Date And Maple Syrup Muffins Recipes

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MAPLE MUFFINS



Maple Muffins image

Sweetened entirely with maple syrup, these divine maple muffins fill your kitchen with the most intoxicating buttery-maple scent as they bake.

Categories     Breakfast & Brunch

Time 45m

Yield 12 muffins

Number Of Ingredients 11

2¼ cups all purpose flour, spooned into measuring cup and leveled-off with a knife
¾ cup whole wheat flour, spooned into measuring cup an leveled-off with a knife
1 tablespoon baking powder
½ teaspoon salt
1½ cups pure maple syrup, preferably Grade B (Grade A works fine too)
12 tablespoons (1½ sticks) unsalted butter, melted
½ cup whole milk
1 large egg
1 large egg yolk
1 cup coarsely chopped walnuts, toasted if desired (optional)
Softened unsalted butter, for greasing the pan

Steps:

  • Set a rack in the center of the oven and preheat to 400°F.
  • In a large bowl, whisk together the all purpose flour, whole wheat flour, baking powder and salt. Set aside.
  • In a medium bowl, whisk together the maple syrup and melted butter. Whisk in the milk, followed by the egg and egg yolk. Add to the dry ingredients and whisk until just smooth. Stir in the walnuts, if using. Let the batter rest for 5 minutes.
  • Meanwhile, grease the muffin pan generously with softened butter (see my note about the muffin pan below).
  • Spoon the batter evenly into the prepared pan. The cups will be almost full. Bake for 10 minutes, then reduce the temperature to 375°F and bake for about 15 minutes more, or until the muffins are golden and a cake tester inserted into the center of a muffin comes out clean.
  • Cool in the pan for 5 minutes, then remove muffins from the pan. Serve warm with butter, or place on a rack to cool.
  • Note: My only quibble with this recipe is that the muffins tend to stick to the pan. I found that letting them cool for only 5 minutes (instead of the recommended 10) helped them release more easily. If they stick, take a butter knife or offset spatula and run it around the edges; and instead of pulling the muffins out of the pan, turn the pan over and knock it gently on the counter until the muffins drop out. Or, use paper liners and call it a day (but still butter the top of the pan!). I also found that the recipe is perfect for 12 muffin cups without the nuts; when you add the nuts, the muffins run into each other a bit, making them difficult to remove. So, if you're adding the nuts, you might want to bake the muffins in two pans, filling 6 cups in one pan and 7 in the other, for a total of 13 muffins.
  • Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 - 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.

Nutrition Facts : Calories 332, Fat 13g, Carbohydrate 51g, Protein 5g, SaturatedFat 8g, Sugar 24g, Fiber 1g, Sodium 206mg, Cholesterol 62mg

MORNING MAPLE MUFFINS



Morning Maple Muffins image

Maple combines with a subtle touch of cinnamon and nuts to give these muffins the flavor of a hearty pancake breakfast. But you don't have to sit down to enjoy them. Our 2-year-old comes back for seconds, and even my husband-who doesn't normally like muffins-likes these. -Elizabeth Talbot, Lexington, Kentucky

Provided by Taste of Home

Categories     Breakfast     Brunch     Snacks

Time 30m

Yield 16 muffins.

Number Of Ingredients 16

2 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup 2% milk
1/2 cup butter, melted
1/2 cup maple syrup
1/4 cup sour cream
1 large egg, room temperature
1/2 teaspoon vanilla extract
TOPPING:
3 tablespoons all-purpose flour
3 tablespoons sugar
2 tablespoons chopped nuts
1/2 teaspoon ground cinnamon
2 tablespoons cold butter

Steps:

  • Preheat oven to 400°. In a large bowl, combine flour, brown sugar, baking powder and salt. In another bowl, combine milk, butter, syrup, sour cream, egg and vanilla. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. For topping, combine flour, sugar, nuts and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

Nutrition Facts : Calories 212 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 211mg sodium, Carbohydrate 30g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

DATE AND MAPLE SYRUP MUFFINS



Date and Maple Syrup Muffins image

I made these today, and we're enjoying them very much. Not having any wholemeal SR flour, I used white cake flour. Recipe is from Australian Good Taste magazine, November 1998.

Provided by Soobeeoz

Categories     Breakfast

Time 35m

Yield 12 serving(s)

Number Of Ingredients 11

melted butter, for greasing
100 g butter, cubed
200 g pitted dried dates, finely chopped
125 ml pure maple syrup
125 ml water
250 ml milk
400 g wholemeal self-rising flour
1 teaspoon mixed spice
2 eggs, lightly whisked
60 ml pure maple syrup, extra
extra butter, at room temperature to serve

Steps:

  • Preheat oven to 200°C Brush 12 medium, 80mls (1/3 cup) muffin pans with the melted butter to grease.
  • Place the butter, dates, maple syrup and water in a small saucepan. Cover and heat over medium heat for 6 minutes, stirring Occasionally, or until the butter has melted. (See microwave tip at end of directions.)
  • Remove from the heat and stir in the milk.
  • Sift together flour and mixed spice in large bowl and return husks to bowl.
  • Add date mixture and eggs and stir with a large metal spoon until just combined. Don't overmix - the mixture should be lumpy.
  • Spoon mixture evenly into the greased muffin pans and bake in preheated oven for 20-25 minutes or until browned and cooked through when tested with a skewer.
  • Turn muffins onto a wire rack and brush the tops with some of the extra maple syrup. Serve with the extra butter and drizzled with the remaining extra maple syrup.
  • Notes & tips.
  • Note: These muffins are great eaten hot from the oven, but are just as delicious at room temperature. They will keep well in an airtight container for up to 2 days. To reheat, place on baking tray, cover with foil and place in oven preheated to 180°C for 10 minutes.
  • Microwave tip: place butter, dates, maple syrup and water in a medium heat-resistant, microwave-safe bowl or jug. Cover and cook for 2-3 minutes on Medium-High/650watts/70% or until the butter has melted.

VEGAN MUFFINS WITH SWEET POTATOES AND DATES



Vegan Muffins With Sweet Potatoes and Dates image

Sweet potato purée and banana bind the ingredients of these vegan muffins together (so you can skip the eggs), while adding a natural sweetness to the batter.

Provided by Sarah Britton

Yield Makes 12 Muffins

Number Of Ingredients 16

1 cup / 150g whole-grain wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon fine sea salt
1 cup / 100g rolled oats
1 cup / 150g chopped dates
¼ cup / 60ml coconut oil, melted, plus more for greasing the muffin tin
2 ripe bananas
1 cup / 275g sweet potato purée (from about 1 large roasted sweet potato)
¹⁄8 cup / 80ml pure maple syrup
2 teaspoons pure vanilla extract
¾ cup / 185ml plant-based milk of your choice
Handful of chopped raw, unsalted pecans
Zest of 1 orange

Steps:

  • Preheat the oven to 375°C / 190°C. Lightly grease a 12-muffin tin with coconut oil and set it aside.
  • In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, and salt. Add the oats and stir to combine.
  • In a food processor, pulse to combine the bananas, sweet potato purée, maple syrup, coconut oil, vanilla, and milk. Pour these wet ingredients over the dry ingredients and stir to combine, using as few strokes as possible. Fold in the chopped dates and optional add-ins.
  • Drop a few tablespoons of the batter into each muffin cup and bake until they are golden, fragrant, and pass the toothpick test, about 30 minutes. Store leftover muffins in an airtight container in the fridge for up to 5 days, or in the freezer for 1 month.

MAPLE SYRUP MUFFINS



Maple Syrup Muffins image

Make and share this Maple Syrup Muffins recipe from Food.com.

Provided by Boomette

Categories     Quick Breads

Time 40m

Yield 8 muffins

Number Of Ingredients 10

1/4 cup unsalted butter, soften
1/4 cup sugar
1 teaspoon salt
3/4 cup all-purpose flour
3/4 cup whole wheat flour
2 teaspoons baking powder
3/4 cup oatmeal
1 tablespoon oatmeal
1/2 cup 1% low-fat milk
1/2 cup maple syrup

Steps:

  • In a bowl, mix butter, sugar and salt. In another bowl, mix both flours and baking powder, then add them to the mixture of butter. Add 3/4 cup of oatmeal and stir. In a third bowl, stir milk and maple syrup. Pour the mixture of maple syrup on the dough and stir until the mixture is wet, taking care not to stir too much.
  • Spread the dough in 8 greased muffins tins. Sprinkle with remaining oatmeal (1 tablespoon). Bake in a preheated oven of 350 F for 20 to 25 minutes or until a toothpick inserted in a muffin comes out clean. Let cool on a rack for about 5 minutes. Remove the muffins from the pan and let cool completely. (They will be good up to 3 days in the refrigerator and up to 1 month in the freezer).

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