Zucchini Maple Muffins

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Zucchini Maple Muffins

Healthy Zucchini Maple muffins that kids love.

Prep time: 10 Minutes  Cook time: 20 Minutes  Yield: 12 Servings

  • Author: Gimme Some Oven

Ingredients

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1 2/3 cups white whole wheat flour (or all-purpose flour)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg
1/2 cup maple syrup
1/2 cup milk
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1 1/2 cups grated fresh zucchini
1/3 cups old-fashioned oats (uncooked), plus extra for sprinkling

Instructions

Heat oven to 350°F. Prepare a 12-cup muffin pan by either greasing it with cooking spray or lining the cups with paper liners. Set aside.

In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon and salt until combined. Set aside.

In a separate mixing bowl, whisk together egg, maple syrup, milk, coconut oil and vanilla extract until combined. Pour this mixture into the dry ingredient mixture, and stir with a spoon until just combined. (Do not overmix.) Stir in the zucchini and oats until just combined.

Portion the batter evenly between 12 baking cups. Then sprinkle extra oats on top of each, if desired. Bake for 18-20 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Transfer pan to a cooling rack, then serve the muffins warm. Or let cool to room temperature, then store in a sealed container for up to 2 days, or freeze.

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Gluten Free Maple Cornbread

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Gluten Free Cornbread

Ingredients

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  • 1 cup gluten free flour
  • 1 cup cornmeal
  • 1 teaspoon salt
  • 2 teaspoons baking powder (gluten free)
  • ½ cup Fuller’s Sugarhouse pure maple syrup
  • 1 cup unsweetened almond milk (or milk of choice)
  • 1/3 cup coconut oil
  • 2 eggs

Instructions

  • Preheat oven to 400 degrees F and line a 9×9 baking pan with parchment paper.
  • In a large mixing bowl, combine your dry ingredients and stir together.
  • Pour your wet ingredients into the dry and combine.
  • Pour batter into pan and bake for 20-25 minutes. Let cool, then remove cornbread and serve.

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Maple Pumpkin Bread

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Maple Pumpkin Bread

  • Author: Spoonful of Flavor

Ingredients

For the bread
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ginger
• 1 cup sugar
• 6 tablespoons unsalted butter, room temperature
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 cup 100% pure pumpkin (about half of one 15 oz. can)

For the Maple Glaze:
• 1 tablespoon unsalted butter
• 2 tablespoons pure maple syrup
• 6 tablespoons powdered sugar
• Pinch of kosher salt or sea salt

Instructions

  1. Preheat oven to 325° F. Grease one 9” x 5” loaf pan and dust with flour.
  2. In a medium bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger until combined. Set aside.
  3. In large bowl of an electric mixer (or using a hand mixer), beat butter and sugar until just blended, about 30 seconds. Add egg and vanilla and beat well. Continue beating until very light and fluffy, about 3 minutes. Add pumpkin and mix until combined. The batter might look curdled at this point—that’s okay.
  4. With the mixer on low, beat in flour mixture until incorporated. Optional: Add pecans.
  5. Pour batter into prepared pan and bake for 60 to 70 minutes, or until a toothpick inserted in center comes out clean. Let pumpkin bread cool in pan about 10 minutes before removing it onto a wire rack. Let cool to room temperature.
  6. To make the glaze, melt butter in a saucepan along with syrup. Add salt and sugar and whisk until smooth. While warm, spoon glaze over pumpkin bread (the glaze will harden as it cools).

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Maple Apple Muffins

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Maple Apple Muffins

Ingredients

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  • 1 cup all purpose flour
  • ½ cup whole wheat flour
  • 1 ½ cup rolled oats
  • 2/3 cup sugar
  • 1 tablespoon baking powder
  • 1 ½ teaspoon cinnamon
  • ½ cup milk
  • 1 egg, beaten
  • ½ cup melted butter
  • ¼ cup Fuller’s Sugarhouse pure maple syrup 
  • 23 medium apples, peeled, cored and diced

Instructions

  1. Preheat oven to 375 degrees and place muffin wrappers in the muffin cups.
    Whisk together flours, oatmeal, sugar, baking powder and cinnamon. Set aside.
  2. In a separate bowl mix together the milk, egg, butter and Fuller’s Sugarhouse pure maple syrup.
    Pour the liquid mixture into the dry mixture and stir together.
  3. Add in the diced apples and continue to stir. Once all combined, fill the muffin cups 2/3 full.
    Bake for 20-25 minutes and then let cool before eating.

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Blueberry Maple Muffins

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Blueberry Maple Muffins

Sweeten up your breakfast with this Blueberry Maple Muffin recipe featuring Fuller’s Sugarhouse pure maple syrup. You will not be disappointed!

  • Yield: 12 muffins 1x

Ingredients

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2 cups flour

¼ cup sugar

1 tablespoon baking powder

½ teaspoon salt

1 egg

½ cup Fuller’s Sugarhouse pure maple syrup

½ cup milk

1 stick melted butter

1 cup fresh blueberries

Instructions

Preheat oven to 375 degrees and grease a 12 cup muffin tin.

In a large bowl, whisk together flour, sugar, baking powder, and salt.

In a different bowl, whisk together egg, Fuller’s Sugarhouse pure maple syrup, milk, and butter. Once mixed, slowly pour over dry ingredients, then fold in blueberries.

Stir all ingredients together just enough to evenly distribute blueberries.

Spoon batter into muffin tins – fill the cup up 2/3 of the way.

Bake for 20-25 minutes. Let cool in pan for 3-5 minutes before transferring to rack to cool completely.

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Pure Maple Bread

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Pure Maple Bread

Ingredients

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Instructions

  1. Preheat oven to 325 degree F and grease and flour a loaf baking pan.
  2. Heat milk and butter in small saucepan – just to melt butter, do not bring to a boil.
  3. Once butter melts, stir in Fuller’s Sugarhouse pure maple syrup, then remove from heat.
  4. In a medium bowl, combine flour, baking powder, and salt.
  5. In a large bowl, pour half of the milk mixture. Quickly add eggs in and stir. Add remaining milk mixture and stir until completely combined.
  6. Pour dry ingredients into wet ingredients and mix well. Stir in nuts if desired.
  7. Pour batter into prepared pan and smooth the top with a spatula.
  8. Bake for 1 hour, then let cool in pan for 15 minutes before serving.

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Maple Walnut Muffins

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Maple Walnut Muffins

Ingredients

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Instructions

  1. Preheat oven to 400F and grease muffin tins.
  2. Combine flour, sugar, baking powder, salt, and softened butter in a large bowl. Mix well.
  3. Add in eggs, Fuller’s Sugarhouse pure maple syrup, and milk and stir until blended. Then, fold in the walnuts.
  4. Fill muffin tins halfway with batter. Bake for 20 – 25 minutes.

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Maple Sticky Buns

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Maple Sticky Buns

Maple Sticky Buns recipe using pure NH maple syrup from Fuller's Sugarhouse.
  • Author: Valerie
  • Yield: 2 1x

Ingredients

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  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups warm water (110° to 115°)
  • 1/4 cup shortening
  • 1/2 cup sugar
  • 1 large egg
  • 2 teaspoons salt
  • 6 to 6-1/2 cups all-purpose flour
  • 6 tablespoons butter, softened
  • 3/4 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • 3/4 cup chopped walnuts
  • 11/2 cups Fuller’s Sugarhouse pure maple syrup
  • Additional brown sugar

Instructions

  1. In a large bowl, dissolve yeast in water. Add shortening, sugar, egg, salt and 5 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough. Cover and refrigerate overnight or up to 24 hours.
  2. Punch dough down. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes, adding more flour if needed. Divide into thirds. Roll each portion into a 16×10-in. rectangle.
  3. On each rectangle, spread 2 tablespoons butter; sprinkle each with 1/4 cup brown sugar, 1 teaspoon cinnamon and 1/4 cup walnuts. Pour Fuller’s Sugarhouse pure maple syrup into three greased 9-in. round baking pans. Sprinkle with additional brown sugar.
  4. Tightly roll up each rectangle, jelly-roll style, starting with a short side. Slice each roll into 10 pieces; place over syrup. Cover and let rise until doubled, about 30 minutes.
  5. Preheat oven to 350°. Bake 25-30 minutes or until golden brown. Cool in pans 5 minutes; invert onto serving plates. .

Notes

  • 11-in. x 7-in. baking pans may be substituted for the 9-in. round pans.

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Maple Banana Nut Muffins

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Maple Banana Nut Muffins

  • Author: Christine

Ingredients

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  • 1 3/4 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup sugar
  • 1/4 cup melted butter
  • 1 egg (beaten)
  • 1 teaspoon real vanilla extract
  • 2 bananas (mashed) *overly ripened are best
  • 1/4 cup Fuller’s Sugarhouse pure maple syrup
  • 4 tablespoons milk
  • 1/2 cup nuts

Instructions

  1. In a large mixing bowl mash up bananas and add in all the wet ingredients and mix
  2. Add dry ingredients into a sifter and sift into the wet ingredients and mix until combined
  3. Preheat over to 375 degrees, Spray muffin tin with non stick baking spray and fill the cups with muffin batter. Spread nuts evenly over muffins.
  4. Bake for 20 minutes, or until a tooth pick is inserted into middle of muffin and comes out clean.

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Maple Pecan Corn Bread

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Maple Pecan Corn Bread

Maple Pecan Corn Bread recipe using pure NH maple syrup from Fuller's Sugarhouse.

You will love this cornmeal bread with pecans and maple syrup recipe celebrating the great taste of maple.

Ingredients

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Instructions

  1. Combine flour, cornmeal, baking powder, baking soda and salt; set aside in a mixing bowl combine butter, sugar and eggs; mix well
  2. Add Fuller’s Sugarhouse pure maple syrup and buttermilk
  3. Stir in dry ingredients just until moistened
  4. Stir in pecans
  5. Pour into a greased 8 ½ x 4 ½ x 2 ½ in loaf pan
  6. Bake at 350 for 35-40 minutes or until bread tests done
  7. Cool for 10 minutes in pan
  8. Serve warm with syrup if desired or allow to cool

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