Go Back
–+ servings
a small maple muffin on a silver tray.
Print Recipe
4.91 from 22 votes

Maple Muffin For One

This big, bakery-style maple muffin is soft, moist, and filled with sweet maple flavor and crunchy walnuts. Baked in a ramekin and topped with a buttery streusel, it’s perfect for a quick breakfast or snack.
Prep Time10 minutes
Cook Time15 minutes
Cooling time5 minutes
Total Time30 minutes
Course: Breakfast, Dessert
Cuisine: American
Diet: Vegetarian
Keyword: maple muffin, maple walnut muffin, muffin
Servings: 1 serving
Author: Joanie Zisk

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
US - Metric

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

Serving: 1serving | Calories: 995kcal | Carbohydrates: 129g | Protein: 15g | Fat: 50g | Saturated Fat: 21g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 260mg | Sodium: 556mg | Potassium: 451mg | Fiber: 3g | Sugar: 70g | Vitamin A: 1217IU | Vitamin C: 0.3mg | Calcium: 210mg | Iron: 5mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code