Maple Muffins from Sarabeth's Bakery

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READY IN: 1hr 10mins
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Position a rack in the center of the oven and preheat to 400°.
  • Brush the insides of 12 muffin cups with softened butter, then brush the top of the pan.
  • Whisk the unbleached flour, whole wheat flour, baking powder, and salt together in a bowl.
  • Whisk the maple syrup, melted butter, and milk together in another bowl, then whisk in the egg and yolk.
  • Add the dry ingredients to the wet ingredients and stir just until smooth.
  • Stir in the walnuts; let the batter stand so the dry ingredients can absorb the liquid, about 5 minutes.
  • Using a 2 1/2 inch diameter ice cream scoop, portion the batter, rounded side up, into the prepared muffin cups.
  • Bake for 10 minutes; decrease the oven temperature to 375° and bake until the tops of the muffins are golden brown and a cake tester comes out clean, about 15 more minutes.
  • Cool in the pan set on a wire rack for 10 minutes; remove muffins to wire rack and cool completely.
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