Toasted Walnut Maple Muffins

Menu Part: 
Side Dish
Cuisine Type: 
12 muffins

Fridays are fun at Colorado State University because it’s cupcake day. Dining services wanted to duplicate cupcakes’ popularity with students with its muffin selection, so it created this recipe, which is offered once a week. The muffin’s flavor profile is comparable to a walnut pancake or walnut French toast with syrup, according to Senior Associate Director of Residential Dining Mark Petrino, who says the item is extremely popular with students.


Yield: 12 muffins
1⁄8 oz. pan grease
6 oz. shelled walnuts, divided
1 ½ lb. Cream Cake Batter (recipe follows)
1⁄3 oz. maple flavor
1 tsp. ground cinnamon
½ tsp. ground nutmeg
1⁄8 tsp. ground cloves
Brown sugar as needed

Cream cake batter
Yield: 56 1-pound portions
30 lb. Advantage Cream Cake Base
10 ½ lb. whole liquid egg
9 lb. canola-olive oil blend
6 ¾ lb. water


  1. Grease and line muffin tin.
  2. Toast walnuts.
  3. Prepare Cream Cake Batter (steps below).
  4. Combine Cream Cake Batter, 4 ounces of walnuts, maple flavor and spices. Scoop into muffin tin.
  5. Sprinkle 2 ounces toasted walnuts on batter.
  6. Sprinkle brown sugar on walnuts and smooth evenly.
  7. Bake at 350°F for 28 to 30 minutes. Cool and transfer to paper tray.

Cream cake batter

  1. Combine cream cake mix and thawed eggs in 40-quart bowl with paddle attached. Mix 1 minute in second gear, then 3 minutes in third gear.
  2. Add oil and water. Mix 2 minutes in first gear. Scrape sides of bowl. Mix 3 minutes in second gear. 
Source: Colorado State University (Fort Collins)

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