These are different, but very nice! They are surprisingly not all that sweet, but with strong overtones of maple and walnut. I did have all ingredients at room temperature, but found it a little hard to mix the butter in. Most muffin recipes I have used call for melted butter or oil. I think melting the butter for these would be a good idea. I greased the tins well, not knowing if the syrup would make removal difficult or not, but the muffins came out fine, even without the wait (I am impatient!) Thank you very much for sharing this recipe with us.