Maple Walnut Muffins Recipes

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MAPLE WALNUT MUFFINS RECIPE



Maple Walnut Muffins Recipe image

Maple Walnut Muffins will get you in the mood for autumn. Maple, cinnamon, and crunchy walnuts make these muffins hard to beat!

Provided by Megan Myers

Categories     Muffins

Time 28m

Number Of Ingredients 14

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons butter, softened
1/2 cup brown sugar, packed
1 large egg
1 cup buttermilk
1 tablespoon pure maple syrup
1 teaspoon maple extract
1 cup chopped walnuts
2 tablespoons butter, cold
1/4 cup brown sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon

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.

Nutrition Facts : ServingSize 1 muffin, Calories 270 calories, Fat 13 g, Carbohydrate 34 g, Fiber 1 g, Protein 5 g, SaturatedFat 1 g, Sodium 82 mg, Sugar 15 g

MAPLE WALNUT MUFFINS



Maple Walnut Muffins image

Yummy! Try these tasty muffins for breakfast with a hot cup of coffee or tea.

Provided by Marge

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Yield 12

Number Of Ingredients 9

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
½ cup butter, softened
½ cup packed brown sugar
½ cup real maple syrup
2 eggs
¾ cup milk
½ cup chopped walnuts

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.

Nutrition Facts : Calories 264.8 calories, Carbohydrate 35.5 g, Cholesterol 52.6 mg, Fat 12.2 g, Fiber 0.9 g, Protein 4.5 g, SaturatedFat 5.6 g, Sodium 392.4 mg, Sugar 17.7 g

JUMBO FLUFFY WALNUT APPLE MUFFINS



Jumbo Fluffy Walnut Apple Muffins image

A large fluffy muffin with a sweet buttery topping. My jumbo muffin tins hold 1 cup per muffin, so this is scaled for my tins.

Provided by Jen Graham

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Apple Muffin Recipes

Time 45m

Yield 6

Number Of Ingredients 15

½ cup butter
1 ¼ cups white sugar
1 teaspoon vanilla extract
½ teaspoon salt
2 eggs
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon ground cinnamon
½ cup milk
2 cups peeled, cored and sliced apples
½ cup walnuts
¼ cup white sugar
½ teaspoon ground cinnamon
3 tablespoons all-purpose flour
2 tablespoons butter, cubed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Coat top and insides of jumbo muffin pan with cooking spray, or line with muffin papers.
  • In a large bowl, cream together 1/2 cup butter, 1 1/4 cups sugar, vanilla, and salt until light and fluffy. Beat in eggs, one at time. Mix together the 1 3/4 cups of flour, baking powder, and 1/2 teaspoon cinnamon. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in apples and walnuts. Scoop into muffin cups to fill 3/4 full. Lightly sprinkle the tops with cinnamon crumble.
  • To make Cinnamon Crumble: In a small bowl, combine 1/4 cup white sugar, 1/2 teaspoon of cinnamon, 3 tablespoons all-purpose flour, and 2 tablespoons cubed butter. Mix together using a pastry blender, or two butter knives. The crumble topping should resemble small peas.
  • Bake in preheated oven for 30 minutes, or until tops are golden brown, and a toothpick inserted into the center comes out clean. If they are browning too quickly, cover with tin foil. Remove from pans, and cool on wire rack.

Nutrition Facts : Calories 634.7 calories, Carbohydrate 89.7 g, Cholesterol 114.5 mg, Fat 28.2 g, Fiber 3 g, Protein 8.8 g, SaturatedFat 13.6 g, Sodium 483.1 mg, Sugar 55.8 g

MAPLE-WALNUT CUPCAKES



Maple-Walnut Cupcakes image

Maple Buttercream is the perfect complement to these walnut cupcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 2 dozen

Number Of Ingredients 12

2 3/4 cups all-purpose flour, sifted
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 sticks (1 cup) unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup milk
1 1/2 cups (5 1/2 ounces) walnuts, chopped medium-fine
Maple Buttercream
Candied walnuts, optional

Steps:

  • Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners. Into a large bowl, sift together flour, baking powder, salt, and cinnamon; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until creamy, about 3 minutes. Add the eggs and vanilla, and beat until combined. With the mixer still on medium speed, add the flour mixture in two parts, alternating with the milk and beginning and ending with the flour. Stir in walnuts with a wooden spoon.
  • Divide the batter evenly among the muffin cups, filling each three-quarters full. Bake, rotating pans halfway through, until cupcakes are golden and a cake tester inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pans to a wire rack to cool slightly. Invert cupcakes onto the rack; then reinvert and let them cool completely, top sides up. Frost tops with Maple Buttercream and garnish with candied walnuts, if using. Cupcakes can be refrigerated in an airtight container for up to 3 days.

MORNING MAPLE MUFFINS



Morning Maple Muffins image

Maple combines with a subtle touch of cinnamon and nuts to give these muffins the flavor of a hearty pancake breakfast. But you don't have to sit down to enjoy them. Our 2-year-old comes back for seconds, and even my husband-who doesn't normally like muffins-likes these. -Elizabeth Talbot, Lexington, Kentucky

Provided by Taste of Home

Categories     Breakfast     Brunch     Snacks

Time 30m

Yield 16 muffins.

Number Of Ingredients 16

2 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup 2% milk
1/2 cup butter, melted
1/2 cup maple syrup
1/4 cup sour cream
1 large egg, room temperature
1/2 teaspoon vanilla extract
TOPPING:
3 tablespoons all-purpose flour
3 tablespoons sugar
2 tablespoons chopped nuts
1/2 teaspoon ground cinnamon
2 tablespoons cold butter

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.

Nutrition Facts : Calories 212 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 211mg sodium, Carbohydrate 30g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

MAPLE WALNUT MUFFINS



Maple Walnut Muffins image

Make and share this Maple Walnut Muffins recipe from Food.com.

Provided by Lorac

Categories     Quick Breads

Time 50m

Yield 20 muffins

Number Of Ingredients 11

1 1/4 cups walnuts
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 pinch salt
1/2 cup granulated sugar
1/3 cup firmly packed light brown sugar
3 tablespoons maple syrup
2/3 cup butter
3 eggs
1 1/4 cups buttermilk

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.

Nutrition Facts : Calories 217.2, Fat 11.9, SaturatedFat 4.7, Cholesterol 48.6, Sodium 161.2, Carbohydrate 24.4, Fiber 0.9, Sugar 11.3, Protein 4.2

MAPLE WALNUT SOUR CREAM MUFFINS



Maple Walnut Sour Cream Muffins image

This recipe is a little different from others on this site in that it uses oatmeal. These are really good!

Provided by Whisper

Categories     Oatmeal

Time 45m

Yield 12 muffins

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup brown sugar, packed
1 cup rolled oats
1 cup sour cream
5 tablespoons butter, softened
2 eggs
3/4 cup real maple syrup
1 cup walnuts, chopped

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.

Nutrition Facts : Calories 306.4, Fat 16.3, SaturatedFat 6.2, Cholesterol 53.7, Sodium 253.6, Carbohydrate 36.2, Fiber 1.8, Sugar 17.4, Protein 5.5

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Top Asked Questions

How to make maple walnut oatmeal muffins?
This is the Maple Walnut Oatmeal Muffins recipe. Combine flour, oats, sugar, baking powder and salt in large bowl. Beat eggs lightly. Stir in milk, melted butter and maple extract. Add milk mixture and nuts to dry ingredients; stir just until moistened.
How to make maple syrup muffins at home?
Preheat oven to 400 degrees. Grease muffin tins. In a small bowl, stir together flour, baking powder, and baking soda and set aside. In a medium bowl, beat the butter until smooth, then slowly add maple syrup, beating constantly.
How do you toast walnuts for muffins?
Lovely, buttery maple muffins, filled with toasted walnuts. 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.
What do Maple Nut muffins taste like?
The sweetness of maple syrup and the tart, earthy flavor of toasted walnuts are a tasty combo making these maple nut muffins a favorite treat. Muffins are meant to be simple and easy to make and bake, and this recipe uses basic pantry ingredients.

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