MAPLE OATMEAL MUFFINS
These are great for breakfast! I used pure maple syrup in them and the flavor was nice, very subtle. The recipe comes from the Pillsbury Complete book of Baking and has quickly become one of my favorites.
Provided by Kater
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Grease bottoms only of 12 muffin cups or line with paper baking cups.
- In large bowl, combine oats and milk; let stand 5 minutes.
- Add syrup, butter and egg; blend well.
- Add flour, baking powder, cinnamon and walnuts; stir just until dry ingredients are moistened.
- Fill greased muffin cups 2/3 full.
- Bake 15-20 minutes or until toothpick inserted in the center comes out clean.
- Remove immediately from pan. Serve warm.
- Note: For mini muffins, bake 8-10 minutes or until done.
Nutrition Facts : Calories 195.2, Fat 8.3, SaturatedFat 1.4, Cholesterol 19.1, Sodium 118, Carbohydrate 27.4, Fiber 1.3, Sugar 12.3, Protein 3.8
GLAZED MAPLE WALNUT OATMEAL MUFFINS
These delicious glazed maple walnut oatmeal muffins are a total treat! With brown sugar, oatmeal, walnuts, and a dash of cinnamon, and drizzled in a heavenly maple glaze.
Provided by Denise Bustard
Categories Snack
Time 40m
Number Of Ingredients 19
Steps:
- Pre-heat oven to 400°F. Line a standard sized muffin pan with muffin papers. Set aside.
- In a large bowl, combine flour, oats, salt, baking powder and cinnamon.
- In a separate bowl, mix together brown sugar and eggs. Add the buttermilk, vegetable oil, Greek yogurt and maple extract. Mix the wet ingredients into the dry ingredients until just combined. Fold in the walnuts.
- Prepare the crumbly topping: combine all the ingredients and cut the butter in using a pastry tool until coarse and crumbly.
- Fill the muffin papers until ¾ of the way full. Sprinkle a generous spoonful of the crumble topping over top.
- Bake for 15-20 minutes, until a toothpick inserted into the center comes out cleanly (mine were perfect at 17 minutes).
- Allow to cool 5 minutes in the pan, then transfer to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 muffin, Calories 378 kcal, Carbohydrate 53 g, Protein 6 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 34 mg, Sodium 106 mg, Fiber 2 g, Sugar 31 g
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.
MAPLE BROWN SUGAR OATMEAL MUFFINS
I took my favorite oatmeal flavor - maple and brown sugar - and turned it into a muffin!
Provided by Ash
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 35m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- Combine butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until creamy. Add applesauce, maple syrup, egg, and vanilla extract; mix well.
- Combine flour, walnuts, oats, whole wheat flour, baking powder, baking soda, cinnamon, and salt in a separate bowl. Add to the butter mixture, stirring just until all ingredients are moistened.
- Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Allow to cool in the tin for several minutes before removing.
Nutrition Facts : Calories 192.1 calories, Carbohydrate 25.4 g, Cholesterol 30.8 mg, Fat 9.3 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 3.5 g, Sodium 187.9 mg, Sugar 13.8 g
MAPLE OAT W/GLAZE MUFFINS
Make and share this Maple Oat W/Glaze Muffins recipe from Food.com.
Provided by OceanIvy
Categories Quick Breads
Time 25m
Yield 8 big muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Grease or line 8 muffin cups/tins (large muffins).
- Combine the margarine sugar and salt.
- Add the dry ingredients; blend with a pastry cutter until crumbly.
- Mix in the rolled oats.
- Blend milk and the maple syrup together.
- Pour over dry mixture and stir just until combined.
- Bake 20 minutes or until cooked.
- When lightly cooled, glaze the muffins with prepared glaze.
Nutrition Facts : Calories 310.6, Fat 8.4, SaturatedFat 2.4, Cholesterol 6, Sodium 468.4, Carbohydrate 56.2, Fiber 1.3, Sugar 33.5, Protein 3.8
MAPLE PUMPKIN OAT MUFFINS WITH CINNAMON-MAPLE GLAZE
The moist spiced pumpkin muffins are made even more special with an irresistibly decadent glaze.
Provided by Kare for Kitchen Treaty
Time 35m
Number Of Ingredients 21
Steps:
- Heat oven to 400 degrees Fahrenheit.
- Line 12 standard (1/3 cup) muffin cups with cupcake liners.
- In a large bowl, mix together the flour, oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
- In a medium bowl, whisk together the buttermilk, pumpkin, maple syrup, brown sugar, oil, egg, and vanilla.
- Add the wet ingredients to the dry ingredients, and whisk just until the ingredients are well incorporated. Try not to overmix!
- Divide batter between the 12 muffins cups.
- Bake for about 22 - 25 minutes, until the top of the muffins spring back when poked and a toothpick inserted into the center of one of the muffins comes out clean. Angels may sing, too. Okay, I'm kidding about that last one.
- Move muffins to a wire rack on top of a couple of paper towels (helps with clean-up) and allow to cool for 10 - 15 minutes.
- Mix up the glaze - whisk together the powdered sugar, vanilla, cinnamon, syrup, and milk until smooth and shiny.
- With a spoon, drizzle the glaze over the tops of the muffins.
MAPLE MUFFINS WITH OAT STREUSEL
For a more concentrated maple flavor, use grade B maple syrup and brush with additional syrup when warm, if desired.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h25m
Yield Makes 24
Number Of Ingredients 17
Steps:
- Make the streusel: In a medium bowl, combine oats, butter, sugar, salt and flour and work with hands until mixture is no longer dry and large clumps form. Add maple syrup and mix to combine. Cover and refrigerate.
- Make the muffins: Preheat oven to 400 degrees with racks in upper and lower thirds. Line 2 standard 12-cup muffin tins with baking cups. In a medium bowl, whisk together flour, oats, baking powder, baking soda, and salt.
- With an electric mixer on medium speed, beat butter, maple syrup, and sugar until pale and fluffy, 3 to 5 minutes. Add eggs, one at a time, beating well after each addition; mix in vanilla.
- Reduce mixer to low. Add flour in 3 additions, alternating with 2 batches of yogurt; beat until combined. Transfer batter evenly amongst 24 muffin tins (a scant 1/4 cup per tin). Remove streusel from refrigerator and break up into small pieces. Scatter evenly over the top of the muffins. Bake, rotating once, until tops spring back and a toothpick inserted into the middle comes out clean, 16 to 18 minutes. Let cool 5 minutes in tin, then transfer to a wire rack to cool completely. Brush muffins with more maple syrup while warm, if desired.
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