30 July, 2021
Blueberry Maple Cinnamon CupcakesComments : 2 Posted in : Dessert on by : Cook Plate Fork Tags: baked goods, Blueberry, Cinnamon, cupcakes, dessert, little cakes, Maple syrup, Muffin, quick bread
Maple combined with a subtle touch of cinnamon and some blueberries gives these muffins the flavor of blueberry pancakes with maple syrup.
The word muffin (in the US) is often used for small, round breads with a sweet taste.
Quick breads are chemically leavened (baking soda or baking powder) as opposed to yeast leavened breads.
The word muffin comes from the French word ‘moufflet.’ However, the origin of the muffin is not from France.
The original muffin comes from England, and are called English muffins.
Muffins, as prepared in US bakeries and homes, include both savoury varieties, such as cornmeal and cheese muffins, and sweet varieties such as blueberry, chocolate chip, lemon or banana flavors.
Try These Muffin/Cupcake Recipes
Muffins can range from lightly sweetened to products that are “richer than many cakes in fat and sugar.”
Three states have adopted “The Official State Muffin.” These include:
Minnesota – Blueberry Muffin
Massachusetts – Corn Muffin
New York – Apple Muffin
Blueberry Maple Cinnamon Muffins
In this recipe we opted to use heavy cream in place of milk and Greek yogurt in place of sour cream.
2 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup butter, melted
1/2 cup maple syrup
1/4 cup sour cream
1 large egg, room temperature
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
3 tablespoons maple sugar, regular sugar can be used
2 tablespoons quick oats, can opt for chopped nuts
1/2 teaspoon ground cinnamon
2 tablespoons cold butter
Preheat oven to 400°.
In a large bowl, combine flour, brown sugar, baking powder and salt.
In another bowl, combine milk, butter, syrup, sour cream, egg and vanilla.
Stir wet ingredients into dry ingredients just until moistened (with heavy cream batter will be a bit thick).
Fill greased or paper-lined muffin cups two-thirds full.
For topping, combine flour, sugar, oats, and cinnamon. Cut in butter until crumbly. Sprinkle over batter.
Bake 16-20 minutes for cupcakes or 30-35 minutes for muffins. Or bake until a toothpick inserted in center comes out clean.
Cool 5 minutes before removing from baking pan. Serve warm with butter or top with vanilla ice cream.
You can also opt for Greek yogurt, blueberries and maple syrup.
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