Maple Walnut Muffins
Comments: Not quite as strong-tasting as maple-walnut ice cream but the maple extract can be increased if desired. On the other hand, do not increase the maple syrup or you will upset the liquid balance of this recipe.
If you prefer less tasting maple muffins, use vanilla extract instead of maple extract.
When baking muffins, never fill cups more than 2/3 full and never leave an empty cup; pour a little water into any empty cup being careful when removing pans from oven.
Servings: 12 muffins
IngredientsPreparation
  • 1 cup [140 g] all-purpose flour
  • 3/4 cup [190 mL] whole-wheat flour
  • 1 tablespoon [15 mL] baking powder
  • 1 teaspoon [5 mL] salt
  • 1/4 teaspoon [1 mL] cinnamon
  • 1/2 cup [115 g] butter
  • 1/3 cup [80 mL] maple syrup
  • 2/3 cup [160 mL] milk
  • 1 egg
  • 1/2 teaspoon [2.5 mL] maple extract
  • 1/2 cup [125 mL] chopped walnuts [reserve a few for topping if using]
Topping [optional]
  • 3 tablespoons [45 g] sugar
  • 1/4 teaspoon [1 mL] cinnamon
  • 3 tablespoons [45 mL] finely chopped walnuts
  • Preheat oven to 425°F [220°C].
  • Grease 12 regular muffin cups.
  • Into a large mixing bowl, combine all-purpose flour, whole-wheat flour, baking powder, salt and cinnamon.
  • Melt butter over low heat.
  • Remove from heat before stirring in maple syrup and milk.
  • Beat in egg and maple extract before stirring melted butter mixture into mixed dry ingredients, until well blended.
  • Stir in chopped walnuts.
  • Evenly spoon batter into greased muffin cups.
  • If desired, well mix together topping sugar, cinnamon and finely chopped walnuts.
  • Evenly sprinkle muffin batter into each muffin cup with mixture.
  • Bake on centre shelf of preheated oven for 15 to 20 minutes, until golden brown.
  • Leave muffins to cool in pan for 5 minutes.
  • Serve muffins hot, or unmold and leave muffins to cool onto wire racks.