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Maple Walnut Muffins

Irresistibly Soft Maple Walnut Muffins Perfect for Fall

Delicious Maple Walnut Muffins, perfect for fall, combining brown sugar, cinnamon, and maple syrup.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 3/4 cup Brown Sugar Can be replaced with coconut sugar for a less processed option.
  • 2 teaspoons Baking Powder Ensure it’s fresh for proper rise.
  • 1 teaspoon Ground Cinnamon Substitute with pumpkin pie spice for an autumn twist.
  • 1 teaspoon Nutmeg Omit if unavailable.
  • 1/2 teaspoon Salt Essential for flavor enhancement.
  • 2 large Eggs Use flax eggs for a vegan alternative.
  • 1/2 cup Maple Syrup Replace with agave syrup for a similar taste.
  • 1/2 cup Milk Use almond milk for a dairy-free option.
  • 1 teaspoon Maple Extract Can use vanilla extract alone if needed.
  • 1 teaspoon Vanilla Extract
  • 1 cup Chopped Walnuts Substitute with pecans or omit for a nut-free version.
  • 1/2 cup Softened Butter Use coconut oil for a dairy-free alternative.
For the Streusel Topping
  • 1/2 cup Flour
  • 1/4 cup Sugar Can be replaced with brown sugar.
  • 1/4 cup Chopped Walnuts
  • 1 teaspoon Cinnamon
  • 2 tablespoons Butter Cut in until mixture resembles coarse crumbs.

Equipment

  • Oven
  • mixing bowls
  • Muffin Tin
  • spatula
  • hand mixer
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions for Maple Walnut Muffins
  1. Preheat your oven to 400°F (200°C) and toast 1 cup of chopped walnuts for 7-8 minutes.
  2. In a large bowl, sift together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of ground cinnamon, a pinch of nutmeg, and 1/2 teaspoon of salt.
  3. Cream together 3/4 cup of brown sugar and 1/2 cup of softened butter until light and fluffy.
  4. Mix in 2 eggs, 1/2 cup of maple syrup, 1/2 cup of milk, 1 teaspoon of maple extract, and 1 teaspoon of vanilla extract until well combined.
  5. Gradually add the dry ingredient mixture to the wet ingredients, folding gently until just combined.
  6. Fold in the toasted walnuts carefully to avoid overmixing.
  7. Prepare the muffin tin and distribute the batter evenly among the 12 liners.
  8. In a bowl, combine 1/2 cup of flour, 1/4 cup of sugar, 1/4 cup of chopped walnuts, 1 teaspoon of cinnamon. Cut in 2 tablespoons of butter until crumbly.
  9. Sprinkle the streusel topping over the batter and bake at 400°F for 5 minutes, then reduce to 375°F and bake for 16-17 minutes.
  10. Cool muffins in the tin for 10 minutes before transferring to a wire rack. Drizzle with maple glaze before serving.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 120mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

These Maple Walnut Muffins are perfect for sharing and make an excellent addition to any fall gathering.

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