A recipe for Maple-Walnut Crunch Corn Muffins. Follow the simple recipe instructions for Maple-Walnut Crunch Corn Muffins shared by other home cooking experts.
Ingredients
1/2 c. Unsalted butter, room temperature3/4 c. Plus 3 Tb, pure maple syrup
2/3 c. Chopped walnuts
1 1/3 c. All-purpose flour
1 Tbs. Sugar
2 1/2 Tsp. Baking powder
1/2 Tsp. Baking soda
1/2 Tsp. Salt
1 c. Yellow cornmeal
1 1/3 c. Buttermilk
2 lg. Eggs
1/4 c. Unsalted butter, melted, cooled
Directions
Beat 1/2 cup butter in small bowl until fluffy. Gradually add 1/2 cup maple syrup and beat until well blended. (Maple butter can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before using.) Preheat oven to 375 deg F. Line twelve 1/2 cup muffin cups with muffin papers. Combine walnuts and 3 Tbs. maple syrup in small bowl; set aside. Sift flour, sugar, baking powder, baking soda and salt into medium bowl. Mix in cornmeal. In separate bowl beat buttermilk, eggs, melted butter and remaining 1/4 cup maple syrup to blend. Add egg mixture to dry ingredients, stirring just to combine. Do not over mix. Divide batter among prepared cups. Spoon some maple-walnut topping over each muffin, dividing evenly. Bake until tester inserted into centers of muffins comes out clean, about 20 minutes. Remove muffins from pan and cool 15 minutes. Serve warm with maple butter. Source: Bon Appetit, Nov/91Posted by Linda Davis
