How To Make Maple Muffins
Buttery, moist, and fluffy, these maple muffins promise delectable sugar-free baked goodies that are ready in under an hour.
Serves:
Ingredients
- 2¼cupsall purpose flour,spooned into measuring cup and leveled-off with a knife
- ¾cupwhole wheat flour,spooned into measuring cup and leveled-off with a knife
- 1tbspbaking powder
- ½tspsalt
- 1½cupspure maple syrup,preferably Grade B
- 12tbspunsalted butter,(1½ sticks), melted, plus more softened for greasing
- ½cupwhole milk
- 1large egg
- 1large egg yolk
- 1cupwalnuts,coarsely chopped, toasted if desired, optional
Instructions
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Set a rack in the center of the oven and preheat to 400 degrees F.
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In a large bowl, whisk together the all purpose flour, whole wheat flour, baking powder and salt. Set aside.
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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.
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Meanwhile, grease the muffin pan generously with softened butter.
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Spoon the batter evenly into the prepared pan.
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Bake for 10 minutes, then reduce the temperature to 375 degrees 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.
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Cool in the pan for 5 minutes, then remove muffins from the pan.
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Serve warm with butter, or place on a rack to cool.
Nutrition
- Calories: 334.49kcal
- Fat: 13.28g
- Saturated Fat: 7.84g
- Trans Fat: 0.47g
- Monounsaturated Fat: 3.46g
- Polyunsaturated Fat: 0.94g
- Carbohydrates: 50.58g
- Fiber: 1.46g
- Sugar: 24.45g
- Protein: 4.67g
- Cholesterol: 62.42mg
- Sodium: 205.55mg
- Calcium: 150.36mg
- Potassium: 161.45mg
- Iron: 1.66mg
- Vitamin A: 113.87µg
- Vitamin C: 0.00mg
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