This is a great muffin for any occasion. Make it for your next brunch, your next mommy date or a random Sunday!! It’s easy and Madison approved!! Which is saying a lot since she doesn’t give her approval on much these days! They are sweet and awesome nice and warm!! This is another recipe from my Kitchen Aid cook book, I have yet to be disappointed by this book and I’m FINALLY figuring out how to use this Kitchen Aid beast of a machine!
I have to admit that I’ve found it difficult to use since I’ve broken it in. I knew I had to be doing something wrong and sure enough………I think I’ve been using the wrong attachments. Over Easter weekend my mom and I were talking about mashing our potatoes in the beast, I call it the “beast”. She chose the whisk attachment and I said oh I’d use the thicker paddle, she said no because the bumps and lumps won’t come out with it…….then I had a Ah Ha moment!! It’s why every time I made a baked good (cupcake, muffin or cookie) I’ve had a hard time getting the lumps to break down!! I assumed the whisk was used for liquidy things but in reality the thicker attachment is used for doughy things like bread and pizza dough! How stupid of me, and I think I belong in the kitchen………UGH. Well sure enough the mashed potatoes whipped awesome in it, I’ll never do it any other way again and I think I’m slowly figuring out why nothing else was getting blended enough. Thanks Mom!
- 1/2 Cup plus 3 tbsp of maple syrup, divided
- 1/4 Cup of chopped walnuts
- 2 Cups all-purpose flour
- 2 tbsp. butter, melted
- 3/4 Cup of sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. ground cinnamon
- 3/4 Cup plus 1 tbsp. of milk
- 1/2 Cup vegetable oil
- 1 Egg
- 1/2 tsp. Vanilla
- Preheat oven to 400F. Grease 12 muffin non stick muffin cups. Place 2 tsp. maple syrup, 1 tsp. of walnuts and 1/2 teaspoon of melted butter in each cup.
- Combine flour, sugar, baking powder, baking soda, salt and cinnamon in a large bowl; mix well.
- Whisk milk, oil, egg, remaining 3 tbsp. maple syrup and vanilla in a medium bowl until well blended. Add flour mixture, stir just until blended. Spoon batter into prepared muffin cups, filling two-thirds full. Place muffin pan on baking sheet to catch any drippings.
- Bake 20-25 minutes or until toothpick inserted into centers comes out clean. Invert pan onto wire rack covered with maxed paper. Cool muffins slightly. Best if served warm.
Store in a zip lock bag and reheat in microwave to serve again.