Maple Bar Muffins are a delightful twist on traditional muffins, combining the rich flavor of maple with a soft, fluffy texture. Perfect for breakfast or a sweet snack, the muffins are sure to please everyone in your household.
When it comes to ingredients, feel free to swap low-fat options for full-fat if that’s your preference. For those with dairy allergies, non-dairy milk and plant-based ricotta could work well, giving you a tasty alternative. Make sure to check labels for allergens, especially with the baking powder and extracts, as the can vary in formulations.
Brownies & Bars
Maple Bar Muffins Recipe
Ingredients
- 3 cups flour
- 1/4 cup sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3/4 cup low-fat buttermilk
- 3/4 cup 2% low-fat milk
- 1/3 cup low-fat ricotta cheese
- 3 tablespoons canola oil
- 1 large egg
- 2 egg whites
- 2 tablespoons vanilla extract
- 1 3/4 cups powdered sugar
- 1 1/4 teaspoons maple extract
- 2 tablespoons light cream cheese
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 tablespoon water
- 2 teaspoons water
Instructions
- Preheat the oven to 375 degrees F. Line a muffin pan with paper muffin cups and lightly coat them with vegetable oil or canola, or simply spray it with cooking spray for an easier cleanup.
- In a large mixing bowl, combine 3 cups of flour, 1/4 cup of sugar, 3/4 teaspoon of salt, 1 tablespoon of baking powder, and 1 teaspoon of baking soda.
- In another mixing bowl, whisk together 3/4 cup of low-fat buttermilk, 3/4 cup of 2% low-fat milk, 1/3 cup of low-fat ricotta cheese, 3 tablespoons of canola oil, 1 large egg, 2 egg whites, and 2 tablespoons of vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix gently just until everything is moistened. Don’t overmix; a few lumps are perfectly fine.
- Spoon the muffin batter into the prepared muffin cups, filling them to the rims. Bake for approximately 20 minutes, or until the muffins are light golden brown and a toothpick inserted comes out clean.
- Cool the muffins in the pan for about ten minutes before transferring them to a wire rack to cool completely.
- While the muffins are cooling, prepare the maple icing by combining 1 3/4 cups of powdered sugar, 1 1/4 teaspoons of maple extract, 2 tablespoons of light cream cheese, 1 teaspoon of vanilla extract, a pinch of salt, and 1 tablespoon of water in a small bowl.
- Beat the icing mixture on medium speed with an electric mixer until creamy and smooth.
- Frost the top of each cooled muffin with approximately 1-1/2 teaspoons of the icing, letting it drizzle slightly over the sides for an appealing look.
Part of our Brownie and Bar Recipes collection — Part 3 of 4:
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