Deliciously crispy on the outside and moist on the inside. These maple walnut muffins are made with maple syrup, brown sugar, vanilla, cinnamon and walnuts. These are the perfect morning muffins for the beginning of fall.
These muffins are so simple to whip together quickly for brunch on a colder morning. The combination of maple syrup and brown sugar is extra cozy and delicious. Plus, the vanilla extract and cinnamon flavor give all the extra fall flavor vibes. I’m always looking for new ways to use maple syrup besides just on pancakes and these muffins are perfect for that.
Maple Syrup, Brown Sugar & Walnuts...
I love to put walnuts in a lot of my muffin recipes and this is another one where they truly shine. You really need some kind of nut for these muffins to complement the other flavors.
These muffins sound like they may be overly sweet with both maple syrup and brown sugar. Overall, they actually have a lot less sugar that other muffin recipes and have a much subtler sweetness. The maple flavor comes through without being sickeningly sweet. However, if you do want to make these muffins slightly healthier, you can remove ¼ cup of the brown sugar without affecting the taste too much.
On the other hand, if you do want a bit more of a decadent and sweet flavor, try pecans instead of walnuts. The muffins will still be just as healthy but I find pecans will give a bit of a sweeter flavor.
Baking Maple Walnut Muffins
I love crispy, golden brown muffin tops, especially for this muffin recipe. To get those golden tops, preheat the oven to 400F while you are preparing the muffin batter. Put the muffins in the oven to bake and decrease the temperature to 375F for the rest of the baking time.