Savor the taste of fall with this quick and easy muffin recipe. Uncover a delicious blend of maple syrup and crunchy walnuts in these Maple Walnut Muffins. This baked delight is an ideal quick breakfast, perfect for enjoying alongside your morning coffee.
While some may argue otherwise, I believe maple is one of the fall flavors. Savor the fall season with these maple walnut muffins. They're made with maple syrup instead of sugar. The syrup provides the right amount of sweetness and delicious maple flavor in every bite.
Like maple granola, this recipe calls for pure maple syrup. Buttermilk and melted butter keep these muffins moist, tender, and flavorful, while walnuts add crunch and nuttiness. The muffins come out fluffy and incredibly moist with a tender crumb.
Experience the perfect blend of pure maple syrup sweetness and the irresistible crunch of walnuts in these delicious muffins. These muffins are an ideal companion to your morning coffee, offering a delightful start to your day. Fall in love at first bite!
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Maple Syrup Muffins with Walnuts
- The maple syrup replaces all of the sugar in the muffin batter.
- Maple syrup infuses muffins with moisture and maple flavor.
- This easy muffin recipe comes together quickly with simple ingredients, including pantry and refrigerator staples.
- Maple walnut muffins are a hearty, portable breakfast and the perfect accompaniment to coffee.
- The maple and walnut flavor combination is ideal for a fall day.
Ingredients
- All-Purpose Flour
- Whole Wheat Flour - Combining all-purpose and whole wheat flour creates a solid muffin structure. The whole wheat flour adds a desirable nutty flavor that pairs well with the maple taste.
- Baking Powder and Soda
- Salt
- Pure Maple Syrup (Grade A or B) - Use real maple syrup made from maple sap (from maple trees), not the artificial kind, which is maple-flavored sugar syrup.
- Unsalted Butter (melted and cooled)
- Buttermilk (or Whole Milk) - To make buttermilk at home, combine one cup of whole milk with one tablespoon of lemon juice or plain vinegar. Stir the mixture and let it sit for at least 5 minutes before using.
- Large Eggs (room temperature)
- Walnuts (chopped)
See the recipe card for the ingredient quantities.
Ingredient Substitutions
- Melted Butter - Canola Oil, Avocado Oil, Coconut Oil
- Walnuts - Pecans, Almonds
Step-By-Step Instructions
- Preheat the oven to 425 degrees F—grease or line 14 cups of two muffin tins with paper liners.
- Mix the dry ingredients in a large bowl until combined.
- Whisk the wet ingredients (including the maple syrup) in a medium bowl. Pour the wet mixture into the dry mixture. Mix the ingredients until combined and a batter forms—do not over-mix. Fold in the chopped walnuts.
- Spoon the muffin batter between the 12 prepared muffin cups.
- Bake the muffins at 425 for 5 minutes. After the first 5 minutes, reduce the oven temperature to 375 F and bake for another 15 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool muffins on a wire rack.
Variations
- Maple Glaze - Mix 1 ⅓ cups {sifted} powdered sugar, 1 tablespoon maple syrup, and 1 - 2 tablespoons of water or milk until a glaze forms. Glaze the cooled muffins as desired.
- Cinnamon - Stir ½ to 1 teaspoon of ground cinnamon into the dry ingredients.
- Turbinado Sugar - Sprinkle the top of the muffins with turbinado sugar before baking for a delightful crunch and added sweetness.
Suggested Equipment
Storage
Store muffins in an airtight container at room temperature for up to 5 days or in the refrigerator for up to one week.
Serving Suggestions
Enjoy maple muffins at room temperature or warm.
- Slather muffins in softened cream cheese or butter.
- Spread muffin halves with jam or homemade berry compote.
- Drizzle warm muffins with additional maple syrup or honey.
- Serve with fresh fruit and Greek yogurt.
Delicious Muffin Recipes
- Coffee Muffins with Chocolate Chips
- Vanilla Muffins
- Banana Blueberry Oatmeal Muffins
- Peach Streusel Muffins
- Mixed Berry Muffins
- Cranberry Walnut Muffins
Expert Tips
- Start baking muffins at a high oven temperature before lowering the temperature after the first five minutes. The initially high oven time helps the muffins rise and achieve a tall domed top. Refrain from opening the oven when lowering the oven temp. Otherwise, you will release all of the steam.
- Baking the muffins in every other pan cup helps them rise and achieve a classic domed top.
- Mix the batter only until combined. Refrain from over-mixing.
- Gently fold in the walnuts.
- Sprinkle the muffin tops with additional chopped walnuts before baking.
Frequently Asked Questions
Transfer {cooled} leftover muffins to a freezer bag or freezer-safe container. Freeze muffins for up to 3 months. Thaw the muffins completely, at room temperature or in the refrigerator before consuming.
Maple syrup acts as sugar does in baking recipes. It enhances flavor (sweetens) and keeps baked goods moist.
Maple syrup is usually found in the breakfast foods aisle or near the baking supplies. Most stores carry pure maple syrup. Do not use pancake syrup in this recipe; it is not the same as 100% pure maple syrup. Pancake syrup is maple-flavored sugar syrup.
If you make the recipe, don’t forget to rate it, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
📖 Recipe
Maple Walnut Muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 2½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cup pure maple syrup grade A or B
- ½ cup unsalted butter melted and cooled
- ¾ cup buttermilk or whole milk
- 2 large eggs
- ¾ cup walnuts chopped
Instructions
- Preheat the oven to 425℉. Grease or line 14 cups of two muffin tins with paper liners.
- Mix the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt in a large bowl until combined.
- Whisk the maple syrup and cooled melted butter in a medium bowl. Mix in the buttermilk and eggs until combined.
- Pour the wet mixture into the dry mixture. Mix the ingredients until just incorporated and a batter forms—do not over-mix. Fold in the chopped walnuts.
- Bake the muffins at 425℉ for 5 minutes. After the first 5 minutes, reduce the oven temperature to 375°F and bake for another 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool muffins on a wire rack.
Nutrition
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