Maple-Drizzled Apple Muffins Recipe
- 1-1/3 cups all-purpose flour
- 1 cup quick-cooking oats
- 2/3 cup sugar
- 1 tablespoon baking powder
- 1-1/2 teaspoons ground cinnamon
- 1/2 cup milk
- 1/3 cup butter, melted
- 1/4 cup maple syrup
- 1 egg, lightly beaten
- 2 cups chopped peeled apples
- 12 pecan halves
- 1/3 cup confectioners' sugar
- 2 tablespoons maple syrup
- 1. In a large bowl, combine the flour, oats, sugar, baking powder and cinnamon. In a small bowl, mix milk, butter, syrup and egg; stir into dry ingredients just until moistened. Fold in apples.
- 2. Fill greased or paper-lined muffin cups three-fourths full. Top each with a pecan half. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- 3. For glaze, mix confectioners' sugar and syrup; drizzle over muffins. Yield: 1 dozen.
1 each: 237 calories, 8g fat (4g saturated fat), 33mg cholesterol, 163mg sodium, 40g carbohydrate (23g sugars, 2g fiber), 4g protein
Reviews for Maple-Drizzled Apple Muffins
"The drizzle at the end makes these muffins. I'm a huge fan of maple cream, maple sugar candy and that's exactly what it tastes like. So good. The actual muffin itself is good, but I would cut back the cinnamon next time, I use Penzey's and it was very strong and competed with the taste of the maple syrup. I don't think "pancake syrup" would work as well in this recipe, unless you bump it up with some maple extract.Due to nut allergies in the household I omitted the pecans, but if I had been able to use them, I would have gone for crushed and sprinkled on the top rather than one whole one.A note on the apples: it says chopped, and that's pretty vague. I think it needs to be gauged on the type of apple how small you go. My apples were very firm and I cut them into small dice. 99% cooked all the way through, a couple of the bigger pieces didn't"
"Loved them!! Followed exactly, except stirred chopped nuts into the batter... thanks for sharing!!"
"I had high hopes for this recipe. These muffins are pretty sweet and I even opted to leave the icing off. This recipe really makes 13-14 muffins. I made 12, as suggested, and was concerned about the batter nearing the top of the cups. After baking the tops stuck to the top of the pan. I dont always use liners, but with this recipe I would and divide the batter as needed. I rated it a 3, because I love oat and apple baked goods. I would try again, reducing the sugar slightly and using liners."
"Five minutes after I placed the muffins in the oven...I found the melted butter! After baking for 17 minutes, the resulting "mistake" had a very nice texture and taste. I will not be adding butter to this recipe again. I've made this recipe correctly many times and it, too, is a five star rating."
"Served these to brunch guests and they were a hit! Thanks for sharing."
"Only thing I did differently was stir 1/2 c. chopped pecans into the muffin batter (which gave me a couple extra muffins). Although I usually prefer less sweet muffins, the flavor of these was wonderful! Even my one child who doesn't really care for muffins ate two!"
"I skipped the glaze. Very good warm. 12 servings is spot on - I cooked 18 minutes."
"These were a big hit. A little on the crumbly side, but amazing flavour and very moist."
"This is one of the easiest and tastiest recipe in the world. I made it once and have been harassed ever since to do it for everyone again and again. My nephew who NEVER eats any sweets ate 4 for breakfast and took the rest to school! :D"