Maple Muffin
180kcal
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter melted and slightly cooled
- 1/2 cup pure maple syrup
- 1/2 cup whole milk at room temperature
- 1 large egg at room temperature
- 1 tsp pure vanilla extract
- 1/4 cup maple sugar or coarse sugar for topping
Equipment
- oven
- spatula
- muffin tin
Method
- Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners or grease lightly with butter.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl, whisk together the melted butter, maple syrup, milk, egg, and vanilla extract until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. The batter should be thick but don’t overmix; a few lumps are okay.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Sprinkle the tops generously with maple sugar or coarse sugar.
- Bake for 18–20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.