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Baking recipe · from the recipe book

Chocolate Walnut Blueberry Muffins with Maple Glaze

Tender, deep-cocoa muffins studded with juicy blueberries and toasted walnuts, finished with a thin maple glaze and a walnut crunch on top.

Chocolate Walnut Blueberry Muffins with Maple Glaze

Ingredients

  • ¾ cup chopped100 gWalnutschopped
  • 1⅔ cups210 gAll-purpose flour
  • ½ cup40 gUnsweetened cocoa powdersifted
  • ¾ tsp4 gBaking soda
  • ¾ tsp4 gBaking powder
  • ½ tsp3 gSalt
  • ⅔ cup packed140 gBrown sugarpacked
  • 2 large100 gEggsat room temperature
  • 1 cup (240 ml)240 gPlain kefir, low-fatat room temperature
  • ⅓ cup80 gCanola oil
  • 1¼ tsp5 gVanilla extract
  • 1¼ cups170 gBlueberriesrinsed and patted dry
  • ½ cup60 gPowdered sugar
  • 1 tbsp20 gMaple syrup

Steps

  1. Heat the oven to 350°F (175°C). Spread the walnuts on a baking sheet and toast 7 to 8 minutes until fragrant, then cool. Set aside one quarter of the walnuts for the tops; the remaining three quarters go into the batter.
  2. Raise the oven to 400°F (200°C) and line a 12-cup muffin pan with paper liners.
  3. In a large bowl, whisk the flour, unsweetened cocoa powder, baking soda, baking powder and salt until the cocoa is evenly blended with no lumps. Take out 1 tablespoon of this dry mixture into a small bowl and toss the blueberries in it so they don't sink.
  4. In another bowl, whisk the brown sugar and eggs until smooth, then whisk in the kefir, canola oil and vanilla.
  5. Pour the kefir mixture into the cocoa-flour mixture and fold with a spatula until just a few streaks of flour remain.
  6. Fold in the floured blueberries and the three quarters of the walnuts for the batter, stopping as soon as they're spread through.
  7. Divide the batter among the muffin cups and sprinkle the reserved quarter of the walnuts on top.
  8. Bake 5 minutes at 400°F (200°C), then lower to 350°F (175°C) and bake 13 to 15 minutes more, until a toothpick in the center comes out clean (a smear of berry is fine).
  9. Cool the muffins in the pan 5 minutes, then move them to a rack and cool 20 minutes.
  10. Whisk the powdered sugar and maple syrup into a thick glaze and drizzle it over the cooled muffins; let it set 5 minutes before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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