Maple Muffin Tops

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30 Minutes Total
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113 Servings

Oatmeal and apples are folded into a whole-grain muffin batter and baked in a sheet pan as soft-on the-inside, crunchy muffin tops.


Ingredient List

  • Small check mark in a circle icon 6 cups Apples, canned in water, drained
  • Small check mark in a circle icon 4 cups Water, cool approx. 72°F
  • Small check mark in a circle icon 1 cup Pancake Syrup
  • Small check mark in a circle icon 2 tsp Maple extract
  • Small check mark in a circle icon 1 box Gold Medal™ Whole Grain Variety Muffin Mix (31529)
  • Small check mark in a circle icon 5 cups Old fashioned oats, dry

Preparation

  1. Cut apples into medium diced pieces; set aside.
  2. Stir water, pancake syrup and extract together in mixing bowl with whisk until well blended.
  3. Add muffin mix and mix until well blended. DO NOT OVERMIX.
  4. Fold apples into batter; lightly stir oatmeal into batter.
  5. Deposit using #16 scoop into paper-lined full sheet pan in 4x6 pattern and bake as directed below.
  6. Convection Oven* 350°F 12-15 minutes | Standard Oven 400°F 14-17 minutes

Tips

  • Drizzle with a melted maple glaze (1/4 cup pancake syrup in 2 cups vanilla icing) if desired. Note nutrition information may change.
  • *Rotate pans baked in convection oven one-half turn (180°) after 6 minutes of baking.