Maple Walnut Muffins

Megan Myers | Stetted

Maple walnut muffins have sweet maple flavor and crunchy walnuts. Skip the coffeehouse and make them at home!

Maple Walnut Muffins Photo

Those of us who grew up in states with maple trees know the joy of licking fresh maple syrup off a spoon, savoring the sweet flavor on its own or with a dish of vanilla ice cream.

While syrup season is in the spring, I always associate the flavor with autumn. Maybe it’s because we tend to pair maple with other fall flavors, like crisp apples and warming cinnamon. (I love the combo in these maple apple bites.) Do we really need a reason, though? I didn’t think so.

A few months ago I saw that Starbucks started carrying maple walnut muffins, and though their muffins are ginormous, I had to have one immediately. And I loved it so much, I knew I had to make them at home. Not only to scale them down to normal-person size, but also to stop spending so much money on such a simple breakfast.

Maple Walnut Muffins Picture

Y’all know I like to make my own version of Starbucks breakfasts. I started with these homemade Starbucks breakfast sandwiches and then tried my hand at the short-lived red berry cheese Danish. These muffins were just the next logical step.

To make these, you definitely need to be using pure maple syrup. Not that fake stuff. I did add a bit of maple extract to boost the flavor without adding more sugar, but you really do need some pure maple syrup to get the party started.

Maple Walnut Muffins Image

These muffins are topped with a simple cinnamon streusel. You can skip it if you like, but be sure to add a little bit of cinnamon to your muffin batter if you do. Also, I’ve used all-purpose flour here, but these are just as good with whole wheat flour, which adds toasty flavor.

Serve these maple walnut muffins warm from the oven, or store them for breakfast tomorrow. But they won’t last long!

Maple Walnut Muffins Recipe

    12 Servings


  • 2 cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • 1/4 teaspoon Salt
  • 4 tablespoons Butter, Softened
  • 1/2 cup Brown Sugar, Packed
  • 1 large Egg
  • 1 cup Buttermilk
  • 1 tablespoon Pure Maple Syrup
  • 1 teaspoon Maple Extract
  • 1 cup Chopped Walnuts
For the Topping:
  • 2 tablespoons Butter, Cold
  • 1/4 cup Brown Sugar
  • 2 tablespoons All-Purpose Flour
  • 1 teaspoon Cinnamon


  1. Preheat oven to 400°F and lightly coat a muffin tin with baking spray, or line with paper liners.
  2. In a large bowl, mix together flour, baking powder, and salt. Set aside.
  3. In another bowl, cream together butter and brown sugar. Beat in egg, buttermilk, maple syrup, and maple extract.
  4. Pour the wet ingredients into the flour mixture and stir until mixed, but do not overmix. It should be slightly lumpy and somewhat thick. Fold in walnuts.
  5. To make the topping, cut together butter, brown sugar, flour, and cinnamon using a pastry blender or two knives, until the mixture forms crumbs.
  6. Divide the batter among the muffin cups and sprinkle on topping.
  7. Bake for 18 minutes, until a toothpick inserted in the center is clean and muffins are golden brown. Let cool slightly and serve.


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Megan Myers

About Megan

Megan is known for her commitment to eating local, fresh food and leading a well-fed life, as documented on her blog, Stetted. Around these parts, though, she's known for her commitment to phenomenal breakfast recipes.