Maple Syrup and Walnut Muffins

    (54)
    25 minutes

    These delicious walnut muffins are at their best if you can get genuine maple syrup. If you can't, you can substitute with artificial.


    48 people made this

    Ingredients
    Serves: 12 

    • 2 cups (250g) plain flour
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 125g butter, softened
    • 1/2 cup (90g) packed brown sugar
    • 1/2 cup (125ml) real maple syrup
    • 2 eggs
    • 3/4 cup (190ml) milk
    • 1/2 cup chopped walnuts

    Directions
    Preparation:25min  ›  Ready in:25min 

    1. Preheat oven to 190 degrees C. Line muffin pan with paper baking cups.
    2. Sift the flour, baking powder and salt together and set aside.
    3. 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.
    4. Bake for 20 minutes or until toothpick inserted in centre comes out clean. Remove to wire rack to cool completely.
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    Reviews and Ratings
    Global Ratings:
    (54)

    Reviews in English (44)

    by
    73

    Just a tip for those disappointed in the weak maple flavor: When baking with maple syrup, it is a good idea to use Grade B syrup, which is stronger flavored and intended for baking or cooking rather than as a table syrup.  -  07 Mar 2005  (Review from Allrecipes USA and Canada)

    by
    43

    I didn't use real maple syrup because artifically flavored-maple syrup has a much stronger maple flavor. I omitted the walnuts and added a crunchy topping (3 tbs. flour, 3 tbs. sugar, 1/2 tsp. cinnamon, 2 tbs. chopped pecans) sprinkled over the muffin batter. I added 1/4 cup of sour cream for extra moistness. SO GOOD!!!!  -  02 Jul 2007  (Review from Allrecipes USA and Canada)

    by
    19

    My whole family loved them! I cut the salt. I added 1/2 teaspoon cinnamon and 1 teaspoon vanilla extract. I will definitely be making these again soon!  -  04 Jul 2008  (Review from Allrecipes USA and Canada)

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