Maple Mini Bundts
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These adorable little maple bundts have become my go to treat whenever I need something special but don't have hours to spend in the kitchen. The whole recipe comes together in about 45 minutes from start to table, which makes them perfect for busy weeknights or last minute gatherings. I love using almond milk here because it keeps things light while the maple syrup brings such wonderful depth of flavor. Plus, the poppy seeds add a lovely texture and are packed with minerals and antioxidants. They're simple enough that even beginning bakers can nail them, yet impressive enough to make anyone feel like they've done something fancy.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 120 gunsalted butter
- 2 nulllarge eggs
- 100 mlmaple syrup
- 100 mlunsweetened almond milk
- 5 gbaking powder
- 2 gsalt
- 1 mlmaple extract
- 10 gpoppy seeds
Detail level
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
Tip: Make sure to grease the liners lightly to prevent the bundts from sticking.
- 2
In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt.
Tip: Use a wire whisk for the best results.
- 3
In a large bowl, using an electric mixer, beat the butter until creamy.
Tip: Make sure the butter is softened to room temperature.
- 4
Add the eggs one at a time, beating well after each addition.
Tip: Scrape down the sides of the bowl as needed.
- 5
With the mixer on low speed, gradually add the dry ingredients to the wet ingredients.
Tip: Be careful not to overmix.
- 6
Add the maple syrup, almond milk, and maple extract, and mix until well combined.
Tip: Stop the mixer and scrape down the sides of the bowl as needed.
- 7
Gently fold in the poppy seeds.
Tip: Don't overmix, as this can cause the bundts to become dense.
- 8
Divide the batter evenly among the muffin cups.
Tip: Make sure to fill each cup about 2/3 full.
- 9
Bake for 18-20 minutes, or until a toothpick inserted into the center of a bundt comes out clean.
Tip: Keep an eye on the bundts after 15 minutes, as they can go from underbaked to overbaked quickly.
- 10
Remove the bundts from the oven and let them cool in the tin for 5 minutes.
Tip: Then, transfer them to a wire rack to cool completely.
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