The combination of maple and walnut just seem to go together in this sweet, moist mini-muffin. They are perfect with a hot cup of tea or if you are on the go. The muffins have a sweet maple syrup glaze on the top.
1 cup light brown sugar
½ cup flour
2 eggs
2/3 cup soft butter
½ teaspoon vanilla
½ teaspoon maple extract
1 cup chopped walnuts
Preheat oven to 350°. Grease and flour a mini muffin pan (or spray with a cooking spray that has flour, like Bakers Joy). Mix the wet ingredients in a medium size bowl and then stir in the dry ingredients, its just that simple. Mix long enough to just get the batter smooth. Make sure you use the MINI muffin pans (not cupcake size). Fill cups with one tablespoon batter each (makes 24). Top each one with a piece of walnut. Bake for 17 minutes.
NOTE: Dusting pan with flour is important.
NOTE: My oven cooked these little gems in 16 minutes
NOTE: Let these muffins cool for five minutes, then use a thin bladed knife to help you gently lift the muffins out onto a cooling rack. Don’t let these cool in the pan because they won’t come out.
NOTE: If you keep these muffins covered, they will stay soft. If you like a more chewy cookie type muffin, don’t cover them.
NOTE: Glaze the tops of the cooled muffins with the following mixture: ¼ cup real maple syrup + 1 tablespoon corn syrup boiled together for about 30 seconds.
1 cup light brown sugar
½ cup flour
2 eggs
2/3 cup soft butter
½ teaspoon vanilla
½ teaspoon maple extract
1 cup chopped walnuts
Preheat oven to 350°. Grease and flour a mini muffin pan (or spray with a cooking spray that has flour, like Bakers Joy). Mix the wet ingredients in a medium size bowl and then stir in the dry ingredients, its just that simple. Mix long enough to just get the batter smooth. Make sure you use the MINI muffin pans (not cupcake size). Fill cups with one tablespoon batter each (makes 24). Top each one with a piece of walnut. Bake for 17 minutes.
NOTE: Dusting pan with flour is important.
NOTE: My oven cooked these little gems in 16 minutes
NOTE: Let these muffins cool for five minutes, then use a thin bladed knife to help you gently lift the muffins out onto a cooling rack. Don’t let these cool in the pan because they won’t come out.
NOTE: If you keep these muffins covered, they will stay soft. If you like a more chewy cookie type muffin, don’t cover them.
NOTE: Glaze the tops of the cooled muffins with the following mixture: ¼ cup real maple syrup + 1 tablespoon corn syrup boiled together for about 30 seconds.
