Recipe by Lorac
I love the combination of maple syrup and walnuts!
Top Review by Charishma_Ramchandani
WOW! What fantastic muffins these are. I made them this evening and they were the best muffins I've made in a long time. I did use oil as a substitute for butter. As I did not have cinnamon on hand, I had to leave that out. Next time, I'll be adding it in as well. These took exactly 25 minutes to bake at 180C in my oven. THANK YOU so much for posting this recipe, Auntie Carol! My little friend for whom I especially made these today(she's just 7), will be taking these to school for the coming week. Thanks so much for posting this recipe. It's a sure keeper and your right about the combo of toasted walnuts and maple syrup- divine!
- 1 1⁄4 cups walnuts
- 2 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 pinch salt
- 1⁄2 cup granulated sugar
- 1⁄3 cup firmly packed light brown sugar
- 3 tablespoons maple syrup
- 2⁄3 cup butter
- 3 eggs
- 1 1⁄4 cups buttermilk
Directions See How It's Made
- Preheat oven to 350°F.
- Grease or paper line 20 muffin cups.
- Spread walnuts on a baking sheet, toast in the oven 5 minutes, cool and coarsely chop.
- In a bowl, sift together flour, baking powder, baking soda and salt.
- In a larger bowl, combine sugars, syrup and butter, beat with an electric mixer until light and fluffy.
- Add the eggs one at a time, beating to mix thoroughly after each addition.
- Pour half of the buttermilk and half of the flour mixture into the butter mixture and stir until blended, repeat with the remaining ingredients.
- Fold in the walnuts and fill muffin cups 2/3 full.
- Bake 20 to 25 minutes, remove and let stand 5 minutes before transferring to a cooling rack.