Morning Maple Muffins are a delicious option to start the day with energy and flavor. This recipe has its roots in the culinary traditions of North America, especially in Canada and the northeastern United States, where maple syrup is a highly valued and typical ingredient. In many Latin American countries, these muffins may be known simply as "panquecitos" or "maple syrup muffins," although the use of pure syrup is more common in regions where this product is traditionally cultivated and used.
Maple syrup, which is obtained from processing the sap of the maple tree, provides a natural sweetness and a characteristic flavor that makes these muffins a comforting and special breakfast. In various Latin American variations, these muffins may include local ingredients or substitute maple syrup with honey or sugar, adapting to tastes and availability. However, the essence of the maple muffin remains as a symbol of warm mornings and shared family moments.
How to Prepare Morning Maple Muffins
Ingredients: Wheat flour, brown sugar, baking powder, salt, milk, butter, maple syrup, sour cream, egg, vanilla extract, sugar, walnuts, cinnamon.
In a large bowl, combine the flour, brown sugar, baking powder, and salt.
In another bowl, combine the milk, butter, syrup, sour cream, egg, and vanilla.
Mix into the dry ingredients just until moistened.
Fill greased or paper-lined muffin cups two-thirds full.
For the topping, combine the flour, sugar, walnuts, and cinnamon.
Cut in the butter until the mixture resembles coarse crumbs.
Sprinkle over the batter.
Bake at 200 °C (400 °F) for 16-20 minutes or until the muffins test done.
Cool for 5 minutes before removing from the pans to wire racks.
