Maple Walnut Buttermilk Muffins Food

MAPLE WALNUT MUFFINS RECIPE

Steps:

• Preheat oven to 400°F and lightly coat a muffin tin with baking spray, or line with paper liners. In a large bowl, mix together flour, baking powder, and salt. Set aside. In another bowl, cream together butter and brown sugar. Beat in egg, buttermilk, maple syrup, and maple extract. Pour the wet ingredients into the flour mixture and stir until mixed, but do not overmix. It should be slightly lumpy and somewhat thick. Fold in walnuts. To make the topping, cut together butter, brown sugar, flour, and cinnamon using a pastry blender or two knives, until the mixture forms crumbs. Divide the batter among the muffin cups and sprinkle on topping. Bake for 18 minutes, until a toothpick inserted in the center is clean and muffins are golden brown. Let cool slightly and serve.

MORNING MAPLE MUFFINS

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.

MAPLE WALNUT MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line muffin pan with paper baking cups.
• Sift the flour, baking powder, and salt together and set aside.
• Cream the butter and sugar together until light and fluffy. Stir in the maple syrup and the eggs and beat until well blended. Add the flour mixture alternately with the milk and beat until well blended. Stir in the walnuts. Spoon the batter into the muffin tins filling each about 3/4 full.
• Bake at 375 degrees F (190 degrees C) for 20 minutes or until toothpick inserted in center comes out clean. Remove to wire rack to cool completely.

MAPLE WALNUT MUFFINS

Steps:

• Preheat oven to 350°F.
• Grease or paper line 20 muffin cups.
• Spread walnuts on a baking sheet, toast in the oven 5 minutes, cool and coarsely chop.
• In a bowl, sift together flour, baking powder, baking soda and salt.
• In a larger bowl, combine sugars, syrup and butter, beat with an electric mixer until light and fluffy.
• Add the eggs one at a time, beating to mix thoroughly after each addition.
• Pour half of the buttermilk and half of the flour mixture into the butter mixture and stir until blended, repeat with the remaining ingredients.
• Fold in the walnuts and fill muffin cups 2/3 full.
• Bake 20 to 25 minutes, remove and let stand 5 minutes before transferring to a cooling rack.

MAPLE WALNUT MUFFINS

Steps:

• Preheat the oven to 400F. Grease 12 muffin tins with butter.
• Mix the flour, baking powder, cinnamon and salt together in a large bowl.
• Whisk the brown sugar into the melted butter. Then whisk in the eggs, maple syrup, milk and vanilla extract.
• Slowly add the wet ingredients to the dry ingredients and mix only until just combined.
• Fold in the walnuts (or your choice of nut).
• Divide the batter evenly into the muffin tins.
• Put the muffins in the oven and immediately decrease the oven temperature to 375F.
• Bake for 25-30 minutes, until a toothpick comes out clean.

MAPLE WALNUT BUTTERMILK MUFFINS

Steps:

• Preheat oven to 400.
• In a medium bowl, mix together dry ingredients.
• In a separate bowl, beat eggs. Add buttermilk, maple syrup and oil; stir well.
• Combine wet ingredients with dry ingredients.
• Add walnuts and stir just enough to moisten.
• Put ½ cup batter into each oiled muffin tin.
• Sprinkle the reserved walnuts on the muffins and bake 20 minutes or until browned.

MAPLE WALNUT MUFFINS

Steps:

• 1. To toast chopped walnuts:place in a single layer on a cookie sheet and bake at 350 degrees for 6-7 minutes.
• 2. Stir together sifted flour,brown sugar,baking powder,baking soda and salt.
• 3. Stir toasted nuts into dry ingredients.
• 4. In another bowl,stir together buttermilk,maple syrup,butter,egg,vanilla and maple extract until blended.
• 5. Add buttermild mixture to dry ingredients and stir just to combine.
• 6. Spoon batter into greased or lined muffin tins.
• 7. Bake at 375 degrees for 15-20 min.

MAPLE-WALNUT MUFFINS

Steps:

• Preheat the oven to 350°F and grease 24 muffin cups with nonstick cooking spray.
• Add 3/4 cups of the walnuts to a food processor or blender with 1/2 cup of the flour. Process until a nut flour forms.
• In a bowl, sift together the other 2 cups of flour, the "nut flour", the sugar, baking powder, and salt. Create a little well in the middle and add the beaten eggs, melted butter or margarine, milk and syrup. Stir for about 1 minute, or until smooth-ish but slightly lumpy batter forms.
• Coarsely chop the remaining walnuts and gently fold into the batter. Pour the batter into the greased muffin cups.
• Bake for 18-22 minutes, or until begin to golden on the edges and center has cooked through. Let cool for about 10 minutes on a wire rack, then remove the muffins from the pan. Serve warm with butter.
• This can also be baked in a loaf pan for 50-55 minutes. Let cool completely before slicing.
• Enjoy!

BASIC BUTTERMILK MUFFINS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.
• Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Gently stir in fruit, if desired (see Cook's Note).
• Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.

MAPLE WALNUT YOGURT MUFFINS

Steps:

• Combined all dry ingredients.
• Beat together egg, maple syrup, oil and yogurt.
• Stir in the dry ingredients, just enough to moisten. Fold in nuts and spoon into well greased muffin tins, filling 2/3 full.
• Bake in 400F oven for 15-20 minutes or until browned.

BUTTERMILK OATMEAL MUFFINS

Steps:

• In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° until muffins test done, 16-18 minutes. Cool in pan 5 minutes before removing to a wire rack.