Skip to main content

Breads, Rolls & Muffins

Maple Breads

MAPLE BANANA BREAD
Ingredients:
1 cup brown sugar
½ cup butter
2 eggs, unbeaten
1 cup ripe bananas, mashed
1/8 cup maple syrup
1/8 cup milk
2 cup flour
1 tsp baking soda
½ tsp baking powder
1/8 tsp salt
Directions:
Cream sugar with butter. Add and mix the next 3 ingredients. Sift and add the dry ingredients and mix thoroughly. Put mixture in 6×10 greased loaf pan. Bake 40-45 min. in 350°. Sift some confectioners’ sugar on bread when cooled.

MAPLE FRUIT BREAD
Ingredients:
2 Tbsp shortening, melted
1 cup maple syrup
1 egg, well beaten
Grated rind of 1 orange
2½ cup flour
3 tsp baking powder
½ tsp soda
½ tsp salt
¾ cup nuts, chopped
¾ cup orange juice
Directions:
Blend shortening, maple syrup, egg, and rind until creamy. Sift dry ingredients and add nuts. Add to first mixture alternately with orange juice. Bake in greased loaf pan at 350º for 1 hour. Bread is better if “ripened” for at least one day before using.

MAPLE DATE AND NUT BREAD
Ingredients:
1 cup pitted date
1 cup boiling water
½ cup maple syrup
2 cup sifted flour
1 tsp baking powder
¾ tsp baking soda
1 beaten egg
1 tsp salt
½ cup chopped nuts
1 Tbsp melted shortening
Directions:
Shred dates or cut finely. Add soda and boiling water. Mix well together beaten egg, maple syrup, and salt, and add to date mixture. Fold in flour and baking powder sifted together. Add nuts and shortening. Bake 1 hour in slow oven.

MAPLE DATE NUT BREAD
Ingredients:
1 cup boiling water
1 cup chopped dates
1 Tbsp butter
1 egg, beaten
½ cup maple syrup
½ cup chopped pecans
1 cup flour
1 tsp baking powder
1 tsp salt
¾ tsp baking soda
1 cup stirred whole-wheat flour
Directions:
Pour boiling water over dates and butter. Stir until butter melts. Add egg, maple syrup, and pecans. Sift together flour, baking powder, salt, soda and combine with flour. Pour liquid mixture into dry ingredients. Stir until just dampened. Pour into greased loaf pan. Bake at 350° for 1 hour. Cool before slicing.
OLD-TIME MAPLE GINGERBREAD
Ingredients:
2 cups flour
1 egg beaten
1 cup sour cream
1 cup maple syrup
1 tsp ground ginger
½ tsp salt
1 tsp baking soda
Directions:
Combine and sift dry ingredients. Mix maple syrup with beaten egg and add the sour cream. Combine the mixtures and bake in moderate oven for about 40 minutes. Serve with warm maple hard sauce or whipped cream.
MAPLE NUT LOAF
Ingredients:
2½ cups sifted cake flour
1 egg, well beaten
1 cup coarsely chopped nuts
1 cup sugar
1 cup milk
3 tsp baking powder
¾ tsp maple flavoring
½ tsp salt
Directions:
Grease loaf pan 9 x 5 x 2 1/2 inches generously and dust with flour. Sift together, dry ingredients. Add egg, milk, and flavoring. Mix only until dry ingredients are moistened. Stir in nuts. Pour into prepared pan. Let stand 20 minutes, before baking. Heat oven to 350 degrees bake one hour. For white nut loaf, omit maple flavoring. For thin even slices, wrap loaf in, aluminum foil or plastic. Wrap and store 24 hours before cutting.

MAPLE-NUT BREAD
Ingredients:
2½ cup flour
1 cup Sugar
3 tsp baking powder
½ tsp salt
1 egg, well beaten
1 cup milk
¾ tsp maple syrup
1 cup chopped nuts
Directions:
Sift together dry ingredients; add milk, egg, and syrup. Mix only until dry ingredients are moistened. Stir in nuts. Pour into well greased loaf pan. Let stand 20 minutes. Bake 1 hour at 350°.

MAPLE NUT QUICK BREAD
Ingredients:
2½ cup all purpose flour
1 cup sugar
3 tsp baking powder
½ tsp salt
1 egg, well beaten
1 cup milk
¾ tsp maple syrup
1 cup chopped nuts
Directions:
Sift together flour, sugar, baking powder, and salt. In a large bowl, add egg, milk, and maple flavoring to flour mixture. Mix until well moistened. Stir in nuts. Pour into greased 9x5x3 loaf pan. Let stand 20 minutes before baking. Preheat oven to 350. Bake 50 minutes or until tests done with toothpick.
MAPLE NUT RAISIN BREAD
Ingredients:
¼ cup butter
¾ cup milk
1 cup raisins
2 cups flour
½ tsp salt
¾ cup maple syrup
1 egg, well beaten
1 cup chopped nuts
4 tsp baking powder
½ tsp baking soda, dissolved in
1 tsp hot water
Directions: Combine all ingredients in order given. Pour into greased loaf pan and allow to sit 20 minutes. Bake 375˚ for 60 minutes.

MAPLE RYE BREAD
Ingredients:
2 cups hot water
1/3 cup light molasses
¼ cup pure maple syrup
2 Tbsp shortening
1½ tsp salt
1 package yeast
¼ cup warm water
1 cup un-sifted rye flour
5-6 cups un-sifted all-purpose flour
Directions:
Mix first five ingredients until shortening is melted and well-blended, cool. Dissolve yeast in warm water. Add to syrup mixture. Add rye flour and 2 cups flour; beat 4-5 minutes. Add enough flour to make a dough stiff enough to handle. Use remaining flour to cover pastry cloth or board. Knead until dough is smooth and springs back slightly, about 7 to 10 minutes. Dough will be slightly sticky. Place dough in a greased bowl, turn to grease top. Cover with a damp towel; let rise until double (2 hours). Punch down and knead lightly on a floured surface. Divide dough into 2 equal portions. Form each into a ball and place in a greased 8″ or 9″ round cake pan. Cover with a damp towel and let rise about 1 hour. Bake at 350° for 45 minutes.

MAPLE PECAN
WHOLE-WHEAT BREAD
Ingredients:
½ cup pecans
½ oz or 2 packages dry yeast
½ cup maple syrup
1 cup warm water
1¾ cups finely ground whole-wheat flour
1 cup unbleached flour
¾ tsp salt
2 Tbsp corn oil
Directions:
Roast the pecans first at 375° for 10-15 min. Set aside to cool. Then grind the pecans in food processor. Be careful not to over process them, or you will end up with pecan butter. Dissolve the yeast and 2 Tbsp of maple syrup in the water. Set aside until the yeast begins to foam (about 5 min.). Combine the two flours, salt, and pecan meal in a large bowl. Add the yeast mixture and the remaining 6 Tbsp of maple syrup to the dry ingredients. Mix to form a medium-stiff dough, and continue mixing (or kneading) for 4-5 min. Roll out the dough on a lightly floured surface, form into a loaf, and place it in a lightly oiled loaf pan. Brush the top of the bread with a little oil, and put the pan in a warm place for the dough to rise. (The risen dough should hold a dent when gently touched.) Bake in a preheated oven at 375° for about 40 minutes. Immediately on removing the bread from the oven, lightly brush a little unrefined corn oil on the top crust.

MAPLE ZUCCHINI BREAD
Ingredients:
1½ cup flour
½ cup whole wheat flour
¼ cup wheat germ
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
1 Tbsp sesame seeds
1 egg
1 egg white
½ cup brown sugar
½ cup sugar
2 Tbsp oil
¾ cup buttermilk
1 Tbsp maple syrup
1½ cups zucchini, shredded
324ed¼ cup walnuts, chopped
½ cup raisins
Directions:
Preheat the oven to 350°. Spray a loaf pan with Pam. Whisk the flours with the wheat germ, baking powder, baking soda, and salt. Add the walnuts, raisins, and sesame seeds and toss gently. Set aside. Beat the egg, egg white, sugars, and oil with an electric mixer set at medium until smooth. Add the buttermilk and maple syrup and beat again. Stir the flour mixture and zucchini into the batter by hand just until combined.

SHAKER DAILY LOAF
Ingredients:
1 Tbsp active dry yeast
Pinch of sugar
¼ cup warm water
6 cups unbleached white flour
2¼ cups milk
2 Tbsp butter
2 Tbsp maple syrup
2 tsp salt
Directions: Dissolve yeast and sugar in the warm water in a large bowl or a food processor. Let proof (become bubbly). Mix in 3 cups of the flour. In a small saucepan, scald skim milk. Remove from heat.

LEMON MAPLE ZUCCHINI BREAD
Ingredients:
3 eggs
1 cup maple syrup
½ cup vegetable oil
1 tsp vanilla
zest of 1 lemon, finely grated
1½ cup grated zucchini
(or yellow summer squash)
1½ cup unbleached flour
1 cup whole wheat flour
1 Tbsp baking powder
½ tsp salt
Directions:
Beat eggs for 2 minutes. Gradually add maple syrup, oil, vanilla, and lemon zest. Stir in zucchini. Combine flours, baking powder, and salt. Make well in center, and then stir in zucchini mixture. Blend until smooth, then turn into greased 5×9 inch pan. Bake at 350° for 50 to 60 minutes, until toothpick comes out clean. Cool in pan 5 to 10 minutes. Remove and cool on wire rack.

Add butter, maple syrup, and salt to milk and mix until butter melts. When liquid has cooled to lukewarm, add to flour in bowl. Stir in more flour, ½ cup at a time, until dough is fairly stiff. Knead dough 10 min. or process 15 seconds or until dough is smooth and elastic. Place dough in a large oiled bowl, cover with a towel, and let rise in a warm place for 1 hour or until doubled. Remove dough from bowl and divide it in half. Let dough rest, covered, for 10 minutes. Roll into two loaves and place in loaf pans greased with butter. Cover and let rise until doubled (1 -2 hours). Preheat oven to 350°. Bake loaves for 35-40 min. or until golden brown.

Corn Bread Recipes

MAPLE JOHNNYCAKE
(CORN BREAD)
Ingredients:
½ cups yellow corn meal
¾ cup flour
1 Tbsp baking powder
½ tsp salt
3 Tbsp melted butter
1 egg, beaten
½ cup maple syrup
½ cup of milk
Directions:
Preheat oven to 400º. Mix dry ingredients, set aside. Melt butter; add milk, syrup, and egg. Mix with dry ingredients just to moisten. Bake in buttered cornstick or muffin pans 12-15 min., 8”X8: baking pan 18-20 minutes. Best served with maple syrup.

MAPLE CORN BREAD 1
Ingredients:
1 1/3 cup flour
2/3 cup cornmeal
3 tsp baking powder
½ tsp salt
1/3 cup maple syrup
½ cup melted shortening
2 slightly beaten eggs
Directions:
Mix dry ingredients together thoroughly. Add syrup, shortening and eggs. Stir until well mixed but do not beat. Turn into greased 9×9 pan. Bake 425° for 25 min.
MAPLE WALNUT CORN BREAD
Ingredients:
1 1/3 cups sifted all-purpose flour
4 tsp baking powder
½ tsp salt
2/3 cup cornmeal
2/3 cup milk
1/3 cup maple syrup
2 eggs, lightly beaten
¼ cup butter, melted
¼ cup maple syrup
½ cup walnuts, coarsely chopped
Directions:
Heat oven to 375°. Grease 9-inch square cake pan. Sift flour, baking powder and salt into a large mixing bowl. Stir in cornmeal with fork. Combine milk, 1/3 cup maple syrup, butter, and eggs; add to dry ingredients. Stir in just until blended. Spoon into pan and smooth. Drizzle remaining ¼ cup maple syrup over batter. Sprinkle with walnuts. Bake for 25 min. or until a toothpick comes out clean.

MAPLE CORN BREAD 2
Ingredients:
1 cup yellow cornmeal
½ cup all purpose flour
1 egg
1 Tbsp baking powder
1 tsp salt
2 Tbsp melted butter
¾ cup milk
¼ cup maple syrup
Directions:
Heat the oven to 400°. Grease an 8 x 8 baking pan. Mix all the ingredients together and pour into the pan. Bake for 15-20 min.

MAPLE CORN BREAD 3
Ingredients:
1 1/8 cup cornmeal
1 1/8 cup whole wheat flour
3 tsp baking powder
½ tsp salt
1 egg, well beaten
½ cup maple syrup
¾ cup milk
3 Tbsp melted shortening
Directions:
Mix dry ingredients, and then add the rest. Stir well until well blended, but do not beat. Pour into shallow well-greased pan (9×9” or larger). Bake at 400º for 20 min. Cut into squares and serve hot with butter.

MAPLE CARROT CORN BREAD
Ingredients:
1 cup corn flour
1 cup unbleached flour
¼ cup egg substitute
2 tsp baking powder
1 tsp salt
½ cup peeled, finely shredded carrots
¼ cup maple syrup (or any liquid sweetener)
2 Tbsp corn oil
¾ cup soy milk
Directions:
Mix together the dry ingredients. Then add the carrots, maple syrup, corn oil, and soy milk. Mix just to combine the ingredients. If you over-mix, the bread will be tough. Oil and flour the loaf pan. Pour the batter into the pan, spreading it evenly. Bake the bread in a preheated oven at 375° for 15 to 20 minutes, or until lightly browned. Carefully remove the baked bread from the pan and cool for five minutes. Serve the bread warm.

MAPLE-PECAN CORNBREAD
Ingredients:
1 cup all-purpose flour
1 cup yellow cornmeal
1 tsp baking powder
1 tsp baking soda
1 tsp salt
3 Tbsp butter, softened
2 Tbsp brown sugar
2 eggs
1/3 cup maple syrup
¾ cup buttermilk
½ cup chopped pecans
Directions:
Combine flour, cornmeal, baking powder, baking soda, and salt; set aside. In a mixing bowl, combine butter, sugar and eggs; mix well. Add syrup and buttermilk. Stir in dry ingredients just until moistened. Stir in pecans. Pour into a greased loaf pan. Bake 350º for 35-40 min. or until bread tests done with a toothpick. Cool for 10 minutes in pan. Serve warm with syrup, if desired.

MEXICAN CORN BREAD
Ingredients:
3 cup self-rising cornmeal
3 eggs
1½ cups milk
1 cup oil
1 onion, chopped
½ tsp salt
Jalapenos, chopped
1½ cups cheddar cheese, grated
3 Tbsp sugar
1 can creamed corn
Directions:
Mix and bake in iron skillet at 400˚ until brown.

Bread Machine Recipes

MAPLE DATE-NUT BREAD
Ingredients:
(1½ lb loaf)
1 cup water + 2 Tbsp
1 Tbsp butter
1 tsp salt
1 tsp maple syrup
2¼ cups bread flour
¾ cup whole wheat flour
1/3 cup walnuts, chopped, toasted
1/3 cup pitted dates, halved
3 Tbsp nonfat dry milk powder
2 tsp bread machine yeast
Directions:
Add ingredients in order given by manufacturer, adding walnuts and dates with flour. Basic/white bread cycle. Light color setting.

OATMEAL MAPLE BREAD
Ingredients:
1 package yeast
1 cup quick cooking oats
3 cups bread flour
1 tsp salt
1/3 cup maple syrup
1 Tbsp cooking oil
1¼ cups plus 1 Tbsp very warm water
Directions:
Put all ingredients into the pan of your bread machine according to the directions for your machine. Use the white bread selection. Press start.

MAPLE PECAN LOAF
Ingredients:
¾ cup water
½ cup maple syrup
2 Tbsp unsalted butter
2½ cups unbleached all-purpose flour
1 cup uncooked oatmeal (not instant)
¼ tsp salt
1 ½ tsp active dry yeast
½ cup pecan halves
Directions:
Pour everything except pecan halves into bread machine in order suggested by manufacturer and bake on FULL CYCLE. Don’t use short cycle. Put pecan halves in at raisin/nut beep.

Rolls

MAPLE WALNUT SWEET ROLLS
Ingredients:
¾ cup milk
¼ cup butter
1 egg
¼ cup sugar
1 tsp salt
3 cups all-purpose flour
2 tsp dry yeast
Directions: Put ingredients in your bread machine on the dough cycle. Remove dough from bread machine – pat out into a rectangle. Brush dough with 2 Tbsp. melted butter. Sprinkle with ½ cup maple sugar and then sprinkle ½ cup chopped walnuts. Roll dough jelly roll-style and cut into 1½” wide pieces and place on side in greased pan. Cover and let rise for about 40 min. Bake at 350º for 15-20 min. When rolls come out of oven, spread maple cream on top for frosting.

REFRIGERATOR SWEET ROLLS
Ingredients:
2 cups warm water (110°-115°)
2 pkg active dry yeast
½ cup sugar
2 tsp salt
¼ cup shortening
1 egg
6½ – 7 cups flour
Directions: Dissolve yeast in water;¬ stir in sugar, salt, shortening, eggs. Mix in flour until dough is no longer sticky. Place in greased bowl, cover, and place in refrigerator to rise. About 2 hours before baking, remove from fridge and flatten our dough into a large rectangle. Brush dough with 2 Tbsp melted butter. Sprinkle with ½ cup maple sugar and ½ cup chopped walnuts. Roll dough jelly roll style and cut into 1½-inch wide pieces and place cut -side up in a greased pan. Cover and let rise for about 40 min. Bake at 350° for 15-20 minutes. When rolls come out of the oven, spread maple cream on top to frost.
QUICK MAPLE STICKY BUNS
1 – 1lb thawed frozen bread dough
Topping:
1 stick butter
¼ brown sugar
¾ cup maple syrup
½ cup chopped pecans or walnuts
Put sugar, butter and maple syrup in saucepan over moderate heat. When butter melts bring to a boil and boil for five minutes, stirring frequently. Pour into 10 inch round cake pan. Sprinkle nuts evenly over syrup.
Filling:
½ stick butter
1 ½ tsp cinnamon
3 Tbsp sugar
½ cup chopped pecans or walnuts
Directions:
Roll dough out to a 14×9″ rectangle. Spread dough with softened butter. Mix cinnamon and sugar and sprinkle over butter. Sprinkle with nuts. Starting from one long side, roll dough up like a jelly roll, pinching to seal the outside edge. Cut into 12 slices and arrange evenly over topping. (Do not worry about spaces). Let rise in warm place about one hour and bake in 325° oven for about 30 min. Let stand five min. and then place onto a platter or foil. Buns freeze very well.

EASY CARAMEL ROLLS
Ingredients:
7 Tbsp melted butter
1 package refrigerator biscuits
½ cup brown sugar
1 cup pecan halves
1 Tbsp maple syrup
Directions:
Preheat oven to 375°. Melt butter, sugar, and syrup on bottom of round 8″ cake pan. Sprinkle nuts on melted mix. Stand biscuits up on nuts. Bake 25-30 min. until done.
STICKY BUNS
Ingredients:
½ cup walnuts, finely chopped
¼ cup brown sugar, firmly packed
½ tsp cinnamon
½ cup maple syrup
½ cup plus 1 Tbsp cold butter
2¼ cups flour
1 Tbsp baking powder
¾ tsp salt
1 cup milk
Directions:
Preheat oven to 400˚. Mix together walnuts, brown sugar, and cinnamon in bowl. Set aside. In small saucepan, bring maple syrup and 4 Tbsp of butter to a boil over medium heat. Boil for 30 seconds, then scrape into a 9-inch square baking pan. Set aside. Combine flour, baking powder, and salt in a large bowl. Toss to mix. Cut 4 Tbsp of butter into ½-inch pieces, add to the flour mixture, and cut it in until the butter is roughly the size of split peas. Make a well in the mixture and add the milk. Stir gently, just until the mixture forms a damp cohesive mass. If the dough seems a bit wet, work in more flour. Melt the remaining Tbsp butter in a small saucepan. Turn the dough onto a lightly floured surface and knead gently, 5 or 6 times. Using a rolling pin, roll the dough into 9×12-inch rectangle. Brush surface with melted butter. Cover dough evenly with brown sugar mixture, patting down gently. Starting at the 9-inch edge, roll up the dough like a carpet, pinching at the seam to seal. Cut into nine 1-inch slices and lay them flat in the syruped pan. Bake 25 min. Remove from oven and invert onto large plate. Scrape any leftover syrup from pan and spread over buns. Serve hot or warm.

SIMPLE MAPLE SWEET ROLLS
Make regular sweet roll recipe. Roll and cut. Grease bottom of pan with butter. Pour maple syrup enough to barely cover bottom, also add 1 Tbsp of melted butter. You can place nuts if desired in syrup. Then place rolls in pan.

MAPLE PECAN ROLLS
Ingredients:
Plain roll dough
¼ cup maple sugar
1 tsp cinnamon
1 cup maple syrup
1 Tbsp butter
1 cup broken pecans
Directions:
Roll ½ recipe for plain roll dough on lightly floured surface to ¼ inch thickness.
Brush with melted butter and sprinkle maple sugar and cinnamon. Roll as for jellyroll, seal edge and cut in 1-inch pieces. Combine maple syrup and butter. Boil in saucepan to 230°. Cool and pour into cake pan with broken pecans. Place rolls, cut side down in mixture. Cover. Let rise until double in bulk. Bake at 375 degrees F for 25 minutes When cool, remove from pan, bottom side up.

MAPLE COFFEE TREAT
Ingredients:
1 cup firmly packed brown sugar
½ to ¾ cup chopped nuts
1/3 cup maple syrup
¼ cup butter, melted
8 oz cream cheese, softened
¼ cup powdered sugar
2 Tbsp butter, softened
½ cup coconut, optional
2 cans (10 oz.) refrigerator biscuits
Directions:
Preheat oven to 350˚. Combine brown sugar, nuts, syrup, and melted butter in 9×13 un-greased pan. Blend cream cheese, powdered sugar, and butter until smooth. Stir in coconut. Separate biscuit dough into 20 pieces. Press or roll each to a 4-inch circle. Spoon 1 Tbsp cream cheese mixture onto center of each biscuit. Fold over dough forming finger shaped rolls. Place seam side down in rows of 10 over syrup mixture. Bake 20-30 minutes or until golden brown. Cool 3 min. and turn onto serving plate.

MAPLE FRITTERS
Ingredients:
3 eggs
1 Tbsp cream
½ tsp salt
2 cups milk
2 tsp baking powder
4 cups flour

Muffins

MAPLE MUFFINS
Ingredients:
1 egg
¼ cup maple syrup
1¾ cups flour
¼ tsp salt
¼ cup milk
¼ cup oil
3 tsp baking powder
Directions:
Beat egg; add milk. In separate bowl, combine flour, baking powder and salt. Add dry ingredients to milk and egg mixture with maple syrup. Add oil. Bake in greased muffin pan for 20 min. at 350˚.

MAPLE APPLE MUFFINS
Ingredients:
2 eggs, beaten
½ cup butter
1 cup maple syrup
1½ cups apples, peeled, diced
3 cups flour
1 Tbsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
Directions:
Preheat oven to 350˚. Cream eggs and butter in a bowl until light and fluffy. Add maple syrup and apples. Mix well. Sift in dry ingredients. Stir until moistened. Put into greased muffin tins. Bake 20-25 min.
DOUBLE MAPLE MUFFINS
Ingredients:
1 ½ cup flour; sifted
¼ cup sugar
1 Tbsp baking powder
½ tsp salt
¼ cup shortening
¾ cup oats, rolled
1 egg, beaten
½ cup milk
½ cup maple syrup
Directions:
Sift flour, sugar, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in oats. Add liquid ingredients and stir only until dry ingredients are moistened. Fill greased muffin cups 2/3 full. Bake at 400˚for 18-20 min. Let stand in pan a few minutes before
removing. Drizzle a sugar or maple glaze over tops of muffins while hot and serve.

MAPLE APPLESAUCE MUFFINS 1
Ingredients:
2 cups whole wheat flour
1 Tbsp baking powder
1¼ cups unsweetened applesauce
½ cup maple syrup
2 egg whites
½ cup dark raisins or chopped walnuts
Directions:
Combine the flour and baking powder, and stir to mix well. Add the applesauce, maple syrup, and egg whites, and stir just until the dry ingredients are moistened. Fold in the raisins or walnuts. Coat muffin cups with nonstick cooking spray, and fill ¾ full with the batter. Bake at 350˚ for 16 to 18 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean. Remove the muffin tin from the oven, and allow it to sit for 5 min. before removing the muffins. Serve warm or at room temperature.

MAPLE APPLESAUCE MUFFINS 2
Ingredients:
½ cup butter, softened
1 cup maple syrup
1 egg
¾ cup applesauce
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
¼tsp salt
½ cup chopped nuts
raw sugar
Directions:
In a large bowl, cream together the butter and maple syrup. Add the egg. Stir in the applesauce and vanilla. Set aside. In a separate bowl, sift together flour, baking soda, and salt. Add the dry ingredients to the applesauce mixture and beat just until mixed. Stir in the nuts. Pour the batter into greased muffin tins, filling the tins 2/3 full. Sprinkle the raw sugar over the top. Bake in a 350° oven for 20 minutes.
MAPLE BRAN MUFFINS 1
Ingredients:
¾ cup natural wheat bran
½ cup milk
½ cup maple syrup
1 egg, slightly beaten
¼ cup oil
1¼ cups whole wheat flour
3 tsp baking powder
½ tsp salt
1/3 cup chopped walnuts
Glaze:
1 Tbsp butter
½ cup confectioners sugar
1 Tbsp maple syrup
Directions:
Combine bran, milk and maple syrup. Mix in egg and oil. Combine remaining muffin ingredients. Add bran mixture, stirring until just moistened. Divide batter into 12 greased muffin tins. Bake at 400˚ for 18-20 minutes. Glaze: Combine ingredients, stirring to blend, and spread over warm muffins.
MAPLE BRAN MUFFINS 2
Ingredients:
¾ cup maple syrup
2 eggs
2 ½ cup crushed Bran Flakes
1 cup sour cream
1 cup flour
½ cup chopped walnuts
1 tsp baking soda
Directions:
Preheat oven to 400˚. Spray 12 muffin pan cups with vegetable spray. In medium sized bowl, blend syrup and eggs. Beat in crushed Bran Flakes. Let stand for 5 min. Beat in sour cream, stir in flour, walnuts and soda just until flour is moistened. (Batter will be lumpy.) Spoon batter into muffin pan cups. Bake 20 min. or until lightly browned.
MAPLE BRAN MUFFINS 3
Ingredients:
¾ cup maple syrup
2 eggs
2½ cups bran
1 cup sour cream
1 cup flour
1 tsp baking soda
Directions:
Preheat oven to 400˚. In a large bowl beat syrup and eggs. Mix in bran and let stand 5 min. Beat in sour cream with a wooden spoon. Stir in remaining ingredients. Batter will be lumpy. Spoon into un-greased pans. Bake for 15-20 minutes.

MAPLE BRAN NUT MUFFINS
Ingredients:
¾ cup natural wheat bran
½ cup milk
½ cup maple syrup
1 egg, slightly beaten
¼ cup oil
1¼ cup whole wheat flour
3 Tbsp baking powder
½ tsp salt
1/3 cup chopped walnuts
Glaze:
1 Tbsp butter
½ cup confectioners’ sugar
1 Tbsp maple syrup
Directions:
Combine bran, milk and maple syrup. Mix in egg and oil. Combine remaining muffin ingredients. Add bran mixture, stirring until just moistened. Divide batter into 12 greased muffin tins. Bake at 400˚ for 18 to 20 minutes. Combine glaze ingredients, stirring to blend, and spread over warm muffins.
MAPLE BRAN RAISIN NUT MUFFINS
Ingredients:
1 cup flour
1 tsp baking soda
1 cup bran flakes
1/3 cup raisins
½ cup chopped walnuts (optional)
1 cup maple syrup
1 cup sour cream
2 eggs
Topping:
3 Tbsp all-purpose flour
2 Tbsp firmly packed brown sugar
1 Tbsp butter
Directions:
Sift flour and baking soda. Add bran flakes, raisins, and walnuts. Combine maple syrup, sour cream, and eggs. Add to dry ingredients and stir until just blended. Fill greased muffin tins ¾ full. Bake at 400° for 15-20 minutes, or until golden brown.
MAPLE CORN MUFFINS
Ingredients:
½ tsp salt
1 1/3 cup sifted flour
3 tsp baking powder
2/3 cup cornmeal
2 eggs
1/3 cup maple syrup
2/3 cup milk
½ cup melted shortening
Directions:
Sift dry ingredients. Beat eggs in bowl, add milk, maple syrup, and shortening. Blend dry ingredients in quickly to just moisten flour. Pour into muffin tins and bake at 425º for about 20 minutes.

CRANBERRY MAPLE MUFFINS
Ingredients:
1 cup cranberries; chopped
2½ cups flour
1 tsp salt
6 Tbsp margarine; softened
1 egg
1/3 cup sugar
1 Tbsp baking powder
¼ tsp allspice, ground
½ cup maple syrup
½ cup milk
Directions:
Bring milk to room temperature. Preheat oven to 400˚. In a bowl, combine cranberries and sugar. Set aside four one hour at room temperature, stirring occasionally. Sift together the dry ingredients and the spices. In another bowl, beat together the butter, syrup, egg, and milk until smooth. Add the cranberry mixture. Quickly fold in the dry ingredients, until just moistened. Spoon into greased 2″ muffin pans. Bake 15-20 minutes. Remove from pans and serve warm.

MAPLE NUT MUFFINS
Ingredients:
½ cup maple syrup
¼ cup chopped walnuts
2 Tbsp melted butter
2 cup flour
2 tsp baking powder
1 tsp salt
3 Tbsp maple syrup
1 egg
1 cup milk
¼ cup vegetable oil
Directions:
Preheat oven to 425˚. Grease muffin cups. In each cup put 2 tsp maple syrup, 1 tsp chopped walnuts and ½ tsp melted butter. Sift together dry ingredients and set aside. Beat together syrup, egg, milk and oil. Add to dry ingredients, stirring just enough to blend. Fill each cup 2/3 full. Bake for 20 minutes. Invert muffin tins onto a wire rack covered with wax paper, and let stand for a few minutes. Best when served warm.

MAPLE WALNUT OAT MUFFINS
Ingredients:
1¼ cups old-fashioned oats
1 cup whole-wheat flour
½ cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 eggs
1 cup buttermilk
½ cup maple syrup
¼ cup vegetable oil
½ cup finely chopped walnuts

Directions:
Process oats in food processor or blender until reduced to coarse powder. Combine 1 cup oat flour with wheat and unbleached flours, baking powder and soda, and salt. Toss to mix. Beat eggs in separate bowl, and then blend in buttermilk, maple syrup, and oil. Make well in dry ingredients, pour in egg mixture, and stir just to blend. Fold in walnuts. Divide into greased muffin tins. Bake at 400° for 20 minutes, or until golden. Serve hot.

HEAVENLY MAPLE MUFFINS
Ingredients:
¼ cup butter
½ cup sugar
1 tsp salt
1¼ cups flour
½ cup milk
2 tsp baking powder
¾ cup rolled oats
½ cup maple syrup
Glaze:
1 Tbsp butter
½ cup icing sugar
1 Tbsp maple syrup
Directions: Preheat oven to 350˚, prepare pans with butter, and blend in sugar and salt. Add dry ingredients; blend with pastry cutter until crumbly. Mix in oats. Blend milk and syrup together; pour over dry ingredients stirring only until just combined. Bake for 20 min or until cooked. Spread glaze over when slightly cooled.
MAPLE NUT WITH APPLES MUFFINS
Ingredients:
1 cup rolled oats
1 cup apples, coarsely grated
½ cup yogurt, plain
1 egg, beaten
2 Tbsp oil
1¼ cups all purpose flour
2½ tsp baking powder
½ tsp baking soda
½ tsp salt
1/3 cup walnuts or pecans, chopped
2/3 cup maple syrup
Directions:
In a bowl, combine oats, apple, maple syrup, yogurt, egg and oil. In another bowl, combine flour, baking powder, soda, salt and nuts. Stir liquid ingredients into flour mixture until just combined; do not over-mix. Spoon batter into paper-lined muffin tins. Bake at 400º about 20 min. or until tops are springy to the touch. Let muffins cool on wire rack.

MAPLE OATMEAL MUFFINS 1
Ingredients:
2 eggs
½ cup brown sugar
1¼ cups buttermilk
¾ cup maple syrup
1¼ cups whole wheat flour
1½ cups rolled oats, plus 3 TB for sprinkling
1 tsp baking powder
1 tsp baking soda
½ tsp salt
Directions:
Preheat oven to 400~. Grease muffin tins or line with paper cups. Whisk together eggs and brown sugar until smooth. Add buttermilk and maple syrup. Whisk and set aside. In another bowl, combine wheat flour, 1½ cups of oats, baking powder, baking soda, and salt. Mix with fork. Add to buttermilk mixture and stir until evenly moistened. Spoon into muffin cups, to the top. Sprinkle about a tsp rolled oats across the top and bake 20 minutes, until a tester comes out clean.

MAPLE-NUT MUFFINS
Ingredients:
2 cups all-purpose flour
4 tsp. baking powder
½ tsp salt
1 egg
½ cup milk
½ cup maple syrup
¼ cup melted shortening
½ cup chopped nuts
Directions:
Sift dry ingredients together in bowl. Combine liquid ingredients; add to dry ingredients, mixing only until all flour is moistened. Stir in nuts. Fill greased muffin cups 2/3 full. Bake at 400º for 18-20 minutes.

MAPLE WALNUT MUFFINS
Ingredients:
2¼ cup all-purpose flour
1 cup sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup butter, chilled and cut up
2 Tbsp maple syrup
1 tsp maple syrup
3 egg whites, lightly beaten
8 oz plain yogurt
¼ cup chopped walnuts
Vegetable cooking spray
Directions:
Preheat oven to 350º. Combine first five ingredients in large bowl. Cut in margarine with a pastry blender until mixture resembles coarse meal. Combine maple syrup, maple flavoring, egg whites, and yogurt. Add to dry ingredients, stirring until just moistened.
Divide batter evenly among 18 muffin cups coated with cooking spray. Sprinkle walnuts evenly over muffin tops. Bake at 350 for 25 minutes or until muffins spring back when touched lightly in the center. Remove from pans immediately and let cool on a wire rack.

MAPLE OATMEAL MUFFINS
Ingredients:
2 cups unbleached all purpose flour
1 cup quick-cooking oats
2 tsp baking powder
2 tsp cinnamon
½ tsp baking soda
½ tsp salt
1 cup buttermilk
¾ cup unsweetened applesauce
½ cup maple syrup
½ cup packed golden brown sugar
¼ cup vegetable oil
1 egg
2 tsp vanilla
Directions:
Preheat oven to 400°. Line twelve muffin cups with paper liners. Combine first 6 ingredients in large bowl and stir to blend. Whisk buttermilk, applesauce, maple syrup, brown sugar, vegetable oil, egg and vanilla in medium bowl until well blended. Add to dry ingredients and stir just to incorporate (do not over-mix). Divide batter equally among muffin cups (batter will reach top of cups). Bake until muffin tops are golden brown and tester inserted into center of muffins comes out clean, about 28 minutes. Transfer to rack and cool.

NEW ENGLAND MAPLE MUFFINS
Ingredients:
2 cups all-purpose flour
2 tsp baking powder
1 ¼ tsp baking soda
¼ tsp salt
1 stick butter, softened
¼ cup maple syrup
1 ½ cup sour cream
1 egg
½ cup coarsely chopped pecans
Directions:
Preheat oven to 400º. Grease 12 standard size muffin cups or line with paper liners. Mix together flour, baking powder, baking soda, and salt. Beat butter at medium speed until light and fluffy. Beat in maple syrup in a slow and steady stream. Beat in sour cream and egg until blended. At low speed, beat flour mixture into butter mixture, ½ cup at a time, until dry ingredients are just moistened. (Do not overmix.) Stir in nuts. Spoon batter into prepared pan, filling cups 2/3 full. Bake muffins until tops are firm and golden, 15-20 min. Transfer pan to wire rack to cool slightly. Turn muffins out onto rack to cool completely.

VERMONT MAPLE WALNUT MUFFINS
Ingredients:
2 cups flour
3 tsp baking powder
½ tsp salt
2 Tbsp sugar
¼ cup butter, softened
1 egg
¾ cup maple syrup
¼ cup milk
½ cup walnuts, chopped
Directions:
Preheat oven to 400º. In large bowl combine dry ingredients. Add softened butter and mix well. Add egg, syrup, and milk stirring until well blended. Fold in nuts. Grease muffins tins and fill a little over half full with batter. Bake for 20-25 minutes.

SOUR CREAM MAPLE MUFFINS
Ingredients:
1¾ cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
½ cup unsalted butter at room temperature
¾ cup maple syrup
1 cup sour cream (nonfat works fine)
1 egg
½ cup chopped pecans
Directions:
Preheat an oven to 400˚. Grease muffin tins. In a small bowl, stir and toss together, the flour, baking powder, baking soda, and salt. Set aside. In a medium bowl, beat the butter till smooth, then slowly add the maple syrup, beating constantly. Beat in the sour cream and egg. Stir in the pecans. Add the combined dry ingredients and stir just till blended. Spoon into the prepared muffin tins, filling each cup about 2/3 full. Bake until a toothpick inserted in the middle comes out clean. It will take 15-18 minutes to bake them. Cool in the tins for 5 minutes, then remove.

YANKEE MAPLE CORN MUFFINS
Ingredients:
2 cups flour
1 cup yellow cornmeal
1 Tbsp baking powder
¾ tsp salt
2 eggs
¼ cup light brown sugar
1 cup milk
1/3 cup maple syrup
¾ stick butter, melted
Directions:
Mix flour, cornmeal, baking powder and salt in a large bowl. Whisk eggs and sugar in another bowl until smooth. Add milk and syrup and whisk. Pour over dry ingredients and add 4 Tbsp of the melted butter. Fold until moistened. Fill muffin cups and bake 25-30 min. at 350˚. Brush tops with remaining 2 Tbsp of butter.

Skip to toolbar