Maple syrup muffins

muffin in cucina.jpg

I love maple syrup: is a late discovery in my life, but since then I would use it for anything, from marinade to cakes, from savoury sauces to sweet sauces…
A dear friend sent me from Canada a nice bottle of true maple syrup and as she’s hosting one of her numerous events this month on one of her numerous blogs (and as I would love to win those nice pans… ;-D), here are some wonderful maple muffins! Perfect with coffee over a lazy breakfast…
Adapted from Nigella Lawson’s Feast.

For 12 muffins

150 g walnuts, chopped
275 g flour
4 teaspoons baking powder
50 g rolled or crushed oat
pinch salt

130 ml milk
120 ml maple syrup
125 ml vegetable oil
1 egg

1 tablespoon vergeoise brune

Preheat the oven at 190° C.
Mix all together walnuts (but 3 tablespoons), flour, baking powder, oat and salt.
In another bowl, mix milk, maple syrup, oil and egg. Add to the dry mixture and combine, but do not mix to much: leave lumps, your muffin will taste and look better (said the voice of the experience…).
Spoon the mixture in your muffin pan. Mix the remaining walnuts with the vergeoise brune and sprinkle it over the muffins. Cook for 20 minutes.

Eat them still warm, with a nice cup of coffee…



  1. Patricia Scarpin


    These muffins are just perfect! What a beautiful golden color!

  2. terry

    Vecia Pip! Tu non mi deludi MAI!!!
    Hai il mio voto!!!
    Io mi sgargarozzerei lo sciroppo d’acero a garganella (stile Aldo di Aldo, Giovanni e Giacomo)!
    Ho comprato giusto due giorni fà un bottiglione…ora ho in lista pure i tuoi muffins, oltre ad una torta ricotta e sciroppo, scones allo sciroppo e biscotti panna e sciroppo! Ti dirò come vengono!;-)



  3. cannella

    Your more tender post, your more “human” photograph…are you getting a good girl?;-PPP

  4. Sigrid

    Well, I ate them cold, and they were still delicious!! By the way, I’ve appreciated a lot the oat in the dough. (thanks Sara! and also for sharing the recipe! I’ll try them at home soon! 🙂

  5. Anonymous

    Hi there, I tried to email directly but My server would not send to a gmail account, I am sorry.

    You list one ingredient that I am not familiar with here in the States…. 1 tablespoon vergeoise brune

    is this a type of sugar?
    Thanks so much for your help.
    God Bless,
    Melissa D. SC

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