the topping.
TO MAKE THE TOPPING
- Combine flour, sugar, cinnamon and nuts; cut in the butter until crumbly. Sprinkle over batter.
- Bake for 15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes on a wire rack. Enjoy warm.
Notes
- Many ramekins don’t have the size printed on them. Because of this, it can be hard to know exactly how large (or small) yours is. The best way to measure the size of your ramekin is to fill it with water and pour the water into a measuring cup.
- You can also use mini loaf pans that also hold about 8 to 10-ounces. If you happen to have smaller ramekins, use those and divide the batter between them.
- This maple walnut muffin recipe will yield one very large muffin.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Can you double this recipe?
Yes.
I love these recipes. When you say ramekin, what size are you talking? I have several sizes of ramekins.
Hi Kathy, in the recipe post I suggest using a 10-ounce ramekin which measures 4-inches in diameter and is approximately 1 3/4-inches tall. Use a baking dish of similar size for best results.