Maple Walnut Muffins

Once again I was recently gifted with some homemade maple syrup from a family member.  The maple syrup was made from maple trees within the Grand Rapids area.  Some of the maple trees tapped were located on my daughter’s property.

Below are pictures of one of the tapped maple trees and the finished product: maple syrup.

Vermont leads the nation in the making of maple syrup (1.9 million gallons yearly), Michigan is in the top 10 U.S producers, usually around fifth place (producing around 90,000 gallons per year).  Although according to Michigan State University Extension, Michigan has enough trees to outproduce Vermont.  Only about 3 to 5 percent of the sugar maples are currently being tapped.  Source is mlive

When it comes to maple syrup, we must not forget our friends from the North.  Canada is the world’s leading producer and exporter of maple products ($381 million in 2016).

Maple syrup is great in cooking and baking and not just as a topping on pancakes and waffles.

I found a great recipe for Maple Walnut Muffins.  These muffins use real maple syrup to sweeten and flavor the batter.  The flavor from the maple syrup is more subtle rather than pronounced, and the muffins are not overly sweet.

Maple Walnut Muffins

  • Difficulty: easy
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1 3/4 cup all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
3/4 cup maple syrup, room temperature
1/2 teaspoon maple extract
1 cup sour cream, room temperature
1 egg
1/2 cup chopped walnuts

Preheat the oven to 400 degrees.  Line a standard muffin pan with paper liners.  Set aside.

In a small bowl, stir together the flour, baking powder, baking soda, and salt.  Set aside.

In the bowl of a stand mixer, beat the butter until smooth, then gradually add the maple syrup and extract, beating constantly.  Add the sour cream and egg and beat until combined.

Add in the dry ingredients and mix until just combined.  Stir in the walnuts.

Spoon the batter into the prepared muffin pan, filling each cup about two-thirds full.

Bake 15 to 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.  Let cool in the pan for 5 minutes before removing.    Makes 12-14 muffins.

Notes:
1.  The butter and maple syrup did separate when I was combining the two ingredients, but everything came together once the flour mixture was added.
2.  Recipe adapted from New England Today Food and original recipe can be found here.

Below is a picture of a friendly Blue Jay that comes around often, always looking for peanuts.

2 Comments

  1. Halbarbera says:

    I always feel at home where the sugar maple grows…. glorious in autumn, a fountain of coolness in summer, sugar in its veins, gold in its foliage, warmth in its fibers, and health in it the year round.

    John Burroughs

  2. Invisibly Me says:

    Mmmm maple syrup muffins are such a good idea, love the recipe! It’s crazy that Vermont makes 1.9 million gallons each year, very impressive. I’ll have to put it on the shopping list for the next supermarket shop.

    Caz xx

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