- 3 cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1½ cups Maple Valley organic maple syrup
- 1½ sticks unsalted butter, melted
- ½ cup whole milk
- 1 large egg
- 1 large egg yolk
- Softened unsalted butter, for greasing the pan
Set a rack in the center of the oven and preheat to 400°F.
In a large bowl, whisk together the all purpose flour, baking powder and salt. Set aside.
In a medium bowl, whisk together the maple syrup and melted butter. Whisk in the milk, followed by the egg and egg yolk. Add to the dry ingredients and whisk until just smooth. Stir in the walnuts, if using. Let the batter rest for 5 minutes.
Meanwhile, grease the muffin pan generously with softened butter. Spoon the batter evenly into the prepared pan. The cups will be almost full. Bake for 10 minutes, then reduce the temperature to 375°F and bake for about 15 minutes more, or until the muffins are golden and a cake tester inserted into the center of a muffin comes out clean.
Cool in the pan for 5 minutes, then remove muffins from the pan. Serve warm with butter, or place on a rack to cool.
Note: I also found that the recipe is perfect for 18 muffin cups or 12 jumbo muffins.
Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.
These muffins are buttery and infused with the delicious taste of maple.