These light and fluffy Maple Walnut Muffins are made with whole wheat flour and sprinkled with a sweet streusel topping.
Well, folks, here’s the latest from our vantage point. Hurricane Irma is churning out in the Atlantic and we’re watching it rather nervously from the east coast of Florida. My blog post today is later than usual because I decided to head to the store this very morning and stock up on supplies, just in case. Weather forecasters are saying it’s still too early to tell where Miss Irma is going to go exactly, but we’re hoping that it’s far away from the U.S. coast. Texas is reeling in the devastation of Hurricane Harvey, and we would all prefer for Irma to turn and head away from us as we happily wave goodbye from our little homes.
“Irma, you are sincerely awe inspiring, but you’re not wanted. Go away, please, and thank you.”
If the weekend arrives and Irma is threatening our area, I expect I will be doing a lot of baking in preparation for her arrival. Muffins and homemade bagels will definitely be necessary, and maybe some cookies too. Perhaps if I give Irma some delicious homemade muffins she’ll go away?
My favorite recent muffin creations are these delicious Maple Walnut Streusel Muffins. It took me a couple of tries to get them just right, and I honestly think they are some of the best muffins I’ve ever made.
As much as I love the taste of whole wheat, baked goods made with whole wheat flour do tend to be a little heavier at times. Not so with these muffins; they are light and fluffy!
I used whole cane sugar to add a hint of sweetness to the streusel, and the muffins themselves are sweetened with a combination of whole cane sugar and maple syrup. Add in the buttermilk and walnuts, and these little guys are full of flavor.
Delicious! I will be posting Irma updates as the weekend approaches so stay tuned…
Maple Walnut Streusel Muffins
- 2 3/4 cups whole wheat flour
- 1 cup Sucanat (whole cane sugar)
- 1 cup chopped walnuts
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3 eggs
- 1/2 cup unsweetened applesauce
- 1/3 cup pure maple syrup
- 1/4 cup olive oil
- 1 1/2 cups buttermilk
- 2/3 cup all purpose flour
- 1/3 cup Sucanat or brown sugar
- 1/4 cup butter, softened
Preheat oven to 375 degrees Fahrenheit. Lightly grease or line 2 dozen muffin cups.
In a large bowl, stir together whole wheat flour, 1 cup Sucanat, walnuts, baking powder, baking soda, and salt. Set aside. In a smaller bowl, combine eggs, applesauce, maple syrup and olive oil and mix until blended. Add buttermilk and mix until well combined. Add wet ingredients to dry and stir just until mixed. Using a spoon or scoop, fill muffin cups 3/4ths full.
In a small bowl, combine all purpose flour and 1/3 cup Sucanat. Cut in butter until mixture resembles coarse crumbs. Sprinkle streusel evenly over muffins.
Bake for 15-18 minutes or until muffins are golden brown around the edges. Let cool briefly in pans before removing to cool completely on wire racks.
~K in the Kitchen
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