Melt the butter. In order, add each ingredients from the top to the milk. Whisk everything together.
Add all purpose flour (no need to sift) and mix until it's smooth enough. Then add half the amount of walnuts.
Line the muffin pan with cup cake liners. Using a spoon, evenly pour the batter into the pan. Top with the remaining walnuts.
Bake in 180℃ (350°F) oven for approx. 22 minutes (adjust if necessary). Bake until golden brown to finish.
In the States, all purpose flour is used to make muffins, but you could substitute with cake flour.
Using maple-flavored cake syrup is actually cheaper. It tastes and smells nothing different from authentic maple syrup.
Using the same recipe, I added frozen cranberries as a substitute to half of the walnuts.
Brown sugar gets hard as a rock after opening, so roll it in a bag and remove air pockets, and keep it in a separate plastic bag for storage.
Story Behind this Recipe
This is my own variation of muffins that were popular at a cafe in Canada that I used to work in. I wonder if Anne of Green Gables baked these too.
The combination of maple syrup and brown sugar is a standard in Canada It improves and enriches the flavor. You could use this recipe to make variations using blueberries, chocolate chips, and bananas.