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 what the ideal breakfast is, I’d say muffins. The aroma of freshly baked muffins – or in this case, a freshly baked maple walnut muffin is undeniably heavenly. Give me a hot cup of coffee to go along with a perfectly sweet, tender muffin and life completely slows down.
A single muffin is perfect, especially if you’re cooking for one or two.
A Muffin
Yes, this is one muffin but it’s a good-sized muffin. Not too small, not too big. In fact, sharing is completely optional.
RELATED: 15 Single Serving Breakfast Recipes
Maple Walnut Muffin Ingredients
See recipe box below for ingredient amounts and full recipe instructions.
- flour
- brown sugar
- baking powder
- salt
- cinnamon
- milk
- maple syrup
- butter
- sour cream
- an egg yolk
- vanilla extract
- walnuts
Ingredients In Streusel Topping
- flour
- sugar
- cinnamon
- walnuts
- butter
Although maple syrup season runs from February until late March, I always associate maple with fall. Maybe it’s because we typically use maple syrup in fall recipes like my small batch pumpkin spice granola and in the maple whipped cream I use to top my sweet potato pie for one.
Needless to say, maple syrup is the perfect addition to this muffin recipe.
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
Egg white: Meringues, Coconut Macaroons, 2 Vanilla Cupcakes
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
I bake this maple walnut muffin in an 8-ounce ramekin that measures 4-inches in diameter and is 2-inches tall. Use a baking dish of similar size or slightly larger for best results.
Pro Tip: 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.
Other Single Serving Muffin Recipes
RELATED: Cooking For One – Simple Tips For Solo Cooking
For more information on the baking dishes I use in our “recipes for one”, please visit our FAQ page.
To see examples of the dishes used at One Dish Kitchen, please visit our Store page.
Maple Walnut Muffin Recipe
Ingredients
- 1/2 cup all-purpose flour
- 2 tablespoons brown sugar
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 3 tablespoons milk
- 3 tablespoons maple syrup
- 2 tablespoons butter , melted
- 1 tablespoon sour cream
- 1 large egg yolk
- 1/8 teaspoon vanilla
- 2 tablespoons chopped walnuts
FOR THE TOPPING
- 2 teaspoons all-purpose flour
- 2 teaspoons granulated sugar
- 1/8 teaspoon ground cinnamon
- 1/2 tablespoon chopped walnuts
- 1/2 tablespoon cold butter
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 8-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
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.
This post contains affiliate links. If I like a product and that product has an affiliate program, then I will link to that product using an affiliate link. Using this link means that, at zero cost to you, I might earn a commission on a product if you buy something through that link. Click here to read my full disclosure policy.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
We now have a COOKING FOR ONE Facebook group.
Join us to share your favorite single serving recipes and find new ones too. We’d love to see you there!
Click HERE to join the community!
to join the community!Connect with One Dish Kitchen!
Be sure to follow us on social media so you never miss a post!
Can this recipe be made in a toaster oven?
Yes Barb, it can be made in a toaster oven.
Joanie
This recipe yielded two cups of batter for me. I used it to make four smallish muffins. They may be the best muffins I have ever tasted. Bravo, Girl!
I absolutely LOVE all of the recipes I’ve tried here however, they all have almost twice as much baking time as posted. Definitely worth the wait!!!!
Hi Linda,
I’m so happy you are enjoying the recipes, thank you so much for letting me know!
It’s so strange that the cooking times for you are that much longer than the recipes indicate. It sounds like it might be a calibration issue with your oven’s thermostat. It’s a common occurrence and one that can easily be checked. The easiest way to figure out how much your temperature is out by is to use an oven thermometer to take a reading inside the oven. For example, set the dial to 350 F, then watch how high the heat climbs before stabilizing. Sometimes it can vary from 5-10 degrees to even more. If you still have your oven manual, it should have the instructions.
Also, are you preheating the oven? If not, that will add to the cooking time.
Hope it’s one of these two issues, those would be easy to fix.
Have a wonderful week!
Joanie
This is a great idea. When I make muffins I eat one maybe two if I have one the next day, then hubby eats all the rest over time. Not good for his diet
This is SUCH a great idea! I love a warm muffin for breakfast on a cold fall morning. So yummy.
Muffins are my ideal breakfast too! Or snack! These look super tasty.
Yum! This muffin looks like the perfect Sunday morning breakfast treat, especially when combined with good coffee and maybe some fruit. I’m definitely going to be baking one (or two!) up in the very near future.
This looks amazing and I love the idea of this being for one person. You aren’t left with a bunch of muffins you don’t need to eat.
I love this recipe! I’m getting up in just a minute to make two: one for me and one for my husband! What a great idea!