Maple Sugar-Cinnamon Muffin

So the last few days, I’ve been somewhat obsessed with mapley things (if you couldn’t tell.) Maple syrup, candy, sugar… it’s just all sooo delicious. So today I modified a ridiculously good muffin recipe by Jen over at How To: Simplify by substituting granulated sugar with maple sugar. The result is absolutely delicious and perfect for breakfast. Serve or eat it with a cup of coffee. Muffin + Coffee = Heaven…

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Maple Sugar-Cinnamon Muffin:

1 3/4 cup all-purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/3 cup oil

1/2 cup granulated sugar

1/4 cup maple sugar

1 egg

3/4 cup whole milk


1/3 cup maple sugar

1 tbsp cinnamon

1/4 cup of unsalted butter

  1. Preheat oven to 350˚F and prepare a muffin pan. Set aside.
  2. Combine the flour, baking powder, salt, and cinnamon in a bowl.
  3. In a large bowl, combine the oil, granulated sugar, 1/4 cup maple sugar, egg, and milk. Whisk to combine.
  4. Add the dry ingredients and whisk just to combine.
  5. Divide amongst prepared muffin pan and bake for 15-17 minutes.
  6. Shake the muffins loose from the pan while still hot onto a sheet tray.
  7. In a small bowl melt the butter and in another small bowl, combine the maple sugar and cinnamon.
  8. Dip the muffins into the butter and then roll them around in the cinnamon/sugar mixture.
  9. Set aside to cool and enjoy!


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