Maple Mini-Muffins (Gluten-Free)
Author: Nicole
Ingredients
  • 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
Instructions
  1. Preheat to 400°F. Grease mini-muffin pans.
  2. In a medium bowl, whisk together all-purpose flour, almond flour, baking powder and salt. Set aside.
  3. In a large bowl, whisk together maple syrup, melted butter and milk.
  4. Add egg and egg yolk and whisk well.
  5. Add to dry ingredients and whisk until just smooth (do not over mix).
  6. Stir in the pecans, if using.
  7. Let the batter rest for 5 minutes so dry ingredients can absorb the liquids.
  8. Spoon batter evenly into prepared pans so that the cups are almost full.
  9. 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.
  10. Cool in pan for 5 minutes on a wire rack, then remove muffins from the pan and place on rack to cool completely.
  11. Serve with butter and/or jam.
Notes
* Recipe works well with gluten-free flour (such as Cup4Cup Multipurpose Flour) or all-purpose flour.
* 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.
Recipe by Riegl Palate at https://www.rieglpalate.com/maple-mini-muffins-gluten-free/