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!
If you’re looking for more recipes for Apple Muffin recipes, you might also enjoy these Apple Fritter Muffins, Dutch Apple Pie Muffins and Apple Walnut Cheesecake Muffins.
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.
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!
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.
Yes, and they should not turn out to be crunchy.
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.
I look forward to trying these! Thank you for sharing!
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.
I am going to make these next week for my kids’ snacks. Thank you for sharing.
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.