# What You Need:
→ Muffin Batter
01 - 2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/4 cup light brown sugar
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1 teaspoon ground cinnamon
08 - 1/2 cup unsalted butter, melted and cooled
09 - 2/3 cup whole milk
10 - 2 large eggs
11 - 2 teaspoons pure vanilla extract
→ Maple Glaze
12 - 1 cup powdered sugar
13 - 2 tablespoons pure maple syrup
14 - 1 to 2 tablespoons milk, as needed for consistency
15 - 1/2 teaspoon vanilla extract
16 - Pinch of salt
# How To Make:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large bowl, whisk together all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon.
03 - In a separate bowl, whisk melted butter, whole milk, eggs, and vanilla extract until fully combined.
04 - Add the wet mixture to the dry ingredients and gently fold until just combined, avoiding overmixing.
05 - Divide batter evenly among prepared muffin cups, filling each about three-quarters full.
06 - Bake for 16 to 18 minutes until a toothpick inserted in the center comes out clean.
07 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
08 - Whisk powdered sugar, maple syrup, vanilla extract, salt, and 1 tablespoon milk; add additional milk to achieve a thick yet pourable glaze.
09 - Dip cooled muffin tops into the maple glaze, letting excess drip off, then place back on the rack to let glaze set before serving.
