My mom, Jane, would make these muffins every year to serve with Thanksgiving dinner. When I was nine, she showed me how to make them and I took over the official maple-muffin-making duty. It’s something I still do every Thanksgiving to this day. They are mouthwatering amazing. After they bake you pop them out of the muffin tray, pour maple syrup on the bottom of each muffin cup, then place the muffins back into the pan to let them soak in all the goodness. It’s ridiculous how good they are!
Ingredients for Muffins:
1 cup all-purpose flour (or Paleo flour)
1 cup bran flakes
1 teaspoons baking soda
1 cup maple syrup
1 cup Maple Hill Greek Yogurt
2 large egg, room temperature
Ingredients for Muffin Soak:
2/3 cup maple syrup
6 tbsp. melted butter
1. Preheat oven to 350°.
2. In a large bowl combine flour, flakes, and baking soda and set aside.
3. In another bowl, combine milk, butter, syrup, Greek yogurt, and eggs. Stir into dry ingredients until moistened.
4. Fill greased muffin cups three quarters full.
5. Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
6. In a saucepan on low, stir maple syrup and butter together until butter is melted for the muffin soak.
7. Cool 5 minutes then remove muffins from pans to wire racks.
8. Add 1 tsp of the muffin soak to the bottom of each muffin cup.
9. Place muffins back in the cup facedown into the muffin soak to glaze the tops for minimum 5 min (the longer they can soak the better they are!).
10. Scoop muffins out of the tin and serve warm, toasted, or at room temp.
Maple Hill is America’s original 100% grass-fed organic dairy, with over 150 farms located locally in New York. Julia Meck is based in Kinderhook.