When the sap is running in Maine, we like to pay homage by pointing cooking endeavors in a maple direction. But a jug of dark syrup is always on hand for waffles and salad dressing, and these mighty muffins, which began life in a recipe from the cookbook, Let’s Bake Bread. I gave it a tune-up and endowed it with a cozy crumble topping.
Maple-Oat Muffins with Crumble Topping
Karyl Bannister, Cook & Tell
4 Tablespoons (½ stick) butter or margarine, softened, plus more for the tin
½ cup sugar
½ teaspoon salt
1¼ cups all-purpose flour
2 teaspoons baking powder
¾ cup old-fashioned or quick-cooking rolled oats
½ cup milk
½ cup pure Maine maple syrup
Crumble topping (recipe follows)
Preheat the oven to 350°. Butter a muffin tin or line the cups with paper liners.
Cream the 4 Tablespoons butter, sugar, and salt in a medium bowl. Combine the flour and baking powder in a small bowl and, using a pastry blender or two knives, cut it into the butter mixture until crumbly. Stir in the oats. Combine the milk and maple syrup in a small bowl and stir into the oat mixture until just moistened. Fill the muffin cups three-quarters full with the batter. Sprinkle each muffin with a spoonful of the crumble topping. Bake for 25 minutes, or until a toothpick comes out clean. Cool in the pan on a wire rack for 10 minutes. Serve warm or at room temperature.
1½ Tablespoons all-purpose flour
1½ Tablespoons sugar
1 teaspoon butter, softened
1 Tablespoon old-fashioned or quick-cooking rolled oats
1 Tablespoon finely chopped pecans
Using a fork, combine the flour, sugar, and butter in a small bowl. Stir in the oats and pecans.
Yields 8 muffins.
Karyl Bannister writes and illustrates the newsletter Cook & Tell, published ten times a year.