Maple Walnut Muffin Recipe

Prep Time: 10 minutes
Bake Time: 18–20 minutes
Servings: 12 muffins

Ingredients

Dry Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon fine sea salt

Wet Ingredients

• 4 tablespoons unsalted butter, softened
• ½ cup packed brown sugar
• 1 large egg
• ½ cup pure maple syrup (instead of 1 tablespoon — deeper maple flavor)
• 1 teaspoon maple extract (optional but recommended)
• 1 cup buttermilk
• 1 cup chopped walnuts

Crumble Topping

• 2 tablespoons cold unsalted butter
• ¼ cup brown sugar
• 2 tablespoons flour
• 1 teaspoon cinnamon
• ¼ cup finely chopped walnuts (optional for extra crunch)

Instructions

1. Prep the oven

Preheat to 400°F (205°C).
Line a muffin tin with paper liners or spray lightly with baking spray.

2. Mix dry ingredients

In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Cream butter & sugar

In a separate bowl, cream the softened butter with the brown sugar until light and fluffy.
Beat in the egg, then add:

• maple syrup
• buttermilk
• maple extract

Mix until smooth.

4. Combine batter

Pour the wet mixture into the dry ingredients and stir just until combined.
(Overmixing makes muffins dense!)
Fold in the chopped walnuts.

5. Make the crumble topping

Using a pastry blender or two forks, cut together until coarse crumbs form:

• cold butter
• brown sugar
• flour
• cinnamon
• (optional walnuts)

6. Fill muffin cups

Divide batter evenly among the 12 muffin cups.
Sprinkle crumble generously over the top of each muffin.

7. Bake

Bake for 18–20 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.

8. Cool & enjoy

Let rest 5 minutes in the pan, then transfer to a rack to cool.

Flavor Tips & Variations

• Add 1 tablespoon maple sugar to the crumble for extra maple goodness.
• Swap walnuts for pecans for a softer crunch.
• Drizzle cooled muffins with a maple glaze (powdered sugar + maple syrup).
• Use dark robust maple syrup for the strongest maple flavor.