Maple Mini Bundts
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
Moist and flavorful mini bundts infused with the warmth of maple syrup, perfect for a sweet treat or brunch.
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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