Maple Drizzled Apple Muffins

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These Maple Drizzled Apple Muffins are a light and crumbly muffin topped with a pecan and then drizzled with a sugary maple glaze. They’re plump-full of apple chunks and cinnamon spice.

apple muffins with pecan

These apple muffins make the best morning treat for your family!

apple muffins with a pecan and no glaze

Maple glaze on apple muffins

The glaze on these muffins hardens, and they stay absolutely fresh for a couple of days after baking. If you don’t wish to have the glaze, you can always leave it off, but it does make for a nice addition to the muffin.  Throw them in a freezer zip bag and toss them in the freezer to save some for later.

maple glazed apple muffins

If you’re looking for more recipes for Apple Muffins, you might also enjoy Apple Fritter Muffins and Apple Walnut Cheesecake Muffins.

Maple Drizzled Apple Muffins

Yield: 12 muffins

Prep Time: 15 minutes

Cook Time: 20 minutes



  • 1 1/3 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 2/3 cup granulated white sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 cup milk
  • 1/3 cup butter or margarine, melted
  • 1/4 cup maple syrup
  • 1 large egg, slightly beaten
  • 2 cups chopped, peeled apples (I use Granny Smith)
  • 12 pecan halves


  • 1/3 cup powdered sugar
  • 2 tablespoons maple syrup
  1. Preheat oven to 400°F. Spray a 12-cup muffin tin with nonstick spray or line with paper liners.
  2. In a large bowl, whisk together dry ingredients (through cinnamon).
  3. In a small bowl, mix milk, butter, syrup and egg; stir into dry ingredients and mix just until moistened. Fold in apples.
  4. Fill prepared muffin cups 3/4-full (this is easiest to do when you use an ice cream scoop). Top each with a pecan half. Bake 18 to 20 minutes or until muffins test done. Cool in pan for 10 minutes before removing to wire rack to cool completely.
  5. For glaze, mix sugar and syrup; drizzle over cooled muffins.
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  • Linda T wrote:

    Just took these beauties out of the oven and they taste as good as they look. I love the hint of maple syrup with the warmth of the cinnamon and burst of apple. I did sub whole wheat pastry flour for all purpose and old fashion oats instead of instant as that is what I had on hand. This is going into my muffin rotation ASAP!

  • Kerisa wrote:

    Did you use pure maple syrup and also did the apples come out crunchy or soft? I was thinking about cooking the apples before putting them in the batter.

    • Lori Lange wrote:

      Yes, and they should not turn out to be crunchy.

  • Kathy wrote:

    These are delicious. Boyfriend loves them. I used whole wheat flour, regular or scottish oatmeal, brown sugar, coconut milk and substitued frozen apple juice concentrate for the maple syrup. They turned out great.

  • Puya wrote:

    I look forward to trying these! Thank you for sharing!

  • Aimee @ Chickenville wrote:

    These are delicious! We made them today with some apples we picked and they are wonderful. I didn’t make the glaze because they are so moist and sweet already. Thank you for sharing, I’d like to share with my readers too and link to you as the chef.

  • Chrissy wrote:

    I am going to make these next week for my kids’ snacks. Thank you for sharing.

  • Kelly wrote:

    Thanks so much! I am going to make this with my kids this morning with fresh Vermont Maple syrup 🙂 The recipe also printed out very well.