Maple Walnut Muffins Recipe

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Maple Walnut Muffins
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Ingredients:

  • 1 1/4 cups walnuts
  • 2 1/2 cups all-purpose flour
  • 1 pinch salt
  • 1/3 cup firmly packed light brown sugar
  • 3 tbsp maple syrup
  • 2/3 cup butter
  • 3 eggs
  • 1 1/4 cups buttermilk

Directions:

  1. Preheat oven to 350°F.
  2. Grease or paper line 20 muffin cups.
  3. Spread walnuts on a baking sheet, toast in the oven 5 minutes, cool and coarsely chop.
  4. In a bowl, sift together flour, baking powder, baking soda and salt.
  5. In a larger bowl, combine sugars, syrup and butter, beat with an electric mixer until light and fluffy.
  6. Add the eggs one at a time, beating to mix thoroughly after each addition.
  7. Pour half of the buttermilk and half of the flour mixture into the butter mixture and stir until blended, repeat with the remaining ingredients.
  8. Fold in the walnuts and fill muffin cups 2/3 full.
  9. Bake 20 to 25 minutes, remove and let stand 5 minutes before transferring to a cooling rack.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 549.5 Kcal (2301 kJ)
Calories from fat 271 Kcal
% Daily Value*
Total Fat 30.11g 46%
Cholesterol 106.47mg 35%
Sodium 240.45mg 10%
Potassium 314.3mg 7%
Total Carbs 60.43g 20%
Sugars 28.51g 114%
Dietary Fiber 2.55g 10%
Protein 12.08g 24%
Vitamin C 0.4mg 1%
Vitamin A 0.2mg 6%
Iron 1.4mg 8%
Calcium 118mg 12%
Amount Per 100 g
Calories 337.75 Kcal (1414 kJ)
Calories from fat 166.57 Kcal
% Daily Value*
Total Fat 18.51g 46%
Cholesterol 65.44mg 35%
Sodium 147.79mg 10%
Potassium 193.19mg 7%
Total Carbs 37.14g 20%
Sugars 17.53g 114%
Dietary Fiber 1.57g 10%
Protein 7.42g 24%
Vitamin C 0.2mg 1%
Vitamin A 0.1mg 6%
Iron 0.9mg 8%
Calcium 72.5mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free

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