Maple Muffins

These muffins are perfect for either a hearty breakfast or a fun dessert. They're soft, moist muffins with a yummy crumb topping. I didn't have any maple flavoring, so I tried it without. They were still good, but the maple flavor definitely would have had a stronger presence with the extract in there. This recipe is extra cool since it is from a cookbook that I won from a giveaway from Harmony over at Wholesome Feasts. It was the first time I'd ever won anything from the internet and I've been having fun trying out all these fun new recipes. You'll have to be sure to go over to Wholesome Feasts and check out all of her ideas and recipes.

The ingredients:

MUFFIN:
2 cups flour (I used part whole wheat)
1/3 cup brown sugar
2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1/2 cup butter, melted
1/2 cup maple syrup
1/4 cup sour cream
1 egg
1 tsp. vanilla
1 tsp. maple extract (optional)

CRUMB TOPPING:
3 Tbs. flour
3 Tbs. sugar
2 Tbs. nuts, chopped (I used walnuts)
1/2 tsp. cinnamon
2 Tbs. butter

TOPPING DIRECTIONS: Combine flour, sugar, nuts, and cinnamon; mix together with fork. Using pastry cutter or 2 knives, cut in butter until crumbly.

MUFFIN DIRECTIONS: In large mixing bowl, combine flour, brown sugar, baking powder, and salt; set aside. In another bowl combine milk, butter, syrup, sour cream, egg, and vanilla; add to dry ingredients, mixing just until moistened. Spoon batter into greased muffin tins 2/3 full. Prepare topping; sprinkle over batter. Bake at 400° for 16-20 minutes. Makes 12 muffins.

Enjoy!