Categories: Breakfast, Muffins

Ingredients

• softened unsalted butter, for the pan
• 2 1/4 cups unbleached all-purpose flour
• 1/4 cup whole wheat flour
• 1 tablespoon baking powder
• 1/2 teaspoon fine sea salt
• 1 1/2 cups pure maple syrup, preferably Grade B
• 12 tablespoons unsalted butter, melted
• 1/2 cup whole milk
• 1 large egg, at room temperature
• 1 egg yolk, at room temperature
• 1 cup coarsely chopped walnuts, toasted

Directions

1. Position a rack in the center of the oven and preheat to 400°.

2. Brush the insides of 12 muffin cups with softened butter, then brush the top of the pan.

3. Whisk the unbleached flour, whole wheat flour, baking powder, and salt together in a bowl.

4. Whisk the maple syrup, melted butter, and milk together in another bowl, then whisk in the egg and yolk.

5. Add the dry ingredients to the wet ingredients and stir just until smooth.

6. Stir in the walnuts; let the batter stand so the dry ingredients can absorb the liquid, about 5 minutes.

7. Using a 2 1/2 inch diameter ice cream scoop, portion the batter, rounded side up, into the prepared muffin cups.

8. Bake for 10 minutes; decrease the oven temperature to 375° and bake until the tops of the muffins are golden brown and a cake tester comes out clean, about 15 more minutes.

9. Cool in the pan set on a wire rack for 10 minutes; remove muffins to wire rack and cool completely.

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