The Best Maple Muffins
It’s Maple Season in New England! We use maple syrup in a lot of our baking and cooking, not to mention on top of breakfast items, and love it when we run out right when the fresh stuff is coming from all those sugaring houses in the area. We were able to pick up a FRESH quart the other day and I have been in the baking mood ever since. We have usually done our own sugaring, but this year just didn’t have the time. Want to do your own sugaring at home? Check out my past blog post on sugaring where you will find a great book on the subject.
I have been craving muffins for some reason lately and thought that a classic maple and walnut muffin would be a perfect way to start off our Sunday morning!
This is a super simple recipe that uses real maple syrup in both the muffin batter and in the topping. These muffins are fluffy, moist, have a great crunchy top, and of course have a terrific (but not too sweet) maple flavor. The batter goes together quickly and you have hot muffins from the oven in under 30-minutes.
1/2 cup salted butter, softened
1/2 cup packed dark brown sugar
1/2 cup maple syrup
3/4 cup whole milk
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts (optional, but you really want them!)
1/4 cup butter, melted
1/4 cup packed dark brown sugar
1/2 cup quick cook oats
2 tablespoons maple syrup
For your muffin batter, start with your butter in a large bowl and soften. Add in the sugar, maple syrup, eggs and milk and mix until well blended. Add the remaining ingredients (flour, baking powder, salt and walnuts) and mix well.
For the topping, in a small bowl, melt the butter and then mix in the brown sugar, oats and maple syrup.
Pour the muffin batter into greased muffin tins and then spoon a little topping on top of each muffin.
Bake at 375 degrees F for approximately 20 minutes or until a toothpick inserted in the center of the muffing comes out clean – you can also test them by lightly touching the top of the muffin and if it feels “springy” and doesn’t leave a fingerprint/indentation, then the muffins will be done. This recipe makes a dozen muffins.