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! I’ve always viewed muffins as a great, grab-and-go breakfast. It’s so easy to make them ahead, and then you’re able to enjoy them for several days to come. Plus, weekends are the perfect time to bake some muffins. It’s like a little treat you are making yourself for the days ahead!
- all purpose flour
- quick cooking oats
- white sugar
- baking powder and cinnamon
- maple syrup
- powdered sugar
How to make Maple Drizzled Apple Muffins:
The complete, printable recipe is at the end of this post.
Cool the muffins in the pan for 10 minutes before removing them to a wire rack to cool completely.
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 if you want to save some for later. Enjoy!
Maple Drizzled Apple Muffins
- 1⅓ cups all purpose flour
- 1 cup quick cooking oats
- ⅔ cup granulated white sugar
- 1 tablespoon baking powder
- 1½ teaspoons ground cinnamon
- ½ cup milk
- ⅓ cup butter, melted
- ¼ cup maple syrup
- 1 large egg, slightly beaten
- 2 cups chopped, peeled apples (I use Granny Smith)
- 12 whole pecan halves
- ⅓ cup powdered sugar
- 2 tablespoons maple syrup
BAKE THE MUFFINS:
- Preheat the oven to 400°F. Spray a 12-cup muffin tin with nonstick spray or line with paper liners.
- In a large bowl, whisk together the flour, oats, sugar, baking powder and cinnamon.
- In a small bowl, whisk together the milk, butter, syrup and egg; stir it into the dry ingredients and mix just until moistened. Fold in the apples.
- Fill the prepared muffin cups ¾ full (this is easiest to do when you use an ice cream scoop). Top each with a pecan half. Bake for 18 to 20 minutes or until the muffins test done. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.
ADD THE GLAZE:
- In a small bowl, mix the powdered sugar with syrup and drizzle over the cooled muffins.