MAPLE SYRUP MUFFINS
Adapted from Maple Sugaring by David Leff
Makes 12 muffins
These muffins have a light maple flavor, are delicately sweet, and have a home-style cakey texture. The original recipe calls for nut topping, which I’m sure would be tasty, but we have a nut allergy in the family, so I used Marsha’s streusel topping recipe instead.
1/2 cup maple syrup (the darker the color, the more maple flavor)
¼ cup butter, melted
½ cup milk
2 cups all purpose flour
1 tsp salt
1 Tbsp baking powder
Nut or Streusel topping (recipes below)
Preheat oven to 400°.
- Grease a 12 cup muffin tin or line with muffin papers.
- Whisk together the maple syrup, butter, milk and egg.
- Sift the dry ingredients into a mixing bowl and form a well in the center.
- Pour the liquid into the well and mix quickly and lightly with a fork until just combined. Don’t over mix. It should be lumpy.
- Fill each muffin cup ⅔ full and sprinkle with your choice of topping.
- Bake for 20 to 25 minutes until a cake tester comes out clean.
⅓ Cup brown sugar
½ tsp ground cinnamon
⅓ cup finely chopped nuts
Mix together and sprinkle on top of the muffin batter before cooking.
¼ cup butter
½ cup sugar
⅜ cup flour
(add ½ tsp cinnamon if you want)
Mix together by hand until crumbly and sprinkle on top of the muffin batter before cooking.