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
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.
MAPLE WALNUT MUFFINS
Yummy! Try these tasty muffins for breakfast with a hot cup of coffee or tea.
Provided by Marge
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 264.8 calories, Carbohydrate 35.5 g, Cholesterol 52.6 mg, Fat 12.2 g, Fiber 0.9 g, Protein 4.5 g, SaturatedFat 5.6 g, Sodium 392.4 mg, Sugar 17.7 g
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 OATMEAL MUFFINS
These made a lovely breakfast this morning! Fairly heavily modified from a recipe in a cute little "all muffins" cookbook I got years ago. The original recipe says this makes 12 but I have old/small muffin tins and I got 24. If you have large muffin tins you'll probably only get 12.
Provided by ladypit
Categories Quick Breads
Time 25m
Yield 12-124 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your oven to 400 degrees. Spray your muffin tins with nonstick spray.
- In a large bowl beat together the sucanat and eggs until well mixed.
- Add the soymilk and maple syrup and mix well.
- On top of the liquid add the whole wheat flour, the 1 1/2 cups oatmeal, baking powder and baking soda.
- When all has been added, mix well being careful not to overbeat.
- Spoon your batter into your muffin cups. Once they are full, sprinkle a little bit of the oatmeal on top of each muffin. The original recipe calls for a teaspoon on each but we don't like that much oatmeal on top.
- Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 147.4, Fat 1.8, SaturatedFat 0.4, Cholesterol 31, Sodium 150.2, Carbohydrate 29.8, Fiber 2.5, Sugar 12.1, Protein 4.2
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
MAPLE WALNUT MUFFINS
Make and share this Maple Walnut Muffins recipe from Food.com.
Provided by Lorac
Categories Quick Breads
Time 50m
Yield 20 muffins
Number Of Ingredients 11
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.
Nutrition Facts : Calories 217.2, Fat 11.9, SaturatedFat 4.7, Cholesterol 48.6, Sodium 161.2, Carbohydrate 24.4, Fiber 0.9, Sugar 11.3, Protein 4.2
OATMEAL WALNUT MUFFINS
This is a very moist muffin. Easy and quick to make. Always gets requests for the recipe. I put walnuts and brown sugar on my morning oatmeal, so I thought 'why not incorporate them into a muffin recipe'?
Provided by Deb Wolf
Categories Quick Breads
Time 30m
Yield 12-13 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Place paper liners in each of 12 muffin cups.
- Whisk eggs well, then whisk in oil, oatmeal and vanilla.
- In another bowl, combine flour, brown sugar, baking powder and baking soda until there are no more lumps of brown sugar. Add walnuts and toss to coat.
- Add liquid mixture and fold in, just until the dry ingredients are moistened.
- Spoon into muffin cups, filling 3/4 full. An ice cream scoop works well for this. You may have enough batter for a 13th muffin.
- Bake 18 - 20 minutes or until they test done. Allow to cool 10 minutes in the muffin pan, then turn out onto a wire rack to cool completely.
- These freeze well.
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