Maple Brown Sugar Madeleines

Maple Brown Sugar Madeleines are a twist on the classic French treat. These get an autumnal makeover with the addition of brown sugar and maple syrup, as well as a maple-infused glaze. Serve slightly warmed and pair with a cup of your favorite tea for a fall afternoon treat.

Maple Brown Sugar Madeleines

I had last Friday off, which was AWESOME. I made myself a promise that I would not spend the day as I usually spend my Fridays off – Sitting at my computer, catching up on “Dateline” episodes, and writing in my journal. All. Day. Long. It’s a way for me to recharge after four intense days of talking to people over the phone. All. Day. Long. Right now, it’s really intense, because of the mandatory OT, but my bank account is happy. Even if I’m too tired to enjoy it.

Maple Brown Sugar Madeleines

Instead of my usual Friday slackitude, I ran errands, picking up supplies for a couple blog projects, and actually spent a good portion of the day in the kitchen. I made another dessert that will be forthcoming, as well as dinner. And I got started on these Maple Brown Sugar Madeleines.

I decided I wanted to try them again, after my sister notified my that Ancestry had given us both updated DNA results. Apparently it can change based on how many samples they’ve collected, how much more precise they can be, etc., etc. I admit, I didn’t have the patience to read through it all. My sister was particularly annoyed that she is now 89% English, Welsh, and miscellaneous northwestern European, and 11% Germanic European.

Last year my results were:

But now are:

I have NO idea what branch of the family tree came from Sweden…I can only assume it’s either on my maternal grandmother’s side, or my brick wall, great-grandma Lillie Belle. I am enjoying the fact that I am 6% Irish and/or Scottish. I’ve had an obsession with all things Irish since forever, and I chalk up my love of everything plaid and the bagpipes to whatever clan would have me. Whereas my sister has a slight obsession with all things Swiss.

I do also like whatever French heritage there is – I know there is some, since my maiden name is French, and we know that part of the family came over here in the early 1700’s from the Bay of Biscay area. When I got my initial Ancestry results, I opted to made Chocolate Madeleines. This time around, I opted to give them an autumn twist since we’ve had cooler, rainy weather for the past week.

I would’ve loved a boost from maple extract, but I couldn’t find anything but imitation maple extract. Which is not what I wanted, so I just used maple syrup and maple sugar instead. Between that, the brown sugar, and the melted butter, these have a sweet, buttery, almost caramel-flavor to them.

Maple Brown Sugar Madeleines

I couldn’t decide if I just wanted to dust them with powdered sugar, or a maple glaze, so I asked online. Only two people and the bambino suggested glaze – Everyone else said powdered sugar. A couple people said “both” so that’s what I ended up doing.

Maple Brown Sugar Madeleines

If you want glazed madeleines, you can find the recipe for the maple glaze I used here.

Maple Brown Sugar Madeleines

Maple Brown Sugar Madeleines


  • 1 1/2 C all purpose flour
  • 2 tsp. baking powder
  • 1 tsp. sea salt
  • 4 large eggs
  • 1/3 C granulated sugar
  • 1/3 C brown sugar
  • 2 Tbsp. maple sugar
  • 2 Tbsp. maple syrup
  • 12 Tbsp. (1 1/2 sticks) unsalted butter, melted and slightly cooled
  • baking spray* (or vegetable oil and flour)
  • powdered sugar, for dusting


In a medium mixing bowl, whisk together the flour, baking powder, and salt. In another medium mixing bowl, whisk the eggs, sugars, and maple syrup until smooth.

Fold in the dry ingredients just until incorporated, then whisk in the melted butter until smooth. Cover, and refrigerate for at least 1 hour, or overnight.

Preheat the oven to 400 degrees F. Spray the molds of a madeleine pan with baking spray or brush with vegetable oil and dust with flour, tapping out any excess.

Using a small (1 Tbsp.) scoop, add the batter to the pan. If using a silicone mold, use only 1 scoop. If using a metal pan, fill the molds two-thirds full.

Bake for 8-12 minutes, or until edges are crisply golden brown, and centers are lightly puffed. The "bump" will spring back when pressed lightly.

Remove from oven, and either tap to remove madeleines from a metal pan, or gently use a fork to remove from a silicone pan.

Allow to cool slightly, then dust with powdered sugar. Serve warm.


*Baking spray is vegetable oil and flour mixed together; if using cooking spray, you will need additional flour for dusting the pan

Recipe adapted from Epicurious

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