Moist and tender Maple Walnut Muffins made with real maple syrup and crunchy walnuts — perfect for breakfast or snack time.

Scale

2 cups all-purpose flour

1/2 cup granulated sugar

1/4 cup packed brown sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup buttermilk

1/3 cup pure maple syrup

1/3 cup vegetable oil (or melted butter)

2 large eggs

1 tsp vanilla extract

1 cup chopped walnuts

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1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.

2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.

3. In a separate bowl, whisk the buttermilk, maple syrup, vegetable oil, eggs, and vanilla extract until well combined.

4. Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Avoid overmixing.

5. Fold in the chopped walnuts evenly throughout the batter.

6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.

7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Store leftover muffins in an airtight container at room temperature for up to 3 days. Freeze for longer storage.