SUGAR HILL INN'S SOUR CREAM MAPLE MUFFINS
I stayed at the Sugar Hill Inn located in New Hampshire and was treated to these gems during breakfast in the morning. These muffins have a great texture with a soft crumb and just melt in your mouth. These are best served warm with butter. Enjoy!
Provided by Barbell Bunny
Categories Breakfast
Time 28m
Yield 16 muffins, 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Butter standard muffin tins.
- In a small bowl, stir and toss the flour, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, beat the butter until smooth then slowly add the maple syrup, beating constantly.
- Beat in the sour cream and egg.
- Fold in the raisins.
- Add the dry ingredients to the wet ingredients, and stir until just blended.
- Spoon mixture into the prepared muffin tins, filling each cup about two-thirds full.
- Bake until a toothpick inserted in the center comes out clean, about 15 - 18 minutes.
- Cool in the tin for 5 minutes, then remove.
Nutrition Facts : Calories 202.8, Fat 9.3, SaturatedFat 5.7, Cholesterol 34.8, Sodium 212.1, Carbohydrate 28.5, Fiber 0.7, Sugar 14.4, Protein 2.6
SUGAR HILL BLUEBERRY MUFFINS
From a recipe in the cookbook Beat This! with one change -- they used sour cream instead of yogurt. The recipe said it made 12, but I got 15. These are sturdy muffins that freeze well.
Provided by wife2abadge
Categories Quick Breads
Time 35m
Yield 14 muffins, 14 serving(s)
Number Of Ingredients 11
Steps:
- Line a muffin tin with muffin-cup liners -- the recipe won't work without them.
- Combine flour, baking powder, baking soda, and salt in a small bowl and set aside.
- In a large bowl, beat the eggs with the yogurt until thoroughly combined.
- In a medium saucepan over medium heat, melt together the butter and brown sugar.
- Beat this mixture into the egg mixture and stir in the oats.
- Fold in the flour mixture and then the blueberries.
- Fill the muffin cups 2/3 full.
- Drop a generous pinch of sugar onto the top of each muffin.
- Bake 20-25 minutes at 375 degrees and cool for 5 minutes before removing from pan.
- Finish cooling the muffins (in their papers) on a wire rack.
Nutrition Facts : Calories 192.3, Fat 5.6, SaturatedFat 3.1, Cholesterol 42.2, Sodium 183.4, Carbohydrate 32.8, Fiber 1.2, Sugar 21.6, Protein 3.8
MORNING MAPLE MUFFINS
Make and share this Morning Maple Muffins recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Quick Breads
Yield 16 muffins.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, combine the milk, butter, syrup, sour cream, egg and vanilla.
- Stir into the dry ingredients just until moistened.
- Fill greased or paper-lined muffin cups two-thirds full.
- For topping, combine the flour, sugar, nuts and cinnamon; cut in butter until crumbly.
- Sprinkle over batter.
- Bake at 400 F for 16-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 212.2, Fat 9.3, SaturatedFat 5.4, Cholesterol 34.2, Sodium 204.7, Carbohydrate 29.9, Fiber 0.6, Sugar 15.2, Protein 2.9
MORNING MAPLE MUFFINS
Maple combines with a subtle touch of cinnamon and nuts to give these muffins the flavor of a hearty pancake breakfast. But you don't have to sit down to enjoy them. Our 2-year-old comes back for seconds, and even my husband-who doesn't normally like muffins-likes these. -Elizabeth Talbot, Lexington, Kentucky
Provided by Taste of Home
Categories Breakfast Brunch Snacks
Time 30m
Yield 16 muffins.
Number Of Ingredients 16
Steps:
- Preheat oven to 400°. In a large bowl, combine flour, brown sugar, baking powder and salt. In another bowl, combine milk, butter, syrup, sour cream, egg and vanilla. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. For topping, combine flour, sugar, nuts and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
Nutrition Facts : Calories 212 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 211mg sodium, Carbohydrate 30g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
SOUR CREAM MAPLE-WALNUT MUFFINS
Make and share this Sour Cream Maple-Walnut Muffins recipe from Food.com.
Provided by Gingerbear
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°.
- Place paper liners in 12 muffin cups.
- In a medium bowl, stir together flour, baking powder, baking soda and salt.
- Using an electric mixer, cream butter, 1/4 cup sugar, and brown sugar on medium-high speed for 3 minutes, until light and fluffy.
- Add egg and beat well.
- In a small bowl, whisk together sour cream and maple syrup.
- On low speed, add 1/2 dry ingredients to butter-sugar mixture.
- Pour in 1/3 sour cream mixture.
- Add remaining dry ingredients in 2 batches, alternating with sour cream mixture.
- Beat until just blended.
- In a small bowl, stir together walnuts, cinnamon and remaining 1 teaspoon sugar.
- Pour batter into muffin cups.
- Sprinkle top of each muffin with walnut mixture.
- Bake until muffins are golden brown, about 20 minutes.
- Place tins on wire rack to cool about 5 minutes.
- Remove from tins and serve warm.
- *Dark amber maple syrup is preferred (available online at www. bairdfarm. com).
Nutrition Facts : Calories 187.3, Fat 7.4, SaturatedFat 4, Cholesterol 33, Sodium 132.8, Carbohydrate 28.2, Fiber 0.5, Sugar 15, Protein 2.6
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