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Author Notes: This was my favorite flavor combo at my first bakery job - and still one of my favorite muffins ever! The glaze gets applied once before and once after baking and makes the most glorious caramel-y surface on the muffins. I use large, freestanding baking cups to get a more cafe-style muffin - you can purchase them at baking supply stores or online, but this recipe works just fine baked in a regular muffin pan, too - just cut the baking time down by about 3-5 minutes.
Makes 8 large muffins
Maple Butter Glaze
- 2 tablespoons unsalted butter
- 3 tablespoons good maple syrup
- pinch salt
- 2 1/4 cups (301 g) all purpose flour
- 3/4 cup (74 g) old fashioned oats
- 1 tablespoon (12 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- 1/2 teaspoon (2 g) fine sea salt
- 1/2 cup (113 g) unsalted butter, melted and cooled slighly
- 1 cup (198 g) granulated sugar
- 2 large (113 g) eggs, at room temperasture
- 1 1/2 teaspoons vanilla extract
- 1 cup (226 g) buttermilk, at room temperature
- 1 1/2 cups chopped dried apricots
- Make the glaze: in a small pot, melt the butter. Stir in the maple and bring to a simmer. Simmer for 1 minute. Stir in the salt. Set aside.
- Preheat the oven to 350°F. Place 8 freestanding paper baking cups on a baking sheet (see headnote).
- In a small bowl, whisk the flour, oats, baking powder, baking soda, and salt to combine.
- In a medium bowl, whisk the melted butter and sugar to combine. Add the eggs one at a time and mix well to incorporate. Beat in the vanilla extract.
- Add the flour mixture and mix well to combine (I usually switch to a silicone spatula at this point).
- Add the buttermilk and mix until fully incorporated. Fold in the apricots.
- Divide the batter between the baking cups - filling about 2/3 of the cup. Brush the surface generously with the glaze.
- Bake until a toothpick inserted into the center comes out clean (or with a few moist crumbs), 17-20 minutes. Brush the tops of the muffins with the remaining glaze.
- Transfer to a wire rack to cool.
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