• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Maple-Walnut Crunch Corn Muffins

  • Recipe Submitted by on

Category: Quick Breads

 Ingredients List

  • 1/2 c Unsalted butter, room
  • -temperature
  • 3/4 c Plus 3 Tb, pure maple syrup
  • 2/3 c Chopped walnuts
  • 1 1/3 c All-purpose flour
  • 1 tb Sugar
  • 2 1/2 ts Baking powder
  • 1/2 ts Baking soda
  • 1/2 ts Salt
  • 1 c Yellow cornmeal
  • 1 1/3 c Buttermilk
  • 2 lg Eggs
  • 1/4 c Unsalted butter, melted,
  • -cooled


Beat 1/2 cup butter in small bowl until fluffy. Gradually add 1/2 cup maple
syrup and beat until well blended. (Maple butter can be prepared 2 days
ahead. Cover and refrigerate. Bring to room temperature before using.)

Preheat oven to 375 deg F. Line twelve 1/2 cup muffin cups with muffin
papers. Combine walnuts and 3 tablespoons maple syrup in small bowl; set

Sift flour, sugar, baking powder, baking soda and salt into medium bowl.
Mix in cornmeal. In separate bowl beat buttermilk, eggs, melted butter and
remaining 1/4 cup maple syrup to blend. Add egg mixture to dry ingredients,
stirring just to combine. Do not overmix.

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