If you could see me on the first day of fall, I would be an absolute giddy school girl. I would be so completely beside myself, singing at the top of my lungs, and basically bouncing around the house.
Okay, so it’s not the first day of fall anymore, we are into November, and these muffins have just renewed my love of those first fall days. It’s amazing what maple can do! Here’s the trick with maple. You usually want to buy the “grade B” maple syrup. I know that goes against all forms of logic, but grade B in this case is a darker, more intense flavor. It is also less refined then grade A.
These are adorable little muffins… they are spongy and light, and would be so perfect filled with something goopy. Like a maple whipped cream with a little orange zest in it, or a strawberry jam? They come together quickly too! Just remember to preheat your pan, which gives the muffins a head start on the rise they’ll do in the oven. Eggs are getting whipped and maple syrup is on stand-by:
These already start to puff when you put them in the pan:
These taste like a pancake in a muffin form, that already has some maple syrup on it. I love them with plain yogurt, but they are also excellent with this easy strawberry jam.
Literally, I was running around the house when the scent of maple hit my nose. Try them out for yourself and remember all the things you love about fall. Stop and look around, take a moment to enjoy the space and time you are in. Take a bite.
- 2 eggs
- 2 tbsp melted butter, cooled to room temperature
- 1/2 cup light sour cream
- 2 tbsp maple syrup
- 2 tbsp brown sugar
- 1 tsp vanilla
- 1/2 cup flour
- 1 tsp baking soda
- Safflower, Canola or vegetable oil, for brushing
- To prepare the pan:
- Brush canola oil in a cast iron or regular muffin pan.
- Place empty cast iron muffin tin in oven and preheat the oven to 475 degrees F. If you do not have a cast iron muffin tin, just use a regular one and wait until the oven is already preheated. Then heat the pan for 15 minutes in the warm oven, just before you are ready to fill the pan.
- To make the puffs:
- In a medium sized bowl, beat the eggs until they are light and foamy.
- Stir in the melted butter, sour cream, maple syrup, brown sugar and vanilla.
- Beat until well blended and light. In another bowl, whisk the flour and baking soda together until well mixed and no lumps remain.
- At this point, you can preheat your pan if using a regular muffin tin. While the pan is heating, add the dry ingredients to the wet ingredients and stir until well blended.
- Carefully remove the heated pan from the oven, and fill each muffin hole with about 3/4 of it’s capacity with the thin batter.
- Bake at 475 for 9-10 minutes, or until the tops are puffy and lightly browned.
- Remove the puffs from the pan and cool. Serve with jam, or plain yogurt.
Slightly adapted from Cast Iron Cuisine.
Looking for a cast iron muffin pan? Try here.