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Cozy fall-inspired muffins with warm spices, toasted walnuts, a crunchy walnut streusel topping, and a sweet maple glaze, perfect for holiday breakfasts and brunches.

Ingredients

Scale
  • 1 ¼ cup walnuts, chopped
  • 2 ½ cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp salt
  • ¾ cup brown sugar, packed
  • ¾ cup butter, melted
  • 2 eggs
  • ¾ cup maple syrup
  • ¼ cup milk
  • 2 tsp maple extract
  • 1 tsp vanilla extract
  • 10 tbsp all-purpose flour (for streusel)
  • ¼ cup brown sugar, packed (for streusel)
  • 2 tbsp granulated sugar (for streusel)
  • 5 tbsp butter, melted (for streusel)
  • ½ tsp cinnamon (for streusel)
  • ¼ cup walnuts, toasted (for streusel)
  • ¼ tsp hazelnut extract (for streusel)
  • ½ cup icing sugar (for glaze)
  • 2 ¼ tsp milk (for glaze)
  • ½ tbsp maple syrup (for glaze)
  • ¼ tsp maple extract (for glaze)

Instructions

  1. Preheat oven to 400°F; line a baking sheet with parchment and spread whole walnuts in a single layer; toast 7–8 minutes until golden and fragrant; set aside to cool.
  2. Sift together 2 ½ cups flour, baking powder, cinnamon, nutmeg, and salt in a large bowl.
  3. In a separate bowl, beat brown sugar and melted butter until smooth and creamy.
  4. Beat in eggs, maple syrup, milk, maple extract, and vanilla extract until well combined.
  5. Slowly add the wet mixture to the dry ingredients in two parts, stirring gently and not overmixing; fold in 1 cup toasted walnuts, reserving the rest for topping.
  6. Line a 12-cup muffin tin with paper liners and divide the batter evenly among the cups.
  7. Mix streusel ingredients: 10 tbsp flour, ¼ cup brown sugar, 2 tbsp granulated sugar, 5 tbsp melted butter, ¼ cup toasted walnuts, cinnamon, and hazelnut extract until crumbly.
  8. Sprinkle the streusel evenly over each muffin.
  9. Bake at 400°F for 5 minutes, then without opening the oven, lower temperature to 375°F and bake 16–17 minutes more until golden and a toothpick comes out clean.
  10. Cool muffins completely on a wire rack.
  11. Whisk together icing sugar, milk, maple syrup, and maple extract until smooth to make the glaze.
  12. Drizzle glaze over cooled muffins and let set for a few minutes.

Notes

Be gentle when mixing the batter to avoid tough muffins; stir just until combined., Keep oven door closed during baking to maintain heat and ensure proper rising., Fill muffin cups nearly full for domed tops., Cool muffins completely before glazing to prevent glaze from melting., Nut substitutes: pecans, sliced almonds, or sunflower seeds (adjust streusel accordingly)., Gluten-free: use a 1:1 gluten-free flour blend instead of all-purpose flour., Dairy-free/vegan: substitute vegan butter and plant-based milk; replace eggs with flax eggs or egg replacer., Flavor variations: add pumpkin pie spice or increase nutmeg; use extra maple or vanilla extract if hazelnut extract is unavailable., Add-ins: mini chocolate chips, dried cranberries, or diced apples/pears (up to 1 cup)., Streusel and glaze variations: add rolled oats to streusel; substitute cream cheese glaze; omit glaze and dust with powdered sugar., Reduce sweetness by cutting back streusel sugar or omitting glaze.

Nutrition

Find it online: https://gingerbaking.com/maple-walnut-muffins-the-littlest-crumb/