Whenever I visit my sister in NYC, we walk over to Sarabeth’s Bakery in Chelsea Market, the massive foodie mecca housed in the former Nabisco factory near her apartment. I’m not one for crowds — in fact, my sister teases me that I’m a hermit — but I’ll brave the throngs of hungry tourists for breakfast at Sarabeth’s because they have some of the best baked goods on the planet. These maple muffins are from Sarabeth’s Bakery: From My Hands to Yours. They are wonderful. In the book, Sarabeth writes: “This recipe was literally forced upon me by a customer who said her family had made these muffins for more than a hundred years. She promised they would be fantastic, and she was right!” I love them because they are sweetened entirely with maple syrup — there’s absolutely no sugar in them. And as they bake in the oven, they fill your kitchen with the most intoxicating buttery maple scent.
Begin by combining the all purpose flour, whole wheat flour, salt and baking power. I always place the ingredients in the bowl so I can see them — this way, I don’t forget what I’ve already added, which unfortunately happens all too often!
Whisk the dry ingredients together and set aside.
In another bowl, whisk together the melted butter and maple syrup.
Whisk in the milk, followed by the eggs and egg yolk.
Add the dry ingredients to the liquid ingredients.
Stir in the nuts, if using.
Let the mixture sit for about 5 minutes, while you grease the pan. Then fill the muffin cups with the batter.
Bake at 400°F for 10 minutes, then reduce the heat to 375°F and bake 15 minutes more. Let the muffins cool in the pan for about 5 minutes, then remove from the pan and serve warm.
- 2-1/4 cups all purpose flour, spooned into measuring cup and leveled-off with a knife
- 3/4 cup whole wheat flour, spooned into measuring cup an leveled-off with a knife
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1-1/2 cups pure maple syrup, preferably Grade B (Grade A works fine too)
- 12 tablespoons (1-1/2 sticks) unsalted butter, melted
- 1/2 cup whole milk
- 1 large egg
- 1 large egg yolk
- 1 cup coarsely chopped walnuts, toasted if desired (optional)
- Softened unsalted butter, for greasing the pan
- Set a rack in the center of the oven and preheat to 400°F.
- In a large bowl, whisk together the all purpose flour, whole wheat flour, baking powder and salt. Set aside.
- In a medium bowl, whisk together the maple syrup and melted butter. Whisk in the milk, followed by the egg and egg yolk. Add to the dry ingredients and whisk until just smooth. Stir in the walnuts, if using. Let the batter rest for 5 minutes.
- Meanwhile, grease the muffin pan generously with softened butter (see my note about the muffin pan below).
- Spoon the batter evenly into the prepared pan. The cups will be almost full. Bake for 10 minutes, then reduce the temperature to 375°F and bake for about 15 minutes more, or until the muffins are golden and a cake tester inserted into the center of a muffin comes out clean.
- Cool in the pan for 5 minutes, then remove muffins from the pan. Serve warm with butter, or place on a rack to cool.
- Note: My only quibble with this recipe is that the muffins tend to stick to the pan. I found that letting them cool for only 5 minutes (instead of the recommended 10) helped them release more easily. If they stick, take a butter knife or offset spatula and run it around the edges; and instead of pulling the muffins out of the pan, turn the pan over and knock it gently on the counter until the muffins drop out. Or, use paper liners and call it a day (but still butter the top of the pan!). I also found that the recipe is perfect for 12 muffin cups without the nuts; when you add the nuts, the muffins run into each other a bit, making them difficult to remove. So, if you're adding the nuts, you might want to bake the muffins in two pans, filling 6 cups in one pan and 7 in the other, for a total of 13 muffins.
- Per serving (12 servings)
- Calories: 332
- Fat: 13g
- Saturated fat: 8g
- Carbohydrates: 51g
- Sugar: 24g
- Fiber: 1g
- Protein: 5g
- Sodium: 206mg
- Cholesterol: 62mg
Reviews & Comments
Hungry for ?
Subscribe to my free weekly newsletter — where I share new recipes and seasonal menus for every occasion.
Your email address will never be used for any other purpose.
Curious? See a sample newsletter.