Lovely, buttery maple muffins, filled with toasted walnuts.
2 1/4cupsall purpose flour(285g)
3/4cupswhole wheat flour(90g)
1 Tbsp baking powder
1/2tspfine saltreduce to 1/4 tsp if using salted butter (2.5ml)
12Tbspunsalted buttermelted and cooled slightly (170g)
1/2cupwhole milkcold (118ml)
1 1/2cupspure maple syrupGrade B for best flavour or Grade A (355ml)
1/2cupchopped walnutstoasted (60g)
Preheat oven to 350F. 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.
Be sure to read the Ingredient and Baker's Notes for more tips and substitution suggestions for this recipe.