Maple walnut muffins

Nici Wickes' maple walnut muffins-masquerading-as-cupcakes are irresistible. Take this delicious recipe even further with homemade maple cream cheese icing

By Nici Wickes
  • 20 mins cooking
  • Makes 12
  • Print
This recipe first appeared in New Zealand Woman's Weekly.
Follow New Zealand Woman's Weekly on Facebook, Instagram and sign up to their e-newsletter.


  • 1 1/2 cup plain flour
  • 2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 120 gram butter, at room temperature
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup walnuts, chopped medium-fine
  • maple syrup, to drizzle
  • 1/2 cup walnuts, toasted and chopped, to garnish
Maple cream cheese icing
  • 100 gram cream cheese
  • 30 gram butter, softened
  • few drops boiling water
  • 1 1/2 - 2 cups icing sugar, sifted
  • 1 teaspoon lemon juice


  • 1
    Preheat oven to 180°C. Line a 12-cup muffin tin with paper cupcake holders.
  • 2
    Sift the flour, baking powder, salt and cinnamon into a bowl.
  • 3
    In a mixer, cream the butter and sugar until pale and creamy. Add the eggs, one at a time, beating between each, then add the vanilla. Stir in half the sifted dry ingredients, followed by the milk, then the remaining dry ingredients. Stir until just combined, before folding in the first measure of walnuts.
  • 4
    Divide the batter evenly among the cups, filling each three-quarters full.
  • 5
    Bake until risen and a skewer inserted comes out clean – about 18-20 minutes. Transfer to a wire rack to cool for 5 minutes, then turn out to cool completely, top sides up.
  • 6
    Ice with cream cheese icing and garnish with the toasted walnuts. Serve with a drizzle of maple syrup.
Maple cream cheese icing
  • 7
    Beat the cream cheese until smooth. Add the butter and boiling water, then beat until combined. Add 1½ cups icing sugar and the lemon juice. Beat until smooth and creamy, adding more icing sugar, as needed, to get the desired consistency.


  • This recipe doubles well if you want to make 24 and freeze half, un-iced, for later.

read more from