When a new recipe is born, I must immediately share it with you. Here are the Muffins with Maple Syrup, Plain Yogurt and Orange! In the gifted box of the month of January, I found the maple syrup by Fabbri 1905, a product I had not yet tried and was honestly curious about. However, I didn’t want to propose the usual pancakes with maple syrup seen and reseen everywhere; I wanted something simple and soft, something fragrant that would highlight the syrup without altering its flavor.
So, as often happens when I am looking for a new recipe, muffins come to mind. If you remember, I’ve tried both the cherries in liqueur by Fabbri and the muffins with mint syrup in previous months, and I’m happy with the result of both recipes, especially because you appreciated them with comments and likes. So here I am with this new recipe with maple syrup, to which I paired plain yogurt, orange juice and created these soft single-serving sweets.
I will explain how to make these delicious muffins with maple syrup also thanks to the video recipe you find below the first photo. I invite you to subscribe to the YouTube channel of Le Ricette di Bea so you don’t miss any new recipes!
Below you will also find other recipes, both of muffins but not only, that I have made with the products of the Fabbri Family. You can purchase them with a 20% discount in the official store, by entering FABBRIRICETTEDIBEA20 before the payment of the products in the cart. Each link is clickable and will take you directly to the recipe that you have chosen to read.
I also remind you that I await you every morning in the group and Facebook fan page of Le Ricette di Bea with the Recipe of the Day, an unmissable appointment to start the day together with a sweet or savory treat!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 148.45 (Kcal)
- Carbohydrates 21.36 (g) of which sugars 7.64 (g)
- Proteins 3.35 (g)
- Fat 6.00 (g) of which saturated 1.14 (g)of which unsaturated 4.59 (g)
- Fibers 0.33 (g)
- Sodium 53.25 (mg)
Indicative values for a portion of 56 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 12 muffins with maple syrup
- 1 1/2 cups all-purpose flour
- 1/3 cup potato starch (or cornstarch)
- 4.4 oz maple syrup (by Fabbri 1905)
- 4.4 oz plain natural yogurt
- to taste orange juice (half is more than enough)
- 1/4 cup vegetable oil (in my case sunflower)
- 2 eggs (at room temperature)
- 1 pinch salt
Tools to prepare muffins with maple syrup, plain yogurt, and orange
- 2 Bowls
- 1 Electric Beater
- 1 Sieve
- 1 Spoon
- 1 Scale
- 1 Muffin Tin
- 12 Baking Cups
- 1 Glass
- 1 Oven
- 1 Spatula
- 1 Cooling Rack
Recipe steps for muffins with maple syrup, plain yogurt, and orange
Start by preheating the oven to 350°F (static mode); it should be very hot when we bake the maple syrup and orange juice muffins. Weigh all the ingredients and place them close to you on the work surface. Sift the flours together with the packet of yeast and set aside. Separate the whites from the yolks, the first in one bowl and the second in another. Add a pinch of salt to each bowl. With an electric beater, whip the egg whites into stiff peaks, which will take a couple of minutes at medium power, then set aside.
Now work the yolks until you obtain a frothy cream. Add the maple syrup into the bowl, then the plain yogurt, then the orange juice (in my case from half an orange), and finally, pour in the sunflower seed oil. Mix everything before adding the flour to the bowl. Spoon by spoon, add all the flour that we previously sifted. Now turn off the electric beater and continue with the spatula to mix the muffin batter.
Fold the egg whites into the rest of the batter with gentle movements from bottom to top, delicately so as not to deflate both the egg whites and the rest of the mixture. Arrange the baking cups in the muffin tin and fill them about 3/4 full with the maple syrup batter. Bake and let cook for about 30 to 35 minutes, placing the pan in the center of the oven. Always do the toothpick test before taking out the orange and plain yogurt muffins.
Quickly transfer the maple syrup and plain yogurt muffins onto a cooling rack to let them cool for about ten minutes before decorating and serving them. Then decorate them with salted caramel cream and cocoa, always a Fabbri product that you now know very well and I love, or with powdered sugar or, if you prefer, by adding more maple syrup. I’ll tell you right away, but it’s also obvious, that the favorites after the taste test were those with cocoa and salted caramel cream where I had also added some hazelnut crumbles or pistachio crumbles.
Nothing left but to wish you a good appetite and remind you that I’m waiting for you every day here on the Le Ricette di Bea blog with many easy and quick recipes like this one!
Tips and Storage:
Bringing the oven to the correct temperature before baking the muffins with maple syrup is essential; you risk the muffins not rising. I can then recommend, as always, that the ingredients you will use are at room temperature, in fact, I also took out the yogurt from the jar about 20 minutes before using it for this recipe. I can finally recommend, if you don’t want to add the juice from half an orange, to add an orange extract, it will still flavor the muffins we’re preparing.
You can store the maple syrup muffins in a dessert container with lid, for a couple of days. Keep in mind that mine disappeared on the first day, my colleagues at work made them disappear very easily and quickly!
