Maple Walnut Muffins
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
These miniature upside-down muffins with maple syrup and walnuts will captivate everyone with their deliciousness. To make them, you'll need a greased metal mini muffin pan. Sprinkle chopped nuts into the bottom of each cavity, add a little maple syrup, pour in the batter, and bake. When you remove the finished muffins from the pan, the bottom layer will become a delicious topping.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g butter
- 3/4 cup dark brown sugar
- 3/4 tbsp. maple sugar
- 2 eggs
- 1.5 cups whole wheat flour
- 1/4 tsp maple syrup
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Cooking the dish according to the recipe:
- Beat 220g butter, 3/4 cup dark brown sugar, and 3/4 cup maple sugar with a mixer until fluffy; stir in 1 teaspoon vanilla extract and 2 eggs. In a separate bowl, whisk together 1 1/2 cups whole wheat flour, 3/4 teaspoon baking soda, and 1 teaspoon salt, then stir into the butter mixture.
- Place 1 teaspoon finely chopped walnuts and 1/4 teaspoon maple syrup into each cavity of a mini-muffin pan, then top with 1 tablespoon of batter. Bake for 20-25 minutes at 350°F (175°C).
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