Maple Muffins With Oat Streusel Recipes

MAPLE OATMEAL MUFFINS

Maple Oatmeal Muffins image

These are great for breakfast! I used pure maple syrup in them and the flavor was nice, very subtle. The recipe comes from the Pillsbury Complete book of Baking and has quickly become one of my favorites.

Provided by Kater

Categories Quick Breads

Time 25m

Yield 12 muffins

Number Of Ingredients 9

Ingredients

1 cup quick-cooking rolled oats
1/2 cup milk
3/4 cup maple syrup
1/4 cup margarine or 1/4 cup butter, melted
1 egg
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/2 cup chopped walnuts

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.

Nutrition Facts : Calories 195.2, Fat 8.3, SaturatedFat 1.4, Cholesterol 19.1, Sodium 118, Carbohydrate 27.4, Fiber 1.3, Sugar 12.3, Protein 3.8

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

Ingredients

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.

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