Why are there two temperatures for baking these muffins?

Baking the muffins at a higher temperature for the first 5 minutes helps the muffins rise, forming giant muffin tops.

How do I know when the muffins are done baking?

The muffins are done baking when the tops are golden brown and an inserted toothpick comes out with just a few crumbs on it.

Maple Walnut Muffins - The Littlest Crumb

Description

These maple walnut muffins are the best muffins to make for fall & winter. Crispy on the outside and soft on the inside. Made with brown sugar, cinnamon, maple syrup, vanilla and toasted walnuts. With a toasted nut streusel topping and drizzled with a sweet maple glaze for an extra-decadent breakfast recipe.

Ingredients

Scale

Toasted Walnuts:
- 1 ¼ cup walnuts, chopped
Maple Walnut Muffins:
- 2 ½ cups (290g) all-purpose flour
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
- ¾ cup (150g) brown sugar, packed
- ¾ cup (170g) butter, melted
- 2 eggs
- ¾ cup maple syrup
- ¼ cup milk
- 2 tsp maple extract
- 1 tsp vanilla extract
Streusel Topping:
- 10 tbsp (75g) all-purpose flour
- ¼ cup (50g) brown sugar, packed
- 2 tbsp (25g) granulated sugar
- 5 tbsp (71g) butter, melted
- ½ tsp cinnamon
- ¼ cup walnuts, toasted
- ¼ tsp hazelnut extract
Maple Glaze:
- ½ cup (65g) icing sugar
- 2 ¼ tsp milk
- ½ tbsp maple syrup
- ¼ tsp maple extract

Cook Mode Prevent your screen from going dark

Instructions

Toast the walnuts. Preheat the oven to 400F. Line a baking sheet with parchment paper. Spread the walnuts out on the baking sheet in a single layer. Bake for 7 to 8 minutes until golden brown and fragrant. Remove them from the oven and let them cool.
Make the muffin batter. In a large mixing bowl, sift together the flour, baking powder, cinnamon, nutmeg and salt.
In a medium sized bowl, beat the brown sugar and butter together. Then, beat in the eggs, maple syrup, milk, maple extract and vanilla extract together until well combined.
In two parts, add the wet ingredients to the dry ingredients, alternating with the milk. Mix only until combined. Fold in 1 cup of the toasted walnuts.
Line a 12 muffin tin with muffin liners. Divide the batter evenly between 12 muffin liners.
Make the streusel topping. In a small bowl, mix the flour, brown sugar, white sugar, butter, toasted walnuts, cinnamon and hazelnut extract together. The mixture should be clumpy. Sprinkle the streusel topping evenly on top of each muffin.
Bake the muffins. Bake the muffins at 400F for 5 minutes. Then, decrease the oven temperature to 375F without opening the door. Continue to bake for another 16 to 17 minutes until a toothpick inserted comes out clean.
Make the maple glaze. While the muffins are baking, mix together the icing sugar, milk, maple syrup and maple extract until smooth. Once the muffins are done baking, let them cool completely to room temperature. Then, drizzle the maple glaze over top of each muffin. Let sit for a few minutes to solidify.

Notes

Storage: Store muffins in an airtight container at room temperature for up to two days, or in the fridge for up to a week.

Prep Time: 20 minutes
Cook Time: 22 minutes
Category: Muffins
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 495
Sugar: 36.9g
Sodium: 410mg
Fat: 25.3g
Saturated Fat: 11.5g
Unsaturated Fat: 12.3g
Trans Fat: 0.7g
Carbohydrates: 63.1g
Fiber: 1.6g
Protein: 6.5g
Cholesterol: 75mg

Keywords: Healthy breakfast recipes, breakfast muffins