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Maple Walnut Muffins Scrumptious and Easy Recipe

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You need these simple ingredients to make maple walnut muffins: - 1 ½ cups all-purpose flour - 1 cup finely chopped walnuts - ½ cup maple syrup - ½ cup brown sugar - 2 large eggs - ½ cup unsweetened applesauce - 1 teaspoon vanilla extract - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ¼ teaspoon ground nutmeg - ¼ cup milk (dairy or non-dairy) These muffins are tasty and filling. Each muffin has about: - Calories: 180 - Protein: 4g - Carbohydrates: 27g - Fat: 8g - Fiber: 1g - Sugars: 8g They offer a nice mix of energy and flavor. You can swap some ingredients if needed: - Flour: Use whole wheat flour for more fiber. - Maple syrup: Honey or agave syrup works too. - Brown sugar: Coconut sugar is a great option. - Eggs: Try flax eggs for a vegan choice. Use 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water. - Milk: Almond or oat milk can replace dairy milk. These swaps keep the taste while meeting your needs. Start by preheating your oven to 350°F (175°C). This ensures your muffins bake evenly. Next, line a muffin tin with paper liners or grease it with cooking spray. In a large bowl, whisk 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, and ¼ teaspoon of ground nutmeg. Mixing these dry ingredients well helps them blend. In another bowl, beat 2 large eggs. Add ½ cup of maple syrup, ½ cup of brown sugar, ½ cup of unsweetened applesauce, 1 teaspoon of vanilla extract, and ¼ cup of milk. Whisk until the mixture looks smooth. Slowly pour the wet mix into the dry mix. Stir gently until just combined. Remember, it’s okay if some lumps remain. Finally, fold in 1 cup of finely chopped walnuts until they are evenly spread throughout the batter. Now it's time to fill the muffin tin. Divide the batter evenly among the cups, filling each about ¾ full. This gives them room to rise without overflowing. Place the muffin tin in the preheated oven and bake for 18 to 20 minutes. Check for doneness by inserting a toothpick into a muffin. If it comes out clean, your muffins are ready. Once baked, let the muffins cool in the tin for about 5 minutes. Then, carefully transfer them to a wire rack. This cooling step is crucial to avoid sogginess. For serving, arrange the muffins on a rustic wooden board. You can drizzle some extra maple syrup over the top for a sweet touch. Sprinkling more chopped walnuts adds a nice look too. Enjoy your delicious maple walnut muffins fresh or share them with friends! To get a soft and fluffy muffin, mix the batter gently. Overmixing makes them tough. Lumps in the batter are okay. They will bake out nicely. Use fresh baking powder and soda for the best rise. Make sure your oven is at the right temperature. An oven thermometer can help with this. You can make these muffins even tastier. Add a pinch of sea salt for depth. Try a dash of vanilla bean paste instead of extract. This adds a richer flavor. If you like spices, add more cinnamon or nutmeg. You can also include some dried fruit for a sweet twist. Chopped dates or cranberries work well. One error is using cold ingredients. Room temperature eggs and milk blend better. Also, don’t skip the walnuts; they add crunch and taste. Make sure to fill the muffin cups to about ¾ full. If you fill them too much, they might overflow. Lastly, avoid opening the oven door too soon. This can cause the muffins to sink. {{image_2}} You can add chocolate chips for a sweet twist. Use ½ cup of semi-sweet chocolate chips. Fold them into the batter after adding the walnuts. The chocolate pairs well with maple and walnuts. You get a tasty treat that feels extra special. These muffins are great for breakfast or dessert. To make these muffins gluten-free, swap the all-purpose flour with a gluten-free blend. Look for a blend that has xanthan gum. This helps the muffins hold together. Follow the same steps in the recipe. The taste will still be delicious, and everyone can enjoy these muffins. For a vegan version, replace the eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Let it sit for a few minutes to thicken. Also, use plant-based milk instead of dairy milk. The muffins will still be moist and tasty. You won’t miss the eggs at all! After baking, let your muffins cool completely. Place them in an airtight container. They will stay fresh for about three days at room temperature. If you want to keep them longer, freezing is a better option. To freeze your maple walnut muffins, wrap each one in plastic wrap. You can also use a freezer-safe bag. Store them in the freezer for up to three months. When you want to enjoy them, take out as many as you need. Let them thaw at room temperature or microwave them for a quick treat. Reheat your muffins in the oven or microwave. For the oven, set it to 350°F (175°C). Warm them for about 5-10 minutes. If using a microwave, heat each muffin for 15-20 seconds. This makes them warm and soft again, just like fresh out of the oven! Yes, you can use honey instead of maple syrup. Honey has a different taste. It will make the muffins sweeter and add a floral note. If you use honey, keep the amount the same as the maple syrup. The muffins will still be good, but they will taste different. You can check if the muffins are done by using a toothpick. Stick it in the middle of a muffin. If it comes out clean, the muffins are done. If the toothpick has wet batter, bake them a few more minutes. Muffins should be golden brown on top. Maple walnut muffins are great with many things. You can serve them with butter or cream cheese. A drizzle of extra maple syrup adds sweetness. Fresh fruit like berries or sliced bananas is also a nice touch. Enjoy them with a cup of coffee or tea for a tasty snack! We explored how to make delicious maple walnut muffins, from ingredients to baking tips. You now know about ingredient swaps, storage, and even flavor twists. Remember to avoid common mistakes for the best results. Try different variations to keep things fun. With these tips, you can enjoy muffins that are just right for any occasion. Enjoy baking and impressing your friends with your tasty treats!

WANT TO SAVE THIS RECIPE?

If you love warm, sweet treats, you’re in for a treat! These Maple Walnut Muffins are not only scrumptious, but they’re also easy to make. With simple ingredients and step-by-step instructions, you’ll have delicious muffins ready in no time. Plus, I’ll share handy tips, flavor variations, and storage secrets. Let’s dive into this mouthwatering recipe that will brighten your mornings and impress your friends!

Ingredients

List of Ingredients

You need these simple ingredients to make maple walnut muffins:

– 1 ½ cups all-purpose flour

– 1 cup finely chopped walnuts

– ½ cup maple syrup

– ½ cup brown sugar

– 2 large eggs

– ½ cup unsweetened applesauce

– 1 teaspoon vanilla extract

– 1 teaspoon baking powder

– ½ teaspoon baking soda

– ½ teaspoon salt

– 1 teaspoon ground cinnamon

– ¼ teaspoon ground nutmeg

– ¼ cup milk (dairy or non-dairy)

Nutritional Information

These muffins are tasty and filling. Each muffin has about:

– Calories: 180

– Protein: 4g

– Carbohydrates: 27g

– Fat: 8g

– Fiber: 1g

– Sugars: 8g

They offer a nice mix of energy and flavor.

Ingredient Substitutions

You can swap some ingredients if needed:

– Flour: Use whole wheat flour for more fiber.

– Maple syrup: Honey or agave syrup works too.

– Brown sugar: Coconut sugar is a great option.

– Eggs: Try flax eggs for a vegan choice. Use 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water.

– Milk: Almond or oat milk can replace dairy milk.

These swaps keep the taste while meeting your needs.

Step-by-Step Instructions

Prepping the Muffin Batter

Start by preheating your oven to 350°F (175°C). This ensures your muffins bake evenly. Next, line a muffin tin with paper liners or grease it with cooking spray. In a large bowl, whisk 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, and ¼ teaspoon of ground nutmeg. Mixing these dry ingredients well helps them blend.

In another bowl, beat 2 large eggs. Add ½ cup of maple syrup, ½ cup of brown sugar, ½ cup of unsweetened applesauce, 1 teaspoon of vanilla extract, and ¼ cup of milk. Whisk until the mixture looks smooth. Slowly pour the wet mix into the dry mix. Stir gently until just combined. Remember, it’s okay if some lumps remain. Finally, fold in 1 cup of finely chopped walnuts until they are evenly spread throughout the batter.

Baking the Muffins

Now it’s time to fill the muffin tin. Divide the batter evenly among the cups, filling each about ¾ full. This gives them room to rise without overflowing. Place the muffin tin in the preheated oven and bake for 18 to 20 minutes. Check for doneness by inserting a toothpick into a muffin. If it comes out clean, your muffins are ready.

Cooling and Serving Suggestions

Once baked, let the muffins cool in the tin for about 5 minutes. Then, carefully transfer them to a wire rack. This cooling step is crucial to avoid sogginess. For serving, arrange the muffins on a rustic wooden board. You can drizzle some extra maple syrup over the top for a sweet touch. Sprinkling more chopped walnuts adds a nice look too. Enjoy your delicious maple walnut muffins fresh or share them with friends!

Tips & Tricks

Achieving the Perfect Texture

To get a soft and fluffy muffin, mix the batter gently. Overmixing makes them tough. Lumps in the batter are okay. They will bake out nicely. Use fresh baking powder and soda for the best rise. Make sure your oven is at the right temperature. An oven thermometer can help with this.

Flavor Enhancements

You can make these muffins even tastier. Add a pinch of sea salt for depth. Try a dash of vanilla bean paste instead of extract. This adds a richer flavor. If you like spices, add more cinnamon or nutmeg. You can also include some dried fruit for a sweet twist. Chopped dates or cranberries work well.

Common Mistakes to Avoid

One error is using cold ingredients. Room temperature eggs and milk blend better. Also, don’t skip the walnuts; they add crunch and taste. Make sure to fill the muffin cups to about ¾ full. If you fill them too much, they might overflow. Lastly, avoid opening the oven door too soon. This can cause the muffins to sink.

Variations

Maple Walnut Muffins with Chocolate Chips

You can add chocolate chips for a sweet twist. Use ½ cup of semi-sweet chocolate chips. Fold them into the batter after adding the walnuts. The chocolate pairs well with maple and walnuts. You get a tasty treat that feels extra special. These muffins are great for breakfast or dessert.

Gluten-Free Maple Walnut Muffins

To make these muffins gluten-free, swap the all-purpose flour with a gluten-free blend. Look for a blend that has xanthan gum. This helps the muffins hold together. Follow the same steps in the recipe. The taste will still be delicious, and everyone can enjoy these muffins.

Vegan Maple Walnut Muffins

For a vegan version, replace the eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Let it sit for a few minutes to thicken. Also, use plant-based milk instead of dairy milk. The muffins will still be moist and tasty. You won’t miss the eggs at all!

Storage Info

Storing Muffins at Room Temperature

After baking, let your muffins cool completely. Place them in an airtight container. They will stay fresh for about three days at room temperature. If you want to keep them longer, freezing is a better option.

Freezing Muffins for Later

To freeze your maple walnut muffins, wrap each one in plastic wrap. You can also use a freezer-safe bag. Store them in the freezer for up to three months. When you want to enjoy them, take out as many as you need. Let them thaw at room temperature or microwave them for a quick treat.

Reheating Tips

Reheat your muffins in the oven or microwave. For the oven, set it to 350°F (175°C). Warm them for about 5-10 minutes. If using a microwave, heat each muffin for 15-20 seconds. This makes them warm and soft again, just like fresh out of the oven!

FAQs

Can I substitute maple syrup with honey?

Yes, you can use honey instead of maple syrup. Honey has a different taste. It will make the muffins sweeter and add a floral note. If you use honey, keep the amount the same as the maple syrup. The muffins will still be good, but they will taste different.

How do I know when the muffins are done baking?

You can check if the muffins are done by using a toothpick. Stick it in the middle of a muffin. If it comes out clean, the muffins are done. If the toothpick has wet batter, bake them a few more minutes. Muffins should be golden brown on top.

What can I serve with maple walnut muffins?

Maple walnut muffins are great with many things. You can serve them with butter or cream cheese. A drizzle of extra maple syrup adds sweetness. Fresh fruit like berries or sliced bananas is also a nice touch. Enjoy them with a cup of coffee or tea for a tasty snack!

We explored how to make delicious maple walnut muffins, from ingredients to baking tips. You now know about ingredient swaps, storage, and even flavor twists. Remember to avoid common mistakes for the best results. Try different variations to keep things fun. With these tips, you can enjoy muffins that are just right for any occasion. Enjoy baking and impressing your friends with your tasty treats!

You need these simple ingredients to make maple walnut muffins: - 1 ½ cups all-purpose flour - 1 cup finely chopped walnuts - ½ cup maple syrup - ½ cup brown sugar - 2 large eggs - ½ cup unsweetened applesauce - 1 teaspoon vanilla extract - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ¼ teaspoon ground nutmeg - ¼ cup milk (dairy or non-dairy) These muffins are tasty and filling. Each muffin has about: - Calories: 180 - Protein: 4g - Carbohydrates: 27g - Fat: 8g - Fiber: 1g - Sugars: 8g They offer a nice mix of energy and flavor. You can swap some ingredients if needed: - Flour: Use whole wheat flour for more fiber. - Maple syrup: Honey or agave syrup works too. - Brown sugar: Coconut sugar is a great option. - Eggs: Try flax eggs for a vegan choice. Use 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water. - Milk: Almond or oat milk can replace dairy milk. These swaps keep the taste while meeting your needs. Start by preheating your oven to 350°F (175°C). This ensures your muffins bake evenly. Next, line a muffin tin with paper liners or grease it with cooking spray. In a large bowl, whisk 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, and ¼ teaspoon of ground nutmeg. Mixing these dry ingredients well helps them blend. In another bowl, beat 2 large eggs. Add ½ cup of maple syrup, ½ cup of brown sugar, ½ cup of unsweetened applesauce, 1 teaspoon of vanilla extract, and ¼ cup of milk. Whisk until the mixture looks smooth. Slowly pour the wet mix into the dry mix. Stir gently until just combined. Remember, it’s okay if some lumps remain. Finally, fold in 1 cup of finely chopped walnuts until they are evenly spread throughout the batter. Now it's time to fill the muffin tin. Divide the batter evenly among the cups, filling each about ¾ full. This gives them room to rise without overflowing. Place the muffin tin in the preheated oven and bake for 18 to 20 minutes. Check for doneness by inserting a toothpick into a muffin. If it comes out clean, your muffins are ready. Once baked, let the muffins cool in the tin for about 5 minutes. Then, carefully transfer them to a wire rack. This cooling step is crucial to avoid sogginess. For serving, arrange the muffins on a rustic wooden board. You can drizzle some extra maple syrup over the top for a sweet touch. Sprinkling more chopped walnuts adds a nice look too. Enjoy your delicious maple walnut muffins fresh or share them with friends! To get a soft and fluffy muffin, mix the batter gently. Overmixing makes them tough. Lumps in the batter are okay. They will bake out nicely. Use fresh baking powder and soda for the best rise. Make sure your oven is at the right temperature. An oven thermometer can help with this. You can make these muffins even tastier. Add a pinch of sea salt for depth. Try a dash of vanilla bean paste instead of extract. This adds a richer flavor. If you like spices, add more cinnamon or nutmeg. You can also include some dried fruit for a sweet twist. Chopped dates or cranberries work well. One error is using cold ingredients. Room temperature eggs and milk blend better. Also, don’t skip the walnuts; they add crunch and taste. Make sure to fill the muffin cups to about ¾ full. If you fill them too much, they might overflow. Lastly, avoid opening the oven door too soon. This can cause the muffins to sink. {{image_2}} You can add chocolate chips for a sweet twist. Use ½ cup of semi-sweet chocolate chips. Fold them into the batter after adding the walnuts. The chocolate pairs well with maple and walnuts. You get a tasty treat that feels extra special. These muffins are great for breakfast or dessert. To make these muffins gluten-free, swap the all-purpose flour with a gluten-free blend. Look for a blend that has xanthan gum. This helps the muffins hold together. Follow the same steps in the recipe. The taste will still be delicious, and everyone can enjoy these muffins. For a vegan version, replace the eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Let it sit for a few minutes to thicken. Also, use plant-based milk instead of dairy milk. The muffins will still be moist and tasty. You won’t miss the eggs at all! After baking, let your muffins cool completely. Place them in an airtight container. They will stay fresh for about three days at room temperature. If you want to keep them longer, freezing is a better option. To freeze your maple walnut muffins, wrap each one in plastic wrap. You can also use a freezer-safe bag. Store them in the freezer for up to three months. When you want to enjoy them, take out as many as you need. Let them thaw at room temperature or microwave them for a quick treat. Reheat your muffins in the oven or microwave. For the oven, set it to 350°F (175°C). Warm them for about 5-10 minutes. If using a microwave, heat each muffin for 15-20 seconds. This makes them warm and soft again, just like fresh out of the oven! Yes, you can use honey instead of maple syrup. Honey has a different taste. It will make the muffins sweeter and add a floral note. If you use honey, keep the amount the same as the maple syrup. The muffins will still be good, but they will taste different. You can check if the muffins are done by using a toothpick. Stick it in the middle of a muffin. If it comes out clean, the muffins are done. If the toothpick has wet batter, bake them a few more minutes. Muffins should be golden brown on top. Maple walnut muffins are great with many things. You can serve them with butter or cream cheese. A drizzle of extra maple syrup adds sweetness. Fresh fruit like berries or sliced bananas is also a nice touch. Enjoy them with a cup of coffee or tea for a tasty snack! We explored how to make delicious maple walnut muffins, from ingredients to baking tips. You now know about ingredient swaps, storage, and even flavor twists. Remember to avoid common mistakes for the best results. Try different variations to keep things fun. With these tips, you can enjoy muffins that are just right for any occasion. Enjoy baking and impressing your friends with your tasty treats!

Maple Walnut Muffins

Indulge in the delightful flavors of homemade Maple Walnut Muffins that are perfect for breakfast or a snack! These moist muffins, sweetened with maple syrup and packed with crunchy walnuts, are easy to make in just 35 minutes. With a blend of warm spices and a simple preparation, these muffins are sure to impress. Click through to explore the full recipe and elevate your baking game today!
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Ingredients
  

1 ½ cups all-purpose flour

1 cup finely chopped walnuts

½ cup maple syrup

½ cup brown sugar

2 large eggs

½ cup unsweetened applesauce

1 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ cup milk (dairy or non-dairy)

Instructions
 

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray.

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

      In another bowl, beat the eggs and then add the maple syrup, brown sugar, applesauce, vanilla extract, and milk. Mix until the wet ingredients are well combined.

        Slowly pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix; some lumps are okay.

          Fold in the chopped walnuts until they are evenly distributed throughout the batter.

            Divide the muffin batter evenly into the prepared muffin tin, filling each cup about ¾ full.

              Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

                Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                    - Presentation Tips: Arrange the muffins on a rustic wooden board, and drizzle some extra maple syrup over the top for an enticing touch. Optionally, sprinkle some additional chopped walnuts for a beautiful garnish.

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