Those of us who grew up in states with maple trees know the joy of licking fresh maple syrup off a spoon, savoring the sweet flavor on its own or with a dish of vanilla ice cream.
While syrup season is in the spring, I always associate the flavor with autumn. Maybe it’s because we tend to pair maple with other fall flavors, like crisp apples and warming cinnamon. (I love the combo in these maple apple bites.) Do we really need a reason, though? I didn’t think so.
A few months ago I saw that Starbucks started carrying maple walnut muffins, and though their muffins are ginormous, I had to have one immediately. And I loved it so much, I knew I had to make them at home. Not only to scale them down to normal-person size, but also to stop spending so much money on such a simple breakfast.
Y’all know I like to make my own version of Starbucks breakfasts. I started with these homemade Starbucks breakfast sandwiches and then tried my hand at the short-lived red berry cheese Danish. These muffins were just the next logical step.
To make these, you definitely need to be using pure maple syrup. Not that fake stuff. I did add a bit of maple extract to boost the flavor without adding more sugar, but you really do need some pure maple syrup to get the party started.
These muffins are topped with a simple cinnamon streusel. You can skip it if you like, but be sure to add a little bit of cinnamon to your muffin batter if you do. Also, I’ve used all-purpose flour here, but these are just as good with whole wheat flour, which adds toasty flavor.
Serve these maple walnut muffins warm from the oven, or store them for breakfast tomorrow. But they won’t last long!
For the Topping: