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!
Ingredients
- 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
Instructions
- 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.
Notes
Store in a zip lock bag and reheat in microwave to serve again.
That’s what Mommies are for, and you will be passing on all your wisdom and experience to Miss Madison too. Just like my My mother (your Nana) before you. It all works out. These muffins look awesome. I am having company over Saturday after lunch so looking for a nice light dessert. Any suggestions??
Love,
Mom