New England Maple Muffins Recipes

MAPLE MUFFINS

Steps:

• Set a rack in the center of the oven and preheat to 400°F.
• In a large bowl, whisk together the all purpose flour, whole wheat flour, baking powder and salt. Set aside.
• In a medium bowl, whisk together the maple syrup and melted butter. Whisk in the milk, followed by the egg and egg yolk. Add to the dry ingredients and whisk until just smooth. Stir in the walnuts, if using. Let the batter rest for 5 minutes.
• Meanwhile, grease the muffin pan generously with softened butter (see my note about the muffin pan below).
• Spoon the batter evenly into the prepared pan. The cups will be almost full. Bake for 10 minutes, then reduce the temperature to 375°F and bake for about 15 minutes more, or until the muffins are golden and a cake tester inserted into the center of a muffin comes out clean.
• Cool in the pan for 5 minutes, then remove muffins from the pan. Serve warm with butter, or place on a rack to cool.
• Note: My only quibble with this recipe is that the muffins tend to stick to the pan. I found that letting them cool for only 5 minutes (instead of the recommended 10) helped them release more easily. If they stick, take a butter knife or offset spatula and run it around the edges; and instead of pulling the muffins out of the pan, turn the pan over and knock it gently on the counter until the muffins drop out. Or, use paper liners and call it a day (but still butter the top of the pan!). I also found that the recipe is perfect for 12 muffin cups without the nuts; when you add the nuts, the muffins run into each other a bit, making them difficult to remove. So, if you're adding the nuts, you might want to bake the muffins in two pans, filling 6 cups in one pan and 7 in the other, for a total of 13 muffins.
• Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 - 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.

MAPLE MUFFINS

Steps:

• Sift together flour and baking powder. Reserve the dry ingredients.
• Mix the butter and maple sugar in a bowl and beat until well blended with a mixer. Add egg and egg yolk and mix. Add milk and mix well. Add blueberries and lemon zest, mix lightly.
• Fold in the dry ingredients.
• Lightly butter the muffin molds or line with baking cups and pour in the batter.
• Lightly indent the tops, fill the indentations with maple spread, and bake for about 20 minutes in a 180 °C (350 °F) oven.

MAPLE WALNUT MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line muffin pan with paper baking cups.
• Sift the flour, baking powder, and salt together and set aside.
• Cream the butter and sugar together until light and fluffy. Stir in the maple syrup and the eggs and beat until well blended. Add the flour mixture alternately with the milk and beat until well blended. Stir in the walnuts. Spoon the batter into the muffin tins filling each about 3/4 full.
• Bake at 375 degrees F (190 degrees C) for 20 minutes or until toothpick inserted in center comes out clean. Remove to wire rack to cool completely.

MORNING MAPLE MUFFINS

Steps:

• 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. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

MAPLE MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Stir together the dry ingredients.
• Add butter and blend well.
• Add egg, maple syrup and milk.
• Stir until well blended (do not over beat).
• Fill greased muffin tins about ½ full.
• Bake for 20-25 minutes.

NIGELLA LAWSON MAPLE PECAN MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Fill a 12 cup muffin tray with paper liners or butter it.
• You can also use mini-muffins in which case it will make about 28.
• Reserve 1/4th of the chopped pecans.
• Mix together remaining pecans with flour, salt, wheatgerm and baking powder.
• In another bowl, whisk together milk, egg, maple syrup, oil and vanilla.
• Pour the liquids into the dry mixture.
• Gently fold to mix.
• The batter can have some lumps.
• Do not overmix because these muffins can get tough.
• Spoon into the muffin tins.
• Chop the remaining nuts finely and mix with the brown sugar.
• Sprinkle a little on the top of each muffin.
• Bake for about 20 minutes until tester comes clean (less if baking in a mini muffin tin).
• The nut topping turns golden but the muffins will be very pale.
• Remove muffins to a cooling rack.
• Serve them warm or at room temperature, may be with some more maple syrup.

NEW ENGLAND BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375F and grease muffin pans very well or line with cupcake papers.
• Sift dry ingredients together.
• Mix berries with a fourth of this mixture.
• Beat eggs; add melted butter and milk.
• Pour into dry ingredients and stir until there are no large lumps.
• Fold blueberries in lightly.
• Pour batter into prepared pans and bake for 15 to 25 minutes, depending on the size of the muffins.

NEW ENGLAND BANANA MUFFINS

Steps:

• Heat oven to 375 degrees F.
• In a medium bowl, sift together the flour, baking soda, and baking powder.
• Mix in the sugar.
• In a large bowl, combing the melted butter, beaten egg, vanilla extract, bananas, milk, and maple syrup and beat with a fork until well blended.
• Stir the banana mixture into the flour mixture, just until the dry ingredients are moistened.
• Spoon the batter into greased muffin tins.
• Bake 20 minutes or until the muffins are lightly browned.
• Serve warm.

NEW ENGLAND MAPLE MUFFINS

Steps:

• Preheat oven to 400 degrees. Grease 12 standard size muffin-pan cups or line with paper liners.
• Mix together flour, baking soda, baking powder, and salt.
• Beat butter at medium speed until light and fluffy. Beat in maple syrup in a slow and steady stream. Beat in sour cream and egg until blended.
• At low speed, beat flour mixture into butter mixture, 1/2 cup at a time, until dry ingredients are just moistened. DO NOT OVERMIX. Stir in nuts. Spoon batter into prepared pan, filling cups 2/3 full.
• Bake muffins until tops are firm and golden, 15-20 minutes. Transfer pan to wire rack to cool slightly. Turn muffins out onto rack to cool completely.