Maple Berry Muffins


This post is in line with my effort to eat more breakfast. Now the truth is that I’d much prefer bacon and eggs to something sweet if I were to be eating breakfast at all. (Remember I told you about that here?) That being said, I of course can’t resist a good muffin. Especially one with a crumb topping and lots of juicy berries inside. Add the maple syrup, and you pretty much have berry-pancake-muffin goodness. I ate two for breakfast yesterday and another couple the day before so I’d say I’m doing better on my resolution!

I came up with this idea upon getting some samples of pure maple syrup and wanting to make something breakfast-y with them. My first thought was to use the samples on some berry pancakes, but then I thought if I made them into muffins they’d last all week and I’d actually have breakfast. I also thought they’d be a nice treat to bring to the hospital for my friend Hiba who just had a baby girl!! (Remember her shower?) These muffins are soft and crumbly with a delicious crispy topping. They are simple to whip up, and make the house smell amazing. Having already scarfed about 6 since making them, I think I may have to cut the recipe in half next time- they are just too addicting!


Maple Berry Muffins

Yield: 16 muffins


  • 2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1/2 cup butter, melted
  • 1/2 cup maple syrup
  • 1/4 cup sour cream
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries or raspberries
  • Topping:
  • 3 tablespoons all-purpose flour
  • 3 tablespoons sugar, I used raw.
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons cold butter


  1. In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, combine the milk, butter, syrup, sour cream, egg and vanilla. Stir into the dry ingredients just until moistened. Fold in the berries as gently as possible. (I always manage to break the berries up and they still turn out- do your best!)
  2. Fill greased or paper-lined muffin cups two-thirds full. (I tend to fill mine higher, but 2/3 full will make the tops more dome-like.) For the topping, combine the flour, sugar, and cinnamon; cut in butter until crumbly. (I always have to use my hands for this part- the only thing that works for me.) Sprinkle over batter.
  3. Bake at 400° for 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 16 muffins.
Nutrition Information:
Yield: 16 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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Recipe adapted from: Taste of Home


  1. If you want bacon and eggs without the hassle every morning, make up a batch of crust-less quiches in a muffin tin. A favorite of mine is spinach, ham and gruyere. Two of those popped in the microwave are a great on the go breakfast when you need a break from sweet baked goods. But these certainly look divine!

  2. MMMM! These look divine! I bet they made your house smell amazing! I love anything with berries, especially muffins. I think they make the perfect breakfast and dessert; they’re not overly sweet which is great. Beautiful photos, I like your before and after photos :)

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