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.
Morning Maple Muffins
Source: www.tasteofhome.com
Course: Breakfast
Prep Time: 10 Min
Cook Time: 20 Min
Total Time: 30 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
- 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. Yield: 16 muffins.
What are your favorite muffin recipes?
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