MORNING MAPLE MUFFINS
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
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.
MAPLE SYRUP MUFFINS
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
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).
MAPLE MUFFINS
These sound really yummy. I originally found this recipe in a booklet of ideas for using maple syrup.
Provided by Sarah_Jayne
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 8
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.
Nutrition Facts : Calories 180.4, Fat 4.7, SaturatedFat 2.7, Cholesterol 28.5, Sodium 225.5, Carbohydrate 32, Fiber 0.6, Sugar 14.2, Protein 2.9
MAPLE PUMPKIN MUFFINS
I love muffins, and these are among the most irresistible ones I have ever tasted. They go together in less than an hour and, best of all, the sweet aromas of pumpkin, brown sugar and maple syrup fill the house while they're baking. -Stephanie Moon, Boise, Idaho.
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the flour, 3/4 cup brown sugar, baking powder, cinnamon, baking soda, pumpkin pie spice and salt. Whisk the eggs, pumpkin, milk, oil and 1 tablespoon syrup; stir into dry ingredients just until moistened. Fold in pecans., In a small bowl, beat cream cheese, remaining brown sugar and syrup until smooth. Gently stir into batter until mixture appears swirled., Fill 12 greased or paper-lined muffin cups about three-fourths full. Combine topping ingredients; sprinkle over batter. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 308 calories, Fat 15g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 223mg sodium, Carbohydrate 40g carbohydrate (23g sugars, Fiber 2g fiber), Protein 6g protein.
MAPLE OATMEAL MUFFINS
Categories Bread Dairy Breakfast Brunch Bake Low Fat Quick & Easy Back to School Oat Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Line twelve 1/3-cup muffin cups with paper liners. Combine first 6 ingredients in large bowl and stir to blend. Whisk buttermilk, applesauce, maple syrup, brown sugar, vegetable oil, egg and vanilla in medium bowl until well blended. Add to dry ingredients and stir just to incorporate (do not overmix).
- Divide batter equally among muffin cups (batter will reach top of cups). Bake until muffin tops are golden brown and tester inserted into center of muffins comes out clean, about 28 minutes. Transfer to rack and cool.
MAPLE MUFFINS WITH OAT STREUSEL
For a more concentrated maple flavor, use grade B maple syrup and brush with additional syrup when warm, if desired.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h25m
Yield Makes 24
Number Of Ingredients 17
Steps:
- Make the streusel: In a medium bowl, combine oats, butter, sugar, salt and flour and work with hands until mixture is no longer dry and large clumps form. Add maple syrup and mix to combine. Cover and refrigerate.
- Make the muffins: Preheat oven to 400 degrees with racks in upper and lower thirds. Line 2 standard 12-cup muffin tins with baking cups. In a medium bowl, whisk together flour, oats, baking powder, baking soda, and salt.
- With an electric mixer on medium speed, beat butter, maple syrup, and sugar until pale and fluffy, 3 to 5 minutes. Add eggs, one at a time, beating well after each addition; mix in vanilla.
- Reduce mixer to low. Add flour in 3 additions, alternating with 2 batches of yogurt; beat until combined. Transfer batter evenly amongst 24 muffin tins (a scant 1/4 cup per tin). Remove streusel from refrigerator and break up into small pieces. Scatter evenly over the top of the muffins. Bake, rotating once, until tops spring back and a toothpick inserted into the middle comes out clean, 16 to 18 minutes. Let cool 5 minutes in tin, then transfer to a wire rack to cool completely. Brush muffins with more maple syrup while warm, if desired.
MAPLE WALNUT MUFFINS
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
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
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