Maple Walnut Muffins | Soft, Sweet & Easy Homemade Muffins
Warm, bakery-style muffins have a way of bringing comfort to even the busiest mornings, especially when they’re homemade and filled with wholesome ingredients. Maple Walnut Muffins deliver that nostalgic, cozy flavor in every bite—soft, moist, and enriched with the warm sweetness of real maple syrup. The toasted walnuts add just the right amount of crunch, balancing the tender crumb of the muffin perfectly.
Many home bakers love this recipe because it’s simple, dependable, and effortlessly delicious. You don’t need fancy equipment or complicated techniques; just a mixing bowl, a whisk, and a few pantry staples come together to create muffins that smell absolutely irresistible as they bake. Whether you’re prepping snacks for the week, making something special for a brunch gathering, or craving a treat that feels both indulgent and wholesome, Maple Walnut Muffins are the kind of recipe that becomes a long-standing favorite.
Ingredients Needed
| Ingredient | Amount | Calories |
|---|---|---|
| All-purpose flour | 2 cups | 910 |
| Baking powder | 2 tsp | 5 |
| Baking soda | ½ tsp | 0 |
| Salt | ½ tsp | 0 |
| Cinnamon | 1 tsp | 6 |
| Maple syrup (pure) | ¾ cup | 600 |
| Brown sugar | ¼ cup | 210 |
| Melted butter | ½ cup | 810 |
| Eggs | 2 large | 140 |
| Milk | ½ cup | 75 |
| Vanilla extract | 1 tsp | 12 |
| Chopped walnuts | 1 cup | 520 |
Step-by-Step Cooking Instructions
- Preheat the oven.
Set your oven to 350°F (175°C) and line a muffin pan with paper liners or lightly grease each cup. - Mix the dry ingredients.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. - Combine the wet ingredients.
In a separate bowl, whisk the melted butter, pure maple syrup, brown sugar, eggs, milk, and vanilla until smooth and well combined. - Bring the mixtures together.
Pour the wet mixture into the dry ingredients and stir gently. Mix only until just combined—overmixing can make the muffins dense. - Fold in walnuts.
Add the chopped walnuts and gently fold them into the batter. - Fill the muffin cups.
Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. - Bake to perfection.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. - Cool and serve.
Allow the muffins to rest in the pan for 5 minutes before transferring them to a cooling rack.
Tips for Customizing the Recipe
- Boost the crunch: Top each muffin with extra chopped walnuts before baking.
- Add fruit: Fold in blueberries, apples, or bananas for added sweetness.
- Make them healthier: Swap half the flour for whole wheat flour or oat flour.
- Use Greek yogurt: Replace half the butter with yogurt to reduce calories and increase moisture.
- Add spices: Nutmeg, cloves, or cardamom add warmth and depth.
- Go dairy-free: Use almond milk and coconut oil instead of milk and butter.
Nutritional Information (Per Muffin)
| Nutrient | Amount |
|---|---|
| Calories | ~274 |
| Protein | 4–5 g |
| Carbohydrates | 29–32 g |
| Fat | 15–17 g |
| Fiber | 1–2 g |
| Sugar | 14–16 g |
Serving Suggestions
- Serve warm with a pat of butter or maple butter for a cozy morning treat.
- Pair with coffee, chai, or a glass of milk.
- Add them to a brunch spread with fruit, yogurt, and eggs.
- Crumble over Greek yogurt for a quick breakfast parfait.
- Freeze extras individually and thaw as needed for grab-and-go mornings.
Maple Walnut Muffins
12 muffins
servings10
minutes18
minutes300
kcalIngredients
2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
¾ cup pure maple syrup
¼ cup brown sugar
½ cup melted butter
2 large eggs
½ cup milk
1 tsp vanilla extract
1 cup chopped walnuts
Directions
- Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners.
- In a large bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk melted butter, maple syrup, brown sugar, eggs, milk, and vanilla until smooth.
- Pour wet ingredients into dry ingredients and mix gently until just combined.
- Fold in chopped walnuts.
- Spoon batter into muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool for 5 minutes in the pan, then transfer to a wire rack to finish cooling.
Recipe Video
Notes
- For the strongest maple flavor, always use pure maple syrup, not pancake syrup.
Avoid overmixing the batter—mix just until the dry ingredients disappear to keep the muffins soft and tender.
FAQs
1. Can I use pancake syrup instead of pure maple syrup?
Pure maple syrup gives the best flavor and natural sweetness. Pancake syrup can be used in a pinch, but the flavor will be less rich and more artificial.
2. Can I make these muffins without walnuts?
Absolutely! If you have nut allergies or prefer a smoother muffin texture, simply omit the walnuts. You can replace them with chocolate chips, dried fruit, or seeds.
3. How do I keep the muffins moist?
Avoid overbaking, and store them in an airtight container once fully cooled. Adding a bit of Greek yogurt or swapping some of the butter for oil also makes them extra moist.
4. Can I freeze Maple Walnut Muffins?
Yes! They freeze extremely well. Wrap each muffin individually and store in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the microwave for 20–30 seconds.
5. Can I make these muffins dairy-free?
Yes. Substitute almond milk, soy milk, or oat milk for regular milk and replace butter with melted coconut oil or vegan butter.
Conclusion
Maple Walnut Muffins embody everything comforting about home baking—warm flavors, simple ingredients, and a texture that makes every bite satisfying. With their naturally sweet maple flavor and crunchy walnut pieces, these muffins feel both rustic and elevated. Whether you’re preparing a batch for your family, gifting them to friends, or simply treating yourself, this recipe guarantees a wholesome baked good that’s deeply enjoyable.
