Maple Muffins
Add the dry ingredients to the wet ingredients and stir until smooth.
Stir in the walnuts (we used pecans).
Let the batter stand about 5 minutes so the dry ingredients can absorb the liquids. Using an ice cream scoop, portion the batter into the prepared muffins cups.
Bake for 10 minutes at 400 degrees F. Reduce oven temperature to 375 degrees F, and bake 15 minutes more, or until tops are golden brown and wire cake tester comes out clean. Cool in pan for 10 minutes. Remove from pan and cool completely.
Maple Muffins
Ingredients
Softened unsalted butter, for the pan
2 1/4 cups unbleached all-purpose flour
3/4 cup whole wheat flour
1 Tbsp. baking powder
1/2 tsp. fine sea salt
1 1/2 cups pure maple syrup, preferably Grade B
12 Tbsp. (1 1/2 sticks) unsalted butter, melted
1/2 cup whole milk
1 large egg plus 1 large egg yolk, at room temperature
1 cup coarsely chopped walnuts, toasted (we used pecans)
*Baker’s note: Grade B maple syrup refers to its color and flavor. It is darker and stronger than Grade A. It does not mean that grade B is inferior.
Directions
1. Position a rack in the center of the oven and preheat to 400 degrees F. Brush the insides of 12 muffin cups with softened butter, then brush the top of the pan. I used silicon pans and did not butter the pans.
2. Whisk the unbleached flour, whole wheat flour, baking powder, and salt together in a medium bowl. Whisk the maple syrup, melted butter, and milk together in another bowl, then whisk in the egg and yolk. Add the dry ingredients to the wet ingredients and stir until smooth. Stir in the walnuts. Let the batter stand so the dry ingredients can absorb the liquids, about 5 minutes.
3. Using a 2 1/2-inch diameter ice-cream scoop, portion the batter, rounded side up, into the prepared muffins cups.
4. Bake for 10 minutes. Reduce the oven temperature to 375 degrees F and bake until the tops of the muffins are golden brown and a wire cake tester inserted into the center of a muffin comes out clean, about 15 minutes more.
5. Cool in the pan for 10 minutes. Remove the muffins from the pan and cool completely.
Yield: 12-14 muffins
Sarabeth’s Bakery: From My Hand to Yours by Sarabeth Levine