I never knew that you could fall in love with a muffin…but that’s exactly what I did after having just one bite of these little wonders. 🙂
This muffin is so moist and flavorful, and the crumb topping is out of this world! The aroma of maple permeating my home while these muffins were baking wasn’t bad either. 🙂
Crumb Topped Maple Nut Muffins
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
1/4 cup Lucerne Best of the Egg, Egg Beaters, or other egg substitute (or 1 egg, beaten)
1/2 cup milk
1/4 cup vegetable oil
3 teaspoons maple extract
1/4 cup chopped walnuts
Preheat oven to 400 degrees. Grease and flour a 12-cup muffin tin, or line with 12 paper baking liners.
In a small bowl, combine flour, baking powder and salt. Set aside.
In a mixing bowl, combine sugar, egg substitute, milk, oil and maple extract.
Add dry ingredients to mixing bowl and stir until moistened. Fold in walnuts.
Spoon into prepared muffin tin, filling about two-thirds full. Set aside.
Prepare Crumb Topping.
1/2 cup all-purpose flour
1 1/2 tablespoons brown sugar
1 tablespoon granulated sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
3 tablespoons butter, melted
Combine flour, sugars, baking powder and salt in small bowl. Stir in melted butter. Pinch mixture until it forms pea-sized clumps.
Top muffin batter with Crumb Topping.
Bake for 12 – 14 minutes, or until edges are lightly browned.
Cool on wire rack.
Makes 12 muffins.
Filed under: Muffins |