Thursday, March 5, 2015

Morning Maple Muffins


Morning Maple Muffins - you can't go wrong with these satisfying muffins any time of year. They are one of my favorite, made extra tasty with maple syrup included in the ingredients. 

I made them again recently when our CityGroup (small group at our church) had a breakfast theme for our Saturday evening meal gathering. Of course, I doubled the recipe so that we could put some in the freezer for breakfasts at home. Together with the Blueberry Muffins that I also made the same day, we're well set with muffins to pull out for our breakfasts for awhile.

Print Recipe

Morning Maple Muffins

Course: Breakfast
Prep Time: 10 Min
Cook Time: 20 Min
Total Time: 30 Min
Serves: 16

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1/2 cup butter melted
  • 1/2 cup maple syrup
  • 1/4 cup sour cream
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • TOPPING:
  • 3 tablespoons all-purpose flour
  • 3 tablespoons sugar
  • 2 tablespoons chopped nuts
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons cold butter

Directions


  1. 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.

  2. 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.

  3. Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks.

  4. Serve warm. Yield: 16 muffins.

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What are your favorite muffin recipes?

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