Small Batch: Vanilla Maple Muffins

The aroma of fresh baked Vanilla Maple Muffins on a brisk Autumn day sparks cozy feelings of a hot cup of tea and a good book, all snuggled up in throw blanket.  

Vanilla Maple Muffins

We just got back from Yosemite National Park where the weather was crisp and chilly during the day and fireplace cold at night.  It was great being in the woods surrounded by sequoias and pines, and drinking hot cocoa in front of the fire.  Our resort had the most grand breakfast buffet that we enjoyed several times.  One item on the pastry table caught my eye.  It was a  vanilla maple muffin so being the muffin connoisseur I tried one and fell in love with the warming flavors of the season.  I had to go home and recreate this recipe, so here we are!

One bite into a hot muffin and the spices of vanilla and maple fill your senses making you feel all cozy.  This is what comfort food is made of.  The muffins are easy to pull together.  You only need 1 bowl and about 20 minutes of baking time.  This is a small batch of 6 muffins (the perfect small family size).  For a little added protein and some tang, I used Greek yogurt along with a small amount of milk.  I used a combination of vanilla bean paste and maple extract are they compliment each other perfectly, making this a wonderful Autumn/Winter muffin.  

Enjoy!  

What Ingredients do I need?

• Greek yogurt
• milk
• eggs
• canola oil
• vanilla bean paste
• maple extract
• all purpose flour
• sugar or sugar alternative if using (for Keto, low carb)
• baking powder
• salt
• Optional- sparkling sugar

Substitutions and Variations

• Use a combination of white whole wheat flour along with all purpose flour for a more earthy flavor.  (1 cup all purpose and 1/2 cup of white whole wheat flour)

• Make mini muffins or small loaves instead - adjust the cooking time accordingly.  (10-12 min for mini muffins; 30-40 for small loaves depending upon the size)

• Doing a Keto diet or want lower carb? Use an alternative sugar of you choice as a substitute. I like King Arthur's sugar alternative.

• Any addition of dried fruit (raisins, currants, golden raisins, cherries or cranberries) or add-ins ( shredded coconut, walnuts, or granola) will work.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is "do not overmix" the batter. You want it batter to just come together. Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder. To test put 1/2 teaspoon into 1/4 cup of boiling water. If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big domed muffins.

  Items You May Need  

Vanilla Bean Paste - I use this one.

Maple Extract - this is a great one.

6 well muffin tin - I have loved this one.

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Vanilla Maple Muffins

yield: 6 muffins


1/2 cups plain Greek yogurt
1/4 cup milk
1 egg
1/4 cup canola oil
1/2 teaspoon vanilla bean paste
1 teaspoon maple extract
1 1/2 cups flour
1/2 cups sugar
1/2 teaspoon salt
2 teaspoons baking powder
sparkling sugar for the tops

 

Preheat oven to 400 degrees. Spray a 6 well muffin tin with non-stick cooking spray and set aside.

Add the yogurt, milk, egg, oil, vanilla bean paste, and maple extract.  Mix together using a spatula to completely incorporate.

Add the flour, sugar, baking powder, and salt.  Stir just until combined. Do not over mix. 

Using an cookie or ice cream scoop, add batter to the individual muffin tins. Add the sanding sugar on the tops of each muffin, if using.   Bake 18-20 minutes. Remove from the oven and allow to cool 5-10 minutes in the tin. Serve warm or at room temperature.