- 2 cups sifted flour
- 1/4 cup sugar
- 3 t baking powder
- 1/2 t salt
- 1/4 cup butter
- 1 egg
- 1/2 cup milk
- 1/2 cup Vermont maple syrup
Preheat oven to 400°F. Combine flour, sugar, baking powder, and salt together in mixing bowl. Cut in butter until well blended. Beat egg, milk, and maple syrup and stir into dry ingredients just until blended. Do not over beat. Fill greased or paper-lined muffin tins 2/3 full and bake at 400°F for 20 minutes. Makes 12 muffins.
Katie: These were great! I wanted to make something to take to a party, and this recipe sounded good to me! I have Grade A Dark Amber, and they made a nice maple flavor. The maple wasn’t overwhelming, and I thought they could have used more maple flavor. I think Grade B maple syrup would have been even better in these. The muffins were easy to make and I got to use my new scooper! Thanks to my sister for the scooper! As with most muffins, I loved the top best. I think the muffins would be great for a breakfast or brunch as well!
Gray: These muffins were delicious. They are plain, so the maple flavor stood out, but it is subtle and not overwhelming. I think this is one we would definitely make again.
We got this cookbook when we went to Vermont last year. It is a full of a lot of different recipes that high-lite the flavor and sweetness of the maple syrup. If you are looking for some great maple syrup, please check out the folks at Sugarbush Farm. They have a great family farm and make a great product. We have no affiliation with them other than being satisfied customers and having had a great time visiting their farm.