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Maple Walnut Muffins

Maple Walnut Muffins That Bring Cozy Fall Vibes Home

These Maple Walnut Muffins are a delightful treat, perfect for cozy fall mornings and gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Muffin Batter
  • 2 cups all-purpose flour Substitution: Use gluten-free flour for a gluten-free option.
  • 1 cup brown sugar Substitution: Light brown sugar can be used for a lighter flavor.
  • 2 teaspoons baking powder Ensure it's fresh for optimal results.
  • 1 teaspoon cinnamon Substitution: Pumpkin spice can be used for variation.
  • 1/4 teaspoon nutmeg Omit if not available, or use allspice instead.
  • 1/2 teaspoon salt Essential for flavor enhancement.
  • 1/2 cup unsalted butter Substitution: Coconut oil for dairy-free option.
  • 2 large eggs Can replace with applesauce for a vegan option.
  • 1/2 cup maple syrup Substitution: Honey or agave can be used, but it will change flavor.
  • 1/2 cup milk Use plant-based milk for a dairy-free option.
  • 1 teaspoon maple extract Omit if unavailable or substitute with vanilla extract.
  • 1 cup toasted walnuts Substitution: Pecans or almonds for different nutty flavors.
Streusel Topping
  • 1/2 cup flour
  • 1/4 cup brown sugar
  • 1/4 cup butter
  • 1/4 cup chopped walnuts
  • 1/2 teaspoon cinnamon

Equipment

  • Muffin tin
  • Mixing bowls
  • baking sheet
  • Spatula
  • Whisk

Method
 

Muffin Preparation
  1. Preheat your oven to 400°F (204°C). Spread chopped walnuts on a baking sheet and toast for 7-8 minutes until golden brown.
  2. In a large bowl, sift together flour, baking powder, cinnamon, nutmeg, and salt.
  3. Cream together brown sugar and unsalted butter until smooth, about 2-3 minutes.
  4. Add eggs, maple syrup, milk, and maple extract to the creamed mixture. Blend until just combined.
  5. Fold dry ingredients into the wet mixture until just combined, being careful not to over-mix.
  6. Fold in the toasted walnuts evenly throughout the batter.
  7. Distribute the batter into paper muffin liners in a muffin tin, filling each about 2/3 full.
  8. Mix streusel topping ingredients until crumbly, then sprinkle over each muffin.
  9. Bake at 400°F for 5 minutes, then reduce to 375°F and bake for an additional 16-17 minutes or until golden brown.
  10. Let muffins cool in pan for 5 minutes, then transfer to a wire rack. Drizzle with maple glaze if desired.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Store baked muffins for up to 3 days at room temperature, or refrigerate for up to 1 week. They freeze well for up to 1 month.

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