This muffin looks pretty simple and unassuming, right? Pretty blah, right?
Well don’t be fooled folks! It may look a bit boring but I can assure you it is not. Think of it in the same vain as the performance by The Wiffenpoofs of Yale University on last night’s season premiere of The Sing Off on ABC. I have to admit that when I first saw these ivy league boys grace the stage last night in their white tails and ties I was like “What the heck??!” But as soon as they opened their mouths they totally shut me up and won me over with their sassy performance.
So don’t rule out these muffins either. Made with pure maple syrup (sorry but no Aunt Jemima here) and studded with chopped walnuts, they are a true delight. They were so good that I could not wait until just breakfast time to eat them. Breakfast/mid-morning snacks/lunch desserts/afternoon pick-me-ups/midnight snacks never tasted so good.
The recipe comes from Sarabeth Levine’s first cookbook Sarabeth’s Bakery: From My Hands to Yours, which was published this Fall. I had the pleasure of interviewing Sarabeth a few weeks ago about her accomplished career and new book and will post the interview later this week along with a review of her book. In the meantime, check it out, as it would make a great gift for the foodie in your life this holiday season.
Maple Walnut Muffins
2 1/4 cups unbleached all purpose flour
1/4 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon sea salt
1 1/2 cups pure maple syrup, preferably Grade B
12 tablespoons (1 1/2 sticks) unsalted butter, melted
1/2 cup whole milk
1 large egg plus one large egg yolk, at room temperature
1 cup coarsely chopped walnuts, toasted
Position a rack in the center of the oven and preheat to 400 degrees. Spray a 12-cup muffin pan with nonstick cooking spray.
In a medium bowl, whisk both flours, baking powder and salt and set aside. In another medium bowl, combine maple syrup, melted butter and milk then whisk in the egg and egg yolk. Add the dry ingredients to the wet ingredients and stir just until smooth. Stir in the walnut and let the batter stand for 5 minutes.
Using a regular ice cream scoop, portion the batter into the prepared muffin pan. Bake for 10 minutes and then reduce the oven temperature to 375 degrees and bake for another 15 minutes or until muffins are golden brown and a cake tester inserted into the center of a muffin comes out clean.
Cool in the pan for 10 minutes and then transfer to a wire rack to cool completely.