1/2teaspoonfine salt, reduce to 1/4 tsp if using salted butter
12Tablespoonsunsalted butter, melted and cooled slightly
1/2cupwhole milk, cold
1 1/2cupspure maple syrup, Grade B for best flavour or Grade A
1largeegg
1largeegg yolk
1/2cupchopped walnuts, toasted
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Instructions
Preheat oven to 350F. (regular bake setting/not fan assisted). Scatter walnuts onto a baking sheet. To toast, place in preheated oven for 5-8 minutes, watching closely and stirring regularly, until fragrant. Remove from oven and remove from baking sheet to a clean plate to cool.
Raise oven temperature to 400F. Spray a 12 cup muffin tin with baking spray. Set aside. *if you don't have baking spray, you may wish to use paper liners to avoid sticking.
In a large bowl, whisk together the all purpose flour, whole wheat flour, baking powder and salt. Set aside.
In a medium bowl, add the melted (and slightly cooled) butter. Add the cold milk, maple syrup, the whole egg and the egg yolk. Whisk to combine. *The mixture may be a bit lumpy, as the cold milk and/or maple syrup may cause the butter fats to solidify. That's fine.
Add the wet mixture to the flour mixture and stir with a spoon just until the flour is incorporated. Add the cooled, toasted walnuts and stir just to combine.
Using a 2 1/2-inch diameter scoop or a large spoon, divide the batter between the 12 muffin cups.
Bake muffins at 400F. for 10 minutes, then reduce the oven temperature to 375F and bake an additional 12-14 minutes, or until a skewer inserted into the centre of the muffins comes out clean.
Notes
Be sure to read the notes above this Recipe Card, for more tips and substitution suggestions for this recipe.