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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 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) If you need to convert measurements, here are some helpful tips: - 1 cup = 16 tablespoons - ½ cup = 8 tablespoons - 1 tablespoon = 3 teaspoons - 1 teaspoon = 5 milliliters You can use these conversions to adjust your recipe as needed. Feel free to mix things up! Here are some ideas: - Add chocolate chips for extra sweetness. - Use pecans instead of walnuts for a different flavor. - Swap the buttermilk for almond milk for a dairy-free option. - Include dried fruit like cranberries or raisins for added texture. These options let you create a muffin that fits your taste. Enjoy experimenting! Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly. In a large bowl, mix 1 ½ cups all-purpose flour, ½ cup whole wheat flour, 1 cup brown sugar, 1 tablespoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon ground cinnamon. Whisk everything together until it's well combined. In another bowl, beat 2 large eggs. Then add ¾ cup maple syrup, ½ cup buttermilk, ⅓ cup melted unsalted butter, and 1 teaspoon vanilla extract. Mix these until smooth. Pour the wet mix into the dry mix, and gently stir until just combined. Don’t worry about lumps; they’re okay. Finally, fold in 1 cup of chopped walnuts. For the streusel topping, take a bowl and combine ½ cup all-purpose flour, ½ cup brown sugar, and ¼ teaspoon ground cinnamon. Now, add ¼ cup of cold, cubed unsalted butter. Use your fingers or a pastry cutter to mix until it looks like coarse crumbs. If you want, stir in ½ cup of chopped walnuts for extra crunch. Fill each muffin cup about ¾ full with the batter. Generously sprinkle the streusel topping on each muffin. Bake them in your preheated oven for 18-20 minutes. Check if they’re done by inserting a toothpick in the center; it should come out clean. After baking, let the muffins cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy the warm, sweet aroma while waiting! To make bakery-style muffins, use the right ingredients. I suggest using both all-purpose and whole wheat flour. This blend adds texture. Use fresh baking powder for a good rise. Mix wet and dry ingredients separately for the best results. Combine them gently to keep muffins light. Overmixing makes them dense. Fill the muffin cups ¾ full for that perfect dome shape. One common mistake is using too much flour. Always measure flour correctly. Another mistake is overmixing the batter. This can lead to dense muffins. Also, don’t skip the streusel topping. It adds flavor and crunch. Make sure your butter is melted but not hot. Hot butter can cook the eggs, affecting the texture. Lastly, always check your oven’s temperature. An oven that is too hot can dry out your muffins. These muffins taste great warm or at room temperature. For a special touch, drizzle some maple syrup on top. You can also add whole walnuts for crunch. Pair these muffins with coffee or tea for a cozy treat. They are perfect for breakfast or a snack. Store any leftovers in an airtight container. Enjoy them within a few days for the best taste! {{image_2}} You can easily make these muffins gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Look for blends that have xanthan gum for better texture. For a dairy-free option, swap buttermilk with almond milk or coconut milk. Use melted coconut oil instead of butter. This keeps the muffins moist and tasty. Adding chocolate chips gives a rich twist to these muffins. Use semi-sweet or dark chocolate chips to balance the maple flavor. Dried fruits like cranberries or raisins add a sweet and chewy bite. Just fold in about half a cup of chips or fruits to the batter before baking. This makes each muffin even more fun and unique. If you want to change the nuts, pecans work great. They offer a lovely crunch and a slightly sweet flavor. Almonds can be a nice substitute too. Just chop them up and use them in place of walnuts. Both options give the muffins a different taste while keeping them delicious and crunchy. Store your Maple Walnut Streusel Muffins in an airtight container. This keeps them fresh and moist. You can line the container with a paper towel. This helps absorb any extra moisture. If you plan to eat them within a couple of days, leave them at room temperature. For longer storage, refrigerate them. When stored properly, these muffins last about 3 to 5 days at room temperature. If you store them in the fridge, they can last up to 1 week. Always check for any signs of spoilage before eating. If they look or smell off, it’s best to toss them. To freeze your muffins, first let them cool completely. Wrap each muffin in plastic wrap. Then place them in a freezer bag or container. Make sure to squeeze out as much air as possible. They can last up to 3 months in the freezer. When ready to eat, thaw them overnight in the fridge or pop them in the microwave for a quick warm-up. Yes, you can use other sweeteners. Try using coconut sugar or honey. Both can add unique flavors. Just remember, honey is liquid. You may need to adjust the liquid in your recipe. Muffins rise due to a few key factors. Baking powder and baking soda create gas bubbles. This helps the muffin rise. Also, the right mixing technique is vital. Overmixing can lead to dense muffins. Gently fold the wet and dry ingredients together for the best rise. To prevent sinking, avoid overmixing your batter. Overmixing can lead to a weak structure. Also, ensure your ingredients are fresh. Old baking powder or soda may not work well. Lastly, properly fill your muffin cups. Fill them about ¾ full to allow for rise. You learned about muffin making, from ingredients to storing them. You can customize recipes and avoid common mistakes. Remember to follow the steps closely for soft, fluffy muffins. Don’t hesitate to try different flavors and storage tips. Muffins are fun to make and share. With a little care, bakery-style muffins are within your reach. Enjoy your baking journey and share your tasty creations!

Maple Walnut Streusel Muffins Bakery Style

Indulge in the delightful taste of Maple Walnut Streusel Muffins that are perfect for any occasion! These moist and flavorful muffins combine all-purpose and whole wheat flour with rich maple syrup and crunchy walnuts, topped with a sweet streusel. In just 35 minutes, you can whip up a batch of these delicious treats that will impress family and friends. Click to explore the full recipe and enjoy baking these tempting muffins today!
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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 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 your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.

    In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.

      In another bowl, beat the eggs. Then whisk in the maple syrup, buttermilk, melted butter, and vanilla extract until smooth.

        Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; it’s okay if there are some lumps. Fold in the chopped walnuts.

          To make the streusel topping, combine the flour, brown sugar, and cinnamon in a bowl. Add the cold, cubed butter and, using your fingers or a pastry cutter, mix until the mixture resembles coarse crumbs. Stir in the walnuts if using.

            Fill each muffin cup about ¾ full with the muffin batter. Sprinkle a generous amount of streusel topping over each.

              Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

                Once baked, allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

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

                    - Presentation Tips: Serve warm or at room temperature. You can drizzle a bit of maple syrup on top for an extra touch before serving, and garnish with whole walnuts for an added crunch. Enjoy!