Get the Recipe: Maple Walnut Muffins
Lovely, buttery maple walnut muffins, made with a bit of whole wheat flour, toasted walnuts and maple syrup.
Ingredients
- 2 1/4 cups all-purpose flour
- 3/4 cups whole wheat flour
- 1 Tablespoon baking powder
- 1/2 teaspoon fine salt, reduce to 1/4 tsp if using salted butter
- 12 Tablespoons unsalted butter, melted and cooled slightly
- 1/2 cup whole milk, cold
- 1 1/2 cups pure maple syrup, Grade B for best flavour or Grade A
- 1 large egg
- 1 large egg yolk
- 1/2 cup chopped walnuts, toasted
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 the oven and remove from the 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
Tips!
If you love a nutty muffin, you can increase the chopped walnuts in these muffins to 1 cup.
As with most muffins, once you combine the wet and dry ingredients, you want to mix with a spoon, only until the flour is incorporated. Scatter the walnuts in when there is only a bit of flour showing, to avoid over-mixing when adding the walnuts.
I always use baking spray to grease my muffin cups and have never had an issue with these muffins sticking. So I recommend baking spray if you have it. If not, to be sure you don't have issues, you may wish to use muffin liners.
If you're adventurous, try these variations: Switch up the walnuts with pecans. Or raisins. Or try chopped, cooked bacon for a maple bacon muffin!
Be sure to read the notes above this Recipe Card for more tips and substitution suggestions for this recipe.
Serving: 1muffin, Calories: 369kcal, Carbohydrates: 52g, Protein: 5g, Fat: 16g, Saturated Fat: 8g, Cholesterol: 61mg, Sodium: 113mg, Potassium: 186mg, Fiber: 2g, Sugar: 25g, Vitamin A: 413IU, Calcium: 74mg, Iron: 2mg
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