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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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Maple combines with a subtle touch of cinnamon and nuts to give these muffins the flavor of a hearty pancake breakfast. But you don't have to sit down to enjoy them. Our 2-year-old comes back for seconds, and even my husband, who's not a muffin eater, likes these. Ingredients:
2 cups king arthur unbleached all-purpose flour |
1/2 cup packed brown sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
3/4 cup milk |
1/2 cup butter, melted |
1/2 cup maple syrup |
1/4 cup sour cream |
1 egg |
1/2 teaspoon vanilla extract |
topping: |
3 tablespoons king arthur unbleached all-purpose flour |
3 tablespoons sugar |
2 tablespoons chopped nuts |
1/2 teaspoon ground cinnamon |
2 tablespoons cold butter |
Directions:
1. Preheat oven to 400°. In a large bowl, combine flour, brown sugar, baking powder and salt. In another bowl, combine milk, butter, syrup, sour cream, egg and vanilla. Stir into dry ingredients just until moistened.
2. Fill greased or paper-lined muffin cups two-thirds full. For topping, combine flour, sugar, nuts and cinnamon; cut in butter until crumbly. Sprinkle over batter.
3. 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. Yield: 16 muffins.
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