Best Maple Nut Raisin Muffins Recipes

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 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.

HEAVENLY MAPLE NUT MUFFINS

Steps:

• 1. In a medium bowl mix maple syrup, sour cream and two eggs.
• 2. Sift together flour and baking soda. Stir into the liquid mixture.
• 3. Add cereal, raisins and nuts to above ingredients.
• 4. Preheat the oven to 400 degrees, grease muffin tins, or line muffins tin with paper or aluminum cups.
• 5. Bake for 20 minutes.

MAPLE BRAN MUFFINS

Steps:

• Preheat oven to 400°F. Line a standard muffin tin with paper baking cups. Whisk together flour, salt, baking powder, baking soda, and cinnamon. In another bowl, whisk together yogurt, oil, brown sugar, maple syrup, eggs, and vanilla until well combined. Add dry ingredients and whisk until fully incorporated; stir in cereal and wheat bran. Divide batter evenly between muffin cups.
• Bake until a tester inserted into centers comes out clean, about 18 minutes. Let cool 10 minutes, then transfer muffins to a wire rack and let cool completely. Serve warm or room temperature, with butter. You can freeze baked muffins in resealable plastic bags for up to 3 months. Thaw them at room temp, or pop them in a 375°F oven for about 5 minutes.

MAPLE RAISIN MUFFINS

Steps:

• Mix dry together salt, flours, nutmeg, cinnamon and baking powder.
• Beat egg in a bowl, then add honey, oil/milk, and milk.
• Stir together until just blended (don't overstir!) and lumpy.
• Add raisins and maple extract(Maple syrup might do too, if you have it on hand!).
• Fill muffin tins(lined or greased) 2/3 full, and bake at 400F for 20-25 minutes.
• Enjoy! :).

RAISIN MAPLE MUFFINS

Steps:

• Preheat oven to 375.
• Line a muffin pan with paper baking cups.
• In a large bowl combine the flour, brown sugar, baking powder, cinnamon, nutmeg and salt.
• In another bowl combine the milk, melted butter, syrup and egg.
• Stir into the dry ingredients just until moistened.
• Fold in the raisins.
• Pour the batter into the muffin cups and sprinkle the tops with light brown sugar.
• Bake 30-35 minutes or until done. Cool 5 minutes before removing from pan.

MAPLE BRAN MUFFINS

Steps:

• Preheat oven to 350°F
• Grease muffin tins or line with paper.
• Combine syrup, sour cream and eggs.
• Combine flour and baking soda and mix into syrup mixture.
• Stir in remaining ingredients.
• Fill muffin cups 3/4 full and bake 15-20 minutes in center of oven.

GIANT BRAN AND RAISIN MUFFINS

Steps:

• Heat oven to 375 degrees. Lightly butter six giant-size muffin cups, or line them with paper liners.
• Combine wheat bran, raisins, prune juice, yogurt, molasses, butter, eggs, and vanilla in a large bowl. Let stand for 10 minutes.
• Whisk together flour, baking powder, baking soda, and salt in a small bowl. Stir dry ingredients into the bran mixture just until dry ingredients are moistened. Do not overmix.
• Spoon 1 cup batter into each of the giant muffin cups. Bake in the center of the oven until a cake tester comes out clean, 27 to 30 minutes.
• Turn muffins out of the pan, and let them cool on a rack.

MAPLE-NUT-RAISIN MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or place paper baking cup in each muffin cup.
• In small bowl, stir topping ingredients until crumbly. In large bowl, stir muffin ingredients just until moistened. Spoon batter evenly into muffin cups. Sprinkle evenly with topping.
• Bake 15 to 18 minutes or until golden brown. Cool slightly; remove from pan to cooling rack. Serve warm.