A simple and easy muffin recipe that will jumpstart your morning. These Simple Maple & Walnut Muffins have just the right amount of sweetness with nutty crunch! Topped with sweet and salty maple butter, these muffins are sure to please any guest!

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A morning pick-me-up

I do not know about y’all, but there have been many times where I am rushing to get to work in the morning. That usually means that breakfast either has to come later or not at all. Breakfast and Brunch are my two favorite meals of the day. However, life can get in the way sometimes.

Having something quick on hand for breakfast or brunch is needed in my house. It helps me to keep up with my crazy life. Without it, my mornings are not pretty. My Simple Maple & Walnut Muffins are the perfect solution to my busy schedule.

What makes a muffin different from a cupcake?

Now I know that they might look similar, but they are certainly not the same. Muffins and cupcakes are made with a lot of the same ingredients. However, there are several differences. Muffins are considered “quick-breads.”

Quick-breads are made by combining wet and dry ingredients just until combined. Quick-bread batters are not overly mixed and usually have a few lumps. They are also denser than cakes. Cakes, on the other hand, are completely combined until there are no lumps. The batter is fluffy and tends to be looser as well. The end product is lighter with a fluffy texture.

Maple & Walnut MUffin Ingredients

The ingredients are pretty simple in this recipe; but, let’s still walk through them to understand them.

All-Purpose Flour: The flour acts as the binder for the muffin batter. Since this is a quick-bread recipe, all-purpose flour will do just fine. I usually sift my dry ingredients whenever I am baking.
Baking Powder: Baking powder is the leavening agent for the recipe. Make sure to only use the amount specified in the recipe. This will help the muffins to rise. Adding too much or too little baking powder will affect the final product.
Salt: A little bit of salt in baked goods goes a long way. You won't be able to taste it. But, it will help with the overall flavor balance.

Ground Cinnamon: I used just a dash of cinnamon for some spice and warmth. It made the muffins even better.

Salted Butter: Make sure that your butter is room-temperature and softened. This is critical in the creaming and baking process.
Brown Sugar: I went with brown sugar for this recipe for that extra molasses flavor. It works with the whole maple and walnut combination.
Egg: Keep the egg at room temperature. If you are in a hurry, leave your egg in some warm water while you get the other ingredients together to bring it up to temp.

Sour Cream: The sour cream acts as the liquid component of the recipe. Milk and buttermilk can be used; but, I have found that sour cream creates a muffin that is moister.

Maple Syrup: You cannot have Maple & Walnut Muffins without something maple! I used good old maple syrup. The flavor really shines through the muffin. Maple Extract can also be used in place of the syrup if you cannot get your hands on it.
Vanilla Extract: I always add a little vanilla extract into all of my baked goods. It adds some great extra flavor.
Chopped Walnuts: If you don’t have anything else, make sure to have the nuts. I used one cup of walnuts in the batter and a little extra to top the muffins with.

How to make Maple & Walnut Muffins

Now that we have gotten the ingredients out of the way, we get into actually making the muffins! I love a good muffin in the morning, especially when I’m in a rush. They are an easy snack in the morning that comes in so many different flavors. But, this time, I wanted something different.

After eating these, I was pleasantly surprised. I’m not a big fan of nuts, but these muffins were delicious!

The full written recipe is below, but here’s an overview.

Step 1: Preheat the Oven. 400°F will be perfect for this recipe. The muffins will puff up really nicely. Line a muffin pan with cupcake liners. Set the muffin pan aside for later use.
Step 2: Sift the Dry Ingredients. In a large bowl, sift together flour, baking powder, salt, and cinnamon. Set aside.
Step 3: Mix the Wet Ingredients. In another bowl, cream together butter and brown sugar with an electric mixer and paddle attachment. Add the in egg, sour cream, maple syrup, and vanilla extract. Mix until fully combined.

Step 4: Combine Dry and Wet Ingredients. Add the dry ingredients to the wet ingredients and fold with a rubber spatula. Remember to not overmix. The muffin should be slightly lumpy. Fold in the walnuts.

Step 5: Fill the Cupcake Liners. Equally, divide the batter between each of the cupcake liners.
Step 6: Bake Muffins. Bake for 15 - 18 minutes. Insert a toothpick into the muffins to check for doneness. The toothpick should be clean when it comes out.
Step 7: Make Maple Butter. Combine the ingredients for the maple butter. Reserve for finished muffins.
Step 8: Allow Muffins to Cool. Remove the muffins and allow them to cool for about 5 minutes. Brush with maple butter and top with extra nuts. Serve warm and enjoy!

I’d love to hear your feedback about these SIMPLE Maple & Walnut Muffins! Leave me a message in the comments section below. Remember to share and enjoy! Follow Be Greedy Eats on Pinterest and Instagram as well!

Simple Maple & Walnut Muffins

Yield

12 Servings

Author

Aaron Dodson

Prep time

10 Min

Cook time

18 Min

Inactive time

5 Min

Total time

33 Min

Ingredients

Muffins

2 cups - all-purpose flour
2 tsp - baking powder
¼ tsp - salt
¼ tsp - ground cinnamon
½ cup - salted butter, softened
½ cup - brown sugar
1 each - egg, room-temperature
1¼ cup - sour cream
½ cup - maple syrup
1 tbsp - vanilla extract
1 cup - chopped walnuts

Maple Butter

4 tbsp - salted butter, melted
2 tbsp - maple syrup

Instructions

Preheat oven to 400°F. Line a muffin pan with cupcake liners. Set the muffin pan aside for later use.
In a large bowl, sift together flour, baking powder, salt, and cinnamon. Set aside.
In another bowl, cream together butter and brown sugar with an electric mixer and paddle attachment. Add the in egg, sour cream, maple syrup, and vanilla extract. Mix until fully combined.
Add the dry ingredients to the wet ingredients and fold with a rubber spatula. Remember to not overmix. The muffin should be slightly lumpy. Fold in the walnuts.
Equally, divide the batter between each of the cupcake liners. Bake for 15 - 18 minutes. Insert a toothpick into the muffins to check for doneness. The toothpick should be clean when it comes out.
Combine the ingredients for the maple butter.
Remove the muffins and allow them to cool for about 5 minutes. Brush with maple butter and top with extra nuts. Serve warm and enjoy!

Calories

409

Fat (grams)

Sat. Fat (grams)

Carbs (grams)

Fiber (grams)

Net carbs

Sugar (grams)

Protein (grams)

Sodium (milligrams)

331

Cholesterol (grams)