This post may contain affiliate links. Please read our disclosure policy.
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 for one.
Featured Comment
“So good warmed with butter!”
– Robin
Why You’ll Love This Recipe
- Easy to Make: Simple ingredients and quick prep.
- Single Serving: Makes one big, bakery-style maple muffin.
- Fast: Ready in about 30 minutes.
- Great Flavor: Sweet maple syrup and crunchy walnuts in every bite.
I love this single 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 small batch corn muffins.
- Egg Yolk: One yolk gives the muffin a rich, bakery-style texture. Save the egg white for recipes like our small white cake or small batch flourless chocolate cookies.
- Walnuts: Optional, but they add a nice crunch. Pecans work too. Extra nuts can be used in a single brookie or small batch of 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 moist maple 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.
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.
Thank you for cooking for one💕
Can you use mrs. Butter worth’s syrup for the maple syrup?
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.
So good warmed with butter!
I’m so glad you enjoyed it.
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.
I’m so happy you enjoyed the muffin. Thank you for your feedback.
Terrific recipe.
Soft, not overly sweet and delicious. Simple
Are there other nuts I could use as I do not like walnuts
Pecans would work nicely or you could leave the nuts out altogether.
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.