Maple Nut Muffins
Start your day with the cozy warmth of homemade Maple Nut Muffins—soft, tender, and packed with rich flavors of pure maple syrup, toasted nuts, and a hint of cinnamon. These muffins strike the perfect balance between sweet and nutty, with a moist, buttery crumb that melts in your mouth. Topped with a sprinkle of coarse sugar for a delightful crunch, they make an irresistible breakfast, snack, or dessert. Ready in just about 35 minutes, these easy-to-make muffins are a crowd-pleaser that pairs beautifully with your morning coffee or tea. Perfect for fall baking or any time you crave the comforting flavors of maple and nuts, this recipe will have everyone asking for seconds.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 teaspoons ground cinnamon
- 0.5 cups unsalted butter, melted and cooled
- 0.75 cups pure maple syrup
- 0.25 cups granulated sugar
- 2 units large eggs
- 1 teaspoons vanilla extract
- 0.75 cups whole milk
- 1 cups chopped nuts (such as walnuts or pecans)
- 2 tablespoons coarse sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a large mixing bowl, combine the melted butter, maple syrup, and granulated sugar. Whisk until well-blended.
Add the eggs and vanilla extract to the wet mixture and whisk until smooth.
Alternate adding the dry ingredients and milk to the wet ingredients, starting and ending with the dry. Stir gently until just combined—do not overmix.
Fold in the chopped nuts, distributing them evenly throughout the batter.
Using a spoon or scoop, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
If desired, sprinkle the tops of the muffins with coarse sugar for an extra crunch and sweetness.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
2755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.2 g | 146% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 2358 mg | 102% | |
| Total Carbohydrate | 394.4 g | 143% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 193.2 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 472 mg | 36% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1088 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
