Maple Donut Muffins

It’s now maple syrup season in New England so I thought we should celebrate with some maple donut muffins! These are baked but you still get that amazing fluffy donut texture. These muffins really let the maple flavor shine through which is added in as a glaze after they are done baking. They are so good for breakfast but you’ll definitely want one for a snack too.

These are super simple to make, you just need a hand mixer (or stand mixer) and two bowls. The butter and sugars get creamed together with most of the wet ingredients and then mixed with the dry ingredients and the milk and yogurt. Then they are baked in a 12 cup muffin pan. Each cup will be pretty full. They are baked at 425º F to help them really spring up. The maple glaze is super simple, you only need maple syrup and butter and it comes together in a small bowl with a microwave. Just make sure that the maple syrup doesn’t get too hot in the microwave because it could start to harden. I recommend heating it up in short 10 second increments.

I like to make my muffins with a blend whole wheat flour, almond flour, and all purpose flour for a muffin that is super fluffy and moist while also being slightly healthier. If you don’t have whole wheat or almond flour, feel free to make them with just all purpose flour.

Maple Donut Muffins

Prep time: 20 minutes Cook time: 14 minutes Servings: 12 muffins

Ingredients

• 1 cup almond flour
• 1 cup all purpose flour
• 2/3 cup whole wheat flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 tablespoons butter, room temperature
• 3 tablespoons vegetable oil
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• 6 tablespoons greek yogurt

For the maple glaze:

• 3 tablespoons butter
• 4 tablespoons maple syrup

Preparation

1. Preheat oven to 425ºF. Line a 12 cup muffin pan with liners or grease well.
2. In a medium bowl, add the almond flour, all purpose flour, whole wheat flour, baking powder, baking soda, nutmeg, cinnamon, and salt. Whisk well until combined.
3. In a large bowl, add the butter, oil, sugar, and brown sugar. Beat using a hand mixer until light and fluffy. Add the eggs one at a time and beat after each addition until the batter forms soft peaks. Then add the vanilla extract and stir to combine.
4. In a mixing cup or bowl, combine the milk and yogurt. It does not have to be completely mixed together.
5. Alternate between the flour mixture and the milk mixture and gradually stir them into the butter mixture using a spatula. Start with the flour and end with the flour. When everything is mixed together, distribute the batter evenly between the muffin cups. Each cup should be pretty full.
6. Bake for 14-17 minutes or until an inserted toothpick comes out clean. When done baking, remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack. While the muffins cool, melt the three tablespoons of butter in the microwave. Then add the maple syrup and mix with a spoon. If the butter starts to harden, put the bowl back into the microwave for 10 seconds.
7. When the muffins are cool enough to handle, stir the butter and maple syrup mixture again and dip the muffin tops into the glaze. Set them on the wire rack to finish cooling.

You may also like these apple cider donut muffins