Maple Muffins Recipes

MAPLE WALNUT MUFFINS

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.

MAPLE MUFFINS

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.

MAPLE WALNUT MUFFINS RECIPE

Steps:

• Preheat oven to 400°F and lightly coat a muffin tin with baking spray, or line with paper liners. In a large bowl, mix together flour, baking powder, and salt. Set aside. In another bowl, cream together butter and brown sugar. Beat in egg, buttermilk, maple syrup, and maple extract. Pour the wet ingredients into the flour mixture and stir until mixed, but do not overmix. It should be slightly lumpy and somewhat thick. Fold in walnuts. To make the topping, cut together butter, brown sugar, flour, and cinnamon using a pastry blender or two knives, until the mixture forms crumbs. Divide the batter among the muffin cups and sprinkle on topping. Bake for 18 minutes, until a toothpick inserted in the center is clean and muffins are golden brown. Let cool slightly and serve.

MAPLE MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Stir together the dry ingredients.
• Add butter and blend well.
• Add egg, maple syrup and milk.
• Stir until well blended (do not over beat).
• Fill greased muffin tins about ½ full.
• Bake for 20-25 minutes.

MORNING MAPLE MUFFINS

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.

HEALTHY PUMPKIN MUFFINS

Steps:

• Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn't require any grease).
• In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt.
• Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). If you'd like to add any additional mix-ins***, like nuts, chocolate or dried fruit, fold them in now.
• Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend if you'd like. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
• Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
• These muffins taste even better after they have rested for a couple of hours! They'll keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).

MAPLE OATMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Grease bottoms only of 12 muffin cups or line with paper baking cups.
• In large bowl, combine oats and milk; let stand 5 minutes.
• Add syrup, butter and egg; blend well.
• Add flour, baking powder, cinnamon and walnuts; stir just until dry ingredients are moistened.
• Fill greased muffin cups 2/3 full.
• Bake 15-20 minutes or until toothpick inserted in the center comes out clean.
• Remove immediately from pan. Serve warm.
• Note: For mini muffins, bake 8-10 minutes or until done.

MAPLE MUFFINS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease the cups of a 12-cup muffin pan.
• Sift together flour, sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in oats. Add egg, milk, and syrup. Stir only until dry ingredients are moistened. Fill greased muffin tins 3/4 full.
• Bake for 18 to 20 minutes. Remove from oven, and let stand a few minutes before removing muffins from the pan.

MAPLE-DRIZZLED APPLE MUFFINS

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.