We like muffins over here. Apple crumb muffins, chocolate-chip muffins, banana muffins, and now we can add another. Maple muffins. What got me excited about this recipe was the fact that it contained no sugar. It wasn’t “sugar-free,” it didn’t have a sugar substitute, it was just without sugar. And that’s quite something from a popular bakery cookbook.
I was also excited to see that the tops of these muffins come out crunchy, because texture is another thing that can get messed up easily if you don’t conform to the usual baking method (creaming butter and sugar). Sarabeth advises using Grade B maple syrup (which doesn’t refer to its quality, only to its flavor), but we didn’t have that on hand so I used Grade A. The muffins came out lighter, but delicious!
Oh, and by the way, there isn’t any picture because they were gone too soon!
source: Sarabeth’s Bakery- Sarabeth Levine
Softened unsalted butter, for the pan
1 ½ c. flour
1 T baking powder
½ t. fine sea salt
1 ½ c. pure maple syrup, preferable Grade B
12 T (11/2 sticks) unsalted butter, melted
½ c. whole milk
1 large egg plus 1 large egg yolk, at room temperature
1 c. coarsely chopped walnuts, toasted
Preheat the oven to 400 degrees F. Brush the insides of 12 muffin cups with softened butter, then brush the top of the pan
Whisk the unbleached flour, baking powder, and salt together in a medium 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 and stir until just smooth. Stir in the walnuts. Let the batter stand so the dry ingredients can absorb the liquids, about 5 minutes.
Portion the batter into the prepared muffin cups, filling about 2/3 full.
Bake for 10 minutes. Reduce the oven temperature to 375 degrees F and bake until the tops of the muffins are golden brown and a wire cake tester inserted into the center of a muffin comes out clean, about 15 minutes more.
Cool the muffins in the pan for 10 minutes, then remove from the pan and cool completely.