Bakery-Style Maple Muffins
- 1/4 cup granulated sugar
- 1/4 cup flour
- 4 tablespoons butter
- a splash of maple syrup, if desired/needed
Use a pastry cutter to mix all streusel ingredients together until they form coarse crumbs. Set aside.
Muffin Batter:
- 2/3 cups butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- 1/2 cup whole wheat flour (see note)
- 2 1/4 cups all-purpose flour
- 3 teaspoons baking powder
- 1 cup buttermilk
Cream butter and sugars. Beat in eggs, then add maple syrup and vanilla extract. Add dry ingredients alternating with buttermilk.
Fill muffin papers with batter. Sprinkle streusel on top of batter, pressing in a little if desired. Bake at 350° for 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool completely.
Milk Glaze
- 3/4 cup powdered sugar
- A splash of milk
Maple Glaze (see note)
- 3/4 cup powdered sugar
- 2 teaspoons maple syrup
- Milk as needed
Notes:
- These would be healthier with a higher proportion of whole-wheat to all-purpose flour. Adjust quantities as desired.
- I omitted the maple glaze entirely, as they looked quite fancy enough with one glaze, but might use it another time, so this is my best guess of what would taste good. The original recipe called for buttermilk in both glazes.