My husband loves maple walnut muffins and he’s been requesting I develop a recipe for his favourite treat for a while now. These muffins are sweetened with pure maple syrup and just a little brown sugar. Pure maple extract adds rich flavour, with a touch of cinnamon for warmth and spice.

Looking for more maple recipes? Check out my Maple Squares and Maple Cream Tart!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 cups whole wheat 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 brown sugar
• 1 tbsp maple extract
• 1 cup coarsely chopped walnuts

Method:

1. Preheat oven to 375F and line a muffin pan with paper liners.
2. In a large bowl, stir together the flours, 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. Bake for 22-25 minutes, until a toothpick inserted in the centre of a muffin comes out clean.

*Yield: 12 large muffins