This recipe came from a cupcake book that my sister gave me for my recent birthday (thanks again!) and it was absolutely delicious! It is essentially a pancake cupcake, a.k.a. a maple magic muffin! Try it out for breakfast, snack, or midnight treat; no matter what time you try it, it is absolutely delicious!

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Ingredients:

  • 1/2 cup plus 3 tablespoons pure maple syrup, divided
  • 2 tablespoons butter, melted
  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 3/4 cup plus 1 tablespoon milk
  • 1/2 cup vegetable oil
  • 1 egg
  • 1/2 teaspoon vanilla

Directions:

Preheat oven to 400 F. Grease 12 standard muffin cups, preferable nonstick. Please 2 teaspoons maple syrup and 1/2 teaspoon melted butter in each cup.

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Combine flour, sugar, baking powder, baking soda, salt and cinnamon in large bowl; mix well. Whisk milk, oil, egg, remaining 3 tablespoons maple syrup and vanilla in medium bowl until well blended. Add to flour mixture; stir just until blended.

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Spoon batter into prepared muffin cups, filling two-thirds full. Place muffin pan on baking sheet to catch any drips (maple syrup may overflow slightly).

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Bake 20 to 25 minutes or until toothpick inserted into centers comes out clean. Invert pan onto wire rack covered with waxed paper. Cool muffins slightly; serve warm.

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