Easy Glazed Maple Walnut Muffins

These maple walnut muffins offer the ultimate cozy treat, boasting a wonderfully crispy exterior and a lusciously soft, moist interior, packed with comforting spice, delightful toasted nuts, rich maple flavor, and a sweet glaze that makes for an utterly irresistible breakfast or snack. I find myself making these every time the leaves start to change color, filling my kitchen with the most incredible aroma. They are surprisingly straightforward to prepare, making them perfect for a leisurely weekend morning or bringing to a holiday gathering.

A close-up of a Maple Walnut Muffin with a golden-brown crust, crumbly streusel, and a shiny maple glaze, set against a rustic background.

Recipe Highlights

These muffins capture the essence of autumn flavors, making them an ideal choice for a festive brunch spread during the holidays.

The streusel topping features toasted walnuts mixed with brown sugar, cinnamon, and hazelnut extract, creating a truly delicious, satisfyingly crunchy muffin top.

To finish, these muffins are adorned with a sweet, simple maple glaze, adding an extra touch of decadence drizzled right over the top.

Ingredients

Let’s talk about the wonderful ingredients that come together to make these muffins so special. Using quality ingredients really makes a difference in the final taste and texture.

Walnuts are toasted before they are incorporated into these muffins. This step brings out their natural flavor and adds a pleasant crispness throughout. If you are not a fan of walnuts or have another preference, pecans make a lovely substitute.

Maple Syrup is key to getting that authentic, rich maple flavor we all love. Be sure to use real maple syrup, not artificial pancake syrup. Maple syrup is used both in the muffin batter itself and in the sweet drizzle of the maple glaze.

Spices like cinnamon and nutmeg are classic fall pairings. Their warm notes complement the other delicious flavors in these muffins beautifully, adding depth and comfort.

For the base, all-purpose flour works perfectly. If you need a gluten-free option, a 1:1 gluten-free flour blend can typically be substituted successfully.

Baking Powder is essential for giving these muffins their lift and fluffy texture. It reacts to heat and moisture, helping them rise nicely in the oven. Baking soda cannot be used as a direct substitute here; you need baking powder.

Butter provides richness and moisture to the muffin batter, ensuring they are not dry. Melted butter integrates easily into the batter. If you prefer a dairy-free version, a vegan butter alternative or plant-based margarine can be used instead.

Sugar comes in a few forms for this recipe. Brown sugar is used in the main muffin batter for moisture and a slight caramel note. Both brown sugar and granulated white sugar create the perfect texture for the streusel topping. Finally, icing sugar (also known as powdered sugar) is the base for the smooth maple glaze that goes on top.

Milk helps to bring the batter together, adding necessary liquid. Any type of milk you have on hand will work fine, whether that is regular dairy milk (like 2% or whole) or a non-dairy option such as oat milk or almond milk.

Eggs act as a binder, helping to hold the muffin structure together. They prevent the muffins from becoming crumbly and ensure they bake up properly.

Extracts of maple, vanilla, and hazelnut combine to give these muffins their wonderfully rich, distinctive fall flavor profile. Maple extract boosts the maple syrup taste, vanilla adds a classic sweetness, and hazelnut extract contributes a warm nuttiness. Maple and vanilla extracts are usually easy to find in the baking aisle. Hazelnut extract might be a bit harder to locate locally, but it is readily available online. If you cannot find hazelnut extract, you can simply use a little extra maple or vanilla extract instead.

Salt might seem small, but a touch of salt in the batter helps to balance the sweetness and enhance all the other flavors in the muffins.

Equipment

Here are the basic tools you will need to whip up a batch of these delightful muffins. Having your equipment ready before you start makes the process much smoother.

A set of mixing bowls in different sizes to prepare the dry ingredients, wet ingredients, streusel, and glaze.

A rubber spatula or wooden spoon for gently mixing the batter.

Muffin liners to place inside the muffin tin. These make cleanup easy and help the muffins hold their shape.

A standard 12-cup muffin tin to bake the muffins in.

A beautifully presented Maple Walnut Muffin with a glossy maple glaze and crumbly streusel topping, placed on a white marble surface.

Instructions

Making these maple walnut muffins is a straightforward process, broken down into a few simple steps. Follow along to create your own batch of these delicious treats.

Step 1: First, toast the walnuts by spreading them on a baking sheet and baking them in the oven at 400 degrees Fahrenheit for 7 to 8 minutes until they are golden brown and fragrant.

Step 2: In a large bowl, combine the dry ingredients by sifting together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt.

Step 3: In a separate medium bowl, beat the brown sugar and melted butter together until the mixture is smooth.

Step 4: Into the brown sugar and butter mixture, beat in the eggs, maple syrup, milk, maple extract, and vanilla extract until all the wet ingredients are well combined.

Step 5: Add the wet ingredients to the bowl containing the dry ingredients. Mix gently just until everything is combined; be careful not to overmix the batter.

Step 6: Gently fold one cup of the cooled toasted walnuts into the muffin batter.

Step 7: Prepare a 12 cup muffin tin by placing muffin liners in each cup. Divide the muffin batter evenly among the prepared liners.

Step 8: Prepare the streusel topping by mixing together the flour, brown sugar, white granulated sugar, melted butter, the remaining toasted walnuts, cinnamon, and hazelnut extract in a small bowl.

Step 9: Sprinkle the streusel topping evenly over the top of the batter in each muffin cup.

Step 10: Bake the muffins in the preheated oven at 400 degrees Fahrenheit for the first 5 minutes. Then, without opening the oven door, reduce the oven temperature to 375 degrees Fahrenheit and continue baking for another 16 to 17 minutes. Remove the muffins from the oven and let them cool completely at room temperature.

Step 11: While the muffins cool, make the maple glaze. Whisk together the icing sugar, milk, maple syrup, and maple extract in a small bowl until the glaze is smooth.

Step 12: Once the muffins are fully cooled, drizzle the maple glaze over the tops of each muffin. Let the glaze sit for a few minutes to allow it to firm up slightly.

A row of golden Maple Walnut Muffins with crumbly streusel topping and maple glaze, arranged on a white marble tray.

Storage

Proper storage will help keep your delicious maple walnut muffins fresh and tasty for as long as possible. Here are a few ways you can store any leftovers.

At room temperature, you can store the muffins in an airtight container. They will keep well for up to two days.

If you need to store them for a bit longer, place any leftover muffins in an airtight container and keep them in the refrigerator. They should stay fresh for up to a week.

For longer-term storage, muffins can be stored in a sealed Ziploc bag or airtight container in the freezer. They will last for up to two months. For the best results when freezing, I recommend storing the muffins without the maple glaze. When you are ready to enjoy one, let it thaw overnight in the fridge, then add the glaze just before serving.

Expert Tips

Achieving perfect maple walnut muffins is easy with a few simple tips. Keep these in mind as you bake.

Do not overmix the batter. When you combine the wet and dry ingredients, mix just until you no longer see streaks of flour. Overmixing develops the gluten too much and can result in tough muffins.

Avoid opening the oven door while the muffins are baking, especially during the first few minutes. This is when the muffins get their initial rise. Opening the door lets heat escape, which can cause them to sink or not rise as much as they should.

Fill the muffin liners quite full. To get those beautiful, domed muffin tops like you see in bakeries, fill your muffin liners almost to the very top, but not so much that the batter spills over.

Wait until the muffins have completely cooled before applying the glaze. If you try to drizzle the maple glaze onto warm muffins, the heat will cause the glaze to melt and run right off the sides instead of setting nicely on top.

A close-up of a golden-brown Maple Walnut Muffin topped with a crumbly streusel and drizzled with maple glaze, sitting on a white marble surface.

FAQ

Have questions about making these maple walnut muffins? Here are some common questions and helpful answers.

Why do I bake the muffins at two different temperatures?

Starting with a higher temperature for the first few minutes helps the muffins rise quickly, contributing to those lovely tall, domed tops. Lowering the temperature then allows the muffins to bake through completely without burning the outside.

How can I tell when my muffins are finished baking?

The muffins are done when the tops look golden brown and are firm to the touch. You can also test for doneness by inserting a toothpick into the center of one muffin; it should come out mostly clean, perhaps with just a few moist crumbs attached, but no wet batter.

Can I use different nuts besides walnuts?

Absolutely. Pecans are a fantastic substitute for walnuts in this recipe. You could also experiment with other nuts like almonds, though the flavor profile will change slightly.

Is it necessary to toast the walnuts first?

Toasting the walnuts really enhances their flavor and gives them a better texture in the finished muffins. While you could skip this step, taking the few minutes to toast them is highly recommended for the best results.

How much maple glaze should I put on each muffin?

The amount of glaze is really a matter of personal preference. Some people like a light drizzle, while others prefer a generous coating. Drizzle as much or as little as you like over the cooled muffins.

Can I make the batter ahead of time?

It is best to make the batter just before baking. Letting muffin batter sit for a long time after the wet and dry ingredients are combined can result in tougher muffins because of the leavening agents reacting and gluten developing. However, you can prepare the streusel and glaze ahead of time.

What if my glaze is too thick or too thin?

If your maple glaze seems too thick, add a tiny amount more milk (just a quarter or half a teaspoon at a time) and whisk until it reaches your desired consistency. If it is too thin, whisk in a little more icing sugar, a tablespoon at a time, until it thickens up.

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A close-up of a Maple Walnut Muffin with a golden-brown crust, crumbly streusel, and a shiny maple glaze, set against a rustic background.

Easy Glazed Maple Walnut Muffins

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  • Author: Ryan Miller
  • Prep Time: 21 minutes
  • Cook Time: 22 minutes
  • Total Time: 43 minutes
  • Yield: 12 muffins
  • Category: Muffins
  • Method: Baked

Description

These Maple Walnut Muffins are the ultimate treat for cooler weather baking. They boast a delightful crispy outside and a soft, moist inside, bursting with warm spice, toasted nuts, rich maple, and a sweet glaze for an absolutely irresistible breakfast!


Ingredients

For the Toasted Walnuts

  • 1 ¼ cups (120g) walnuts, chopped

For the Maple Walnut Muffins

  • 2 ½ cups (280g) all-purpose flour
  • 2 tsp (10g) baking powder
  • 1 tsp (2g) cinnamon
  • ½ tsp (1g) nutmeg
  • ¼ tsp (1g) salt
  • ¾ cup (150g) brown sugar, packed
  • ¾ cup (170g) butter, melted
  • 2 eggs
  • ¾ cup (180ml) maple syrup
  • ¼ cup (60ml) milk
  • 2 tsp (10ml) maple extract
  • 1 tsp (5ml) vanilla extract

For the Streusel Topping

  • 10 tbsp (80g) all-purpose flour
  • ¼ cup (50g) brown sugar, packed
  • 2 tbsp (25g) granulated sugar
  • 5 tbsp (70g) butter, melted
  • ½ tsp (1g) cinnamon
  • ¼ cup (30g) walnuts, toasted
  • ¼ tsp (1ml) hazelnut extract

For the Maple Glaze

  • ½ cup (65g) icing sugar
  • 2 ¼ tsp (11ml) milk
  • ½ tbsp (7ml) maple syrup
  • ¼ tsp (1ml) maple extract

Instructions

Toast the Walnuts

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Prepare a baking sheet by lining it with parchment paper.
  3. Spread the chopped walnuts in a single layer onto the prepared baking sheet.
  4. Bake the walnuts for 7 to 8 minutes until they become golden brown and smell fragrant.
  5. Take the baking sheet from the oven and allow the walnuts to cool completely.

Make the Muffin Batter

  1. In a large mixing bowl, use a sifter to combine the flour, baking powder, cinnamon, nutmeg, and salt.
  2. In a separate medium sized bowl, beat the brown sugar and melted butter together until smooth.
  3. Beat in the eggs, maple syrup, milk, maple extract, and vanilla extract into the brown sugar mixture until everything is well mixed.
  4. Add the wet ingredients to the dry ingredients in two separate additions, alternating with the milk. Mix gently until the batter is just combined. Do not overmix.
  5. Gently fold in 1 cup of the cooled toasted walnuts into the batter.

Make the Streusel Topping

  1. In a small bowl, mix together the flour, brown sugar, white granulated sugar, melted butter, the remaining toasted walnuts, cinnamon, and hazelnut extract.
  2. Stir the mixture until it becomes clumpy.
  3. Prepare a 12 cup muffin tin by lining each cup with muffin liners.
  4. Divide the muffin batter evenly among the 12 prepared muffin liners.
  5. Sprinkle the streusel topping evenly over the top of each muffin filled cup.

Bake the Muffins

  1. Bake the muffins in the preheated oven at 400 degrees Fahrenheit (200 degrees Celsius) for the first 5 minutes.
  2. Decrease the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) without opening the oven door.
  3. Continue baking the muffins for an additional 16 to 17 minutes.
  4. Test for doneness by inserting a toothpick into the center of a muffin. It should come out clean when the muffins are ready.

Make the Maple Glaze

  1. While the muffins are baking, prepare the glaze. In a small bowl, whisk together the icing sugar, milk, maple syrup, and maple extract until you achieve a smooth consistency.
  2. Once the muffins are finished baking, remove them from the oven and let them cool completely to room temperature. This is important before glazing.
  3. Drizzle the prepared maple glaze over the top of each cooled muffin.
  4. Allow the glazed muffins to sit for a few minutes so the glaze can set slightly.

Notes

Storage: Store the muffins in an airtight container at room temperature for up to two days. For longer storage, keep them in the refrigerator for up to one week.

Prep Time: This recipe takes about 21 minutes to get everything ready before baking.

Cook Time: The total baking time is approximately 22 minutes, split between two temperatures.

Category: These fit perfectly into the Muffins category.

Method: The cooking method used is Baking in the oven.

Cuisine: This recipe represents American cuisine.


Nutrition

  • Serving Size: 1 muffin
  • Calories: 495
  • Sugar: 36.9g
  • Sodium: 410mg
  • Fat: 25.3g
  • Carbohydrates: 63.1g
  • Fiber: 1.6g
  • Protein: 6.5g
  • Cholesterol: 75mg

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