Maple Walnut Muffins Recipes

MAPLE WALNUT MUFFINS

Steps:

• Preheat the oven to 400F. Grease 12 muffin tins with butter.
• Mix the flour, baking powder, cinnamon and salt together in a large bowl.
• Whisk the brown sugar into the melted butter. Then whisk in the eggs, maple syrup, milk and vanilla extract.
• Slowly add the wet ingredients to the dry ingredients and mix only until just combined.
• Fold in the walnuts (or your choice of nut).
• Divide the batter evenly into the muffin tins.
• Put the muffins in the oven and immediately decrease the oven temperature to 375F.
• Bake for 25-30 minutes, until a toothpick comes out clean.

MAPLE WALNUT MUFFINS RECIPE

Steps:

• Preheat oven to 400°F and lightly coat a muffin tin with baking spray, or line with paper liners. In a large bowl, mix together flour, baking powder, and salt. Set aside. In another bowl, cream together butter and brown sugar. Beat in egg, buttermilk, maple syrup, and maple extract. Pour the wet ingredients into the flour mixture and stir until mixed, but do not overmix. It should be slightly lumpy and somewhat thick. Fold in walnuts. To make the topping, cut together butter, brown sugar, flour, and cinnamon using a pastry blender or two knives, until the mixture forms crumbs. Divide the batter among the muffin cups and sprinkle on topping. Bake for 18 minutes, until a toothpick inserted in the center is clean and muffins are golden brown. Let cool slightly and serve.

MAPLE WALNUT MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line muffin pan with paper baking cups.
• Sift the flour, baking powder, and salt together and set aside.
• Cream the butter and sugar together until light and fluffy. Stir in the maple syrup and the eggs and beat until well blended. Add the flour mixture alternately with the milk and beat until well blended. Stir in the walnuts. Spoon the batter into the muffin tins filling each about 3/4 full.
• Bake at 375 degrees F (190 degrees C) for 20 minutes or until toothpick inserted in center comes out clean. Remove to wire rack to cool completely.

MORNING MAPLE MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine flour, brown sugar, baking powder and salt. In another bowl, combine milk, butter, syrup, sour cream, egg and vanilla. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. For topping, combine flour, sugar, nuts and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

MAPLE WALNUT MUFFINS

Steps:

• Preheat oven to 350°F.
• Grease or paper line 20 muffin cups.
• Spread walnuts on a baking sheet, toast in the oven 5 minutes, cool and coarsely chop.
• In a bowl, sift together flour, baking powder, baking soda and salt.
• In a larger bowl, combine sugars, syrup and butter, beat with an electric mixer until light and fluffy.
• Add the eggs one at a time, beating to mix thoroughly after each addition.
• Pour half of the buttermilk and half of the flour mixture into the butter mixture and stir until blended, repeat with the remaining ingredients.
• Fold in the walnuts and fill muffin cups 2/3 full.
• Bake 20 to 25 minutes, remove and let stand 5 minutes before transferring to a cooling rack.

MAPLE-WALNUT MUFFINS

Steps:

• Preheat the oven to 350°F and grease 24 muffin cups with nonstick cooking spray.
• Add 3/4 cups of the walnuts to a food processor or blender with 1/2 cup of the flour. Process until a nut flour forms.
• In a bowl, sift together the other 2 cups of flour, the "nut flour", the sugar, baking powder, and salt. Create a little well in the middle and add the beaten eggs, melted butter or margarine, milk and syrup. Stir for about 1 minute, or until smooth-ish but slightly lumpy batter forms.
• Coarsely chop the remaining walnuts and gently fold into the batter. Pour the batter into the greased muffin cups.
• Bake for 18-22 minutes, or until begin to golden on the edges and center has cooked through. Let cool for about 10 minutes on a wire rack, then remove the muffins from the pan. Serve warm with butter.
• This can also be baked in a loaf pan for 50-55 minutes. Let cool completely before slicing.
• Enjoy!

MAPLE WALNUT SOUR CREAM MUFFINS

Steps:

• Preheat oven to 375°F.
• Spray medium-size muffin cups with non-stick cooking spray or line with paper liners.
• In a large bowl, combine flour, salt, baking powder, baking soda, brown sugar and oats.
• In a medium bowl, combine sour cream, butter, eggs and maple syrup; add to flour mixture and stir to combine.
• Stir in nuts.
• Pour batter into muffin cups.
• Bake for 20-30 minutes, rotating pan halfway through baking time, until a toothpick inserted in center comes out clean.
• Let stand for 10 minutes before removing muffins from cups.

MAPLE WALNUT MUFFINS

Steps:

• Heat a dry skillet over med high heat. Combine walnuts and maple syrup in skillet and cook until the walnuts are carmelized. Chop and set aside.
• In a medium bowl mix the white flour, wheat flour, soda, and salt, cinnamon, and nutmeg.
• In a large bowl mix 3/4 cup brown sugar and oil. Add eggs one at a time until combined. Whisk in maple syrup and peach extract.
• Add flour mixture and milk to sugar mixture, alternating until combined.
• Add 1 c chopped walnuts and nectarine.
• Pour into a greased muffin pan and top with remaining 1/2 c walnuts.
• Cook at 400 degrees for 9-10 minute.