Maple Jumbo Muffins
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
There's something wonderful about pulling a batch of warm, golden muffins from the oven, and these maple jumbo muffins are my go to when I want to impress without spending hours in the kitchen. With just 20 minutes of prep time, you can have these beauties baking away. The pure maple syrup not only gives them an incredible flavor but also provides natural antioxidants and minerals that refined sugar simply doesn't offer. I love how the oat flour and walnuts add wholesome texture and nutrition, while the simple ingredients you probably already have at home make this recipe wonderfully budget friendly. Perfect for breakfast or a special afternoon treat!
Ella x
Ingredients
- 200all-purpose flour
- 150granulated sugar
- 100butter
- 2large eggs
- 100pure maple syrup
- 150milk
- 5baking powder
- 3salt
- 50oat flour
- 25brown sugar
- 50chopped walnuts
- 25granulated sugar (for streusel)
- 25cold unsalted butter (for streusel)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line a 6-cup muffin tin with paper liners.
- 2
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- 3
In a large bowl, using an electric mixer, beat the butter until creamy, then add the eggs one at a time, beating well after each addition.
- 4
With the mixer on low speed, gradually add the flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Beat just until combined.
- 5
Stir in the maple syrup and chopped walnuts.
- 6
Divide the batter evenly among the muffin cups.
- 7
In a small bowl, mix together the oat flour, brown sugar, and cold butter until crumbly.
- 8
Sprinkle the streusel topping evenly over the muffins.
- 9
Bake for 25-30 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- 10
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
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