Thursday, April 25, 2013

MAPLE-GLAZED OATMEAL-MAPLE-PECAN MUFFINS WITH MAPLE-PECAN STREUSEL


These muffins are loaded.   Delicious buttery pecans, oatmeal and maple syrup will provide a great way to start your day or a perfect afternoon snack.   To get a more intense maple flavor, though, you have to use Grade B syrup in addition to maple flavoring.  Grade B syrup is available at Harris Teeter in the maple syrup section, on the top shelf.  

Since brands of maple flavoring vary in intensity, it would be best to start with less flavoring and adjust to taste.  I used Boyajian maple flavoring, purchased online per King Arthur Flour Company's recommendation, but I was very disappointed.  It tastes more like coffee flavor than maple flavor.  The company did not respond to my email questions concerning their product ingredients.  The good news:  even though the maple flavoring didn't taste like maple flavoring, the muffins tasted great.  Coffee and maple syrup, it seems, are great flavor partners.

Set out all your ingredients first and be sure they're room temperature before you start. If you want morning muffins but don't want to get up early to make them, just make them the day before and give them a quick zap in the microwave to warm them in the morning.  You won't need any butter on these -- they're perfect as is.  (But I would suggest a slice or two of bacon for a great accompaniment.)

Maple-Glazed Oatmeal-Maple-Pecan Muffins with Maple-Pecan Streusel
Rating:  9.5 out of 10
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1/4 cup white whole wheat flour
1/4 cup chopped toasted pecans + 1/2 cup
2 Tbsp. quick oats + 3/4 cup plus 2 Tbsp.
2 Tbsp. granulated sugar
1 Tbsp. pure maple syrup + 1/2 cup + 1/4 cup, Grade B preferred
1/4 tsp. maple flavor + 1 tsp. + 1/4 tsp.
1 Tbsp. unsalted butter, melted + 2 tsp.
1 cup unbleached all-purpose flour
1-1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
scant 1 cup buttermilk
1/4 cup canola oil
1 large egg
1/3 cup confectioner's sugar

In small bowl, combine whole wheat flour, 1/4 cup pecans, 2 Tbsp. oats, 2 Tbsp. granulated sugar, 1 Tbsp. maple syrup, 1/4 tsp. maple flavor  and 1 Tbsp. melted butter.  Set aside.

In large bowl, whisk together 1 cup all-purpose flour, 3/4 cup plus 2 Tbsp. quick oats, 1/2 cup pecans, baking powder, baking soda and salt.  In medium bowl, whisk together buttermilk, 1/2 cup maple syrup, 1 tsp. maple flavor, oil and egg.  Add liquids to dry ingredients all at once, stirring lightly with spoon or spatula till just barely combined.  Let batter rest 20-30 minutes before filling greased muffin tins with about 1/4 cup batter and 1/2 Tbsp. streusel.  While batter is resting, heat oven to 350F.  Bake 17-19 minutes, or till a toothpick inserted near center returns with just a few crumbs.  Cool muffins in tins 5 minutes, then turn out onto wire rack to finish cooling.

While muffins are cooling, combine confectioner's sugar, 2 tsp. melted butter, 1/4 cup maple syrup and 1/4 tsp. maple flavor in small bowl, stirring with spoon or fork till smooth.  Drizzle warm muffins with glaze.  Yield 12 standard-size muffins

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