Maple Muffins

Serve hot out of the oven with butter.

• Ready In: 50 mins
• Yields: 18 muffins (about)

Ingredients

• 2  cups all-purpose flour
• 1  tablespoon baking powder
• 1⁄2 teaspoon salt
• 2  large eggs, at room temperature
• 1⁄2 cup pure maple syrup (preferably Grade A dark amber)
• 3  tablespoons  maple sugar (found in gourmet or specialty food stores)
• 3⁄4 cup milk
• 4  tablespoons unsalted butter, melted and cooled
• 1  teaspoon vanilla extract
• 1⁄4 teaspoon apple cider vinegar

Directions

1. Position rack in center of oven; preheat oven to 400°F.
2. Spray muffin tray indentations and rims w/ cooking spray.
3. In a bowl, whisk the flour, baking powder, and salt together; set aside.
4. In a bigger bowl, whisk the eggs until lightly beaten; whisk in the maple syrup and maple sugar; continue whisking until thick and pale brown, about 1 minute.
5. Whisk in the milk, melted butter, vanilla, and vinegar.
6. Use a wooden spoon to stir in the flour mixture until moistened.
7. Fill prepared muffin tins ¾ full; bake for 20 minutes or until muffins are golden with rounded, cracked tops; pick in the center should come out with a crumb or two attached.
8. Set pan in a wire rack to cool 10 minutes; gently rock each muffin back and forth to release and remove it from the tin; cool for 5 minutes on the rack.
9. *Granola Maple Muffins—sprinkle 2 teaspoons granola on top of each muffin before baking.
10. *Maple Rum Currant Muffins—omit the vinegar; add 1 teaspoon rum extract with the vanilla; mix ½ cup dried currants in with the maple syrup; proceed as directed.