Tuesday, November 1, 2011

Maple Buttercrumb Muffins

These little gems of crunchy mapley goodness are super easy and quick to make.
The crunchy crumb topping is the crown jewel to the soft cakey muffins.
This recipe will yield 12 muffins that are particularly yummy while still warm. 
  • 1 cup quick-cooking oats
  • 1/2 cup milk
  • 3/4 cup packed brown sugar
  • 2 teaspoons imitation maple flavor or maple extract
    (or could substitute vanilla extract) 
  • 1/4 cup unsalted butter, melted
  • 1 egg
  • 1 cup all-purpose flour
  • 1/2 cup finely chopped walnuts
    (or pecans)
  • 2 teaspoons baking powder


  • 1/3 cup finely chopped walnuts
    (or pecans)
  • 1/2 cup quick-cooking oats
  • 1/2 cup all-purpose flour
  • 2 tablespoons butter, melted
  • 2 tablespoons maple syrup
  • 1/4 cup brown sugar

Heat oven to 400* F.
Grease two 6 cup muffin pans or one 12 cup muffin pan or line with paper baking cups. 

Mix oats, milk, brown sugar and maple flavoring/extract in a large bowl; 
let stand for 5 minutes to allow oats to soften.

Add butter and egg; blend well. Stir in remaining ingredients just until moistened.

Divide batter evenly among muffin cups filling two-thirds full... the topping will be added later. 
Bake  for 10 minutes at 400* F and while baking prepare your topping. 

In a small-medium mixing bowl mix together the flour, brown sugar, oats, maple syrup, nuts and melted butter 
after allowing the muffins to bake for 10 minutes, remove from oven and top each muffin with roughly 1 rounded tablespoon of the topping mixture and spread evenly atop each muffin. 
Return muffins to oven for an additional 10 minutes. 

Remove from oven and allow to cool for 20 minutes. 
Remove muffins from pan and allow to finish cooling on wire cooling rack. 

Tips & Suggestions:
To make dividing the muffin batter easier use an ice cream scooper.
Add craisins (dried cranberries), raisins or other dried fruits for an even healthier snack!

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