Friday, March 25, 2011

Maple Muffins

This is another recipe from Sarabeth Levine's lovely cookbook.  Everything I have made out of this book is delicious, and these flavourful muffins are no exception.  They have lovely crunchy tops with a moist intense maple center.  

Most of my muffins end up with soft tops so I was excited that these turned out more like bakery muffins, if that makes sense.  You start with the oven at a high heat (400 degrees F) and then turn down after 10 minutes.  I guess that's the secret!

I used white whole wheat flour in place of the all-purpose to healthify them a bit, and didn't toast the walnuts since I was too lazy, but I'm sure it would add more of a nutty flavour.  These were great and a total hit at our house, adults and kids alike gobbled them up.

Maple Muffins
Adapted from Sarabeth Levine

Softened unsalted butter, for the pan
2 1/2 cups white whole wheat flour
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1 1/2 cups pure maple syrup, preferably Grade B
12 tablespoons (1 1/2 sticks) unsalted butter, melted
1/2 cup whole milk
1 large egg plus 1 large egg yolk, at room temperature
1 cup coarsely chopped walnuts, toasted (I didn't bother)

Position a rack in the center of he oven and preheat to 400 degrees Fahrenheit.  Brush the insides of 12 muffin cups with softened butter, then brush the top of the pan.

Whisk the unbleached flour, whole wheat flour, baking powder, and salt together in a medium bowl. Whisk the maple syrup, melted butter, and milk together in another bowl, then whisk in the egg and yolk.  Add the dry ingredients to the wet ingredients and stir just until smooth.  Stir in the walnuts. Let the batter stand so the dry ingredients can absorb the liquid, about 5 minutes.

Using a 2 1/2 inch-diameter ice-cream scoop, portion the batter, rounded side up, into the prepared muffin cups.

Bake for 10 minutes.  Reduce the oven temperature to 375 degrees and bake until the tops of the muffins are golden brown and a wire cake tester inserted into the center of a muffin comes out clean, about 15 minutes more.

Cool in the pan for 10 minutes.  Remove the muffins from the pan and cool completely.

Linked to
Sweet Tooth Friday
Sweets for a Saturday
Melt in Your Mouth Monday


  1. not crazy about maple syrup but these do look good! and a nice easy recipe too. x

  2. I am crazy on maple syrup so I'll have Dom's lol, your muffins look fab and I know just what you mean about soft tops. x

  3. Love love the amount of maple syrup in these! You are not fooling around! These look delicious and are going to make an appearance at my house soon! (except probably with pecans...) Enjoyed ur blog and looking forward to reading more!

  4. Those look super yummy! I can't wait to try them!

    P.S. I am having a giveaway at my blog, it is the cutest most practical diaper bag you have ever seen! Come on over and enter to win!

  5. Wow! I just recently made a very good muffin recipe that was sweetened only with pure maple syrup and the dates that were added. But it only used 3 Tablespoons of maple syrup. With 1 1/2 cups of syrup, these must be AMAZING! I'm definitely bookmarking it. Thanks for sharing!

  6. What a fun muffin -- my grandma just gave us maple syrup; looking forward to trying them.

  7. Mmmm! I love homemade muffins! This looks delicious! Thanks for adding this to Melt in Your Mouth Monday!

  8. Love maple syrup, they look very tasty


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