Maple-Drizzled Apple Muffins
photo by CoCaShe
- Ready In:
- 35mins
- Ingredients:
- 13
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 1 1⁄3 cups all-purpose flour
- 1 cup quick-cooking oats
- 2⁄3 cup sugar
- 1 tablespoon baking powder
- 1 1⁄2 teaspoons cinnamon
- 1⁄2 cup milk
- 1⁄3 cup butter or 1/3 cup margarine, melted
- 1⁄4 cup maple syrup
- 1 egg, lightly beaten
- 2 cups chopped peeled apples
- 12 pecan halves
-
Glaze
- 1⁄3 cup confectioners' sugar
- 2 tablespoons maple syrup
directions
- 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.
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Reviews
-
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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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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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!
see 2 more reviews
Tweaks
-
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!
RECIPE SUBMITTED BY
Canadian girl that loves to cook for herself and for everyone around her!! I always enjoyed cooking but more so since I started taking better care of myself by eating healthier food (I am a Weight Watchers Lifetime member!). I still love my chocolate though!
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