Hazelnut Maple Muffins Food
MORNING MAPLE MUFFINS
Maple combines with a subtle touch of cinnamon and nuts to give these muffins the flavor of a hearty pancake breakfast. But you don't have to sit down to enjoy them. Our 2-year-old comes back for seconds, and even my husband-who doesn't normally like muffins-likes these. -Elizabeth Talbot, Lexington, Kentucky
Provided by Taste of Home
Categories Breakfast Brunch Snacks
Time 30m
Yield 16 muffins.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 212 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 211mg sodium, Carbohydrate 30g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
HAZELNUT MAPLE MUFFINS
'We make maple syrup, so we often use it in recipes,' writes Lillian Marcotte of Hartland, Vermont. 'Consider using mini muffin tins,' she suggests. 'Served with the maple butter, the sweet bites are perfect with tea.
Provided by Allrecipes Member
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- For maple butter, in a small saucepan, bring maple syrup to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes. Remove from the heat; stir in butter until melted. Refrigerate until mixture is spreadable.
- In a large bowl, combine the flour, baking powder and salt. Combine the egg, maple syrup, milk and butter. Stir into dry ingredients just until moistened. Fold in hazelnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm with maple butter.
Nutrition Facts : Calories 298.2 calories, Carbohydrate 33.7 g, Cholesterol 50.2 mg, Fat 17.1 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 8.6 g, Sodium 306.4 mg, Sugar 15 g
HAZELNUT CHOCOLATE CHIP MUFFINS
This recipe is based on a cupcake recipe (from 125 best cupcake recipes) that I slightly modified. I love hazelnuts and I had to try this recipe which I lowered the sugar content. Hazelnut meal can be found at Wholefoods or you can simply make your own by following the directions after the recipe. This muffin tastes like Nutella....yummy!
Provided by Marz7215
Categories Breads
Time 50m
Yield 15 muffins, 15 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F; line 15 muffin tins with paper liners. Set aside.
- In a small bowl mix together flour, hazelnut meal, baking powder and salt. Stir in chocolate chips.
- In a large bowl, using electric mixer, beat together the sugar and butter until well combines. Add eggs one at a time, beating well after each addition. Beat in vanilla. Alternatively beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth.
- Scoop batter into prepared pans. Bake in oven for 20 to 25 minutes or until golden brown. Let cool in pans for 10 minutes. Remove from pans and let completely cool off on racks.
- To make hazelnut meal: Place 1/2 cup of hazelnuts in a single layer on a foil or parchment lined baking sheet. Bake in center of preheated 350°F oven for 10 minutes or until slightly blistered. Wrap the nuts in a clean kitchen towel and let stand for 1 minute. Rub nuts in towel to remove loose skins (it's ok if you are unable to remove all the skin). Let cool completely before placing in a food processor with a metal blade. Grind the nuts finely, but be careful not to over process too much.
Nutrition Facts : Calories 195.8, Fat 10.3, SaturatedFat 6, Cholesterol 60.3, Sodium 85, Carbohydrate 24.2, Fiber 0.8, Sugar 14.8, Protein 3.2
HAZELNUT MAPLE MUFFINS
'We make maple syrup, so we often use it in recipes,' writes Lillian Marcotte of Hartland, Vermont. 'Consider using mini muffin tins,' she suggests. 'Served with the maple butter, the sweet bites are perfect with tea.
Provided by Allrecipes Member
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- For maple butter, in a small saucepan, bring maple syrup to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes. Remove from the heat; stir in butter until melted. Refrigerate until mixture is spreadable.
- In a large bowl, combine the flour, baking powder and salt. Combine the egg, maple syrup, milk and butter. Stir into dry ingredients just until moistened. Fold in hazelnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm with maple butter.
Nutrition Facts : Calories 298.2 calories, Carbohydrate 33.7 g, Cholesterol 50.2 mg, Fat 17.1 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 8.6 g, Sodium 306.4 mg, Sugar 15 g
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