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Serena & Lily Memorial Day

Spiced Maple Crumb Muffins

I find myself making breakfast at home less and less, but on the weekends it can be nice to bake something in the morning. Muffins are always my go to because they are generally easy to make and require little clean up. Of course during the fall I like to play with seasonal flavors, but because I have been baking a lot of pumpkin based treats lately I thought I would mix it up. Pure maple syrup is a great way to sweeten anything and the subtle laying of flavor pairs so well with spices like cinnamon and nutmeg.

Spiced Maple Crumb Muffins

  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tsp. baking powder
  • ¼ tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • pinch of ground cloves
  • ¼ tsp. salt
  • 1/4 tsp. fresh grated orange zest
  • ½ cup milk
  • 4 tbsp. pure maple syrup (I use Grade A)
  • 1 egg, lightly beaten
  • 3 tbsp. butter, melted

 

Crumb Topping

  • ¼ cup all-purpose flour
  • 2 tbsp. brown sugar
  • ¾ tsp. ground cinnamon
  • 3/4 tsp. ground nutmeg
  • 2 tbsp. butter, softened

Heat oven to 350 degrees. I don’t use paper liners so I lightly spray the pan with cooking spray and sprinkle with flour. In a large bowl combine flour, sugar, baking powder, cinnamon, nutmeg, cloves and salt.

In a separate bowl combine orange zest, milk, maple syrup, egg and melted butter. Whisk until well combined. Combine wet ingredients to the dry ingredients and mix lightly until combined.

Pour into prepared muffin pan, set aside. To make crumb topping combine flour, sugar, nutmeg and cinnamon. Cut in butter until mixture is crumbly (If the butter is too cold this will be really clumpy and hard to work with) Sprinkle over muffins and bake for 16- 18 mins or until lightly browned at the edges.

*yields 6 muffins as I don’t need to make that many so double the recipe if you need more

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