Prep 15 mins
Cook 20 mins
Being from Quebec (Canada) (where we have a lot of Maple trees!), I just love anything that contains maple syrup. These muffins sound divine!
- 314.66 ml all-purpose flour
- 236.59 ml quick-cooking oats
- 158.51 ml sugar
- 14.79 ml baking powder
- 7.39 ml cinnamon
- 118.29 ml milk
- 78.07 ml butter or 78.07 ml margarine, melted
- 59.14 ml maple syrup
- 1 egg, lightly beaten
- 473.18 ml chopped peeled apples
- 12 pecan halves
- 78.07 ml confectioners' sugar
- 29.58 ml maple syrup
- In a large bowl, combine flour, oats, sugar, baking powder and cinnamon.
- In a small bowl, mix milk, butter, syrup and egg; stir into dry ingredients just until moistened. Fold in apples.
- Fill greased or paper-lined muffin cups three-fourths full. Top each with a pecan half.
- Bake at 400° for 18-20 minutes (or until muffins test done).
- Cool in pan 10 minutes before removing to wire rack.
- After cooled, mix sugar and syrup for glaze; drizzle over muffins.
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.
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!
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!