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.
Yes, this is one muffin but it's a good-sized muffin. Not too small, not too big. In fact, sharing is completely optional.
See recipe box below for ingredient amounts and full recipe instructions.
- brown sugar
- baking powder
- maple syrup
- sour cream
- an egg yolk
- vanilla extract
Ingredients In Streusel Topping
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 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.
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
For more 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.
- 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 salted butter , melted
- 1 tablespoon sour cream
- 1 large egg yolk
- 1/8 teaspoon vanilla
- 2 tablespoons walnuts , chopped
FOR THE TOPPING
- 2 teaspoons all-purpose flour
- 2 teaspoons granulated sugar
- 1/8 teaspoon ground cinnamon
- 1/2 tablespoon walnuts , chopped
- 1/2 tablespoon salted butter , cold
- 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.
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.