MORNING MAPLE MUFFINS
Maple combines with a subtle touch of cinnamon and nuts to give these muffins the flavor of a hearty pancake breakfast.
—ELIZABETH TALBOT LEXINGTON, KY
START TO FINISH: 30 MIN. • MAKES: 16 MUFFINS
2 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup butter, melted
1/2 cup maple syrup
1/4 cup sour cream
1 egg
1/2 teaspoon vanilla extract
TOPPING
3 tablespoons all-purpose flour
3 tablespoons sugar
2 tablespoons chopped nuts
1/2 teaspoon ground cinnamon
2 tablespoons cold butter
1. 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.
2. Fill greased or paper-lined muffin cups two-thirds full. For the topping, combine the flour, sugar, nuts and cinnamon; cut in butter until crumbly. Sprinkle over batter.
3. 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.