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A maple walnut muffin drizzled with maple glaze, sitting on white marble table.

Maple Walnut Muffins

  • Author: Ali
  • Total Time: 42 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian


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.


  • Toasted Walnuts:
  • 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


  1. 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. 
  2. 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.


  • 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


  • 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