Ingredients:

  • 2 cups All-Purpose (Plain) Flour
  • 1/4 cup Granulated Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Fine Sea Salt
  • 1/4 teaspoon Ground Cinnamon (Optional)
  • 1/2 cup Unsalted Butter (1 stick, 113 g), for browning
  • 3/4 cup Pure Maple Syrup (Grade A Dark Robust is best)
  • 2 Large Eggs, room temperature
  • 1/4 cup Whole Milk, room temperature
  • 1 teaspoon Vanilla Extract
  • 1 cup Icing (Powdered) Sugar, sifted (for glaze)
  • 2 tablespoons Pure Maple Syrup (for glaze)
  • 1-2 teaspoons Whole Milk or Water (for glaze)

Instructions:

  1. Preheat oven to a very hot 425°F (220°C). Line the standard 12-cup muffin tin with paper liners.
  2. Brown the Butter: Melt the 1/2 cup (113g) butter in a small saucepan over medium heat. Continue cooking, stirring constantly, until the foam subsides and the milk solids at the bottom turn a deep amber colour and smell nutty (about 3-4 minutes). This is our brown butter.
  3. Cool: Pour the brown butter (solids and all) into a small bowl and allow it to cool slightly while preparing the dry ingredients (it should still be liquid, but not piping hot).
  4. Combine Dry Ingredients: In the first large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined. Set aside.
  5. Combine Wet Ingredients: In the second large bowl, whisk together the slightly cooled brown butter, maple syrup, eggs, whole milk, and vanilla extract until smooth.
  6. The Muffin Method (Crucial Step): Pour the entire contents of the wet ingredient bowl into the centre of the dry ingredients bowl.
  7. Mix Gently: Using a rubber spatula, fold the ingredients together until just combined. Stop mixing the second you no longer see streaks of dry flour. Do not overmix—a lumpy batter is desirable.
  8. Fill Tins: Divide the lumpy batter evenly among the 12 prepared muffin cups, filling them nearly to the top.
  9. The High Heat Blast: Place the tin into the preheated oven at 425°F (220°C). Bake for exactly 5 minutes.
  10. Drop the Heat: Keeping the muffins inside the oven, reduce the temperature immediately to 375°F (190°C). Continue baking for an additional 13–15 minutes, or until golden brown and a skewer inserted comes out clean.
  11. Cooling: Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack.
  12. Prepare Glaze: While the muffins are cooling, whisk together the sifted icing sugar and 2 tablespoons of maple syrup. Add the milk/water a few drops at a time until a smooth, thick but pourable consistency is achieved.
  13. Glaze & Serve: Drizzle the glaze generously over the slightly warm muffins. Serve immediately or allow the glaze to set completely.