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!
- 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
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.
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.
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).
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.