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Hazelnut Maple Muffins

By: Lillian Marcotte  
"'We make maple syrup, so we often use it in recipes,' writes Lillian Marcotte of Hartland, Vermont. 'Consider using mini muffin tins,' she suggests. 'Served with the maple butter, the sweet bites are perfect with tea."

Rating: This weblink has been rated 2 times with an average star rating of 3.0 Read Reviews (1)

Rate/Review | 39 people have saved this

Prep Time:
20 Min
Cook Time:
20 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 1/4 cup maple syrup
  • 1/2 cup butter (no substitutes), cubed
  • MUFFINS:
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 2/3 cup maple syrup
  • 1/2 cup milk
  • 1/3 cup butter, melted
  • 1/2 cup chopped hazelnuts

Directions

  1. For maple butter, in a small saucepan, bring maple syrup to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes. Remove from the heat; stir in butter until melted. Refrigerate until mixture is spreadable.
  2. In a large bowl, combine the flour, baking powder and salt. Combine the egg, maple syrup, milk and butter. Stir into dry ingredients just until moistened. Fold in hazelnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm with maple butter.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 22, 2007 by Mandy Robinson 
These where nice muffins they did lack in maple taste, and making the maple butter was a mess... MORE

 
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