1/3 cup whole milk
2 whole eggs
3 cups all-purpose flour
1 ½ tablespoons baking powder
½ teaspoon salt
1½ cups real maple syrup
7 tablespoons melted butter
½ cup pecans, chopped small
1 cup all-purpose flour
¼ cup granulated sugar
1 teaspoon ground cinnamon
6 tablespoons melted butter
12 tulip muffin liners*
Preheat oven to 325 degrees F.
In a large bowl, whisk milk and eggs.
In a medium bowl, sift flour, baking powder and salt.
Alternate adding flour mixture and syrup to egg mixture whisking as you go.
Whisk in butter.
Line a large muffin pan with tulip muffin liners and gently spray pan spray in each.
Divide the batter between the 12 tulip liners.
Mix all of the streusel topping and divide between the tops of each cup.
Bake for 30-35 minutes or until a toothpick inserted comes out clean and the muffin has a little spring to it when pushed. (Ours took 33 minutes.)
Remove muffins to a cooling rack or serve warm.
* If you want to make standard-size muffins, here are the original recipe ingredient proportions: ¼ cup whole milk, 1 whole egg, 1¾ cups all-purpose flour, 2½ teaspoons baking powder, ¼ teaspoon salt, 1 cup real maple syrup, ¼ cup melted butter. Follow same steps as above, but bake for 25 minutes at 325 F.
Keywords: maple, muffins