Maple Walnut Muffins
I love the combination of maple syrup and walnuts!
- Ready In:
- 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
- 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.
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I made these as mini muffins so there were 48 instead of 12 regular muffins. I cooked them 13 minutes instead of 20 - 25 and they were done perfectly in that time. Everyone who tried them said they were delicious and they were gone in a very short time. I did add 1/2 teaspoon maple flavoring as I didn't think the maple flavor from the syrup alone was enough. Perhaps I will add another T. of syrup the next time instead of the flavoring. They were moist and tasty.....definitely a recipe to add to my favorites!
Even though the ingredients don't list cinnamon, I added it when I saw it in the instructions. I guessed and added 1 tsp. but I wish I hadn't. It over powered the maple flavor too much. Next time I'll leave it out and will probably increase the maple syrup some, maybe even double it. A nice muffin but just not quite as strong of a maple flavor as I was hoping for.
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!