Ingredients
- 240 g all-purpose flour
- 2 tsp baking powder
- 1/2 tsp fine salt
- 1 tsp ground cinnamon
- 2 eggs
- 120 ml Québec maple syrup
- 120 ml milk
- 90 g melted butter
- 1 tsp vanilla extract
- 2 medium apples, peeled and diced
Method
- Heat the oven to 175 °C and line a 12-cup muffin tin.
- Whisk flour, baking powder, salt, and cinnamon; separately whisk eggs, maple syrup, milk, butter, and vanilla.
- Fold wet ingredients into dry ingredients, then fold in the apples without overmixing.
- Divide the batter among the cups and bake for 18–22 minutes, until a skewer comes out clean.
Conversion and rationale
Original sweetener (classic version): 150 g granulated sugar
Conversion used: Replace 150 g sugar with 120 ml maple syrup; reduce the classic milk by 30 ml and bake at 175 °C, about 15 °C lower than the usual 190 °C.
Why Quebec maple syrup: Maple gives the apples a rounded caramel note and keeps the crumb moist. It highlights a local Québec ingredient while using less processed sweetener.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →