Maple Muffins

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Most Helpful Positive Review

Nov 18, 2005

These muffins were great. I cut the recipe in half, added a bit more syrup than called for, and poured it into 12 mini muffin cups . I used Grade A Dark Amber syrup, so it was just a subtle but very nice maple flavor. I also replaced the sugar with Splenda, and used almost all wheat flour because i ran out of white. Wonderful recipe! Later note: I made this again in a regular muffin pan and with the whole recipe. I replaced the shortening with 1 tbs shortening, 1 tbs butter, and 2 tbs applesauce. I used a little over 2/3 cup of maple syrup and added a little less than 1/4 cup of toasted chopped walnuts. This time i used all white flour, and it was soooo delcious, i ate about 5 of them. The bit of toasted walnuts was REALLY delicious in it. I LOVE this recipe to death.

—2Yung2Cook

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Most Helpful Critical Review

Jan 28, 2003

I didn't care for these. You can BARELY taste the maple syrup. Not worth the time. My fiance liked them though. I doubt I'll make these again.

—CSANDST1

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37 Ratings

Mar 07, 2005

Just a tip for those disappointed in the weak maple flavor: When baking with maple syrup, it is a good idea to use Grade B syrup, which is stronger flavored and intended for baking or cooking rather than as a table syrup.

—NetteNet99

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Feb 24, 2011

i just made these little gems,and they are soooo good. only change one thing ,i used brown sugar.and you can taste the maple. please don't add any spices or youll lose that maple taste.will make these again & again thanks .

—angie

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Jun 01, 2005

Huge hit at our house! Light, chewy, and sweet without being cloying. DBF is a maple-aholic and this recipe was an instant success. :-) I used Grade B maple syrup, as this is our preference and what was on-hand. Grade B isn't easy to find outside sugar houses, so when it's gone, I'll probably use whatever real Grade A is commercially available and add some maple flavoring.

—AuntieJ

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Aug 10, 2003

Light, delicious muffin. I loved the maple and added extra oats for more texture. Kids loved it for a snack too!!

—DIANECOOKING

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Jan 28, 2003

How delightful to find a recipe that is so quick and easy--and delicious! These were refreshing in that they are very light tasting--nice texture with just a subtle, wonderful maple taste without being overly sweet.

—Bobbi

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Jan 08, 2004

very good warm and freshly made a little drab the following days

—TCGQ

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Nutrition

Calories
163 kcal
8%

Carbohydrates
26.8 g
9%

Cholesterol
18 mg
6%

Fat
5.2 g
8%

Fiber
0.6 g
2%

Protein
2.7 g
5%

Sodium
190 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Maple Muffins

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 163
Calories from Fat: 47

% Daily Value *
Total Fat 5.2g 8 %
Saturated Fat 1.4g 7 %
Cholesterol 18mg 6 %
Sodium 190mg 8 %
Potassium 71mg 2 %
Total Carbohydrates 26.8g 9 %
Dietary Fiber 0.6g 2 %
Protein 2.7g 5 %
Sugars 12.5g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 9 %
Iron 11 %
Thiamin 14 %
Niacin 12 %
Vitamin B6 1 %
Magnesium 3 %
Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.