MORNING MAPLE MUFFINS
We've got a breakfast muffin recipe that's perfect for National Maple Syrup Day--or anytime you just want that sweet taste of mapley-goodness! Our streusel-topped muffins are fluffy, yummy, and perfect to serve any day, or for your favorite special occasion--like Christmas! When the family is visiting, and the fire is going, these syrupy muffins will bring a bit of warm and cozy to the breakfast table.
Provided by Ginsburg Enterprises
Categories Misc. Breakfast
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Line 16 muffin cups with paper liners.
- In a large bowl, combine the 2 cups flour, 1/2 cup brown sugar, baking powder, and salt; mix well. In a medium bowl, whisk the melted butter, milk, syrup, egg, and vanilla. Add milk mixture to dry ingredients and mix just until combined. Do not over mix. Spoon batter evenly into muffin cup liners.
- In a small bowl, combine Streusel Topping ingredients; mix until crumbly. Sprinkle evenly over batter.
- Bake 18 to 22 minutes or until toothpick comes out clean. Let cool slightly, remove from pan, and let cool completely on a wire rack.
MORNING GLORY MUFFINS
Provided by Ina Garten
Categories main-dish
Time 55m
Yield 14 to 16 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
- In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.
MORNING MAPLE MUFFINS~ROBYNNE
What a way to begin your day with maple muffins or end your day with a muffin and a cup of coffee.~Enjoy
Provided by Robynne Glenn
Categories Other Snacks
Time 30m
Number Of Ingredients 18
Steps:
- 1. In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, combine the milk, butter, syrup, sour cream, egg , vanilla and maple extracts. Stir into the dry ingredients just until moistened. Fill greased or paper line muffin cups two thirds full.
- 2. For topping, combine the flour, sugar, nuts and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake at 400 F degrees for 16-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
MORNING MAPLE BREAD/MUFFINS
The aroma of these baking are like hot maple syrup dripping off a stack of pancakes...mmmmmm! These will definitely have your mouth watering before they are even out of the oven!!
Provided by Teresa Jacobson
Categories Other Breakfast
Time 40m
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 400 degrees F. Grease mini loaf pans or line muffin tin with paper liners.
- 2. In a large bowl, combine flour, flax, brown sugar,baking powder and salt.
- 3. In a separate bowl, whisk together milk, melted butter, syrup, sour cream, egg and vanilla. Stir into dry ingredients just until moistened. Fill prepared loaf pans or muffin cups two-thirds full.
- 4. In a small bowl, combine topping ingredients and cut in butter until crumbly. Sprinkle over tops of muffin batter.
- 5. Bake for muffins 16-20 minutes or until muffin tests done. Mini loafs bake for 30-35 minutes or until toothpick comes out clean. Cool completely on wire rack before dusting lightly with powdered sugar.
MAPLE MUFFINS
Sweetened entirely with maple syrup, these divine maple muffins fill your kitchen with the most intoxicating buttery-maple scent as they bake.
Categories Breakfast & Brunch
Time 45m
Yield 12 muffins
Number Of Ingredients 11
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.
Nutrition Facts : Calories 332, Fat 13g, Carbohydrate 51g, Protein 5g, SaturatedFat 8g, Sugar 24g, Fiber 1g, Sodium 206mg, Cholesterol 62mg
MORNING MAPLE MUFFINS
Make and share this Morning Maple Muffins recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Quick Breads
Yield 16 muffins.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, combine the milk, butter, syrup, sour cream, egg and vanilla.
- Stir into the dry ingredients just until moistened.
- Fill greased or paper-lined muffin cups two-thirds full.
- For topping, combine the flour, sugar, nuts and cinnamon; cut in butter until crumbly.
- Sprinkle over batter.
- Bake at 400 F for 16-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 212.2, Fat 9.3, SaturatedFat 5.4, Cholesterol 34.2, Sodium 204.7, Carbohydrate 29.9, Fiber 0.6, Sugar 15.2, Protein 2.9
MAPLE MUFFINS
These sound really yummy. I originally found this recipe in a booklet of ideas for using maple syrup.
Provided by Sarah_Jayne
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 8
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.
Nutrition Facts : Calories 180.4, Fat 4.7, SaturatedFat 2.7, Cholesterol 28.5, Sodium 225.5, Carbohydrate 32, Fiber 0.6, Sugar 14.2, Protein 2.9
EASY MORNING GLORY MUFFINS
These easy and tasty muffins are a glorious way to start any day. They combine the great taste and chewy texture of carrots with the wonderful flavors of apple, raisins, coconut, walnuts, and cinnamon.
Provided by Debbie Clarke
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
- In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
- Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Nutrition Facts : Calories 421 calories, Carbohydrate 45.3 g, Cholesterol 46.5 mg, Fat 25.4 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 5.8 g, Sodium 289 mg, Sugar 23.3 g
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