Maple-Walnut Crunch Corn Muffins

These Maple-Walnut Crunch Corn Muffins are the perfect balance of sweet and savory, offering a tender crumb with a delightful crunch on top. Made with yellow cornmeal and buttermilk, they have a rich, home-style flavor that pairs beautifully with breakfast or as a side dish for soups and stews. The secret lies in the dual maple components: a sticky walnut topping that bakes into a crisp shell, and a simple maple butter that melts over the warm muffins. Easy to mix up with pantry staples, these muffins are a comforting treat that brings warmth to any table.

Cooking Method: Baking

Cuisine: American

Courses: Baked Goods

Difficulty: Intermediate

Servings: 2

Calories: 215

Dietary: Vegetarian

Description

These Maple-Walnut Crunch Corn Muffins are the perfect balance of sweet and savory, offering a tender crumb with a delightful crunch on top. Made with yellow cornmeal and buttermilk, they have a rich, home-style flavor that pairs beautifully with breakfast or as a side dish for soups and stews. The secret lies in the dual maple components: a sticky walnut topping that bakes into a crisp shell, and a simple maple butter that melts over the warm muffins. Easy to mix up with pantry staples, these muffins are a comforting treat that brings warmth to any table.

Directions

1
Preheat oven to 375°F (190°C). Line twelve 1/2-cup muffin cups with paper liners.
2
In a small bowl, beat 1/2 cup softened butter until fluffy. Gradually add 1/2 cup maple syrup and beat until well blended. Set aside to serve with muffins.
3
In another small bowl, combine chopped walnuts and 3 tablespoons maple syrup. Set aside for topping.
4
In a medium bowl, sift together flour, sugar, baking powder, baking soda, and salt. Stir in cornmeal until evenly distributed.
5
In a separate bowl, whisk together buttermilk, eggs, melted butter, and the remaining 1/4 cup maple syrup until smooth.
6
Pour the wet ingredients into the dry ingredients. Stir gently just until combined; do not overmix.
7
Divide the batter evenly among the prepared muffin cups.
8
Spoon the maple-walnut mixture over each muffin, dividing evenly.
9
Bake for 20 minutes, or until a tester inserted into the center of a muffin comes out clean.
10
Remove muffins from the pan and let cool on a wire rack for 15 minutes. Serve warm with the prepared maple butter.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 215kcal

% Daily Value *
Total Fat 10.5g17%
Saturated Fat 6.5g33%
Cholesterol 65mg22%
Sodium 280mg12%
Total Carbohydrate 25g9%
Dietary Fiber 1g4%
Sugars 12g
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: corn muffins, maple syrup, walnuts, breakfast bread, buttermilk, cornmeal, maple butter, american cuisine, baking, vegetarian, sweet savory, homemade, brunch, side dish, comfort food, muffin recipe, nutty, crispy topping, yellow cornmeal, easy baking

Read it online: https://www.chefs-mate.com/recipe/maple-walnut-crunch-corn-muffins/