I’ve received a bottle of maple syrup as a gift from a friend and what’s better than using it in a baking recipe? Maple syrup has a smokey, nutty taste to me, so I’ve decided to include some walnuts into complement the taste and texture of these muffins! You can’t go wrong with these scrumptious, crispy, warm muffins right out of the oven 🙂
This recipe yields 12 muffins and is ready to eat in 30 minutes!
Things you’ll need…
- 1 3/4 cups All Purpose Flour
- 1 cup Instant or Rolled Oats
- 1/2 cup Chopped Walnuts
- 1/2 cup Brown Sugar
- 2 tsp Baking Powder
- 1/2 tsp Pumpkin Pie Spice or Ground Cinnamon
- 2 Eggs
- 1 cup Milk
- 1/3 cup Olive Oil
- 3 tbsp Maple Syrup
- 1/4 cup Brown Sugar
- 2 tbsp Cold Butter (Chopped into smaller pieces)
- 2 tbsp All Purpose Flour
- 2 tbsp Instant or Rolled Oats
- Preheat oven to 400F and line 12 muffin pan holes
- Combine and mix Flour, Oats, Baking Powder, and Pumpkin Pie Spice in a large bowl
- In another medium bowl, whisk together the Eggs and Brown Sugar. Then, add in Milk, Olive Oil, and Maple Syrup and mix until well incorporated.
- Pour the wet ingredients into the dry ingredient and stir until just combined. Then, fold in the Chopped Walnuts.
- Evenly distribute the batter into the 12 muffin holes (up to approximately 3/4 of the way full)
- To prepare the crumble topping, mix together the Flour, Oats, and Brown Sugar. Then, cut the cold butter into the dry mixture until crumbly and coarse-looking.
- Sprinkle on a generous amount of the crumble topping onto each muffin batter.
- Bake in oven for 15-20 minutes, or until a toothpick inserted in the center of the muffin and comes out clean.
- Let muffins cool briefly, and then bite into them!
Please let me know your comments and suggestions about how this warm maple muffins turned out!