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Maple Walnut Muffins

Decadent Maple Walnut Muffins for Cozy Fall Mornings

Enjoy the comforting aroma of Maple Walnut Muffins, infused with warm spices and topped with a sweet maple glaze.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-purpose Flour can use gluten-free flour
  • ½ cup Brown Sugar substitute with coconut sugar for healthier option
  • 2 teaspoons Baking Powder check freshness for best rise
  • 1 teaspoon Cinnamon adjust to your liking
  • ½ teaspoon Nutmeg freshly grated delivers best taste
  • ½ teaspoon Salt essential for sweet flavor
  • ½ cup Unsalted Butter can swap for coconut oil
  • 2 large Eggs or use ground flax seeds as egg replacement
  • ½ cup Maple Syrup opt for pure maple syrup
  • ¼ cup Milk almond milk is a non-dairy alternative
  • ½ teaspoon Maple Extract optional for extra flavor
  • 1 cup Toasted Walnuts can substitute with pecans
For the Streusel Topping
  • ⅓ cup All-purpose Flour gluten-free flour works as well
  • ¼ cup Brown Sugar adds caramel notes
  • 2 tablespoons White Sugar can use all brown sugar too
  • 2 tablespoons Unsalted Butter replace with coconut oil for dairy-free
  • ½ cup Chopped Toasted Walnuts or pecans for flavor
  • ½ teaspoon Cinnamon adjust wisely

Equipment

  • Muffin tray
  • mixing bowls
  • Whisk
  • spatula
  • Baking sheet

Method
 

Muffin Preparation
  1. Preheat your oven to 400°F (200°C) and toast walnuts on a baking sheet for 7-8 minutes until golden brown.
  2. In a large bowl, sift together flour, baking powder, cinnamon, nutmeg, and salt.
  3. In another bowl, beat brown sugar and butter until creamy, then mix in eggs, maple syrup, milk, and maple extract.
  4. Combine the wet mixture with dry ingredients and fold in toasted walnuts.
  5. Prepare muffin tray with liners and fill each about three-quarters full.
  6. Mix streusel ingredients together and sprinkle on top of the muffin batter.
  7. Bake at 400°F for 5 minutes, then reduce to 375°F for 16-17 minutes.
  8. Cool muffins in the tray for 5 minutes before transferring to a wire rack.
  9. Prepare the maple glaze by whisking together icing sugar, milk, maple syrup, and maple extract.
  10. Drizzle glaze over cooled muffins and allow to set for 10-15 minutes before serving.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 210mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

To keep muffins light, do not overmix the batter and store in an airtight container for up to 4 days.

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