I’ve got visitors staying with me tonight and I thought I would be all “Bed and Breakfast-y” and make some muffins in case anyone is hungry in the morning. They were a bit of a flop, mainly because I think that my baking powder is getting old, so not a lot of rise to them — remember to buy fresh leavers, folks! They do taste great though, so nothing wrong with the recipe, just a chemical malfunction on my software.
Ingredients
1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking powder
1/3 cup butter, melted and cooled slightly
3 tablespoons maple syrup
1 egg, lightly beaten
1 teaspoon maple extract
1/2 cup milk
1 1/2 cups apple, chopped to 1/4 inch pieces (about 1 large apple)
For the streusel topping
1/2 cup maple sugar (regular granulated sugar is also ok, if you can’t find maple sugar)
1/4 cup all-purpose flour
1/4 cup butter, cubed
1 teaspoon maple extract
1/2 cup toasted chopped walnuts
Directions
Preheat oven to 400F. Grease muffin cups or line with muffin liners.
To make streusel topping: Mix together sugar, flour, butter, and maple extract. Mix with fork until it looks like coarse sand. Add in toasted chopped walnuts
Combine flour, sugar, salt and baking powder in one bowl. In another small bowl, combine melted butter, milk, maple syrup, maple extract and the egg. Mix this with flour mixture. Fold in apple pieces. Let sit for 15 minutes (this is an important step; do not skip). Fill muffin cups right to the top, and sprinkle with streusel and walnut topping mixture, patting down gently so that it adheres.
Bake for 20 to 25 minutes in the preheated oven, or until a toothpick come out clean and they are a golden brown.