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    You are in: Home / Recipes / Maple-Drizzled Apple Muffins Recipe
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    Maple-Drizzled Apple Muffins

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on October 25, 2011

      I never had better muffins in my life. We didn't use nuts or the glaze, and we used regular oats instead of quick oats. Everything else was the same. So moist and perfect. Chopped up Northern Spy apples and they made the muffins a wonderful texture. I baked them at 380 degrees for 25 minutes. We will probably make another batch today to share with others. Sincerely the best muffins ever.

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    • on November 21, 2010

      Delicious! We enjoyed these for breakfast this morning. I used 2 Braeburn apples. Lovely flavor; the maple flavor is very mild. I did use 3 tablespoons of pure maple syrup in the glaze to get the right consistency. Yum!

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    • on August 22, 2009

      These muffins were really good! They had a great flavour, although not over-powering maple flavour, which was important since I served them to guests from Europe who wanted to try something with maple flavour. I actually grated the apples instead of just chopping them, to make sure I didn't end up with any uncooked pieces in the middle. The only problem I had was with the glaze. I've never tried icing or glaze before, but it seems that the proportions here were way off: 1/3 cup powdered sugar and 2 tbsp maple syrup did not give me anything that could be "drizzled". I ended up adding more syrup until I had something that was a consistency that I could easily mix and drizzle over the muffins. I can't say how much I used, but it was definitely quite a bit more than the 2tbsp called for (I didn't change the amount of sugar). All in all, these turned out great, I'll definitely be making these again!

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    • on October 30, 2008

      Just made these today--came out pretty well. I used regular oats, olive oil instead of melted butter, unpeeled apples, and omitted the pecans. The only problem I had was that some of the muffins (the ones whose cups I overfilled with batter) literally disintegrated when I tried to take them out of the pan. DO NOT OVERFILL THE MUFFIN CUPS! Otherwise, everything came out great!

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    • on November 11, 2007

      I used a bit less of 2/3 cup sugar. I didn't do the glaze and omited the pecan halves. These muffins are moist and delicious. Thanks Redsie :) Made for 123 hit wonders.

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    • on October 17, 2007

      Redsie, I don't know if you have tried these yet but they are definately divine. I would give them 10 stars if I could. Easy to throw together pretty to look at, and better than a maple doughnut. MMM- gotta try 'em!

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    • on September 19, 2006

      Beyond yummy. Ultra yummy maybe. I made them into mini muffins and drizzled each one. My husband keeps sneaking to the kitchen for muffins, then I'll hear the fridge door open so he can gulp cold milk (of course out of the jug).

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    Nutritional Facts for Maple-Drizzled Apple Muffins

    Serving Size: 1 (91 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 248.3
     
    Calories from Fat 77
    31%
    Total Fat 8.6 g
    13%
    Saturated Fat 3.8 g
    19%
    Cholesterol 30.4 mg
    10%
    Sodium 148.9 mg
    6%
    Total Carbohydrate 40.5 g
    13%
    Dietary Fiber 2.0 g
    8%
    Sugars 22.7 g
    91%
    Protein 3.5 g
    7%

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