Maple Buttercream Muffins

Maple Buttercream Muffins

(12 servings)    Printable Version
  • 1 and 1/2 cups flour
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup quick cooking or Old Fashioned oats
  • 2 Tablespoons white sugar
  • 1 large egg
  • 1/4 cup buttermilk
  • 1/4 cup plain or vanilla yogurt
  • 2/3 cup pure maple syrup
  • 1/4 cup salted butter - melted and cooled

  • For The Filling:
  • 1/2 cup (1 stick) salted butter - softened
  • 1/2 cup powdered sugar
  • 1/2 cup pure maple syrup
  • 1 teaspoon vanilla
These muffin are a real treat. After they're baked and cooled, you cut a hole in the top and fill it with an incredibly delicious maple buttercream frosting. I like a lot of maple flavor in something like this so I also added 1/4 teaspoon of maple extract to both the batter and the buttercream. If you're a fan of maple like me, I recommend that addition. I had several people people try these muffins and the response was overwhelmingly positive. I hope you like them as much as me and my friends did! (This recipe was tested and photographed in January 2014.)


Making Maple Buttercream Muffins


How To Make Maple Buttercream Muffins

Preheat oven to 400 degrees. Prepare 12 regular-size muffin cups with muffin papers or by greasing the cups with butter.

In a large mixing bowl, sift together the flour, baking powder and baking soda. Mix in the oats and the sugar.

In a separate medium bowl, beat the egg. Add the buttermilk, maple syrup and butter and mix mix well.

Add the wet ingredients to the dry ingredients and mix gently just until all dry ingredients and moistened.

Fill prepared muffin cups 3/4 full. Bake at 400 degrees for 17 to 20 minutes or until a toothpick inserted into the center of a muffin comes out dry.

As the muffins are baking, make the Maple Butter Cream Filling. Simply combine all ingredients in a medium mixing bowl. Using an electric beater, beat on low for one minute (to stop powdered sugar from going all over your kitchen), then beat on high for 4 minutes or until the buttercream has a light, whipped frosting texture.

Allow muffins to cool completely before filling.

To fill muffins, use an apple corer or a grapefruit spoon to cut holes in the top of each muffin. Use a pipping bag to fill the holes (if you don't have a pipping bag, transfer the filling to sandwich baggie, seal and snip off one corner to make a makeshift pipping bag.


Maple Buttercream Muffins


Cooking Notes From Mr Breakfast:

To pipe the fillings in these muffins, I used a #21 Star Tip from Wilton.

I had about 2 Tablespoons of leftover buttercream after making these muffins. I later used that buttercream as spread on toast. That might sound weird, but it's basically a sweetened maple butter and it was awesome!

The batch of muffins you see here took exactly 18 minutes to bake.



Maple Buttercream Muffins

Maple Buttercream Muffins



Maple muffins with maple buttercream filling. Double the maple equals double the deliciousness.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

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