Tender Maple Walnut Muffin
Bake tender maple walnut muffins with real maple syrup and toasted nuts. Perfect for breakfast or a sweet snack with your morning coffee.
Equipment
- mixing bowl
- measuring cups
- measuring spoons
- whisk
- spatula
- muffin tin
- oven
Ingredients
- 2 cups all-purpose flour
- 3/4 cup packed dark brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk at room temperature
- 1/2 cup pure maple syrup
- 1/2 cup unsalted butter melted and slightly cooled
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 1 cup walnuts toasted and coarsely chopped
- 1/4 cup maple sugar or additional brown sugar for topping
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup standard muffin tin with paper liners or grease the cups thoroughly.
- In a large bowl, whisk together the 2 cups of flour, 3/4 cup brown sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until well combined.
- In a separate medium bowl, whisk the 1 cup of buttermilk, 1/2 cup maple syrup, 1/2 cup melted butter, 2 eggs, and 1 teaspoon vanilla extract until the mixture is smooth and fully emulsified.
- Pour the wet ingredients into the dry ingredients and use a spatula to gently fold them together until just combined; a few streaks of flour are okay, then gently fold in the 1 cup of chopped walnuts to avoid overmixing.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full, then sprinkle the tops generously with the 1/4 cup of maple sugar.
- Bake for 18 to 22 minutes, or until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, then let them cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Make sure all wet ingredients are at room temperature for best results. Do not overmix the batter.