This post is in partnership with Classie Hippie Tea all opinions are my own.
There are certain foods that I like to pair together and maple syrup and walnuts are one of my favorites. I love how the sweetness of maple syrup and the tart, earthy flavor of walnuts go together, that is why these Maple Syrup Walnut Muffins are a favorite they really satisfy my maple craving.
These muffins are sweetened only with the maple syrup, and in my opinion, they are the perfect sweetness. They won’t make your teeth chatter from too much sugar.
Want to add even more deliciousness to these muffins add a streusel topping or a maple glaze, or why not add both? I’m going with both.
Maple syrup has always been one of my favorite ingredients to use in baking, it just adds a gentle sweetness and caramel flavors to baked goods. Of course, pure maple syrup on my pancakes and waffles is just purely tasty heaven.
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Maple Syrup flavor is – Buttery ~ Smokey ~Nutty
My husband grew up in Maine and tapped maple trees for the syrup. He has such fond memories of his family making their own syrup and how wonderful it tasted, it makes me want to go back to Maine and find a maple tree myself. I love how food connects families and holds long-lasting memories.
If you would like to use maple syrup in a recipe you can swap out one cup of white sugar for 3/4 cup of Grade B maple syrup, and if using other liquids, reduce that by 3 tablespoons. Try this next time you are making a quick bread, scones, or cookies.
These muffins are moist and tender, and the walnuts add some great taste and texture. I’m all about toppings on my muffins so I’m definitely adding the streusel and a maple glaze to this batch.
Seriously, making muffins is quick and easy and so much better than store bought. You can mix the batter and bake the muffins in less than an hour, maybe even less. I like using a cookie scoop to put the batter into the muffin tin and tulip muffin liners because my pans stay clean, especially when I am putting a streusel on top.
Wait, I am not prepared, I only have two muffin liners, oh well, the greased pan will work just as well.
Ready to bake some yummy muffins?
Maple Syrup Walnut Muffins
- 1 cup powdered sugar
- 2 tbsp. maple syrup
- 2 tsp. milk
Mixing and Baking the Muffins
- Preheat the oven to 400 degrees F. Prepare the muffin pan by either buttering or using paper liners.
- Toast the walnuts in the oven for about 5-8 minutes, stirring occasionally until they are a bit darker and smell toasty.
- In a large bowl melt the butter in the microwave. Whisk in the maple syrup, then the milk and eggs.
- Stir the flour, baking powder and salt into the wet ingredients just until combined. Add the walnuts.
- Let the batter rest for 5 minutes. then spoon into the muffin pans making them 3/4 full.
- Combine all the ingredients and cut the butter in using a pastry tool until coarse and crumbly.
Sprinkle this mixture on top of the batter.
- Bake at 400 degrees F. for 10 minutes then reduce the oven temperature to 375 degrees F and bake for 15 minutes. The muffins should be golden brown and the center should be dry when tested with a toothpick.
- Remove from the oven and immediately run a knife around the edges to loosen the muffins from the cups. Let cool then remove from pan.
Optional Maple Glaze
- Combine all the glaze ingredients then drizzle over the cooled muffins.
I am always amazed by how tall these muffins bake up.
My idea of enjoying a good muffin is to pair it with a delicious tea. Apple Cider Tea from our local Classy Hippie Tea Company has white tea, apple pieces, hibiscus blossoms, cinnamon rods, almonds, rosehip, elderberries, sultanas, and star anise that combine to make the most amazing aromatic tea that pairs so well with the maple flavor in the muffins.
A little apple butter on my muffin today, oh yes!
Please do me a favor and pin this to your Pinterest board.
As always, baked with love,