Chestnut Maple Muffins with Cinnamon & Walnuts

Ingredients

Makes 10–12 muffins

• 1½ cups all-purpose flour
• 1½ tsp baking powder
• ½ tsp ground cinnamon
• ¼ tsp salt
• ⅓ cup unsalted butter, melted
• ⅓ cup pure maple syrup
• 1 large egg
• ½ cup milk
• 1 tsp vanilla extract
• ½ cup crème de marrons (sweetened chestnut spread)
• ⅓ cup chopped walnuts, plus extra for topping (optional)

Instructions

1. Preheat the oven. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups.
2. Combine the dry ingredients. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
3. Mix the wet ingredients. In a separate bowl, whisk together the melted butter, maple syrup, egg, milk, and vanilla extract until smooth.
4. Combine the batter. Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix, as this can make the muffins dense.
5. Add the walnuts. Fold in the chopped walnuts, if using.
6. Fill the muffin cups. Spoon batter into each muffin cup until about one-third full.
7. Add the chestnut filling. Place 1–2 teaspoons of crème de marrons in the center of each muffin.
8. Cover with batter. Add more batter until each muffin cup is about three-quarters full, making sure the chestnut filling is covered.
9. Bake. Bake for 18–22 minutes, or until the muffins are lightly golden and a toothpick inserted into the muffin (avoiding the chestnut center) comes out clean.
10. Cool and serve. Let the muffins rest in the pan for 5 minutes before transferring them to a wire rack to cool slightly. Enjoy them warm or at room temperature.