Maple Walnut Muffins

Submitted by Chef #882318

"walnuts, nectarines, maple syrup, and whole wheat flour"

 

• Ready In: 30mins
• Ingredients: 15
• Yields: 16 muffins
• Serves: 16

ingredients

• 1 1⁄2 cups walnuts
• 1⁄3 cup maple syrup
• 1⁄2 cup white flour
• 1 1⁄4 cups wheat flour
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 3⁄4 cup brown sugar
• 1⁄4 cup extra virgin olive oil
• 2 eggs
• 1⁄3 cup maple syrup
• 1 teaspoon peach extract
• 1⁄2 cup milk
• 2 large nectarines or 2 large peaches, chopped

directions

1. Heat a dry skillet over med high heat. Combine walnuts and maple syrup in skillet and cook until the walnuts are carmelized. Chop and set aside.
2. In a medium bowl mix the white flour, wheat flour, soda, and salt, cinnamon, and nutmeg.
3. In a large bowl mix 3/4 cup brown sugar and oil. Add eggs one at a time until combined. Whisk in maple syrup and peach extract.
4. Add flour mixture and milk to sugar mixture, alternating until combined.
5. Add 1 c chopped walnuts and nectarine.
6. Pour into a greased muffin pan and top with remaining 1/2 c walnuts.
7. Cook at 400 degrees for 9-10 minute.

Reviews

[Eva E.]

Delicious! A couple notes: <br/><br/>I didn't have peach extract (does anybody?) so I used lemon extract. I didn't taste it at all so I suspect that any extract - or no extract - would probably be fine. <br/><br/>My baking time was closer to 12-14 minutes. <br/><br/>Please note that the recipe calls for 2/3 C maple syrup - 1/3 for the walnuts and 1/3 in the batter. (The ingredients list 1/3 C twice which I assumed was an error, but it's not!) <br/><br/>Also, I almost poured all the chopped walnuts into the batter but thankfully read ahead and noticed I needed to reserve a third of the mixture (about 1/2 C) as the topping. I'm glad I caught that because it really made the final muffins look great! <br/><br/>Thanks for the great recipe!