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Do you ever crave the comforting flavor of a homemade muffin but can’t justify making a whole batch? Well, you’re in luck! This single Maple Muffin recipe brings together the rich, nutty goodness of walnuts and the sweet undertones of pure maple syrup. It’s quick, simple, and baked to perfection in a small ramekin. Ideal for a fuss-free morning breakfast or a sweet afternoon snack.

Are you on the hunt for more single serving muffin recipes? You’ll absolutely enjoy our moist and flavorful Apple Muffin, our juicy Blueberry Muffin bursting with berries, and our sweet, chocolatey Chocolate Chip Muffin. Plus, don’t miss our small batch Morning Glory Muffins, packed with fruits and nuts, and our deliciously soft Banana Muffins. Perfect for a quick snack or breakfast!

Why This Maple Muffin Recipe Works

  • Simplicity: This is a straightforward recipe that takes mere minutes to assemble.
  • Portion Control: This recipe yields one large, bakery-style muffin, so no worries about overindulging.
  • Quick Baking: Ready in about 30 minutes for a fast, fresh treat.
  • Rich Flavor: The natural sweetness of maple syrup and the nutty crunch of walnuts create a muffin that’s big on flavor.

RELATED: 15 Single Serving Breakfast Recipes

An overhead view of a muffin baked in a mini loaf pan next to a small plate of butter and a small glass of orange juice.

Ingredients

This section provides a quick rundown of the ingredients used in this maple muffin recipe. For complete measurements and step-by-step instructions, please scroll to the recipe card located at the bottom of this post.

  • Flour: I use all-purpose flour or plain flour. Use gluten-free flour for those following a gluten-free diet.
  • 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. Feel free to adjust the quantity to control the sweetness
  • 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. Any non-dairy milk like almond, soy, or oat milk can be used instead.
  • Butter: This ingredient adds moisture and flavor. Coconut oil or avocado oil make great substitutes.
  • Sour cream: Just a touch of sour cream keeps the muffin extra moist. I highly recommend it! If you have leftover sour cream, consider using it in a Mini German Chocolate Cake or in a small batch of Corn Muffins. If sour cream is not available, use Greek yogurt instead.
  • Egg yolk: Just one egg yolk is all you need to make this big bakery-style muffin. Hang on to the egg white and use it in any of our egg white recipes like a small White Cake or a small batch of Flourless Chocolate Cookies.
  • Walnuts: I love using chopped walnuts in this muffin, but you can use chopped pecans or leave nuts out completely. Extra nuts can be added to a Brookie or a small batch of Blondies.

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 baking.

If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder.

Recipe Variations

Look, muffins are awesome because you can play around with the recipe a lot. So if you’re looking to switch things up a bit, here are some cool twists you can try.

  • No Nuts, No Problem: If you’re allergic to nuts or just not a fan, swap out the walnuts for chocolate chips or dried fruit like raisins or cranberries.
  • Add Some Spice: A pinch of nutmeg and allspice can add a whole new layer of flavor. If you like your muffins a bit spicy, this is for you.
  • Tropical Vibes: Swap the walnuts for some shredded coconut and a bit of lime zest. Your muffin will instantly get this tropical flair that’s super fun.
A slice of a maple muffin cut out of the muffin loaf with a small glass of orange juice in the background.
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Expert Tips

  • Measure Your Ramekin: If your ramekin doesn’t have the size indicated, simply fill it with water and then pour that water into a measuring cup to determine its volume.
  • Mini Loaf Pan Alternative: Don’t have a ramekin? No worries, you can also use mini loaf pans that hold between 8 to 10 ounces.
  • Smaller Ramekin Solution: If you only have smaller ramekins, go ahead and divide the batter between them for smaller muffins.
  • Muffin Size: This recipe is designed to make one generously sized maple walnut muffin, perfect for satisfying that muffin craving.

Serving Suggestions

So you’ve got this amazing maple walnut muffin and you’re thinking, what else can go with it to make it even better, right? Here are some super easy and tasty ideas to level up your muffin game.

  • Fruit Toppings: You can’t go wrong with adding some fresh fruit. Think banana slices, blueberries, or even a spoonful of cranberry jam on top. It’s like a mini fruit salad with your muffin!
  • Yogurt Side: A scoop of Greek yogurt or vanilla yogurt next to your muffin can be a game changer. Drizzle some maple syrup on the yogurt to tie all the flavors together.
  • Drink Pairing: A good cup of coffee or tea can make a world of difference. Whether you’re a cappuccino fan or more into herbal teas, either pairs well with the muffin’s rich, nutty flavors.
  • Ice Cream Time: Want to go all out? Warm muffin plus a scoop of vanilla ice cream – trust me, the hot and cold combo is amazing.
  • Cheese, Please: It sounds quirky, but a slice of sharp cheddar cheese can actually be a great sidekick for your sweet muffin. Give it a try!

Frequently Asked Questions

What size baking dish should I use for this single muffin recipe?

The success of this recipe depends on the size of the baking dish you use. We recommend using a 10-ounce ramekin or a 6.5-inch cast iron skillet in this mini banana nut bread recipe. These dishes can be found on our Store page.

Can I double this maple muffin recipe?

Certainly! This recipe can be effortlessly scaled up to make additional servings. Just double the ingredient amounts and use a 5×5 inch baking dish. The dish we recommend can be found on our Store page.

Can I use a different type of nut?

Yes, you may substitute walnuts with your favorite type of nut.

How do I store a leftover maple muffin?

This is a single serving recipe, but if you do have leftovers, store them in an airtight container for up to 2 days.

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:

If you’ve tried this maple 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.

Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!


Your Cooking For One Source
Because you’re worth it

Maple Muffin For One

4.91 from 21 votes
Prep: 10 minutes
Cook: 15 minutes
Cooling time: 5 minutes
Total: 30 minutes
Servings: 2 servings
This Maple Walnut Muffin is the perfect size for one person. Made in a ramekin and topped with a cinnamon streusel topping.

Ingredients 
 

  • ½ cup all-purpose flour
  • 2 tablespoons brown sugar
  • ½ teaspoon baking powder
  • teaspoon salt
  • teaspoon ground cinnamon
  • 3 tablespoons milk
  • 3 tablespoons maple syrup
  • 2 tablespoons salted butter , melted
  • 1 tablespoon sour cream
  • 1 large egg yolk
  • teaspoon vanilla extract
  • 2 tablespoons walnuts , chopped

FOR THE TOPPING

  • 2 teaspoons all-purpose flour
  • 2 teaspoons granulated sugar
  • teaspoon ground cinnamon
  • ½ tablespoon walnuts , chopped
  • ½ tablespoon salted butter , cold
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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

  • Measure Your Ramekin: If your ramekin doesn’t have the size indicated, simply fill it with water and then pour that water into a measuring cup to determine its volume.
  • Mini Loaf Pan Alternative: Don’t have a ramekin? No worries, you can also use mini loaf pans that hold between 8 to 10 ounces.
  • Smaller Ramekin Solution: If you only have smaller ramekins, go ahead and divide the batter between them for smaller muffins.
  • Muffin Size: This recipe is designed to make one generously sized maple walnut muffin, perfect for satisfying that muffin craving.

Nutrition

Serving: 1serving, Calories: 525kcal, Carbohydrates: 65g, Protein: 7g, Fat: 26g, Saturated Fat: 11g, Cholesterol: 135mg, Sodium: 296mg, Potassium: 275mg, Fiber: 1g, Sugar: 35g, Vitamin A: 635IU, Calcium: 139mg, Iron: 2.1mg

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.

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I’m Joanie and I’m incredibly happy you’re here! Our aim is to inspire individuals with access to single serving recipes, education, and a supportive community that will enable them to enjoy the preparation of a meal that will nourish both body and soul.

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Recipe Rating




39 Comments

  1. Annie says:

    Scaled it down to one third and poured milk with a bit of maple syrup over the muffin once it came out of the oven to mimic those bread pudding recipes (sticky toffee, chômeur)… DIVINE. Vanilla ice cream and it was heaven. Thank you so much for the recipe!! I mixed your apple crisp with your apple cobbler (apple cribbler? Haha. Cobbler filling and crisp topping to double the grains/doughy part, the absolute best parts) a while back and it was amazing… this one too.

  2. Daz says:

    Thank you for cooking for one💕

  3. Kristi says:

    Can you use mrs. Butter worth’s syrup for the maple syrup?

    1. Joanie Zisk says:

      While you can technically use Mrs. Butterworth’s syrup, it won’t give you the same depth of flavor or texture as real maple syrup. Maple syrup is thicker, richer, and lacks the artificial ingredients found in many pancake syrups. For the best result in your maple walnut muffins, I strongly recommend sticking with genuine maple syrup.

  4. Robin says:

    So good warmed with butter!

    1. Joanie Zisk says:

      I’m so glad you enjoyed it.

  5. Anne Greene says:

    No picture because it was eaten too fast. We loved it. I am going to make it again tomorrow. Made it with pecans instead of walnuts because that is what I had. The cook time for my oven was way off however. I am going to try more like 22 or 23 minutes. Which is how long I cook blueberry muffins.

    1. Joanie Zisk says:

      I’m so happy you enjoyed the muffin. Thank you for your feedback.

  6. J. Hegyi says:

    Terrific recipe.

  7. Garlic Girl says:

    Soft, not overly sweet and delicious. Simple

  8. Barbara Hannon says:

    Are there other nuts I could use as I do not like walnuts

    1. Joanie Zisk says:

      Pecans would work nicely or you could leave the nuts out altogether.

  9. Colleen Clark says:

    Can you double this recipe?

    1. Joanie Zisk says:

      Yes.

  10. Kathy says:

    I love these recipes. When you say ramekin, what size are you talking? I have several sizes of ramekins.

    1. Joanie Zisk says:

      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.