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This single maple muffin is filled with the sweet flavor of pure maple syrup and the nutty crunch of walnuts. Baked in a small ramekin, it’s quick, easy, and perfect for breakfast or a snack.
Table of Contents
Why You’ll Love This Recipe
- Easy to Make: Simple ingredients and quick prep.
- Single Serving: Makes one big, bakery-style muffin.
- Fast: Ready in about 30 minutes.
- Great Flavor: Sweet maple syrup and crunchy walnuts in every bite.
I love this maple muffin because it’s quick, comforting, and packed with flavor. Baked in a ramekin, it’s filled with sweet maple syrup and crunchy walnuts. It’s the kind of recipe I come back to when I want something warm and homemade, without making a whole batch.
Looking for more single serving and small batch muffin recipes? Try our single serve apple muffin, homemade blueberry muffin for one, easy chocolate chip muffin, small batch of morning glory muffins, or our easy banana muffin recipe. Great for breakfast or a quick snack.
Ingredients
If you have any ingredients leftover from this single maple muffin recipe, check out our Leftover Ingredients Recipe Finder.
- Flour: Use all-purpose (plain) flour. For a gluten-free option, use your preferred gluten-free 1:1 flour blend.
- Brown Sugar: Light or dark brown sugar both work well. You can adjust the amount to suit your taste. If you’re out, try our homemade brown sugar recipe.
- Baking Powder: Helps the muffin rise.
- Salt, Cinnamon, Maple Syrup, Vanilla Extract: These ingredients add flavor—don’t skip them.
- Milk: Adds moisture and lightens the crumb. Any non-dairy milk, like almond, soy, or oat milk, can be used.
- Butter: Adds moisture and flavor. Substitute with coconut oil or avocado oil if preferred.
- Sour Cream: Keeps the muffin soft and moist. You can use Greek yogurt if sour cream isn’t available. Try leftover sour cream in our Mini German Chocolate Cake or Corn Muffins.
- Egg Yolk: One yolk gives the muffin a rich, bakery-style texture. Save the egg white for recipes like White Cake or Flourless Chocolate Cookies.
- Walnuts: Optional, but they add a nice crunch. Pecans work too. Extra nuts can be used in a Brookie or Blondies.
Streusel Topping
- Flour: Binds the mixture and creates a crumbly texture.
- Sugar: Use granulated sugar to help the topping crisp up.
- Cinnamon: Optional, but adds flavor.
- Walnuts: Adds crunch; leave them out if preferred.
- Butter: Moistens the mixture and helps form the crumble.
Recipe Variations
It’s easy to change up this muffin based on what you have in your kitchen.
- No Nuts: Leave out the walnuts or replace them with chocolate chips, raisins, or dried cranberries.
- Add Warm Spices: A pinch of nutmeg or allspice can add extra depth of flavor.
- Tropical Option: Use shredded coconut and a little lime zest in place of the nuts for a bright, tropical flavor.
Expert Tips
- Use Pure Maple Syrup: For the best flavor, use real maple syrup—not pancake syrup or imitation syrup.
- Don’t Overmix: Stir the batter just until the ingredients are combined to keep the muffin tender.
- Let It Cool Slightly: Let the muffin sit for 5 minutes before removing it from the ramekin to help it set and release more easily.
RELATED: 15 Single Serving Breakfast Recipes
Frequently Asked Questions
If you have leftovers, cover the muffin and store it at room temperature for up to 1 day or in the refrigerator for up to 3 days. Reheat in the microwave for about 10–15 seconds to warm it up.
Yes! Double the ingredient amounts and use two 10-inch ramekins or a 5×5 inch baking dish.
Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, the muffin is ready.
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 individual 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!
Maple Muffin For One
Equipment
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 extract
- 2 tablespoons chopped walnuts
For the Topping
- 2 teaspoons all-purpose flour
- 2 teaspoons granulated sugar
- ⅛ teaspoon ground cinnamon
- ½ tablespoon chopped walnuts
- ½ tablespoon salted butter -cold
Instructions
- Preheat oven to 400°F (200°C).
- In a medium bowl, whisk together the flour, brown sugar, baking powder, salt, and cinnamon.
- In a separate bowl, whisk together the milk, maple syrup, melted butter, sour cream, egg yolk, and vanilla.
- Add the wet ingredients to the dry and stir until just combined. Fold in the chopped walnuts.
- Pour the batter into a greased 10-ounce ramekin. Set aside.
Make the Topping
- In a small bowl, mix the flour, sugar, cinnamon, and chopped walnuts. Cut in the butter until the mixture is crumbly. Sprinkle over the batter.
- Bake for 15 minutes, or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before serving.
Notes
- Use Pure Maple Syrup: For the best flavor, use real maple syrup—not pancake syrup or imitation syrup.
- Don’t Overmix: Stir the batter just until the ingredients are combined to keep the muffin tender.
- Let It Cool Slightly: Let the muffin sit for 5 minutes before removing it from the ramekin to help it set and release more easily.
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.
Omg these are good. I added a drop of maple extract to make sure the maple flavor came through but followed the recipe for the rest. Made in cupcake pan and ended up with 5 small muffins. I did this so I could make the vanilla cupcakes for two at the same time and get all the baking done at once. I’ve had two already and may not be able to fight grabbing the third shortly. This is perfect for me, I get just a few instead of a bunch!
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!