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.
—Erin Jeanne McDowell
- Makes 8 large muffins
- Maple Butter Glaze
good maple syrup
2 1/4 cups
(301 g) all purpose flour
(74 g) old fashioned oats
(12 g) baking powder
(3 g) baking soda
(2 g) fine sea salt
(113 g) unsalted butter, melted and cooled slighly
(198 g) granulated sugar
large (113 g) eggs, at room temperasture
1 1/2 teaspoons
(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.