For a New England girl, March is one of the best months of the year. The snow is melting, daylight lasts longer, and the sap starts running. It takes a lot of time and effort to produce maple syrup, and I highly recommend visiting a sugar shack to see how it's done if you have one nearby.
I've got an entire Pinterest board dedicated to maple, and on it were these Morning Maple Muffins from Taste of Home. I did make a few changes. The first was to add some cinnamon to the batter. The second was to change out the nuts for quick oats in the topping due to allergies. I also substituted maple sugar for the granulated sugar in the topping since I had it on hand.
For any kind of muffins, I find it helpful to fill the cups using a medium size cookie scoop. It ensures that all the muffins will be the same size and bake evenly. I used paper liners this time around, be sure to spray the tin well if you choose to skip them.
These were great as is, but they were even better split in half and spread with some maple butter. Next time around I'll double the batch and do some as minis to pack in lunch boxes. Thank you so much to Elizabeth T. for sharing her recipe!
Morning Maple Muffins
- 2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 cup 2% milk
- 1/2 cup butter, melted
- 1/2 cup maple syrup
- 1/4 cup sour cream
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 3 tablespoons maple sugar
- 2 tablespoons quick oats
- 1/2 teaspoon ground cinnamon
- 2 tablespoons cold butter
- Preheat oven to 400°. In a large bowl, combine flour, brown sugar, cinnamon, baking powder and salt.
- In another bowl, combine milk, butter, syrup, sour cream, egg and vanilla. Stir into dry ingredients just until moistened.
- Fill greased or paper-lined muffin cups two-thirds full.
- For topping, combine flour, sugar, and cinnamon; cut in butter until crumbly. Add oats and toss to distribute them evenly. Sprinkle over batter.
- Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.