Brown butter adds a toasty, caramel-like depth that perfectly complements maple’s natural sweetness. The muffins are moist yet airy, made even more aromatic with a hint of vanilla and cinnamon. They come together quickly and store beautifully, making them a wonderful make-ahead breakfast or snack.
Yield: 12 muffins
Total Time: 38 minutes
Prep Time: 20 minutes
Cook Time: 18 minutes
Ingredients
For the Muffins:
- ½ cup unsalted butter
- ⅔ cup pure maple syrup
- ½ cup light brown sugar, packed
- 2 large eggs, room temperature
- ½ whole cup milk
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ pecans or walnuts, chopped
For the Glaze:
- ½ cup powdered sugar
- 1½ tablespoons pure maple syrup
- 1 to 2 teaspoons milk or cream, as needed
Preparation
Step 1
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with butter.
Step 2
In a medium saucepan over medium heat, melt the butter. Continue to cook, swirling the pan often, until the butter foams and turns golden brown with a nutty aroma (about 5 to 6 minutes). Immediately pour into a mixing bowl to cool slightly. Once the butter has cooled for a few minutes, whisk in the maple syrup, brown sugar, eggs, milk, and vanilla until well combined.
Step 3
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not over mix. Divide the batter evenly among the 12 muffin cups, filling each about three quarters full. Sprinkle chopped nuts on top if desired.
Step 4
Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before glazing.
Step 5
In a small bowl, whisk together the powdered sugar and maple syrup. Add milk or cream, one teaspoon at a time, until the glaze reaches a smooth, pourable consistency. It should be thick enough to cling to the spoon but thin enough to drizzle. Drizzle the maple glaze over the cooled muffins using a spoon or piping bag. Allow the glaze to set for 5 to 10 minutes before serving.