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+ servings

Maple-Walnut Muffins

A perfectly nutty flavor, without too much crunch!
Prep Time15 minutes
Cook Time18 minutes
Servings - 24 servings


  • 1 1/2 cups cups walnuts
  • 2 1/2 cups cups flour
  • 1 cup sugar
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 3 eggs lightly beaten
  • 4 Tbsp butter or margarine melted
  • 1 cup buttermilk (rice milk worked fine!)
  • 3/4 cup maple syrup


  • Preheat the oven to 350 and grease 24 muffin cups with nonstick cooking spray.
  • Add 3/4 cups of the walnuts to a food processor or blender with 1/2 cup of the flour. Process until a nut flour forms.
  • In a bowl, sift together the other 2 cups of flour, the "nut flour", the sugar, baking powder, and salt. Create a little well in the middle and add the beaten eggs, melted butter or margarine, milk and syrup. Stir for about 1 minute, or until smooth-ish but slightly lumpy batter forms.
  • Coarsely chop the remaining walnuts and gently fold into the batter. Pour the batter into the greased muffin cups.
  • Bake for 18-22 minutes, or until begin to golden on the edges and center has cooked through. Let cool for about 10 minutes on a wire rack, then remove the muffins from the pan. Serve warm with butter.
  • (This can also be baked in a loaf pan for 50-55 minutes. Let cool completely before slicing.)