Maple Walnut Buttermilk Muffins
Start your morning on a sweet and nutty note with these Maple Walnut Buttermilk Muffins! Bursting with the warm, earthy flavors of pure maple syrup and crunchy chopped walnuts, these moist and tender muffins are the perfect balance of richness and lightness, thanks to creamy buttermilk and a touch of brown sugar. Easy to whip up in just 15 minutes of prep time, they bake to golden perfection in under 25 minutes, making them a quick and satisfying option for breakfast or snack time. Whether enjoyed fresh from the oven or packed in lunchboxes, these muffins are topped with optional walnut halves for a rustic, bakery-worthy presentation. Plus, they stay moist for days, ensuring you savor their homemade goodness all week long. Perfect for cozy mornings or a grab-and-go treat, Maple Walnut Buttermilk Muffins are the ultimate fusion of comfort and convenience!
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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 cups unsalted butter, melted and slightly cooled
- 0.75 cups pure maple syrup
- 0.25 cups packed light brown sugar
- 2 large eggs
- 0.5 cups buttermilk
- 1 teaspoons vanilla extract
- 1 cups chopped walnuts
- 12 walnut halves for topping (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with butter or nonstick spray.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
In another medium bowl, whisk the melted butter, maple syrup, and brown sugar until smooth and fully combined.
Add the eggs to the wet ingredients, one at a time, whisking well after each addition. Then stir in the buttermilk and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula or wooden spoon until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the chopped walnuts until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Optionally, place a walnut half on top of each muffin for decoration.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy your Maple Walnut Buttermilk Muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.4 g | 244% | |
| Saturated Fat | 73.5 g | 368% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 2428 mg | 106% | |
| Total Carbohydrate | 381.2 g | 139% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 169.0 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 483 mg | 37% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1523 mg | 32% | |
*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.
