Double Maple Muffins Recipes

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MAPLE WALNUT MUFFINS



Maple Walnut Muffins image

Yummy! Try these tasty muffins for breakfast with a hot cup of coffee or tea.

Provided by Marge

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Yield 12

Number Of Ingredients 9

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
½ cup butter, softened
½ cup packed brown sugar
½ cup real maple syrup
2 eggs
¾ cup milk
½ cup chopped walnuts

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line muffin pan with paper baking cups.
  • Sift the flour, baking powder, and salt together and set aside.
  • Cream the butter and sugar together until light and fluffy. Stir in the maple syrup and the eggs and beat until well blended. Add the flour mixture alternately with the milk and beat until well blended. Stir in the walnuts. Spoon the batter into the muffin tins filling each about 3/4 full.
  • Bake at 375 degrees F (190 degrees C) for 20 minutes or until toothpick inserted in center comes out clean. Remove to wire rack to cool completely.

Nutrition Facts : Calories 264.8 calories, Carbohydrate 35.5 g, Cholesterol 52.6 mg, Fat 12.2 g, Fiber 0.9 g, Protein 4.5 g, SaturatedFat 5.6 g, Sodium 392.4 mg, Sugar 17.7 g

IRRESISTIBLE DOUBLE CHOCOLATE MUFFINS



Irresistible Double Chocolate Muffins image

The absolute best muffins! Don't be fooled by all the healthful ingredients - these sinful muffins are good for curing chocolate cravings!

Provided by Fiestaqueen

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 13

1 cup whole wheat flour
¾ cup ground flax seed
½ cup wheat germ
1 teaspoon baking soda
1 ½ teaspoons baking powder
½ cup cocoa powder
1 tablespoon ground cinnamon
½ cup miniature semisweet chocolate chips
1 cup low-fat buttermilk
¾ cup pumpkin puree
1 cup brown sugar
1 egg
1 teaspoon vanilla extract

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  • Combine flour, flax seed, wheat germ, baking soda, baking powder, cocoa powder, cinnamon, and chocolate chips in a large bowl. In another bowl, beat the buttermilk, pumpkin puree, brown sugar, egg, and vanilla until smooth. Gently stir the wet ingredients into the dry, mixing just until combined. Spoon equal amounts of batter into muffin cups.
  • Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 30 minutes.

Nutrition Facts : Calories 237.4 calories, Carbohydrate 39.9 g, Cholesterol 16.3 mg, Fat 8 g, Fiber 6.9 g, Protein 6.7 g, SaturatedFat 2.3 g, Sodium 240.8 mg, Sugar 23.5 g

MAPLE-DRIZZLED APPLE MUFFINS



Maple-Drizzled Apple Muffins image

I've been baking for years and enjoy seeing the smiles on family members' faces whenever they sample one of my treats...like these delicious muffins!

Provided by Taste of Home

Time 45m

Yield 1 dozen.

Number Of Ingredients 14

1-1/3 cups all-purpose flour
1 cup quick-cooking oats
2/3 cup sugar
1 tablespoon baking powder
1-1/2 teaspoons ground cinnamon
1/2 cup milk
1/3 cup butter, melted
1/4 cup maple syrup
1 large egg, lightly beaten. room temperature
2 cups chopped peeled apples
12 pecan halves
GLAZE:
1/3 cup confectioners' sugar
2 tablespoons maple syrup

Steps:

  • In a large bowl, combine the flour, oats, sugar, baking powder and cinnamon. In a small bowl, mix milk, butter, syrup and egg; stir into dry ingredients just until moistened. Fold in apples. , Fill greased or paper-lined muffin cups three-fourths full. Top each with a pecan half. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , For glaze, mix confectioners' sugar and syrup; drizzle over muffins.

Nutrition Facts : Calories 237 calories, Fat 8g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 163mg sodium, Carbohydrate 40g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein.

DOUBLE-CHOCOLATE MUFFINS



Double-Chocolate Muffins image

For a better-for-you treat, try these extra-chocolatey muffins. Avocado stands in for some of the oil in the recipe, providing healthy fat and a super-tender crumb. Whole-wheat flour brings extra fiber and makes them more filling.

Provided by Lauryn Tyrell

Time 35m

Yield Makes 10

Number Of Ingredients 14

1/4 cup mashed ripe avocado
1/4 cup safflower or avocado oil
1/4 cup pure maple syrup
1/4 cup packed brown sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt (we use Diamond Crystal)
1/2 cup milk
2 tablespoons Dutch-process cocoa powder
1 cup spelt or whole-wheat flour
1/2 cup bittersweet-chocolate chips, plus more for topping
Sanding sugar, for topping

Steps:

  • Preheat oven to 350°F and line 10 muffin cups with paper liners. In a large bowl, whisk together avocado, oil, maple syrup, and brown sugar. Whisk in egg, vanilla, baking powder, baking soda, salt, and milk.
  • Whisk in cocoa powder, then stir in flour until combined. Fold in chocolate chips. Divide among cups and bake 10 minutes. Sprinkle with a few more chocolate chips and sanding sugar; return to oven and bake until a tester inserted in centers comes out clean, 8 to 10 minutes more. Let cool and serve, or store, covered, at room temperature up to 3 days.

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