These muffins are sweetened with pure maple syrup and just a little sugar. Maple extract adds rich flavour, with a touch of cinnamon for warmth and spice. The crunchy walnut topping adds texture to this super moist muffin. If you don’t have maple extract, vanilla extract works just fine.

Ingredients:

• 3 cups all purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• two eggs, at room temperature
• 1/2 cup vegetable oil
• 1 cup sour cream or Greek yoghurt (low fat is fine)
• 1 cup pure maple syrup
• 1/2 cup sugar
• 1 tbsp maple extract
• 1 cup coarsely chopped walnuts

Topping:

• 1/2 cup chopped walnuts
• 2 tsp maple syrup

Method:

1. Preheat oven to 375F and line a muffin pan with paper liners.
2. In a large bowl, stir together the flour, baking powder, salt and cinnamon. Set aside.
3. In a separate bowl, whisk together the eggs, oil, sour cream, maple syrup, sugar and maple extract. Mix until fully combined and smooth.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the chopped walnuts.
5. Spoon the batter into the prepared muffin pan…don’t be afraid to fill the liners right to the top if you want large muffins!
6. In a small bowl, stir together all the topping ingredients. Spoon an equal amount of topping over each muffin.
7. Bake for 22-25 minutes, until a toothpick inserted in the centre of a muffin comes out clean.

*Yield: 12 large muffins