Recipe Background
Isn't there just something so special about the flavors of fall? No other seasonal flavors can really compare... especially the breakfast ones. When Vermont Maple Muffins are up for grabs, you are automatically transformed onto a rustic wrap-around porch facing the beautiful, amber-toned Vermont forests. These warm, sweet autumn delights are perfect for when the morning air turns crisp, and you need a taste of the season. Wake up to Vermont Maple Muffins, and you'll get the fall dreamscape you've been desiring!
Isn't there just something so special about the flavors of fall? No other seasonal flavors can really compare... especially the breakfast ones. When Vermont Maple Muffins are up for grabs, you are automatically transformed onto a rustic wrap-around porch facing the beautiful, amber-toned Vermont forests. These warm, sweet autumn delights are perfect for when the morning air turns crisp, and you need a taste of the season. Wake up to Vermont Maple Muffins, and you'll get the fall dreamscape you've been desiring!
Ingredients
- 1 1/2 sticks unsalted butter melted, plus more, to taste, softened, for greasing the muffin pan
- 2 1/4 cups all-purpose flour spooned and leveled
- 3/4 cup whole-wheat flour spooned and leveled
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups pure maple syrup
- 1/2 cup whole milk
- 1 large egg plus 1 large egg yolk
- 1 cup walnuts coarsely chopped and toasted
Directions
- Adjust an oven rack to the center position, then preheat the oven to 400 degrees F.
- Use the extra softened butter to generously grease the cups of a muffin pan.
- In a large bowl, add the all-purpose flour, the whole-wheat flour, the baking powder, and the salt and whisk to combine.
- In a medium bowl, add the maple syrup and the remaining 1 1/2 sticks of the melted butter.
- Whisk the milk, the egg, and the egg yolk into the maple syrup mixture.
- Add the maple syrup mixture to the flour mixture and whisk until it is just smooth.
- Stir the walnuts into the muffin batter, then let it rest, about 5 minutes.
- In batches if needed, spoon the batter into the cups of the prepared muffin pan so they are about 3/4 of the way full.
- Bake the muffins, about 10 minutes.
- Reduce the oven temperature to 375 degrees F, then bake the muffins until they are golden and a toothpick inserted into the center of one comes out clean, about 15 minutes.
- Transfer the muffin pan to a wire rack and let the muffins cool, about 5 minutes.
- Serve.
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