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.
—Erin Jeanne McDowell
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Ingredients
- Maple Butter Glaze
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2 tablespoons
unsalted butter
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3 tablespoons
good maple syrup
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pinch salt
- Muffins
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2 1/4 cups
(301 g) all purpose flour
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3/4 cup
(74 g) old fashioned oats
-
1 tablespoon
(12 g) baking powder
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1/2 teaspoon
(3 g) baking soda
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1/2 teaspoon
(2 g) fine sea salt
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1/2 cup
(113 g) unsalted butter, melted and cooled slighly
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1 cup
(198 g) granulated sugar
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2
large (113 g) eggs, at room temperasture
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1 1/2 teaspoons
vanilla extract
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1 cup
(226 g) buttermilk, at room temperature
-
1 1/2 cups
chopped dried apricots
Directions
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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.
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Preheat the oven to 350°F. Place 8 freestanding paper baking cups on a baking sheet (see headnote).
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In a small bowl, whisk the flour, oats, baking powder, baking soda, and salt to combine.
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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.
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Add the flour mixture and mix well to combine (I usually switch to a silicone spatula at this point).
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Add the buttermilk and mix until fully incorporated. Fold in the apricots.
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Divide the batter between the baking cups - filling about 2/3 of the cup. Brush the surface generously with the glaze.
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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.
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Transfer to a wire rack to cool.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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