Maple Sugar Muffins Recipes

Steps:

• 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., 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. , 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. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
• Combine butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until creamy. Add applesauce, maple syrup, egg, and vanilla extract; mix well.
• Combine flour, walnuts, oats, whole wheat flour, baking powder, baking soda, cinnamon, and salt in a separate bowl. Add to the butter mixture, stirring just until all ingredients are moistened.
• Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Allow to cool in the tin for several minutes before removing.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line muffin pan with paper baking cups.
• Sift the flour, baking powder, and salt together and set aside.
• Cream the butter and sugar together until light and fluffy. Stir in the maple syrup and the eggs and beat until well blended. Add the flour mixture alternately with the milk and beat until well blended. Stir in the walnuts. Spoon the batter into the muffin tins filling each about 3/4 full.
• Bake at 375 degrees F (190 degrees C) for 20 minutes or until toothpick inserted in center comes out clean. Remove to wire rack to cool completely.

Steps:

• Preheat oven to 375°F.
• Grease a very large baking sheet; set aside.
• Combine first four ingredients in a large bowl; mix well.
• Sift the remaining ingredients together; add all at once to the sour cream mixture.
• Mix just until combined.
• Turn dough out onto floured surface; knead lightly.
• Roll or press to 1/2 inch thickness and cut into 2 1/2" rounds with floured cookie cutter or glass.
• Place muffins on prepared cookie sheet.
• Bake for 12 to 15 minutes or until bottoms are golden brown.
• Transfer to a cooling rack.
• Serve while still warm.

Steps:

• Preheat oven to 400°F. Line a standard muffin tin with paper baking cups. Whisk together flour, salt, baking powder, baking soda, and cinnamon. In another bowl, whisk together yogurt, oil, brown sugar, maple syrup, eggs, and vanilla until well combined. Add dry ingredients and whisk until fully incorporated; stir in cereal and wheat bran. Divide batter evenly between muffin cups.
• Bake until a tester inserted into centers comes out clean, about 18 minutes. Let cool 10 minutes, then transfer muffins to a wire rack and let cool completely. Serve warm or room temperature, with butter. You can freeze baked muffins in resealable plastic bags for up to 3 months. Thaw them at room temp, or pop them in a 375°F oven for about 5 minutes.

Steps:

• Make dough:
• Put oven rack in middle position and preheat oven to 400°F. Line a large (17- by 14-inch) baking sheet with parchment.
• Whisk together flour, maple sugar, baking powder, and salt in a large bowl. Blend in butter with a pastry blender or your fingertips until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add milk and stir with a fork until a shaggy dough forms. Gently knead dough 8 to 10 times with floured hands on a lightly floured surface.
• Roll out and fill dough:
• Roll out dough on a lightly floured surface with a floured rolling pin into a 13- by 11-inch rectangle. Spread softened butter evenly over dough and sprinkle all over with maple sugar, pressing firmly to help adhere. Beginning with one long side, roll up dough snugly, jelly-roll style. Cut roll crosswise into 12 slices with a sharp knife. Arrange slices, cut sides down, 2 inches apart on baking sheet. Gather any maple sugar from work surface and sprinkle on top of rolls. Bake until rolls are puffed and golden, 18 to 20 minutes. Transfer to a rack to cool until warm, about 15 minutes.