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.

Easy Glazed Maple Walnut Muffins

Name: Easy Glazed Maple Walnut Muffins
Prep time: 21 min
Cook time: 22 min
Total time: 43 min
Ingredients: 1 ¼ cups (120g) walnuts, chopped; 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; 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; ½ cup (65g) icing sugar; 2 ¼ tsp (11ml) milk; ½ tbsp (7ml) maple syrup; ¼ tsp (1ml) maple extract

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

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

Make the Muffin Batter

In a large mixing bowl, use a sifter to combine the flour, baking powder, cinnamon, nutmeg, and salt.
In a separate medium sized bowl, beat the brown sugar and melted butter together until smooth.
Beat in the eggs, maple syrup, milk, maple extract, and vanilla extract into the brown sugar mixture until everything is well mixed.
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.
Gently fold in 1 cup of the cooled toasted walnuts into the batter.

Make the Streusel Topping

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

Bake the Muffins

Bake the muffins in the preheated oven at 400 degrees Fahrenheit (200 degrees Celsius) for the first 5 minutes.
Decrease the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) without opening the oven door.
Continue baking the muffins for an additional 16 to 17 minutes.
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

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.
Once the muffins are finished baking, remove them from the oven and let them cool completely to room temperature. This is important before glazing.
Drizzle the prepared maple glaze over the top of each cooled muffin.
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