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- 1 ½ cups all-purpose flour - ½ cup whole wheat flour - 1 cup brown sugar, packed - 1 tablespoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - 2 large eggs - ¾ cup pure maple syrup - ½ cup buttermilk (or milk) - ⅓ cup unsalted butter, melted - 1 teaspoon vanilla extract - ½ cup all-purpose flour - ½ cup brown sugar, packed - ¼ teaspoon ground cinnamon - ¼ cup unsalted butter, cold and cubed - ½ cup walnuts, chopped (optional) These ingredients create a rich, sweet, and nutty flavor profile. The all-purpose flour gives structure, while whole wheat flour adds depth. Brown sugar provides moisture and a caramel-like taste. Baking powder and baking soda help the muffins rise. Salt balances sweetness, and cinnamon adds warmth. For the wet mix, eggs bind everything together. Maple syrup brings a natural sweetness. Buttermilk keeps the muffins tender and moist. Melted butter enriches the batter, and vanilla extract enhances the flavor. The streusel topping adds a crunchy texture. Mixing cold butter with flour and sugar forms crumbly bits that bake to perfection. Walnuts can add a lovely crunch, but you can skip them if you prefer a smoother muffin. - Set temperature to 350°F (175°C). - Prepare muffin tin with paper liners or grease. First, you need to preheat your oven. This step ensures even baking. Set it to 350°F (175°C). While the oven heats, prepare your muffin tin. You can use paper liners for easy cleanup or grease the tin lightly with butter or cooking spray. - Combine different flour types, sugar, baking powder, etc. - Whisk until no lumps remain. In a large mixing bowl, combine all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, salt, and ground cinnamon. Use a whisk to blend these dry ingredients well. It is important to whisk until no lumps remain. This step helps your muffins rise evenly. - Beat eggs and add remaining wet components. - Whisk to create a uniform mixture. In a separate bowl, beat two large eggs. Then, add in pure maple syrup, buttermilk, melted butter, and vanilla extract. Whisk all these wet ingredients together until they form a smooth mixture. A uniform mix helps blend flavors well in your muffins. - Gradually mix wet into dry. - Fold in walnuts carefully. Next, slowly pour the wet mixture into the bowl with the dry ingredients. Use a spatula or wooden spoon to mix gently. It’s okay if the batter remains slightly lumpy. Overmixing can make your muffins tough. Now, carefully fold in the chopped walnuts. This adds a great crunch. - Combine topping ingredients. - Form crumb-like consistency with cold butter. In a small bowl, mix the flour, brown sugar, and ground cinnamon for the streusel. Add cold, cubed butter to this mixture. Use your fingertips or a pastry cutter to mix until it looks like coarse crumbs. If you want, stir in some chopped walnuts for extra flavor. - Fill muffin cups and top with streusel. - Bake for 18-20 minutes. Spoon your muffin batter into each prepared muffin cup, filling them about three-quarters full. Generously sprinkle the streusel topping over each muffin. Then, place the muffin tin in the preheated oven. Bake for 18-20 minutes. They are done when a toothpick inserted in the center comes out clean. - Let muffins cool briefly in tin. - Transfer to wire rack to cool completely. After baking, let the muffins cool in the tin for about 5 minutes. This helps them set. Carefully remove them from the tin and place them on a wire rack to cool completely. Enjoy the delightful smell while they cool! To make muffins like a pro, avoid overmixing the batter. Mix until just combined. A few lumps are okay. Overmixing leads to tough muffins. For best results, ensure your oven is at the right temperature. Preheat to 350°F (175°C) before baking. This helps the muffins rise evenly and get that perfect golden top. For a tasty finish, drizzle your muffins with pure maple syrup. This adds a sweet touch that pairs well with the walnuts. Garnish with whole walnuts for a nice crunch and a beautiful look. This small step makes a big difference in presentation. Using the right tools can make baking easier. I recommend using a good muffin tin. Look for one that conducts heat well. A muffin scoop helps you fill each cup evenly. This ensures all muffins bake at the same time. Enjoy your baking! {{image_4}} You can make these muffins even more fun. Try adding chocolate chips to the batter. The sweet chocolate pairs well with maple. If you want a nutty twist, swap walnuts for pecans. Pecans add a rich flavor and crunch. For a healthier option, use whole wheat flour instead of all-purpose flour. This change boosts fiber and nutrients. You can also reduce the sugar. Try cutting the brown sugar by half. The muffins will still taste great and be less sweet. Get creative with seasonal ingredients. In fall, add cranberries or diced apples for a fresh taste. For the holidays, think about adding pumpkin spice. This twist brings warm flavors that make your muffins special for any season. Store your muffins at room temperature. Keep them in an airtight container. This helps keep them soft and fresh. A plastic container works well. You can also use a zip-top bag. Just make sure to squeeze out as much air as possible. Enjoy your treats within three days for the best taste. You can freeze muffins for later. Wrap each muffin in plastic wrap. Then, place them in a freezer-safe bag. This keeps the muffins fresh for up to three months. When you want to enjoy one, take it out and let it thaw. For a warm muffin, reheat it in the oven at 350°F (175°C) for about 10 minutes. This makes them taste like they are just baked. Muffins last about three days at room temperature. If you store them in the fridge, they may last up to a week, but they can dry out. Freezing is best for long storage. Always check for mold or unusual smells before eating. Enjoy your Maple Walnut Streusel Muffins fresh for the best flavor! Yes, you can! Use gluten-free flour blends, which replace regular flour. Look for blends that contain xanthan gum. This helps mimic the texture of wheat flour. You can also try almond flour or coconut flour. Just remember to adjust the liquid since these flours absorb more moisture. To keep your muffins moist, do not overmix the batter. Mix just until combined. Adding buttermilk or yogurt also helps. Another tip is to bake them until just done. Overbaking dries them out. Keeping muffins covered helps retain their moisture after baking. If you don't have buttermilk, use regular milk mixed with lemon juice or vinegar. Just add one tablespoon of acid to a cup of milk. Let it sit for five minutes, and it will thicken. You can also use plain yogurt or sour cream, diluted with a bit of water. Yes, you can use maple extract. However, the flavor will change. Maple syrup gives a richer taste. Use about one teaspoon of extract for each tablespoon of syrup. You may want to add a bit of extra sugar to balance the flavor since syrup is sweet. To check if your muffins are done, use the toothpick test. Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, they are ready. If it has wet batter, bake for a few more minutes. Start checking around 18 minutes. Making these muffins is easy and fun. We covered all the ingredients, from flours to toppings. You learned how to mix, bake, and cool the muffins. We shared tips to make them perfect every time. You can also try different flavors or store them for later. Remember, a few simple steps lead to great results. Enjoy your fresh muffins and impress your family and friends!

Maple Walnut Streusel Muffins Bakery Style

Indulge in the warmth of homemade Maple Walnut Streusel Muffins! These delicious muffins combine all-purpose and whole wheat flour with rich brown sugar, creamy buttermilk, and pure maple syrup for a delightful treat. Topped with a crunchy walnut streusel, they’re perfect for breakfast or a snack. Follow the simple recipe to bring a touch of sweetness to your day. Click now to explore how to make these delightful muffins!
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Ingredients
  

1 ½ cups all-purpose flour

½ cup whole wheat flour

1 cup brown sugar, packed

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

2 large eggs

¾ cup pure maple syrup

½ cup buttermilk (or milk)

⅓ cup unsalted butter, melted

1 teaspoon vanilla extract

1 cup walnuts, chopped

For the Streusel Topping:

½ cup all-purpose flour

½ cup brown sugar, packed

¼ teaspoon ground cinnamon

¼ cup unsalted butter, cold and cubed

½ cup walnuts, chopped (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or greasing it lightly with cooking spray or butter.

    Mix the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, salt, and ground cinnamon. Whisk them together until they are well blended and free of lumps.

      Prepare the Wet Ingredients: In a separate bowl, beat the two large eggs. Then add the maple syrup, buttermilk, melted butter, and vanilla extract. Whisk these ingredients together until the mixture is smooth and uniform.

        Combine Ingredients: Gradually pour the wet mixture into the bowl with the dry ingredients. Use a spatula or wooden spoon to mix until just combined. Take care not to overmix; it's perfectly fine if the batter is slightly lumpy. Gently fold in the chopped walnuts.

          Make the Streusel Topping: In a small bowl, combine the flour, brown sugar, and ground cinnamon for the streusel. Add the cold, cubed butter to the mixture. Using your fingertips or a pastry cutter, mix until the mixture resembles coarse crumbs. If you choose to include the optional chopped walnuts, stir them in at this stage.

            Fill the Muffin Cups: Spoon the muffin batter into each prepared muffin cup, filling them about ¾ of the way to the top. Generously sprinkle the prepared streusel topping over each muffin.

              Bake the Muffins: Transfer the muffin tin to the preheated oven and bake for 18-20 minutes. They are done when a toothpick inserted into the center of a muffin comes out clean.

                Cool the Muffins: After baking, allow the muffins to cool in the pan for approximately 5 minutes. Then, carefully remove them from the tin and transfer them to a wire rack to cool completely.

                  Prep Time: 15 min | Total Time: 35 min | Servings: 12 muffins

                    - Presentation Tips: Serve the muffins warm or at room temperature. For an extra touch of sweetness, drizzle a bit of pure maple syrup on top just before serving. Garnish with whole walnuts for a delightful crunch and an appealing presentation. Enjoy your delicious creation!