Maple Nut Muffins
I just recently told you about my discovered love of maple syrup, and here I am again with more maple treats. If you adore all things maple, I’m sure you’ll forgive my quick return to some maple goodness.
These muffins are so deliciously fall! All that maple syrup, cinnamon, and nuts make them a perfect choice for a cool morning treat. Just imagine grabbing one of these warm from the oven and enjoying it along with your coffee or tea. (Granted, I don’t really drink either one, but I’m sure I am in the minority here.)
So, this is the part where I tell you that when I say maple syrup, I mean maple syrup. Not pancake syrup. Two totally different things, my friends. When you look at the ingredients on the bottle, there should be only these words: maple syrup. That makes it simple. I used Grade A Medium Amber, although that’s generally a matter of flavor preference.
I, of course, use pecans in these muffins. They’re my favorite and I always have plenty on-hand. You can certainly use your favorite nut or nuts. Hazelnuts or walnuts would be a great option for some variety.
One of my favorite things about these Maple Nut Muffins, besides all that maple-y, cinnamon-y flavor, is that beautiful sparkle on top. While that cinnamon-sugar sprinkling on top certainly makes them pretty, it also serves an important role in adding a little extra sweetness and flavor in each bite.
Maple Nut Muffins
Yield: 12 standard-sized muffins
Prep Time: 15 minutes
Cook Time: 24 minutes
- 1 & 1/2 cups all-purpose flour
- 1/2 cup packed light or dark brown sugar
- 1 & 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup maple syrup
- 1/2 cup milk
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 cup chopped nuts
- cinnamon sugar, for garnish*
- Preheat oven to 400°. Line 12 standard muffin cups with paper liners.
- In a large mixing bowl, stir together flour, brown sugar, baking powder, cinnamon, and salt.
- In a separate bowl, lightly beat egg. Add maple syrup, milk, and melted butter, and stir to combine.
- Add liquid ingredients to dry ingredients. Stir just until combined. Stir in nuts.
- Divide dough evenly among muffin cups, using about 3 tablespoons of batter per cup (filling about 2/3 full). Sprinkle each muffin with cinnamon sugar.
- Bake 20 to 24 minutes, or until a pick inserted into the center of a muffin comes out clean.
- Cool in pans for 10 minutes before serving.
*I usually make my own cinnamon-sugar with 4 parts sugar to 1 part cinnamon. For a little extra sparkle, use sanding sugar.
This recipe was originally developed in my continuing collaboration with Go Bold with Butter, where I am a paid contributor.