Maple Walnut Crumble Muffins

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By Lorraine Pascale

Published 2017

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I occasionally make these for brunch at the weekend, although they are more like a cake than something that should be eaten for breakfast! It is quite honestly difficult not to eat the whole lot in one go. You could use honey instead of maple syrup if you don’t have it in your cupboard, but I do love the more subtle and toasty flavours of a good maple syrup.


  • 180 ml buttermilk or 180 ml whole milk and juice of ½ lemon
  • 275 g self-raising flour
  • small pinch of salt
  • 1 tsp bicarbonate of soda
  • 70 g soft light brown sugar
  • 125 g walnuts, roughly chopped
  • 130 ml sunflower oil
  • 50 ml maple syrup
  • 2 eggs

For the crumble topping

  • 50 g plain flour
  • pinch of salt
  • 35 g butter, cold and cut into cubes
  • 35 g soft light brown sugar
  • ½ tsp ground cinnamon (optional)


  • 12-hole muffin tin
  • food processor (optional)
  • mechanical ice-cream scoop (optional)


Preheat the oven to 180°C (fan 160°C/350°F/gas 4) and line the muffin tin with twelve paper cases. If you’re making your own buttermilk, put the milk and lemon juice in a jug and allow it to sit for 15 minutes.

Next, make the crumble topping. Put the plain flour, salt, butter and sugar into a food processor along with the cinnamon, if using, and pulse it all together for about 15 seconds until the mixture resembles breadcrumbs. You could also put all of the crumble topping ingredients into a bowl and rub them together with your fingertips, letting the mixture fall back into the bowl. Keep doing this until the mixture resembles breadcrumbs and then set aside.

To make the muffins, put the self-raising flour, salt, bicarbonate of soda and sugar into a bowl with the walnuts and mix to combine with a spatula. Add the sunflower oil, maple syrup, eggs and buttermilk and mix it together, using as few stirs as possible until just combined to give you light and fluffy muffins. If you over-mix it, the muffins may become a little tough, but will still taste good. Then using a large spoon or mechanical ice-cream scoop, divide the mixture between the cases, using a spatula to ensure you get every last bit out of the bowl.

Sprinkle an even layer of the crumble topping over each muffin and bake in the oven for 18–20 minutes, or until the muffins are cooked through. To check that they are cooked, insert a skewer into the centre of a muffin – it should come out clean. Once cooked, remove from the oven and allow to cool a little in the tin. These muffins are best served warm, but are also delicious cold.