Maple-walnut Crunch Corn Muffins

Name: Maple-walnut Crunch Corn Muffins
Yield: 12.0
Ingredients: 0.5 cup Unsalted Butter Room Temperature; 0.75 cup Plus Tb Pure Maple Syrup; 0.6667 cup Chopped Walnuts; 1.3333 cup All Purpose Flour; 1.0 tablespoon Sugar; 2.5 teaspoon Baking Powder; 0.5 teaspoon Baking Soda; 0.5 teaspoon Salt; 1.0 cup Yellow Cornmeal; 1.3333 cup Buttermilk; 2.0 Lg Eggs; 0.25 cup Unsalted Butter Melted Cooled

Maple-walnut Crunch Corn Muffins — a community recipe on Potlikkr.

🍽 Serves 12.0

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Ingredients

0.5 cup Unsalted Butter Room Temperature
0.75 cup Plus Tb Pure Maple Syrup
0.6667 cup Chopped Walnuts
1.3333 cup All Purpose Flour

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Method (preview)

1
Gradually add 1/2 cup maple syrup and beat until well
2
blended. (Maple butter can be prepared 2 days ahead.

Cover and refrigerate. Bring to room temperature

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