Maple Walnut Muffins Recipes

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MAPLE WALNUT MUFFINS



Maple Walnut Muffins image

Deliciously crisp maple walnut muffins for a perfect fall morning.

Provided by Ali

Categories     Breakfast recipes

Time 40m

Number Of Ingredients 11

2 cups all-purpose flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
3/4 cup brown sugar
1/2 cup butter, melted
2 eggs
1/2 cup maple syrup
1/4 cup milk
2 tsp vanilla extract
1 cup walnuts, roughly chopped (or other type of favorite nut)

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.

Nutrition Facts : ServingSize 1 muffin, Calories 246 calories, Sugar 17.1g, Sodium 48mg, Fat 10.4g, SaturatedFat 5.4g, UnsaturatedFat 5g, TransFat 0g, Carbohydrate 34.6g, Fiber 0.9g, Protein 3.8g, Cholesterol 169mg

MAPLE WALNUT MUFFINS



Maple Walnut Muffins image

Moist, light and delicious without being overly sweet.

Provided by Marie Rayner

Yield 15 muffins

Number Of Ingredients 8

245g plain flour (1 3/4 cup)
2 tsp baking powder
1 tsp baking soda
120g butter at room temperature (1/2 cup)
180ml pure maple syrup (3/4 cup)
120g sour cream (1 cup)
1 free range large egg
87g chopped toasted walnuts, plus more to garnish (3/4 cup)

Steps:

  • Preheat the oven to 200*C/400*F/ gas mark 6. Butter a medium size muffin tin and line with paper liners.
  • Sift together the flour, soda and baking powder into a bowl and set aside.
  • Cream the butter until light with an electric whisk. Continue with the electric whisk and add the in the maple syrup a bit at a time, whisking constantly. Whisk in the egg and sour cream. Fold in the flour and the walnuts, until just blended.
  • Spoon into the prepared tin (you will have to cook three more separately after the first batch) filling 2/3 full. Top each with a piece of walnut if desired.
  • Bake for 12 to 16 minutes. A toothpick inserted in the centre will come out clean. Leave in the tins for a few minutes, then move to a cooling rack to finish cooling.

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

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

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 MUFFINS



Maple-Walnut Muffins image

I needed a baking cookbook of some sort for my "dessert of the month" challenge and after careful deliberation, and much drooling, over at least 20 books about baking, each with stunning photographs I settled on William Sonoma's The Baking Book: Essential Recipes for Today's Home Baker. I love this baking cookbook. I've leafed through it a number of times already...just to make sure I didn't miss anything delicious. I'm intrigued by a number of the different baking methods and I know that this cookbook will help me expand my baking knowledge and repertoire!!! Earlier in the week, my quarterly shipment of organic maple syrup arrived from Amazon. I knew right away that this bread would be first on the list to try! While I didn't have any pecans in the pantry, I did have some walnuts leftover from the holidays. They substituted easily into the original recipe, as did the rice milk that I used in place of the buttermilk. I love how this recipe uses the pecans/walnuts. You grind half of them in a food processor with some flour and then mix the "nut flour" into the batter. And then you coarsely chop the other half to fold into the batter after it has been prepared. This created a perfectly nutty flavor with not too much crunch! And all the milk, syrup, eggs and butter gave them a great moist and fluffy texture. A keeper of a recipe, for sure...Nom. Nom.

Provided by ElizabethKnicely

Categories     Quick Breads

Time 32m

Yield 24 regular size muffins, 24 serving(s)

Number Of Ingredients 9

1 1/2 cups walnuts
2 1/2 cups flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
3 eggs, lightly beaten
4 tablespoons butter or 4 tablespoons margarine, melted
1 cup buttermilk or 1 cup rice milk
3/4 cup maple syrup

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!

Nutrition Facts : Calories 183.3, Fat 7.5, SaturatedFat 1.9, Cholesterol 28.8, Sodium 180.4, Carbohydrate 26.5, Fiber 0.8, Sugar 15, Protein 3.6

MAPLE WALNUT MUFFINS



Maple Walnut Muffins image

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

Provided by becca8912

Categories     Breakfast

Time 30m

Yield 16 muffins, 16 serving(s)

Number Of Ingredients 15

1 1/2 cups walnuts
1/3 cup maple syrup
1/2 cup white flour
1 1/4 cups wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
3/4 cup brown sugar
1/4 cup extra virgin olive oil
2 eggs
1/3 cup maple syrup
1 teaspoon peach extract
1/2 cup milk
2 large nectarines or 2 large peaches, chopped

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.

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