Glazed Maple–Whole Wheat Muffins | Christopher Kimball’s Milk Street

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Milk Street Recipe
Milk Street Bowtie Glazed Maple–Whole Wheat Muffins

Glazed Maple–Whole Wheat Muffins

By Briana Holt - Friend of Milk Street

1½ hours Plus cooling and drying

Glazed Maple–Whole Wheat Muffins

Free

These two-grain, maple-sweetened breakfast treats were inspired by muffins baked by Friend of Milk Street Briana Holt at Tandem Bakery + Coffee in Portland, Maine. The smoky, caramel notes of pure maple syrup accentuate the nuttiness of whole-wheat flour, and a modest amount of cornmeal in the batter adds pleasing texture. Be sure to use fine cornmeal, not coarse stoneground, so the granules hydrate and soften properly. And for richest maple flavor, use the darkest syrup you can find. These muffins like to stick to the pan, so be sure to generously coat both the cups and the flat surface of the muffin pan and dust the cups with flour, even if your pan is nonstick. An easier alternative is to use baking spray such as Baker’s Joy or Pam for baking; these formulations include flour for simple one-step pan prep.

12

Muffins

Tip

Don’t use Greek yogurt, as its moisture content is too low to properly hydrate the cornmeal and whole-wheat flour. Don’t make the glaze in advance—mix the ingredients just before you’re ready to glaze the muffins so it won’t begin to dry and harden. Finally, don’t glaze the muffins until they’re fully cooled to room temperature or their warmth will make it difficult for the glaze to cling.

1½ hours

Plus cooling and drying

32 grams (¼ cup) all-purpose flour, plus more for the pan
251 grams (1¾ cups) whole-wheat flour
72 grams (½ cup) fine yellow cornmeal
2 large eggs, plus 2 large egg yolks
342 grams (1½ cups) plain whole-milk yogurt
¼ cup maple syrup
1 tablespoon vanilla extract
1 tablespoon grated lemon zest
107 grams (½ cup) white sugar
1 tablespoon ground cinnamon
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon table salt
8 tablespoons (1 stick) salted butter, melted and cooled
248 grams (2 cups) powdered sugar
½ cup maple syrup, room temperature
4 tablespoons (½ stick) salted butter, melted and cooled
1 tablespoon lemon juice
1/8 teaspoon table salt
For the muffins:
  • 32

    grams (¼ cup) all-purpose flour, plus more for the pan

  • 251

    grams (1¾ cups) whole-wheat flour

  • 72

    grams (½ cup) fine yellow cornmeal

  • 2

    large eggs, plus 2 large egg yolks

  • 342

    grams (1½ cups) plain whole-milk yogurt

  • ¼
  • 1

    tablespoon vanilla extract

  • 1

    tablespoon grated lemon zest

  • 107

    grams (½ cup) white sugar

  • 1

    tablespoon ground cinnamon

  • 1

    tablespoon baking powder

  • ½

    teaspoon baking soda

  • 1

    teaspoon table salt

  • 8

    tablespoons (1 stick) salted butter, melted and cooled

For the glaze:
  • 248

    grams (2 cups) powdered sugar

  • ½

    cup maple syrup, room temperature

  • 4

    tablespoons (½ stick) salted butter, melted and cooled

  • 1

    tablespoon lemon juice

  • teaspoon table salt

Directions
  1. 01
    To make the muffins, heat the oven to 375°F with a rack in the middle position. Generously mist a standard 12-cup muffin pan with cooking spray, dust with all-purpose flour and tap out the excess. In a small bowl, whisk together the whole-wheat flour and cornmeal. In a large bowl, whisk together the eggs and yolks. Add the yogurt, maple syrup, vanilla and lemon zest; whisk until thoroughly combined. Add the whole wheat flour–cornmeal mixture (reserve the bowl), then stir with a silicone spatula until evenly moistened; let stand for 15 minutes to hydrate.
  2. 02
    Meanwhile, in the now-empty small bowl, whisk together the all-purpose flour, white sugar, cinnamon, baking powder, baking soda and salt. After the whole-wheat flour mixture has hydrated for 15 minutes, add the sugar mixture and stir with the spatula until just incorporated, then add the melted butter and fold until homogenous. Cover and refrigerate for 15 minutes.
  3. 03
    Scoop the batter (it will have become lighter and fluffier) into the cups of the prepared muffin pan, dividing it evenly; the cups will be full. Bake until light golden brown and a toothpick inserted at the centers comes out with a few crumbs attached, 15 to 17 minutes. Cool in the pan on a wire rack for 15 minutes, then remove the muffins from the pan (if needed, rap it against the counter to loosen the muffins), setting them right side up directly on the rack. Cool completely.
  4. 04
    To make the glaze, in a medium bowl, whisk together the powdered sugar, maple syrup, melted butter, lemon juice and salt. Set the wire rack with the muffins in a rimmed baking sheet. One at a time, hold the base of a muffin and dip the top into the glaze to fully and evenly coat. Turn the muffin upright while allowing excess glaze to drip back into the bowl, then set right side up on the rack. Let the glaze dry for about 30 minutes before serving.
Tip: Don’t use Greek yogurt, as its moisture content is too low to properly hydrate the cornmeal and whole-wheat flour. Don’t make the glaze in advance—mix the ingredients just before you’re ready to glaze the muffins so it won’t begin to dry and harden. Finally, don’t glaze the muffins until they’re fully cooled to room temperature or their warmth will make it difficult for the glaze to cling.
.
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Glazed Maple–Whole Wheat Muffins

Get Ready to Cook

12

Muffins

1½ hours

Plus cooling and drying

Tip

Don’t use Greek yogurt, as its moisture content is too low to properly hydrate the cornmeal and whole-wheat flour. Don’t make the glaze in advance—mix the ingredients just before you’re ready to glaze the muffins so it won’t begin to dry and harden. Finally, don’t glaze the muffins until they’re fully cooled to room temperature or their warmth will make it difficult for the glaze to cling.

For the muffins:
  • 32

    grams (¼ cup) all-purpose flour, plus more for the pan

  • 251

    grams (1¾ cups) whole-wheat flour

  • 72

    grams (½ cup) fine yellow cornmeal

  • 2

    large eggs, plus 2 large egg yolks

  • 342

    grams (1½ cups) plain whole-milk yogurt

  • ¼
  • 1

    tablespoon vanilla extract

  • 1

    tablespoon grated lemon zest

  • 107

    grams (½ cup) white sugar

  • 1

    tablespoon ground cinnamon

  • 1

    tablespoon baking powder

  • ½

    teaspoon baking soda

  • 1

    teaspoon table salt

  • 8

    tablespoons (1 stick) salted butter, melted and cooled

For the glaze:
  • 248

    grams (2 cups) powdered sugar

  • ½

    cup maple syrup, room temperature

  • 4

    tablespoons (½ stick) salted butter, melted and cooled

  • 1

    tablespoon lemon juice

  • teaspoon table salt

Step 1 of 4

Combine Ingredients In Bowl

All-purpose flour for the pan
251
grams (1¾ cups) whole-wheat flour
72
grams (½ cup) fine yellow cornmeal
2
large eggs, plus 2 large egg yolks
342
grams (1½ cups) plain whole-milk yogurt
¼
cup maple syrup
1
tablespoon vanilla extract
1
tablespoon grated lemon zest

To make the muffins, heat the oven to 375°F with a rack in the middle position. Generously mist a standard 12-cup muffin pan with cooking spray, dust with all-purpose flour and tap out the excess. In a small bowl, whisk together the whole-wheat flour and cornmeal.


In a large bowl, whisk together the eggs and yolks. Add the yogurt, maple syrup, vanilla and lemon zest; whisk until thoroughly combined. Add the whole wheat flour–cornmeal mixture (reserve the bowl), then stir with a silicone spatula until evenly moistened; let stand for 15 minutes to hydrate.

Step 2 of 4

Mix Together Flour and Sugar Mixtures

32
grams (¼ cup) all-purpose flour
107
grams (½ cup) white sugar
1
tablespoon ground cinnamon
1
tablespoon baking powder
½
teaspoon baking soda
1
teaspoon table salt
8
tablespoons (1 stick) salted butter, melted and cooled

Meanwhile, in the now-empty small bowl, whisk together the all-purpose flour, white sugar, cinnamon, baking powder, baking soda and salt.


After the whole-wheat flour mixture has hydrated for 15 minutes, add the sugar mixture and stir with the spatula until just incorporated, then add the melted butter and fold until homogenous. Cover and refrigerate for 15 minutes.

Step 3 of 4

Bake Muffins

Scoop the batter (it will have become lighter and fluffier) into the cups of the prepared muffin pan, dividing it evenly; the cups will be full. Bake until light golden brown and a toothpick inserted at the centers comes out with a few crumbs attached, 15 to 17 minutes.


Cool in the pan on a wire rack for 15 minutes, then remove the muffins from the pan (if needed, rap it against the counter to loosen the muffins), setting them right side up directly on the rack. Cool completely.

Step 4 of 4

Glaze Cooled Muffins and Serve

248
grams (2 cups) powdered sugar
½
maple syrup, room temperature
4
tablespoons (1 stick) salted butter, melted and cooled
1
tablespoon lemon juice
teaspoon table salt

To make the glaze, in a medium bowl, whisk together the powdered sugar, maple syrup, melted butter, lemon juice and salt. Set the wire rack with the muffins in a rimmed baking sheet.


One at a time, hold the base of a muffin and dip the top into the glaze to fully and evenly coat. Turn the muffin upright while allowing excess glaze to drip back into the bowl, then set right side up on the rack. Let the glaze dry for about 30 minutes before serving.

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