Morning Maple Muffins

Just to be rebellious, we had these for supper last night, even though it says "morning". We love having breakfast for supper. Also I am useless in the mornings so I could never pull this off then. Anything more complicated than a coffee pot has to wait. This is from the TOH Cooking through the Seasons book.

Morning Maple Muffins
2 cups all-purpose flour
1/2 cup packed brown sugar
2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1/2 cup butter, melted
1/2 cup maple syrup
1/4 cup sour cream (I used plain yogurt)
1 egg
1/2 tsp vanilla (I bet you could use vanilla yogurt instead of plain and leave out this vanilla)
Topping:
3 tbsp flour
3 tbsp sugar
2 tbsp chopped nuts (I badly wanted to include these, because I have pecans in the cupboard, but I knew the kids wouldn't eat them then. So I left them out)
1/2 tsp cinnamon
2 tbsp cold butter

In a large bowl, combine the flour, brown sugar, baking powder, and salt. In another bowl, combine the milk, butter, syrup, sour cream, egg, and vanilla. Stir into dry ingredients just until moistened.

Fill greased or paper-lined muffin cups 2/3 full. For topping, combine flour, sugar, nuts, and cinnamon; cut in butter until crumbly. Sprinkle over batter (then press down slightly with the back of a spoon and it will stay on better while you're eating it).

Bake at 400 for 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. 16 muffins (that is a dumb yield for muffins. I made ours be 18, but you can do what you want).

The kids loved these. We had them with "cheesy eggs" and sausage. Emma called them syrup muffins. It probably would be nice if they had real maple syrup in them instead of the fake stuff, but that's okay. Definitely keeping this recipe!