Hazelnut Maple Muffins Recipe

Name: Hazelnut Maple Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup maple syrup; 1/2 cup butter, cubed; 2 cups all-purpose flour; 3 teaspoons baking powder; 1/2 teaspoon salt; 1 egg, lightly beaten; 2/3 cup maple syrup; 1/2 cup milk; 1/3 cup butter, melted; 1/2 cup chopped hazelnuts

Servings: persons

1/4 cup maple syrup
1/2 cup butter, cubed
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 egg, lightly beaten
2/3 cup maple syrup
1/2 cup milk
1/3 cup butter, melted
1/2 cup chopped hazelnuts

1
For maple butter, in a small saucepan, bring maple syrup to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes. Remove from the heat; stir in butter until melted. Refrigerate until mixture is spreadable.
2
In a large bowl, combine the flour, baking powder and salt. Combine the egg, maple syrup, milk and butter. Stir into dry ingredients just until moistened. Fold in hazelnuts.
3
Fill greased or paper-lined muffin cups two-thirds full. Bake at 375u00b0 for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm with maple butter.

758

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup maple syrup, 1/2 cup butter, cubed, 2 cups all-purpose flour, 3 teaspoons baking powder, and more.

Yes, Hazelnut Maple Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hazelnut Maple Muffins

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