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.
These apple muffins make the best morning treat for your family!
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 Drizzled Apple 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
- Preheat oven to 400°F. Spray a 12-cup muffin tin with nonstick spray or line with paper liners.
- In a large bowl, whisk together dry ingredients (through cinnamon).
- In a small bowl, mix milk, butter, syrup and egg; stir into dry ingredients and mix just until moistened. Fold in apples.
- 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.
- For glaze, mix sugar and syrup; drizzle over cooled muffins.