Shirley Hewlett’s
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
1 egg
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.