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This summer is flying by. Somehow it’s mid-July already, and this weekend will be my first in my house in a month… and I’ll be at a music festival for most of it. It’s great to be busy, but that does mean that I feel a bit on the back foot in terms of State Fair prep. But I focused up on it last week, and I think I’ve finalized my planned categories and flavors. Now… I just need to do some practicing in the next four weeks. Starting with these Maple Muffins with Peanut Butter Streusel!

The maple muffin category at the Fair requires that you use maple syrup instead of any refined sugars in your muffins. And honestly, just the muffin base of these was pretty fantastic. But also, I wanted to add a ‘lil something to make them stand out. I think peanut butter and maple is a severely underrated combination, so peanut butter streusel seemed the obvious choice!

Peanut butter chips would probably be phenomenal in these actually, but I think those wouldn’t be allowed for the Fair. (They don’t always have the most clear instructions for each category, but these muffins “May contain fruit, herb, nuts or seeds. No icing; baked-on toppings only.” So I’m steering clear of peanut butter chips.)

I am glad these were such a quick and easy success. It boosts my confidence when practice goes well! I may tweak the streusel recipe a bit (it was a little crumbly), but otherwise, I feel like this is locked in. I can move on to the next (and the next, and the next) recipe trial. And I’ll be able to get these done in about 15 minutes on The Big Baking Day.

With all the activities and travel I’ve been doing the last month, I feel like I’ve hardly gone to the movie theater or baked anything. My two big hobbies! Off to the wayside! At least I can say that the break has been good for inspiration – my planned list of bakes grew enormously, and I’ve got posts planned for the next four weeks. So that being said, I’ll keep this one short and sweet.

If your summer is also moving at a breakneck pace, these muffins may be just the ticket. They take about ten minutes and two bowls to pull together, so you can squeeze it in in between all the other things going on!

Maple Muffins with Peanut Butter Streusel

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Author: Audrey

Description

Makes 14 muffins

Ingredients

For the muffins

3 cups all purpose flour
1 tablespoon baking powder
½ teaspoon salt
1½ cups pure maple syrup
12 tablespoons (1½ sticks) unsalted butter, melted and cooled slightly
½ cup whole milk
1 large egg
1 large egg yolk*
1 cup peanut butter chips (optional)
Softened butter, for greasing the pan

For the peanut butter streusel

1/4 cup flour
1/4 cup brown sugar
2 tbsp peanut butter
1 tbsp butter

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Instructions

Set a rack in the center of the oven and preheat to 400°F.
In a large bowl, whisk together the all purpose flour, whole wheat flour, baking powder and salt. Set aside.
In a medium bowl, whisk together the maple syrup and melted butter. Whisk in the milk, followed by the egg and egg yolk. Add to the dry ingredients and whisk until just smooth. Let the batter rest for 5 minutes.
Meanwhile, grease the muffin pan generously with softened butter or oil.
Prepare the streusel by combining the first four topping ingredients with a pastry blender or a spoon in a small bowl.
Spoon the batter evenly into the prepared pan. The cups will be almost full. Sprinkle with peanut butter streusel.
Bake for 10 minutes, then reduce the temperature to 375°F and bake for about 15 minutes more, or until the muffins are golden and a cake tester inserted into the center of a muffin comes out clean.
Cool in the pan for 5 minutes, then remove muffins from the pan. Serve warm with butter, or place on a rack to cool.