There’s no substitute in my mind for real maple syrup. I’m much more of a savory breakfast eater – I prefer an omelette over pancakes or waffles most days. So I don’t have to worry much about whether a restaurant carries the real thing. Plus, finding gluten-free pancakes or waffles at a restaurant isn’t usually an option. But when I do have pancakes, they must be topped with warmed maple syrup.
These muffins are sweetened using Black Rooster Maple Syrup from Keene, New York in the heart of the Adirondack Mountains. In doing some research on maple syrup I learned that almost all of the world’s supply of maple syrup comes from the northeastern portion of North America – 80% is produced in Canada. Perhaps that’s the reason there’s a maple leaf on the Canadian flag? New York takes second place after Vermont in the United States.
While these muffins are baking they fill your kitchen with a lovely maple smell. The finished product has just the right amount of sweetness. They are perfect to pair with your favorite jam and maybe even a bit more butter.
While I made these using a combination of gluten-free flours – a multipurpose (Cup4Cup is my go-to) and almond flour, you could substitute all-purpose flour for gluten-free multipurpose flour.
All of this syrup talk has me thinking of my new favorite pancake mix – Pamela’s Baking & Pancake Mix (it’s made with almond flour). I know I said earlier that I wasn’t much of a pancake fan (nor do I typically make something from a mix), but this mix makes amazing pancakes and they’re gluten-free. Give them a try – even those who don’t avoid gluten will be very pleased with them.
This recipe was adapted from one in Sarabeth Levine’s Sarabeth’s Bakery: From My Hands to Yours cookbook. Any one of Sarabeth’s five locations is a great place to go for brunch in New York City. Just be sure to make a reservation or expect to wait for a while.
| Maple Mini-Muffins (Gluten-Free) | Print |
- 2-1/4 cups gluten-free flour or unbleached all-purpose flour (see Notes)
- ¾ cup almond flour (see Notes)
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- 1-1/2 cups pure maple syrup, preferably Grade B (Grade A works fine too)
- 12 tablespoons (1-1/2 sticks) unsalted butter, melted
- ½ cup whole milk
- 1 large egg
- 1 large egg yolk
- 1 cup coarsely chopped pecans (optional)
- Serve with: butter and/or jam
- Preheat to 400°F. Grease mini-muffin pans.
- In a medium bowl, whisk together all-purpose flour, almond flour, baking powder and salt. Set aside.
- In a large bowl, whisk together maple syrup, melted butter and milk.
- Add egg and egg yolk and whisk well.
- Add to dry ingredients and whisk until just smooth (do not over mix).
- Stir in the pecans, if using.
- Let the batter rest for 5 minutes so dry ingredients can absorb the liquids.
- Spoon batter evenly into prepared pans so that the cups are almost full.
- Bake for 5 minutes, then reduce the temperature to 375°F and bake for about 12 to 15 minutes more, or until the muffins are golden and a cake tester inserted into the center of a muffin comes out clean.
- Cool in pan for 5 minutes on a wire rack, then remove muffins from the pan and place on rack to cool completely.
- Serve with butter and/or jam.
* For almond flour, I recommend Bob's Red Mill Natural Almond Flour.
* This recipe makes about 12 regular muffins. Bake at 400°F for 10 minutes then decrease the temperature to 375°F for an additional 15 to 17 minutes.
Source: Adapted from Sarabeth Levine’s Sarabeth’s Bakery: From My Hands to Yours (2010)
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