Ingredients
Scale
- 1/2 cup (8 tablespoons) butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon Maple extract
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1/2 cup milk
- 1/2 – 3/4 c. chopped walnuts
- Icing:
- 1–1/2 cup confectioners sugar
- 4 Tbsp butter, softened
- 1/4 tsp Maple extract
- 3–5 Tbsp milk
Instructions
- Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin – tops and cups. Even if lining with muffin papers. Grease the papers also.
- Using an electric mixer, in a medium-sized bowl, beat together the butter and sugar until well combined.
- Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.
- Beat in the baking powder, salt, and maple extract.
- Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl.
- Mix in the walnuts.
- Scoop the batter by the heaping ¼-cupful (or I use a large ice cream scoop) into the prepared muffin pan.
- Bake the muffins for about 30 minutes, until they’re light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
- Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.
- Ice or drizzle with maple icing, and top with finely chopped walnuts.
Notes
If you don’t like things super sweet, just drizzle a slight amount of icing on top of the muffins. Muffins are also delicious with no icing.
- Category: Breakfast