I only use real Canadian maple syrup for these muffins..hahaha
morning Maple Muffins
Makes 10 to 12
Place in large bowl:
2 cups all-purpose flour
1/2 cup dark brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon salt
Mix well and set aside.
In a small bowl, mix together:
3/4 cup milk
1/2 cup butter, melted (1 stick)
1/2 cup maple syrup
1/4 cup sour cream
1 egg
1 teaspoon vanilla extract
Whisk thoroughly, then pour the wet ingredients over the dry ingredients,
then carefully mix with a spoon or rubber spatula until combined. Do not
worry
about the small lumps. You must not overmix any muffin batter, but you want
to mix enough so that all the dry ingredients are moistened and no white
streaks
remain in batter. Now, get your ice cream scoop ready and preheat your oven
to 400 degrees. Working as fast as you can, use the ice cream scoop to fill
each muffin cup with batter. Sprinkle with topping.
For the strussel topping, mix in a medium bowl:
3 tablespoons all-purpose flour
3 tablespoons sugar
2 tablespoons chopped pecans or walnuts
1/2 teaspoon ground cinnamon
2 tablespoons butter, chilled, as in not soft
To make the strussel topping, combine the flour, sugar, nuts, and cinnamon
and cut in the butter until mixture is crumbly.
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